Category - Storing Food

Once your food is made, you have to store it. Some foods you can only store for a couple of days (or even hours) whereas others can be stored for years and years.

There’s a true science to storing food, no matter whether it’s short or long. Here is where we collect all of our articles on the topic, whether it’s on pickling or packaging!

100-whole-wheat-bread-brilliant-bread

How Bread Turns Stale (+ Tips to Prevent It!)

If there’s only one food I could eat for the rest of my life, freshly baked bread is definitely a contender. The smell, whether it’s from opening an oven or walking into a bakery, has the power to make me...

close up of ice crystals on frozen raspberries

When & How to Use Frozen Berries

Fresh blueberries, strawberries, raspberries, they’re delicious and juicy. But, they’re also very seasonal and fragile. There’s a reason they tend to be sold in sturdy plastic containers, even a slight...

pickled and fresh cucumbers

How to Make Pickled Cucumbers (+ Recipe)

One of my favorite ‘on-the-side’ vegetables are cucumbers, pickled or fresh. They fit well in salads, as a side to pasta or rice dishes or just as an afternoon snack. They’re very versatile. And even...

The Science of Making Jam (Fruit Jelly)

If you have fruit trees in your garden you’re probably also swamped with fruit during certain times of the year. All of a sudden, you’ve got 5kg of figs and 20kg of apples. And not enough time to eat them...

Food spoilage – Rancidity and food chemistry

Ever found back an old bag of peanuts that just didn’t taste or smell good anymore? A little sour maybe but otherwise just not as good as a fresh peanut? Or have you had a similar experience, but with butter...

worstenbroodjes - ready to bake

Dutch Food – Worstenbroodjes (sausage rolls)

Before fridges and freezers were invented, we used other methods to keep our food good. Meats especially were vulnerable. Common ways to preserve meat included salting and drying. Another method, which might not...

spinach quiche ready for covering with cheese mix

The science of packaging grated cheese

It’s probably an even more familiar phenomenon than mouldy bread: mouldy cheese. And not just the cheeses that are meant to be mouldy, but mould growth on cheese that are not supposed to be covered in them. Dutch...