Ancient Ayurvedic tradition teaches that each person contains a unique mixture of three elements, or doshas. The mix of these doshas is thought in Ayurveda to influence personality, and their balance is said by some to influence health. Find out which Ayurvedic diet might be right for your body type.
There are three kinds of dosha: vata, pitta and kapha.
· Vata is said to control movement in the body by guiding the nervous system and the process of eliminating waste. Those with a vata body type are like the winter and can be thin, stressed, constipated and often cold.
· In Ayurveda, pitta is thought to control digestion and is said to be involved in energy production. These people are like the summer and can be of medium build, short tempered, and are said not to like hot weather.
· The kapha dosha is said to hold the body together. These people are like the spring: heavy, wet, easy-going, and calm.
Microwave guru chef Matt Abdoo has his three tips for making the best, fluffiest and perfectly cooked popcorn.
Microwave popcorn is one of the best snacks! But sometimes it's difficult to get that perfect bowl. So microwave guru chef Matt Abdoo has his three tips for making the best, fluffiest and perfectly cooked popcorn.
As tempting and easy as it may be, don't fall for the "Popcorn" button on your microwave. Not all microwaves are made the same, so they won't cook your bag the same way either. And there's no sensor to determine when the bag is ready, so it'll just keep cooking your popcorn until the set amount of time finishes.
Instead, manually set the microwave and don't remove the bag until you hear the kernels popping 2 seconds apart. That's when it's just right.
Don't you hate when there's a bunch of unpopped kernels in the bottom of your bag? The problem could be the kernels themselves.
Each grain or kernel has three parts: the hull, the germ, and the endosperm. Popcorn differs from other corn in that it has a thicker hull. And that hull allows pressure from the heated moisture inside to build, until the starchy endosperm bursts open through the hull. So the thicker the hull, the longer the kernel takes to pop. But the problem is that a microwave is constantly cooking what's inside, so the kernels with thinner hulls that have already popped will continue to — and burn — while you wait for the other kernels to pop.
So refer back to the first tip, and listen for kernels to pop 2 seconds apart. Don't wait for those stubborn kernels, or risk a whole bowl of burned popcorn.
To really take the stress out of microwaving popcorn, try a fun gadget that can give you the chewiest and fluffiest popcorn every time.
A microwave-safe popcorn popper doesn't absorb and trap heat from the microwave. That means there's more heat for those other kernels at the bottom to pop! There's more flavor and fluffiness and even less mess! Just toss it in the dishwasher after you're done with it.