Bacillus cereus: Rice and Grain Poisoning
The United States reports approximately 63,400 cases of Bacillus cereus each year. The consequences of poisoning can be severe, and in exceptional cases, it can result in fatality. What is Bacillus cereus exactly? Why does it produce toxins in food? Can we avoid this threat? What is Bacillus cereus? Bacillus cereus, a bacterium commonly found […]
A fairy tale about umami
For many of us, the fifth flavor is just a curiosity, a nice story about the cuisines of the Far East and dishes on the border of flavors that we cannot imagine. After all, umami in Japanese means a pleasant spicy taste.
Yeast – what is it?
Yeast is an amazing product. We pay little attention to it, although they it served humanity for centuries. Initially, people used it without knowing what it was or where it came from. Yeast was used for alcoholic (anaerobic) fermentation or for making leaven for cakes.
“Reduce, Reuse, Recycle” by Roca Brothers
When we think of recycling in a restaurant, we often think of colored bins, sometimes a composter or activities leading to less-waste and zero-waste. However, our associations are primarily related to food waste.
Confit means long and tasty
In fact, the confit method has its roots in France (confire - to conserve). It consists of long cooking in fat, oil, or syrup.
Ubiquitous microplastic
Microplastics are ubiquitous and scientists have found traces of them in unexpected places such as the top of Mount Everest and the bottom of oceans.
Cachirra and anchovies – does it mean the same?
Cachirra and anchovies are both types of dried fish that are used in various cuisines around the world. While they share some similarities in their production and use, there are also some notable differences between these two ingredients.
Flambéing
A spectacular way of thermal processing, but is there more to it? The name "flambe" comes from the French "flambé" and means "to set fire to", which perfectly reflects the nature of this culinary technique.
The Fine Taste of Labels
Knowledge of wines makes you seem more classy and helps with the impression of a cultured and refined person. Sommeliers need many years to learn their profession. But what really determines the evaluation of a wine?
Smoke point – what is it exactly?
We know that fried foods are not the healthiest, but by gaining knowledge, you can slightly improve this process.