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What are some traditional cooking techniques in Vietnamese cuisine?

Introduction

Vietnamese cuisine is well-known for its combination of sweet, sour, salty, and spicy flavors, as well as its use of fresh herbs and vegetables. In addition to its unique flavor profile, traditional Vietnamese cooking techniques are also noteworthy. From grilling to steaming, boiling to braising, each technique has its own significance in Vietnamese cuisine.

Grilling

Grilling is a widely used traditional cooking technique in Vietnamese cuisine. Meats, seafood, and vegetables are commonly grilled over an open flame or charcoal. Grilled meats, such as beef, pork, and chicken, are often marinated in a mixture of fish sauce, sugar, garlic, and lemongrass before grilling. Grilled meats are often served with rice, noodles, or eaten on their own as a snack. Grilled seafood, such as shrimp and squid, are often served with a dipping sauce made from fish sauce, lime juice, sugar, and chili.

Boiling

Boiling is another traditional cooking technique commonly used in Vietnamese cuisine. Vietnamese soups, such as pho and bun bo Hue, are made by boiling bones, meat, and spices for hours to create a flavorful broth. Vegetables, such as bok choy, are often added to the broth towards the end of the cooking process. Boiled vegetables are also served as a side dish or used in salads.

Stir-frying

Stir-frying is a popular cooking technique in Vietnamese cuisine. Vegetables, meats, and seafood are often stir-fried with garlic, onions, and ginger to create flavorful dishes. Traditional stir-fry dishes include stir-fried beef with broccoli, stir-fried chicken with cashews, and stir-fried shrimp with vegetables. Stir-fried dishes are often served with rice or noodles.

Steaming

Steaming is a healthy cooking technique commonly used in Vietnamese cuisine. Steamed dishes are often made with seafood, such as fish and shrimp, and vegetables. Steamed fish is often served with a side of dipping sauce made from fish sauce, lime juice, sugar, and chili. Steamed vegetables, such as bok choy and cabbage, are often served as a side dish.

Braising

Braising is a slow-cooking technique commonly used in Vietnamese cuisine. Meats, such as beef and pork, are often braised in a mixture of fish sauce, sugar, and spices for hours to create a flavorful and tender dish. Braised dishes are often served with rice or noodles and garnished with fresh herbs and vegetables. Traditional braised dishes include braised pork belly with eggs and caramelized fish in clay pot.

In conclusion, traditional Vietnamese cooking techniques are an important aspect of Vietnamese cuisine. From grilling to steaming, boiling to braising, each technique adds its own unique flavor and texture to Vietnamese dishes.

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United Arab Emirates

What are the staple ingredients used in Emirati cooking?

Introduction to Emirati Cuisine

Emirati cuisine is a rich blend of Arabic, Middle Eastern, and Asian influences. The cuisine is known for its bold flavors, aromatic spices, and elaborate use of ingredients. The cuisine is largely influenced by the country’s history and geography, as well as the availability of ingredients.

In the past, before the discovery of oil, Emiratis were predominantly fishermen, date farmers, and pearl divers. The cuisine was largely based on these primary ingredients, which were supplemented by spices and herbs that were traded along the spice route. Today, Emirati cuisine has evolved to include a wide range of ingredients, but staples such as dates, rice, and seafood are still an integral part of the cuisine.

Staple Ingredients in Emirati Cooking

Emirati cuisine relies heavily on ingredients that are readily available in the region. Some of the staple ingredients include dates, rice, spices and herbs, meat, and seafood. These ingredients form the foundation of Emirati cooking and are used in a variety of ways to create delicious dishes.

Dates: A Sweet and Versatile Ingredient

Dates are a staple ingredient in Emirati cooking and are used in both sweet and savory dishes. They are commonly eaten as a snack and used as a natural sweetener in desserts, such as ma’amoul, a date-filled pastry, and luqaimat, a fried dough ball. Dates are also used in savory dishes such as stews, where they add a natural sweetness and depth of flavor.

Rice: The Basis for Many Emirati Dishes

Rice is a staple ingredient in Emirati cuisine and is the basis for many dishes such as machboos, a spiced rice dish that is often served with meat or seafood. Rice is also used in desserts, such as balaleet, a sweet vermicelli pudding flavored with saffron and rose water.

Spices and Herbs: Adding Flavor to Emirati Cuisine

Spices and herbs are an essential part of Emirati cooking and are used to add bold flavors and aromas to dishes. Some of the commonly used spices include cinnamon, cardamom, cumin, and saffron, while herbs such as coriander and mint are used to add freshness to dishes.

Meat and Seafood: Essential Protein Sources in Emirati Cuisine

Meat and seafood are essential sources of protein in Emirati cuisine. Some of the commonly used meats include lamb and chicken, while seafood such as fish and shrimp are popular in coastal regions. Meat and seafood are often marinated in spices and herbs before being grilled or stewed, imparting a rich depth of flavor to the dishes.

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Mozambique

What are the typical spices and herbs used in Mozambican cooking?

Introduction: Mozambique’s rich culinary heritage

Mozambique, located on the southeastern coast of Africa, is a country with a diverse and rich culinary heritage. The cuisine of Mozambique is a fusion of African, Portuguese, and Indian influences. Mozambican food is characterized by its bold flavors, use of spices, and fresh seafood. The country’s cuisine is centered around simple yet flavorful ingredients and cooking methods that have been perfected over generations.

The role of spices and herbs in Mozambican cuisine

Spices and herbs play a crucial role in Mozambican cuisine. They add depth, flavor, and aroma to the dishes, making them more appealing to the senses. Mozambican cooks use a wide variety of spices and herbs to enhance the flavor of their dishes. Some of these spices and herbs are native to Mozambique, while others have been introduced by Portuguese and Indian cuisines.

Mozambican cuisine is not just about heat; it is about the balance of flavors and spices that work together to create a delicious dish. The use of spices and herbs in Mozambican cuisine is not only for flavor but also for their health benefits. Many of the spices and herbs used in Mozambique have medicinal properties and are used for their nutritional and healing properties.

Piri-piri: Mozambique’s famous hot sauce

Piri-piri is a famous hot sauce from Mozambique that is known for its fiery heat and distinct flavor. Made from red chili peppers, garlic, lemon, and vinegar, piri-piri is used as a condiment for grilled meat, seafood, and vegetables. Piri-piri is also used as a marinade for meat and seafood dishes. The sauce is so popular in Mozambique that it is often used as a flavoring for snacks like potato chips and popcorn.

Xicaru: The secret to flavorful stews and soups

Xicaru is a blend of spices and herbs that is used in Mozambican stews and soups. The blend contains a mix of coriander, cumin, garlic, ginger, and turmeric. Xicaru adds a complex flavor to stews and soups, giving them a warm and aromatic taste. The blend is easy to make at home, and many Mozambican cooks have their own variations of the recipe.

Pó de caril: The blend that adds depth to Mozambican curries

Pó de caril is a blend of spices that is used to make Mozambican curries. The blend contains turmeric, coriander, cumin, ginger, and cinnamon. Pó de caril adds depth and complexity to Mozambican curries, making them more flavorful and aromatic. The blend is used in a variety of curries, including chicken, seafood, and vegetable curries.

Other popular spices and herbs used in Mozambican cooking

In addition to the spices and herbs mentioned above, Mozambican cuisine also relies on other popular ingredients like bay leaves, clove, cardamom, and saffron. These ingredients are used to add flavor and depth to dishes like rice, stews, and soups. Mozambican cooks also use fresh herbs like parsley, cilantro, and mint to add a fresh and vibrant flavor to their dishes. The use of fresh herbs is particularly popular in seafood dishes.

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Mozambique

Are there any unique cooking techniques used in Mozambique?

Introduction: Exploring Mozambique’s Culinary Traditions

Mozambique is a country located in southeastern Africa, bordering the Indian Ocean. The cuisine of Mozambique is a blend of African, Portuguese, and Indian influences, resulting in a unique and flavorful culinary culture. Mozambican cuisine is characterized by the use of fresh seafood, spices, and grains, such as rice and maize. In this article, we will explore some of the unique cooking techniques used in Mozambique.

Mozambique’s Unique Cooking Techniques: Overview

Mozambique has several unique cooking techniques that are used to prepare its traditional dishes. These techniques involve the use of various cooking methods, such as steaming, frying, and boiling. The most commonly used cooking techniques in Mozambique include the use of a mortar and pestle to grind spices, the use of coconut milk to add flavor to dishes, and the use of cassava leaves to thicken stews and soups.

Xima: A Staple Mozambican Dish with a Unique Preparation

Xima is a staple Mozambican dish that is also popular in other African countries. It is made from maize flour and water, which are mixed together and cooked until they form a thick, dough-like consistency. Xima is usually served with a variety of stews, soups, and sauces. One of the unique aspects of preparing Xima is the use of a wooden spoon to stir the mixture as it cooks. This helps to prevent lumps from forming and ensures that the Xima has a smooth and creamy texture.

Matapa: The Mozambican Dish That Involves a Rare Cooking Method

Matapa is a traditional Mozambican dish that is made from cassava leaves, coconut milk, and ground peanuts. The dish is usually served with rice or Xima. One of the unique aspects of preparing Matapa is the use of a rare cooking method known as “pan-frying”. The cassava leaves are first boiled until they are soft, then they are pan-fried with the ground peanuts and coconut milk. The pan-frying process gives the Matapa a rich and flavorful taste.

Muamba de Galinha: A Traditional Mozambican Chicken Stew

Muamba de Galinha is a traditional Mozambican chicken stew that is made with palm oil, garlic, onions, and tomatoes. The stew is usually served with Xima or rice. One of the unique aspects of preparing Muamba de Galinha is the use of palm oil, which gives the stew a distinctive red color and a rich, nutty flavor. The chicken is usually cooked until it is tender and falling off the bone, and the stew is seasoned with a variety of spices, such as paprika, cumin, and coriander.

Summary: Understanding the Unique Cooking Techniques of Mozambique

Mozambique’s cuisine is a fusion of African, Portuguese, and Indian influences, resulting in a diverse and flavorful culinary culture. Its unique cooking techniques involve the use of various cooking methods, such as steaming, frying, and boiling, and the use of ingredients such as cassava leaves, coconut milk, and ground peanuts. Some of the traditional Mozambican dishes that involve unique cooking techniques include Xima, Matapa, and Muamba de Galinha. By understanding these unique cooking techniques, we can appreciate the richness and diversity of Mozambican cuisine.

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Albania

Are there any specific cooking techniques used in Albanian cuisine?

Introduction: Albanian Cuisine

Albanian cuisine is a fusion of Mediterranean, Balkan, and Turkish influences. It is known for its unique blend of spices and herbs, as well as the use of fresh and locally sourced ingredients. Albanian cuisine is diverse, with different regions having their own distinct specialties. However, there are some common cooking techniques that are used throughout the country.

The Role of Cooking Techniques

Cooking techniques play a crucial role in creating the flavors and textures that are characteristic of Albanian cuisine. The use of various cooking methods, such as grilling, baking, frying, stewing, roasting, and braising, helps to bring out the natural flavors of the ingredients and create delicious, hearty dishes. These techniques also allow for the preservation of food, which has been important in a country with a long history of agriculture.

Grilling: A Popular Cooking Method

Grilling is a popular cooking method in Albanian cuisine, especially during the summer months. Grilled meats, such as lamb, beef, and chicken, are often marinated with a blend of herbs and spices before being cooked over an open flame. Vegetables, such as peppers, eggplant, and zucchini, are also commonly grilled and served as a side dish.

Baking: Traditional Albanian Dishes

Baking is another traditional cooking technique used in Albanian cuisine. Pie and pastry dishes, such as byrek and pite, are popular throughout the country. These savory pies are typically filled with meat, cheese, or vegetables and baked until golden brown. Baking is also used to prepare sweet desserts, such as baklava and revani.

Frying: A Versatile Cooking Technique

Frying is a versatile cooking technique that is used in Albanian cuisine to prepare a variety of dishes, from appetizers to main courses. Traditional Albanian dishes such as qofte (meatballs) and fasule (beans) are often fried, as are pastries like flija (layered pancake) and petulla (fried dough). Frying can create crispy, golden brown textures that complement the flavors of the ingredients.

Stewing: Slow Cooking for Flavor

Stewing is a slow cooking method that is used to create rich, flavorful dishes in Albanian cuisine. Stews are typically made with meat, such as beef or lamb, and vegetables, such as onions, carrots, and potatoes. The ingredients are cooked together in a pot with broth or water until tender, resulting in a hearty and comforting dish.

Roasting: A Flavorful Way to Cook Meat

Roasting is a flavorful way to cook meat in Albanian cuisine. Whole chickens and lambs are often roasted on a spit over an open flame or in a wood-fired oven. This cooking method creates crispy skin and juicy meat that is infused with the flavors of the herbs and spices used in the marinade.

Braising: A Tenderizing Technique

Braising is a tenderizing technique that is used in Albanian cuisine to prepare tough cuts of meat. The meat is first browned in a pan and then simmered in a liquid, such as broth or wine, until it is tender and falls apart easily. This slow cooking method allows for the flavors of the meat and the braising liquid to meld together, resulting in a delicious and tender dish.

In conclusion, Albanian cuisine incorporates a range of cooking techniques to create flavorful and hearty dishes. From grilling to baking, frying to stewing, each technique plays a unique role in bringing out the natural flavors of the ingredients. These traditional cooking methods have been passed down through generations and continue to be an important part of Albanian culture and cuisine.

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Food

Vacuum Cooking Makes Meat Tender and Juicy

Cooking meat and then keeping it warm until it is served has long been considered the best option for a tasty and juicy fillet in gastronomy. However, a new study refutes this assumption: According to the latest findings, the meat is actually rather dry and tough after this method of preparation. The magic word for preparing tender and juicy pork is sous-vide cooking – i.e. under a vacuum.

The study

Researchers at the Max Planck Institute for Polymer Research in Mainz are now investigating the changes in the protein structure of meat when it is vacuum cooked – also known as sous vide. The study tested the effects of cooking time and different cooking temperatures on the water content and protein structure of the meat. These are the first research results with a time span of ten minutes to 48 hours and a temperature variance of 45 °C to 74 °C.

The result

The loss of meat juice increases with increasing temperature and cooking time. The evaluation of the study shows that the meat loses a large part of its water content above 60 °C. This makes it dry, tough, and hard – not the best result for meat lovers. Only precise control of the cooking temperature makes it possible to circumvent these properties.

The best way to do this is with sous-vide cooking: the food to be processed is placed in a plastic bag and packed airtight. The food is then cooked in a water bath at the exact temperature specified.

It’s going to be tender and juicy

Cooking meat sous vide changes its protein structure in a controlled manner. This keeps the meat tender and juicy. For the best pork tenderloin on a medium-sized cut, cook it sous vide for 20 minutes at 55ºC.

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Food

Arsenic Rice: This Cooking Method Eliminates the Toxin

The terrible news just went through the media: whole grain and long grain rice are said to cause cancer. Rice contains arsenic, a carcinogenic substance that does not completely disappear even during cooking. Professor Andy Meharg has now tested which cooking method is most effective in eliminating arsenic from rice.

Rice contaminated with arsenic

Rice is one of the most common side dishes and is considered healthy. Unfortunately, the healthy grain also contains pollutants such as arsenic. “Öko-Test” just reported the shocking results: long-grain and whole-grain rice are so heavily contaminated with pollutants and carcinogenic substances that the consumption of these types of rice is even completely discouraged.

The rice plants absorb these substances through contaminated groundwater. Especially with whole grain and parboiled rice, the load of toxins is higher, since the outer shell of the rice grain is still attached, or the harmful substances from it have passed into the interior of the grain.

“Oko-Test” and Professor Andy Meharg therefore always recommend basmati rice: This is the least contaminated.

Cook rice properly

Queens University Belfast professor Andy Meharg has researched the best way to cook rice. He examined various cooking and preparation methods and to what extent these changed the arsenic content in food.

In the first variant, the scientist boiled the rice in about twice the amount of water. This is one of the most popular ways to cook rice. But the arsenic content was only reduced by 16 percent.

The second attempt: cook rice with five times the amount of water. Here, the arsenic content has already been reduced by 50 percent – although this value is still alarmingly high.

The third method was actually the most successful: Mehard was able to reduce the proportion of the toxin to just 16 percent. To do this, the rice must be soaked in water overnight and then washed in a sieve under running water until the water runs clear before preparation. Five times the amount of water is then added to the pot to boil.

The three rules for cooking rice:

  1. Soak rice.
  2. Always wash rice!
  3. Boil rice in five times the amount of water.
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Food

These Are The Best Alternatives For Cooking Oil

Due to various factors, there is currently a shortage of cooking oil. We will show you which alternatives to baking, roasting and cooking are available on the market.

For baking or frying: 7 alternatives for cooking oils

Many people are currently wondering how to deal with the oil shortage because they swear by sunflower oil or rapeseed oil in the kitchen.

1. Pork lard

Pork lard is a good alternative to the vegetable cooking oils. However, it is not suitable for vegetarians as it is an animal fat. It can be heated to very high temperatures without burning or spattering – ideal for roasting and deep-frying food.

2. Clarified butter

Butter lard consists of pure butterfat and is a quasi-vegetarian alternative to lard. However, it must not be heated much higher than 170 degrees.

3. Margarine

Margarine is a possible, but not a particularly good alternative to vegetable cooking oils. You can fry food in it, but it already has its smoke point at 160 degrees Celsius. So there is a risk that the margarine will burn if you set the stovetop too hot. There is also an increased risk of splashing.

4. Butter

Butter is almost the same as margarine. It also burns at too high temperatures and is therefore only recommended for steaming food at low heat. Its smoke point is 175 degrees Celsius.

5. Ghee

A lesser-known alternative is ghee. This is clarified cooking fat made from butter. Although it is fattier than butter, it can be heated to very high temperatures without burning. This makes it ideal for roasting and deep-frying.

6. Coconut Fat

Coconut fat can also be heated to a high temperature and hardly splatters. However, it consists of a very high proportion of saturated fatty acids and is therefore not exactly conducive to health. Also due to the long transport route when importing, it is not particularly sustainable.

Hard to believe, but true: mineral water can also be a good substitute for cooking oil. To cook food in a non-stick pan, it is enough to add carbonated mineral water and bring it to a boil. If the water evaporates too quickly, simply pour in more. That way you can prevent scorching.

Other options are baking release spray* or placing baking paper* under the pan. With fatty foods, such as minced meat or fish, you can even do without a greasy substance in the pan – as long as a non-stick pan* is used.

In summary, there are a lot of alternatives to use based on personal preference.

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Food

Everything You Should Know About Cooking Oils and Fats

Contradictory statements are often heard when it comes to oil and fat: “Fat makes you heart ill and fat”, “Coconut oil makes you slim” or “vegetable oils are healthy”. What is correct now? And what should you consider from an ecological point of view?

We looked at which oils are really healthy, which ones you would rather avoid and what you can look out for when buying.

You can’t do without fat

Dietary fats have the highest calorie density of any nutrient. With 9 kilocalories (kcal) per gram, they have more than twice as many calories as a gram of carbohydrates or protein. Fats and oils are therefore often demonized and decried as “fat food”.

It’s true that “eating too much fat” can make you fat, but you can’t do without fat entirely. Dietary fats are suppliers of essential fatty acids, they are vitamin carriers and vitamin suppliers and as flavor carriers they also ensure that a dish tastes “round”.

All fat is made up of different fatty acids. Basically, you have to distinguish between saturated and unsaturated fatty acids. Saturated fats are easy to recognize: They are solid at room temperature. This includes all animal fats, palm kernel fat and coconut fat.

Saturated fatty acids are not essential to life and are even harmful to health, since they are responsible, among other things, for the cholesterol level in the blood to rise.

With unsaturated fatty acids, things get more complicated. There are monounsaturated, diunsaturated and polyunsaturated fatty acids. What they all have in common is that they are liquid at room temperature.

Monounsaturated fatty acids such as oleic acid are found in olive oil, rapeseed oil and many nuts and seeds. The body is able to form these monounsaturated fatty acids such as omega 9 itself; they are therefore not essential.

Essential Fatty Acids

The body, on the other hand, cannot produce polyunsaturated fatty acids itself, so they are essential. A lack of essential fatty acids leads to various deficiency symptoms such as skin changes, susceptibility to infections, growth disorders, hair loss and a lack of blood platelets. Polyunsaturated fatty acids can be found in fish, corn oil, but also in safflower oil or nuts. The doubly unsaturated (omega 6) fatty acids include, for example, linoleic acid, which is contained in thistle or sunflower oil.

Well-known essential fatty acids are “Omega 3” and “Omega 6”, which are now literally “on everyone’s lips” due to advertising: The healthy Omega 3 (for example alpha-linoleic acid) is contained in all vegetable oils and improves the flow properties of the blood. It also lowers blood pressure and blood lipids, which is why it can prevent hardening of the arteries. There is a lot of omega 3 in fish (the cooler the water, the fatter the fish, the richer in omega 3) and in local oils such as rapeseed oil, soybean oil, walnut oil and linseed.

The fatty acid ratio is important

Now it gets a bit complicated: It is not only the intake of such essential fatty acids through our food that is decisive, but also that the ratio of these fatty acids to one another is optimal. The higher the proportion of omega 3 fatty acids and the lower the proportion of omega 6 fatty acids, the more optimal the oil is.

The “healthy olive oil” praised by good marketing comes off surprisingly badly: it has an unfavorable ratio of these two fatty acids, but a healthy proportion of oleic acid.

Local linseed oil has the highest content of omega 3. If you don’t like the intense taste, you can also use rapeseed oil, walnut oil or soybean oil, which are much healthier in their fatty acid ratios than the widespread sunflower oil, corn oil or peanut oil – oils that are often used in gastronomy because they are cheap and can be heated to high temperatures .

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Lifestyle

14 Practical Kitchen Helpers for Clever Cooking

Practical kitchen helpers simplify cooking and make the kitchen more fun. We show you the best helpers in the kitchen and for clever cooking.

You just have to have these kitchen gadgets. It doesn’t matter whether you like to cook or not, cooking is easier than ever with practical kitchen helpers.

What do you need kitchen helpers for?

If you like to cook, entertain guests, and just want to be creative in the kitchen, you won’t be able to avoid getting one or the other helpful kitchen helper. Because it makes cooking much easier and faster. And even those who value special preparations and decorations will love certain kitchen gadgets. After all, it is rightly said: “Eat with your eyes”. You can also find out which are the best everyday helpers for the household and which helpers for plants and in the garden should not be missing.

1) Spiralizer for clever cooking

A spiralizer is very handy in the kitchen. So you can cut fresh vegetables quickly and easily without much effort. Since there are different models of these relatively new devices, you should get an overview and inform yourself before you buy them, e.g. in the spiral cutter test – Julienne cutter in comparison.

2) Professional peeler as a practical kitchen helper

A professional peeler for potatoes, asparagus, and vegetables should be in every kitchen. Because they make your work a lot easier when cooking cleverly.

3) The classic smoothie blender

A handy smoothie maker is modern and healthy for feeding the whole family. The stainless steel smoothie mini blender has 300 watts and a Tritan bottle. So you can try out many smoothie recipes in the future and stay fit in everyday life.

4) Jam funnel as a practical kitchen helper

When making jam yourself, you ideally need a jam funnel to fill the jam into the jars. This makes it much easier to fill the jam into the jars without making a lot of mess. There are beautiful filling funnels made of stainless steel that are rustproof and dishwasher-safe.

5) Potato cutter for clever cooking

A clever kitchen appliance to make fries yourself. The French Fry Cutter made of stainless steel is a top gadget for the kitchen as a potato cutter. And if you make your own fries, use our recipe for making your own mayonnaise. Have fun enjoying it!

6) Water filter for the kitchen

You can clean your drinking water with a water filter. That’s why the Brita water filter in the starter package, including 3 graphite filter cartridges, should not be missing in your household. So you never have to carry heavy drinks again.

7) Double-walled coffee maker for coffee lovers

A double-walled French Press coffee pot is ideal for making coffee. The thermal coffee maker from Rosenstein & Söhne is a noble variant made of stainless steel. The advantage of a thermal coffee press is of course that the coffee stays hot for up to 5 hours after boiling.

8) Vacuum sealer as a practical helper in the kitchen

A vacuum sealer is suitable for freezing food. Food stays fresh and durable up to 8x longer when vacuumed. A vacuum sealer is also suitable for sous vide cooking. The CASO vacuum sealer is the test winner at Stiftung Warentest. And this comes with 10 free professional foil bags. In addition, read useful tips on storing food and preserving it.

9) Sparkling water maker as a helpful kitchen gadget

The SodaStream CRYSTAL 2.0 glass carafe water bubbler for sparkling tap water has become indispensable in many households. This saves you heavy towing. It is also available in dishwasher-safe glass bottles. Incl. 1 cylinder and 2 glass carafes 0.6l and modern design. Also, read the advantages of a water bubbler.

10) Use a modern citrus juicer in the kitchen

You can operate the GOURMEO® lemon squeezer made of stainless steel with a 2-year satisfaction guarantee manually. It helps you to make delicious lemon juice, orange juice, or lime juice without much effort. With it, you can cook cleverly and refine some dishes. Also, note tips for using lemons in the household.

11) The world’s best kitchen knives

If you are looking for new kitchen knives, then the Victorinox kitchen knife set is just right for your kitchen. Because these kitchen helpers impress with their ergonomic handle and their sharpness. The modern design is also an eye-catcher. Also, read how to properly sharpen and clean knives and how to sharpen blunt scissors.

12) Reusable baking paper

Environmental protection in the home is becoming increasingly important. If you would also like to make a small contribution, use the GOURMEO® permanent baking film. Because you can simply cut them to size and they are dishwasher-safe. It is therefore reusable and environmentally friendly.

13) Cutting board with containers

If you like to cut the veggies first when cooking, then a chopping board with containers is for you. This way you can cleverly store the cut vegetables until they go into the saucepan without making countless dishes dirty. In addition, it is very space-saving, since the containers are attached directly under the board. In addition, cutting boards made of natural materials such as wood are good. In addition, read useful tips for cleaning the cutting board.

14) A kitchen trolley as an eye-catcher

There are great and beautiful food processors and kitchen trolleys. They serve as storage space and work surface at the same time. Whether super-modern or with a special retro look, there is something for every taste. And you can turn a boring kitchen corner into an eye-catcher. In addition, note the best means and gadgets for cleaning.

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