High intensity exercise is known to have its neuroendocrine role somewhat linked to acidity (including prolactin and growth hormone release) but it appears that buffering the increases in pH with sodium bicarbonate does not modify exercise-induced BDNF increases.
A verrine, here with sprouts. A verrine is originally a small thick-glass container with no base, which purpose is to contain a solid or liquid dish (starter, course or dessert), rather than a drink.y way of metonymy, a âverrineâ therefore designates in the cooking world a dish served in a verrine, in a vertical manner, which allows a different aesthetic and gustatory experience from a dish served in a traditional plate. Philippe Conticini was the first to imagine a dessert served in a verrine, in 1994.
A verrine can be an appetizer, an amuse-bouche, a salad, a side dish, a dessert (the most common application) and, I suppose, even a complete meal, with the right ingredients and the right glass.Verrines are made by layering ingredients â either sweet or savory â in a small, transparent glass.The word verrine translates as protective glass.. When choosing the ingredients, the cook thinks about taste and presentation, color and texture, mood and theme. verrine can be an appetizer, an amuse-bouche, a salad, a side dish, a dessert (the most common application) and, I suppose, even a complete meal, with the right ingredients and the right glass.