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!


How bread goes stale – Science & Tricks

One of my favorite foods by far is freshly baked bread. Unfortunately, bread doesn’t stay fresh for a long time. As soon as it comes out of the oven, the ageing process sets in. It starts getting old as soon as it...

strawberry raspberry creme patissier pie

On choosing & storing fresh strawberries

Summer’s there! Warm temperatures, sun and long long light days. Living in the Netherlands, summer is no guarantee for nice weather, rain and cold(er) days are no exception. Summer for me is a synonym for berries...

The secrets of orange juice packaging

While drinking a glass of freshly made orange juice a little while ago I noticed orange juice is a great vehicle for explaining all sorts of science related phenomenon. This last post in its series is all about orange...

spices for making sauerkraut

Making sauerkraut – start of my experiment

This month I try to focus all of my posts on the science of fruits and vegetables (I call it fruit & vegetable science month!). Then, this morning, I was browsing through the internet and ran into a (Dutch) post on...