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) thanks to lactic acid bacteria. In this post we’ll explore lactic acid fermentation in some more detail, helping you understanding …

Candied cherries

It’s bright red but slightly translucent, has a peculiar flavour, is full of sugar, keeps for a long time and used in typical British cakes. When using them in a cake, you should be cutting them in small pieces, rinse them and dust them with flour ensure they don’t sink …

Making jam – the Science

If you have fruit trees or plants in your garden you’re probably also swamped with these fruits during certain times of the year. And who has enough space to store 5 kg of figs or 20kg of apples? Nowawadays commercial farmers have luckily found a solution for this. Fruits can …