Tag - preservation

bunch of fresh basil leaves
Researching Ingredients

Flavour of basil – Herb science

The other day we bought a beautiful fresh bunch of basil. Whereas you can use the dried version of a lot of herbs in a lot of recipes, I find that basil is almost always best when you use it fresh. It is no use making a...

January 1, 2020
6 min read
Home made yogurt
Making Food

How yogurt is made – In a factory & At home

Just like a sourdough starter, yogurt is a self supplying food. Once you’ve got yogurt, all you need is extra milk and some patience. With those you continue making new yogurt from your yogurt! Just as with a...

August 18, 2019
10 min read
sauerkraut, ready for fermentation
Food Microbiology Basics

Lactic acid fermentation in food

Yogurt, sauerkraut, pickles, none of these products would exist without lactic acid fermentation. This is a series of chemical reactions that transforms your ingredients into something pretty different (and delicious)...

June 16, 2018
5 min read
Storing Food

Making jam – the Science

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...

August 18, 2019
8 min read

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...

March 13, 2020
7 min read