Tag - preservation

bunch of fresh basil leaves

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...

Home made yogurt

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...

sauerkraut, ready for fermentation

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)...

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...

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...