Frozen fish versus fresh
The topic of frozen fish versus fresh fish is an important one. Modern fishing boats often spend more than a week away from the port. [...]
Bread, dough and batter
With my roots in Europe, I love to make my own bread, dough and batter. I mostly make a full grain nut and seed bread, [...]
Making broth
Bones In producing broth, bones have an important effect on taste. The pork base in the Japanese Ramen, the chicken or beef base to make [...]
Keeping your herbs fresh
In hot climate countries it is a challenge to keep herbs fresh. In general, washing and dry-spinning the herbs in a centrifuge is a good [...]
Keeping your meat and fish fresh
Meat and fish handling and storage Meat and fish handling and storage is an important chapter to fully understand. It will also teach when it [...]
Fermentation
Fermentation is the benevolent conversion of food by enzymes or friendly bacteria. Fermentation in global foods have many examples. Milk fermentation with lactase For example [...]
Cold (and warm) smoking
Smoking of oily foods over a wood fire or smoking wood slivers has a preserving effect. The smoke impairs a specific smoky taste, but also [...]
Treatment by a food approved acid
Fish Treatment by a food approved acid of fish makes the flesh more firm. Examples of these acids are: acetic acid (vinegar), citric acid (part [...]
Cooking without heat treatment – raw
Cooking without heat treatment - Raw Quite a few foods we appreciate eating by cooking without heat treatment - raw: (peeled) fruit, nuts and vegetables [...]
Pressure cooking
Pressure cooking is a special case of cooking in boiling water or in oil. In water The boiling point increases at higher pressures thereby reducing [...]
