Introduction: What is Zero-Waste and Why It Matters According to some estimates, around 58 million tonnes/year (130 billion lb/year) of food are wasted annually in the EU which is equivalent to food waste in the range of 130 kg per inhabitant (1). The statistic for …
What is a stock? A stock is a flavourful extract made by cooking meat, vegetables, and fish in water. Stock is more or less an extraction process. Its purpose is to draw out the nutritive and flavourful compounds out of the cooked products. Flavour extraction, …
Introduction Chimichurri is an uncooked, rich, and fresh sauce coming from South America (Argentina and Uruguay, but also Paraguay, Chile, Brazil, Peru), made with chopped green herbs like parsley and oregano, together with aromatics like garlic and chili peppers, in combination with olive oil and …
General Information about Parsley Parsley is one of the most commonly used culinary herbs. It’s a member of the Apiaceae family of plants and is a leafy, herbaceous herb with a bright green colour. It’s a cousin of other well-known herbs and vegetables such as …
What Is Fermentation In this article I will try to explain some of the scientific principle and processes involved in fermentation. Interestingly, this process is older than humas species itself. In fact, it was and it’s an ongoing process even before the first human was …
Sauce gastrique is a French vinegar-based sauce, a cousin to the Italian* and Asian** sweet and sour sauces. You, like me have maybe heard Gastrique because of the classic dish duck à l’orange (Duck breast with orange sauce). It the backbone of some sweet-and-sour or …
What Is Za’atar? Za’atar (also spelled Zaatar or Zatar) is one of the most common middle east spice mixtures. It is made from dried spices and herbs which make it a very versatile seasoning. Za’atar is commonly use on bread, humus, or its used for …
General Information Sumac is widely utilized in the Middle East as a spice, used in food, desserts, and drinks. The name derives from the Arabic root sumac, “red,” referring to the red colour of the fruit (1). Sumac belongs to the genus Rhus, which is …