ʻO ka waiʻona, komo i loko o nā minuke, komo koke i loko o ke koko a hāʻawi pololei ʻia i ka pēpē ma o ka placenta. ʻOiaʻiʻo, paʻakikī loa ka pēpē i ka waiʻona no ka mea ʻaʻole pono kona ate liʻiliʻi a ʻoi loa i ka kānana a me ka hoʻopau ʻana.

Ma luna o ka pēpē, hana ka waiʻona e like me ka mea make maoli a hoʻololi i nā ʻano hana like ʻole o ka ulu ʻana, ʻo ia hoʻi ka ʻōnaehana nerve ma ka hoʻopili ʻana i nā neurons.

I ka wā hoʻomaha, e like me ke koena o ka hāpai ʻana a me ka hānai ʻana, no laila ʻoi aku ka maikaʻi e pāpā loa i ka ʻai ʻana i nā mea inu ʻona.

No ka ʻai ʻana e like me ka mea e pono ai i ka wā ʻai ʻohana, aia nā ʻano mea inu ʻona ʻole e like me ka cocktails, nā waina maʻamau a me nā waina ʻālohilohi. No laila e hoʻolālā i kāu ʻōmole!

Foie gras, iʻa a me ka salmon

ʻO Foie gras, salmon puhi, ʻoysters… ʻo nā mea ʻai Kalikimaka maʻamau ke hōʻike nei i nā pōʻino bacteriological kahi e mālama pono ai ʻoe iā ʻoe iho i ka wā hāpai. Eia nō naʻe, me ka mālama pono ʻana, hiki iā ʻoe ke hauʻoli i kēia mau meaʻai ʻono a palupalu me ka lawe ʻole ʻana i kahi pilikia no kāu pēpē.

No ka momona o ke akepaʻa, nui ka manaʻo kānalua no ka mea hāʻawi pinepine ʻia i ka hapalua kuke, akā inā i kuke ʻia, ʻoi aku ka haʻahaʻa o ka maʻi parasitic (toxoplasmosis) a i ʻole maʻi bacteria (listeriosis). Eia nō naʻe, pono nā hana koʻikoʻi i ke koho ʻana i ka foie gras e hōʻoiaʻiʻo ʻaʻole e lawe i kekahi pilikia: makemake i ka foie gras sterilized, no laila i kuke ʻia ma luna o 100 ° C, hiki i ka ʻeke a i ʻole i loko o ka pahu hau me ka ʻōpala no ka mea ua luku ʻia ka listeria ke piʻi ka mahana kuke. 70 ° C a ʻoi aku ka hilinaʻi o ka traceability. Eia naʻe, e pale aku i ka foie gras i hana ʻia i ka home a i ʻole ka foie gras semi-cooked.

I ka wā e pili ana i ka iʻa, eia hou, ʻo ka kuke ʻana kou hoa pili. Inā he mea hou, hiki a maloʻo paha, palekana wale nō inā mālama ʻia i loko o nā kūlana maikaʻi (ʻaʻohe haki i ke kaulahao anu) a inā i moʻa maikaʻi ʻia. Inā hoʻokō ʻia kēia mau ʻano, hiki iā ʻoe ke koho maikaʻi i ka ʻōpae, nā langoustines, nā wīwī a i ʻole ka ula i lawelawe ʻia i ke anu, akā ua moʻa maikaʻi. Eia naʻe, e makaʻala me ka mayonnaise e hui pū ana me kēia mau kīʻaha, no ka mea, ʻo nā hua e hōʻike ana i ka pilikia o salmonella: poina i ka mayonnaise homemade a makemake i ka wā o kou hāpai ʻana, ka mayonnaise ʻoihana. No ka ʻoʻo, pono e hōʻalo ʻia no ka mea he kumu ia o ka haumia. Akā inā pupule ʻoe iā lākou, hiki ke hoʻopau iā lākou inā i moʻa. Aia nā mea ʻono maikaʻi no nā ʻoy i kālua a me au gratin.

E pili ana i ka salmon, inā he maka a puhi ʻia paha, ʻoi aku ka maikaʻi o ka pale ʻana mai ia mea no ka mea ʻaʻole hiki ke hoʻopōʻino i ka listeria. Pēlā nō i nā huahana a pau o ka ʻoihana ʻai, no nā iʻa maka a me nā iʻa marinated a i ʻole nā ​​ʻiʻo e like me carpaccio a ceviche paha. Eia naʻe, inā i loko o kou home nā ʻahaʻaina, hiki iā ʻoe ke lawelawe i kāu mau malihini i pasteurized i ka salmon puhi.

ʻO Cheeses

ʻO kekahi mau paʻakai e hōʻike i ka hopena o listeriosis a me toxoplasmosis, ʻelua mau maʻi make no ka pēpē. No ka hōʻoia ʻaʻole ʻoe e hōʻike iā ʻoe iho i kekahi pilikia, poina e pili ana i ka waiu waiu maka, ka paʻakai me ka ʻili mohala a me nā paʻakai uliuli e like me Roquefort a i ʻole Bleu d'Auvergne no ka mea aia lākou i waena o nā meaʻai i hoʻohaumia pinepine ʻia.

Eia nō naʻe, ʻaʻohe pilikia o kāu pēpē i hānau ʻole ʻia nā kīʻaha ʻē aʻe:

• Nā kīʻaha i hana ʻia mai ka waiū pasteurized: e nānā wale i ka ʻōlelo ʻana o ka lepili i ka "waiu pasteurized" ma ka papa inoa o nā meaʻai.
• ʻO nā kīʻaha paʻa, i kapa ʻia hoʻi ʻo nā kīʻaha i hoʻomoʻa ʻia - e pale wale i ka ʻai ʻana i ka ʻili -: Abondance, Beaufort, Comté, edam, emmental, gouda, gruyère, manchego, parmesan, pecorino, provolone, poʻo mōneka.
• Paʻakai palupalu a hoʻoheheʻe ʻia: cancoillotte, ʻāpana ʻāpana kilika, ʻaila Gruyère, paʻakai feta, paʻakai hiki ke hoʻolaha ʻia, paʻakai kao me ka ʻili pua ʻole, paʻakai hou, mascarpone, mozzarella, ricotta

ʻAi

ʻO ka pāʻina Kalikimaka kuʻuna, ka capon a me ka pipi ka poʻe malihini kipa ma ka papaʻaina o ka New Year. E like me ka goose a me ka ʻiʻo a me nā ʻiʻo ʻē aʻe a pau, he mea hilahila ke hoʻonele iā ʻoe iho. E hoʻomaopopo wale i ka moʻa o ka ʻiʻo. A hiki paha ke hoʻohana i ka meaʻai ma lalo o kēia ʻano like.

Eia naʻe, e hoʻomanaʻo, no ka mea ʻaʻa ʻia ka ʻiʻo ma luna o ka ʻili, ʻaʻole manaʻo ʻia ua moʻa maikaʻi ʻia i loko. E nānā mau i ka kuke ʻana o kāu ʻāpana ʻiʻo ma ka nānā ʻana i kona waihoʻoluʻu i loko: pono ia he poni a he beige paha.

Aia nō naʻe kekahi mau ʻokoʻa i ka ʻiʻo, ʻoiai i moʻa maikaʻi ʻia.

• ka ʻiʻo o ke ake, no ka nui loa o ka Vitamin A (Retinol). ʻO ka foie gras, ʻai ʻia ma kahi ala kūʻokoʻa no nā lā hoʻomaha, a ma nā nui kūpono e mau nō naʻe.
• ʻiʻo pāʻani: ʻo ia ke kumu hoʻomalu e pili ana i ka ʻona meaʻai no ka mea he paʻakikī mau ke ʻike i kona kumu.

Ka iʻa

ʻO ka iʻa nā mea hoʻolako makamae o nā ʻakika momona koʻikoʻi e pono ai no ka hoʻomohala kūpono o ka ʻōnaehana nerve o kāu pēpē e hiki mai ana. ʻOiai e kaupalena ʻia kekahi i ka wā o kou hāpai ʻana ma muli o ka nui o ka mercury (he mau mea ʻaihue nui kēia e like me ka tuna, nā manō a me nā iʻa pahi kaua no ka laʻana), hiki ke ʻai ʻia nā iʻa āpau ma ka hoʻomaka a ma waena o ke kaulahao meaʻai: salmon, trout, kaʻa kai, sole, turbot. etc. Hiki ke ʻai ʻia ka scallops, i ʻike pinepine ʻia i ka wā ʻahaʻaina o ka hopena o ka makahiki, ʻoiai ua moʻa maikaʻi.

ʻO ka nūhou maikaʻi: ua ʻae loa ʻia ka lāʻau maloʻo, ke aliʻi wahine o nā mea ʻai Kalikimaka! Inā he chestnut, huaʻai a kokoleka paha, e mālama iā ʻoe iho! Ua mahalo ʻia naʻe ke kaula anu, e like me nā manawa a pau.

Ma ka ʻaoʻao ʻē aʻe, e pale i nā lāʻau pastry nona nā hua maka i loko o ka huʻa e hōʻike ana i kahi pilikia nui o ka hoʻomake ʻia me salmonella.

No ka hana mua, inā ʻo ʻoe ka mea hoʻokipa o ka New Year's Eve, e noʻonoʻo i nā hua exotic pan-fried, i hele pū ʻia me kahi sorbet maikaʻi. Eia kekahi mau laʻana:

• ʻO ka mango i kālua ʻia me ka palaoa gingerbread
• ʻO ka pineapple caramelized me nā pīni vanilla a me nā ʻalemona crunchy
• ʻO ka maiʻa liʻiliʻi i loko o ka lole caramel 4 spice

ʻO nā verrines a me nā mea ʻono i hōʻike ʻia i loko o nā kīʻaha he mea maʻamau nō hoʻi:

• ʻO Verrine mango-apricot
• Lychee-mango terrine a me ke kinamona pōkole
• ʻO ka palaoa ʻala Farani a me ka ice cream vanilla
• ʻO ka maiʻa mango, ke kokoleka keʻokeʻo a me ka ʻūlū niu

Nā laʻana o nā mea ʻai a me nā mea hoʻomaka:

• ʻO ka palaoa o ka foie gras (sterilized) ma ka palaoa i hoʻomoʻa ʻia a me ka ʻulaʻula ʻulaʻula a i ʻole ka apple jelly
• ʻO ka salmon puhi ʻia (pasteurized) me ka lemon zest a me ka tarragon
• ʻO nā skewers o nā langoustines a me nā scallops
• ʻAvocado, ʻōpae a me ka ʻakilika verrines
• Parmesan Oysters Gratin

Nā laʻana o nā meaʻai:

• Cod fillet i ka almond a me ka basil crust
• ʻO ka Salmon i hoʻopaʻa ʻia me ka ʻaila sorrel
• ʻO ka capon i kālua ʻia, nā pūʻolo o nā pīni ʻōmaʻomaʻo a me nā ʻōpala
• ʻO ka umauma ʻiʻo i hoʻopaʻa ʻia i loko o ka syrup agave, nā fiku i kālua ʻia a me nā ʻalemona i ʻoki ʻia
• E kālua i ka ʻiʻo pipi i loko o ka ʻōpala morel a me ka ʻuala mashed me ka truffle
• Hoʻopiha ʻia ʻo Turkey me nā ʻāpala a me nā ʻōpala palupalu

Nā laʻana o nā mea ʻai:

• ʻO ka lāʻau kokoleka a me ka raspberry ice cream, me ka nougatine
• Pineapple ravioli me ka mascarpone a me ka paʻakai paʻakai caramel
• ʻO ka maiʻa liʻiliʻi i loko o ka lole caramel 4 spice
• Verrine pineapple, speculoos a me mascarpone
• ʻO Gratin Huaʻai Exotic
• ʻO ka maiʻa mango, ke kokoleka keʻokeʻo a me ka ʻūlū niu