Vant Fruit

Vant Fruit Dane kontaktowe, mapa i wskazówki, formularz kontaktowy, godziny otwarcia, usługi, oceny, zdjęcia, filmy i ogłoszenia od Vant Fruit, Restauracja, Nowogrodzka 74, Warsaw.

VantFruit is a one-of-a-kind concept that seamlessly combines a contemporary restaurant and a trendy lounge, providing a lively, fine dining experience with the excellent quality of a conventional restaurant.

05/09/2022

What is the difference between cognac and brandy and whiskey

It may seem that brandy, cognac and whiskey are similar drinks to each other. And although they do have similar features, it is still worth remembering that they are all completely different products.

First you need to figure out what is the difference between cognac and brandy. First of all, it is necessary to understand that only the one produced in France in Poitou-Charentes from certain grape varieties can be called the first type of alcohol. No other areas, countries and regions have the right to call their products cognac. But brandy does not have strict restrictions on the raw materials from which it is produced, because. not only grapes, but also fruits can be used as it. In addition, absolutely all countries and cities have the full right to produce brandy. This is the first and main difference.

The second is the strength of alcoholic beverages. Brandy can include 36% alcohol and above, but cognac cannot be lower than 40%.

In production, these drinks also differ from each other. The fact is that both the manufacturing process itself and the cognac aging are subject to strict requirements. These are the terms of fermentation, and the methods of squeezing juice, and the production of oak barrels from certain types of wood. There are no such rules for the production of brandy. In addition, the composition of the latter can be found flavorings and sweeteners. In cognac, this is unacceptable!

Another difference is the price. Brandy has quite an affordable price, because. it is produced anywhere and by anyone. Cognac, produced only in one place according to a special technology and from certain raw materials, will be many times more expensive.

04/09/2022

Interesting facts about watermelon

It may seem that watermelon is a berry that everyone knows about. But scientists do not cease to be surprised by more and more new discoveries. So watermelon is a very interesting berry. It can be considered completely edible. In China, they even learned to use absolutely all of its parts. For example, seeds are roasted, and sweet candied fruits are prepared from peels. They are also salted, marinated, stewed, turning into a light vegetable snack.

What else interesting science says about watermelon?
1. Although watermelon is a berry, it is related not only to pumpkin, but also to cucumbers and zucchini.

2. It is not known exactly where the cultivation of watermelon took place, but scientists are sure that it was South Africa.

3. The oldest watermelon, the seeds of which were found at the excavations of a Lebanese settlement, is at least 5,000 years old.

4. Currently, watermelons are grown in 96 countries of the world, China and Turkey are the leaders.

5. There are more than 1200 varieties of watermelons, most of them with red flesh, but there are also yellow and cream ones.

6. Watermelon most often has a round or slightly oblong shape, however, square fruits were bred in Japan. It is believed that this was necessary so that the watermelons did not roll off the table. For the first time, square watermelons were bred more than 30 years ago, when the Japanese began to place the o***y in special translucent boxes of the appropriate shape. Then the fruit grew and took the form of a box. Today, such square watermelons are grown in Brazil, and in the Emirates, and even in England. At the same time, technologies now allow growing watermelons and other shapes - for example, triangular, resembling a heart or even a human face.

7. In Vietnam, watermelon is considered a symbol of the New Year, which is somewhat strange for the inhabitants of Russia. Watermelon, according to Vietnamese beliefs, brings good luck, not only materially, but also in all spheres of life.

8. Watermelon is a natural antidepressant - its constituent substances contribute to the production of hormones of joy.

03/09/2022

What is meringue

Meringue is an airy dessert that contains egg whites whipped with sugar. The homeland of this dish is France, which began the production of dessert in the 17th century. The light and airy structure of the meringue makes the dish unique. A delicious dessert has gained many fans around the world. The cooking technology conquers with its simple ex*****on. Its exquisite creamy texture allows you to make various variations with shapes. Adding food coloring will help create a festive mood.

The soft filling of the dessert is covered with a crispy layer that seems to melt on the tongue. Adding different ingredients (vanilla, almond extract, and other additives) helps achieve different flavors.

Kinds:
French meringue. This look is a classic that is still relevant today. The composition includes only two components: egg white and white sugar. This type is quite simple to prepare and provides a necessary base for other culinary variations. Baked in the oven at a temperature not exceeding 90 degrees.

Swiss meringue. This type contains three components: egg white, white sugar and vanillin. It is cooked at a temperature of 70 degrees. The characteristic taste of vanilla adds a refined and unique flavor note to the dish.

Italian meringue. This type holds its shape well and has a particularly smooth top layer. The meringue is very crispy. The main secret is the preparation of a syrup from water and sugar, which subsequently binds to the protein. This method allows you to achieve the correct and perfect form.

02/09/2022

TYPES OF LINSEED OIL

Linseed oil is the leader in the number of therapeutic and prophylactic properties among vegetable oils. The energy value of the product is 844 calories per 100 milliliters. To maintain health, nutritionists recommend taking 15 milliliters on an empty stomach half an hour before a meal, or at night 30 minutes after dinner.

To feel the result, it is important to use flaxseed oil every day, at least 2 months, without skipping doses. Otherwise, you won't notice the change.

Types of flaxseed oil classified by processing method:
1. Unrefined. This is the most useful product, it retains its original properties (smell, taste, color), quickly deteriorates and gives fus during long-term storage. Unrefined oil is “liberated” from mechanical impurities by centrifugation, filtration and settling.

2. Hydrated. It retains the useful properties of the unrefined, in addition, it does not give sludge (fusa), since it is pre-treated with water to remove phosphatides that give sediment.

3. Refined. Undergoes mechanical and chemical cleaning with alkali, which kills valuable free fatty acids. Refined linseed oil is stable during storage, has no sediment, has a slight taste and odor, and is neutral in color. It is of no value to the human body.

4. Refined bleached deodorized. In addition to alkali treatment (refining), the oil is additionally subjected to deodorization and bleaching. The output is a discolored product. Bleaching is carried out with clay, followed by oil filtration through activated carbon. Like the previous species, it is devoid of nutrients, inferior in properties to unrefined and hydrated.

Flaxseed oil is obtained by crushing peeled flax seeds. Unrefined produce by pressing, refined - pressing and extraction. Interestingly, 2 milliliters of the product contains the body's daily need for omega-3 fatty acids. In addition, it is a storehouse of tocopherols (E), vitamin K.

Refined oil has a greenish-yellow color, clean, transparent, without sediment, with a mild taste and smell. Unrefined is divided into 2 grades, in which the permissible content of volatile substances and moisture should not exceed 0.3%. The taste and smell of unrefined linseed oil is clean, without bitterness. Permissible sediment by weight for the first grade - up to 0.05%, the second - 0.1%.

01/09/2022

Interesting Licorice Facts

What are they made of
Pure licorice is rarely used. Usually it is used in cooking for the preparation of confectionery. Licorice root is used to obtain the raw material, which is then soaked and peeled. Then it is boiled, resulting in a sweet syrup that will compete with sugar in terms of sweetness. The main ingredient in licorice sweets is boiled licorice root. The resulting licorice is typically deep black in color and has an unusual salty taste.

- In the composition of liquorice there are substances such as saponins, which form foam. Thanks to them, the plant was added to beer drinks and foam for fire extinguishers.

- Licorice is used for the manufacture of ink, ink, shoe polish due to its natural rich black color.

- Residents of Japan actively use licorice to make nicotine-free ci******es, and in other countries it is part of to***co mixtures and is used to flavor to***co.

- For the first time, licorice as a medicine began to be used in China several millennia BC. The Chinese call licorice the second ginseng.

- In England, this product is also highly valued for its beneficial properties.

- Licorice sweets are very popular in the Scandinavian countries. Licorice sweets are a symbol of Finland.

- Licorice sweets can be not only moderately sweet with a sour taste, but also salty and even spicy.

- Usually licorice candies come in the form of tubes, but they also come in the form of animals and not only. Sometimes liquorice candies are covered with beeswax for shine.

- Licorice has also found its use in horticulture as a sand binder.

31/08/2022

WHY CAROB IS MORE USEFUL THAN COCOA

Adherents of healthy eating have attracted new, previously completely unknown products to the store shelves. The population got acquainted with spirulina, chia seeds, various types of oils and superfoods. Carob is the ultimate cocoa substitute that is just getting started in our eating habits.

Carob is also called carob (as an alternative name), and the end product that is obtained after processing the fruits of the plant.
All the benefits of the product are concentrated in its nutritional properties. The composition of carob includes a large amount of useful fiber, pectin and tannins. Compare carob and cocoa.

An unbridled desire to eat a chocolate bar, a heavy piece of chocolate cake, a liter cup of cocoa or coffee can overtake at any moment. Chocolate is one of the most important gastronomic weaknesses of mankind (judging by the pace of development of the industrial sector and the number of goods sold). The main ingredient in all chocolate derivatives is cocoa. Raw cocoa beans are a real superfood that stores a huge supply of vitamins and minerals. But processed cocoa powder ends up in food or stores, loaded with sugar, low-quality fat, and dozens of completely unnecessary industrial advances. Another argument against cocoa is caffeine. This powerful stimulant is inherent in cocoa by nature, but has a huge list of contraindications.

The list of carob contraindications is much shorter. The carob bean contains no caffeine, no harmful fats, and no sweeteners, flavors, or preservatives are used to make the powder. The fruit gives natural sweetness and an unsurpassed chocolate flavor that does not need chemical enhancers. From the powder, you can prepare drinks, your favorite desserts without harm to the heart and figure.

30/08/2022

HISTORY OF CARAMEL

For the first time, sweets resembling modern caramel appeared about three thousand years ago in Greece and China. There they adapted themselves to boil the syrup from barley molasses, so that viscous sweet cakes were obtained. However, the very word "caramel" owes its appearance to the Latin name for sugar cane ("cannamella"). The first sweet, in composition reminiscent of modern, was prepared in India about two and a half thousand years ago. It was at this time that they learned how to boil sugar cane and got the first real sugar in history.

It is believed that caramel owes its appearance to chance and the Indian caste system. Legend has it that the Dalits - the so-called "untouchables" who occupied one of the lowest places in the caste hierarchy - picked up the leaves that were left after the sugar cane stalks were sent for processing. They roasted their "prey" on fire, as a result of which they got a kind of modern caramel.

Soon the new delicacy was introduced to the Roman Empire. Here, sugar and the product from it were almost instantly "appointed" as a drug. So, the legendary physician Galen prescribed candied fruits and burnt sugar as a cure for nervous diseases and indigestion.

A new stage in the "biography" of caramel falls on the XIV-XVI centuries. At this time, confectioners and cooks began to experiment with the use of sugar, which at that time was a rare and expensive product. The first caramel products were used to decorate dishes intended for the aristocracy and royal houses.

In 1614, in the English city of Pontefract, the so-called "licorice thalers" began to be sold. These were coin-shaped lozenges made from licorice (licorice). This type of sweetness was also considered a medicine - pharmacists recommended it for indigestion and sore throats. About eighty years later, licorice, which was brought to England by the Benedictine monks, began to be used with sugar that had fallen in price, after which licorice candies became incredibly popular.

In the 17th and 18th centuries, caramel began to be used to prepare a completely new type of dish. Liquid caramel covered fruits - apples, citrus fruits, nuts. The result was an unusual and very tasty delicacy, which quickly won recognition.

And in 1899, the first truly medicinal candy caramel on herbs appeared. Its creator was a pharmacist from Germany Karl Soldan. When his little daughter Lucy fell ill and flatly refused to take the herbal decoction, Soldan resorted to a trick. He cooked a sweet syrup based on this broth, adding sugar to it, and then, when the syrup hardened, he offered the baby delicious sweets, which went with a bang. It is believed that this is how the well-known trademark Dr.C.Soldan’s appeared, which to this day produces medicinal syrups and lozenges with eucalyptus and menthol for sore throats.

29/08/2022

Interesting Blackberry Facts

1. What distinguishes blackberries from raspberries is that the core remains with the berry when plucked.

2. Blackberries, like most berries, are rich in antioxidants, fiber, and a host of other health-promoting nutrients.

3. In some countries there are beliefs that say that the color of blackberry juice is the same as the blood of Christ. Some also believe that the crown of thorns that was placed on the head of Christ was made from a brambles.

4. Berries are very perishable and can be stored for only a few days after picking.

5. The very dark color of blackberries indicates a high content of antioxidants in berries.

6. Nutrients in blackberries help improve immune function, vision, digestion, memory, brain function, skin condition, as well as strengthen the heart, cancer prevention, weight control, strong bones, blood clotting.

7. Blackberries were used to make desserts, jams, jellies, and sometimes wine. Blackberries are also used to make candy.

8. Sometimes you may notice that blackberry plants begin to take on an orange hue. The berries of such a plant are no longer suitable for consumption. This is a serious fungal disease that has no cure.

28/08/2022

Interesting facts about beer

Beer is an alcoholic beverage believed by some to be the oldest fermented food known to man. It is made by mixing grains with water. Then, by adding yeast, the mixture is fermented. The composition of the drink also includes hops, which gives the product a characteristic bitter taste.

1. Beer is the most common alcoholic beverage in the world. In terms of consumption, this product ranks third after water and tea.

2. The largest amount of beer drunk at a time is 10.5 liters in three minutes. This was done by one of the chefs in the Czech hotel. He even coined a nickname for himself - "big tank for beer." As a training, this man drank 8 liters of an alcoholic drink every day for several years. This happened in the 70s of the last century. After that, there were several attempts to break his record, but they ended in death.

3. Most beer is consumed by residents of the Czech Republic. There, on average, there are more than 150 liters per inhabitant per year. The second place belongs to Ireland, where the average amount of beer per inhabitant is 130 liters, and the third place is occupied by Germany, where 115 liters of intoxicating drink per person.

4. Beer has a lower calorie content than apple juice, coca-cola and other carbonated drinks with added sugar.

5. There are more than 4 thousand varieties and varieties of beer in the world. In addition to the usual lagers and ales, you can try a foamy drink with a taste of chocolate or pizza. There is also beer, which contains milk, banana, coffee.

27/08/2022

WHAT YOU NEED TO KNOW ABOUT AVOCADO OIL

Avocado oil performs almost the same functions as the whole fruit. It is this product that is recognized as the most useful of all existing oils. Useful polyunsaturated and monounsaturated fatty acids, vitamins, nutrients have been subjected to many tests and checks, during which their real impact on the human body has been revealed.

Diabetes Care has conducted its own research into the effects of certain substances on quality of life. It turned out that a diet high in unsaturated fatty acids lowers cholesterol levels by 20%.

Another strong argument in favor of avocado oil is tocopherol (vitamin E). It is in the avocado product that there is the maximum concentration of tocopherol, which clearly affects the state of health. Vitamin E has an antioxidant effect, prevents the development and growth of cancer cells, and slows down the aging process.

According to The American Journal of Epidemiology, 40% of the world's population is deficient in vitamin E because they avoid vegetable fats in their diet.

The Journal of Nutrition published an interesting article. It says that daily consumption of avocado oil (1-2 tablespoons per day) increases the absorption of carotenoids from vegetables by 300-400%.

Carotenoids are pigments that are vital for the human body. They keep the water balance normal, help form, strengthen and maintain the integrity of the teeth, the skeletal system.

25/08/2022

Easy Creamy vegan tomatoe pasta(macaroni)
Credits: Food prn

24/08/2022

How to cook the perfect Egg 🍳👨🏻‍🍳 #요리 #추천 #계란
Credits: Chef Chris Cho

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Nowogrodzka 74
Warsaw

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