There are many ways to check quality of products, but most of them are complicated and may require professional help.
Experts told about those that you can use yourself, at home or even in the store.
Note the white streaks are too wide and fat. This means that the bird is fattened in a short time food with hormonal additives. Useful such meat is not exactly call.
Also important is the color of the meat: yellowness, tells about the staleness. Chicken meat should be pink, and elastic.
Cheese is often added starch and vegetable fats. Check whether they are a part, you can use a drop of iodine. If the starch is, the cheese will turn blue, if not — the color of the iodine will not change.
Leave some cheese at room temperature. If it has vegetable fat in a few hours, the curds will change color and covered with yellow crust. Regular cheese pocketnet, but the colors will not change.
Look like dripping honey from spoon. Surrogate intermittent stream flows, spreads puddle, good med — elastic jet, forming part of the slide.
The caramel taste of honey suggests that it was heated, and the excessive sweetness and gives the presence of sugar.
To check whether the sour cream, vegetable oil, stir a spoonful of sour cream in a glass of hot water. The product is of poor quality will fall cereals, real sour cream has dissolved to a homogeneous turbid liquid.
Frozen vegetables, berries and fruits
Look to frozen foods ice and snow. If Yes, the product was stored incorrectly. Choose the one that is slightly frosted.
Stale fish have cloudy eyes, and gills painted in a dark color. From fresh – scales shiny without mucus and fallen scales.
When choosing meat, press on it with your finger: fresh meat resilient and quickly returns to its original shape.
Incise the piece: if in the middle of the meat is dark and has a bright outline — it soaked for artificial rejuvenation.
Blot the surface with a cloth — fresh meat does not leave a strong moisture and pronounced blood trail.
Pick up a bundle. If the greens fresh, but much hangs on the sides, the color is too dark, and the stems are too long, then most likely helped to grow using nitrate. Good herbs elastic, natural green color.
“Calculate” cheese with vegetable oils on the basis of the product is low quality crumbling when cutting (this does not include the hard varieties like Parmesan), outdoors expose to the wind quickly and crack.
Leave a piece in the sun and watch: a good cheese will flounder, bad — hardens and the surface will be oil droplets.
Leave the piece on the plate is a vegetable product will melt for a long time, and then turn into a translucent puddle.
Natural ice cream will be soft but will retain a thick creamy consistency.
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