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 [...]
Microwaving
Microwaving as technique Microwaving is an effective way to defrost and to re-heat food. Microwave ovens apply a long wavelength radiation. At the opposite end [...]
Au bain marie cooking
When you prepare delicate food: use au bain marie cooking. Also for food that can easily overcook or disintegrate, we recommend au bain marie cooking. [...]
Ovenbaking
Oven-baking Ovens are used to dry fry or grill, especially very effectively at higher temperatures. Ovens also can apply conditions that are a balance between [...]
Dry-frying
Dry-frying Dry-frying uses infrared radiation and hot air. It comprises the use of an oven, grill or an air fryer. Often the fat already present [...]
