Italiano
Chefs, Hats, Pleats and Eggs
The distinctive sign of all chefs worldwide is the toque blanche, the characteristic tall white hat that has stood out on chefs' heads ...
16
Dec
Tag Archives:
09
Dec
Better Call Slow (Dried)
A countertrend has arisen among food consumers as a response to the foodservice automation process, day after day required to optimize ...
28
Oct
80/20 and 4.0
We only use a small part of the features that today's technology offers us.
There is no certain data regarding the percentages, but ...
24
Oct
The odd story of the Dishwasher
The dishwasher has a history that is worth telling!
Joel first
Right in the middle of the 19th century, Mr. Joel Hughton, a New Yorke...
03
Oct
Rinsing Rice. Or maybe not?
Rinsing rice seems to be a practice adopted in many parts of the world, although with different variations on the theme.
Since there...
26
Sep
Fridgescaping
Being something of a boomer, there are several social trends I don’t understand.
Not least, that of Fridgescaping. Which would be, n...
24
Sep
Two tricks for “figuring out” pasta
Hey Pasta Lovers!
Fancy two quick and simple tricks to test the quality of dried pasta?
1) Check the colour!
This must be a homogene...
26
Jun
Meat Paradox: You’re (probably) not immune!
Do you like meat? Yes?
And do you like animals? Is this also a "yes"?
So... how do you overcome this internal conflict?
Let me gue...
14
Dec
Mom’s cooking
There is an old saying that goes:
"Mum's cooking is always the best".
And there's even a scientific experiment aiming to prove it, ca...
30
Nov
Organic food: What do We Know?
The smiling farmer, the shining trees under the spring sun, the hens cackling after having laid an egg on a bale of hay... all these bu...
