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 [...]
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 [...]
