properly - FoodNerdy Recipes Management System

Coffee is a treat. Without question. But the presentation of the coffee is also important: You can find out how to serve coffee correctly in our article.

With the right serving, you can round off the taste of coffee perfectly and offer your guests a special service.

For a long time, coffee was considered a luxury that only wealthy people could afford. Today, however, it has reached the status of a commodity and is freely available to almost everyone. Most people drink several cups of coffee a day and enjoy the stimulating effect and excellent taste. But how exactly is a coffee served? If you want to proceed with style and etiquette here, you have to follow a few guidelines and specifications. Coffee etiquette is part of everyday life for every waiter, secretary and server. In our article we provide you with coffee knowledge of a special kind.

Whether in a restaurant, at home with guests or in conferences and work meetings – coffee is the must-have drink for many get-togethers. As a true pleasure drink, it must of course also be served and presented in style. The server has a number of options here. He can pour the coffee himself according to etiquette or offer self-service. With both variants, there is a certain procedure to follow and to act as inconspicuously and stylishly as possible. When you serve guests, you must not simply proceed as you please, but must adapt to their wishes and specifications. Proper serving ultimately also contributes to a better and more relaxed dining experience. An excellent coffee is in no way inferior to fine drinks such as wine, sparkling wine and champagne and should therefore be served as such. Tell your guests that they can look forward to an aromatic and beneficial drink.

Coffee in our everyday life

Coffee is everywhere these days. Most of us grab a cup of the drink as soon as we wake up in the morning. The invigorating effect gives us more energy and promises a good start to the day. Even at work, many cannot do without a delicious cup of coffee. Here it not only offers a tasty change, but also helps through sleepy midday slumps. But we also notice the strong presence of coffee in everyday life in our free time. As soon as we step outside, we come across numerous places that offer coffee. Whether in shopping streets, small side streets, restaurants, gas stations or one of the countless cafés on our doorstep – coffee can be found everywhere and is one of the most popular drinks in the world. In 2016 alone, every German citizen drank an average of 162 liters of coffee.

In addition to the general popularity of coffee, the drink has also become a classic for good manners. When guests are visiting, it is always a good idea to serve a coffee. This applies equally to the private and business area. At home, it is above all the well-known “lunch party” that many people remember. Here we sit comfortably together with friends and guests, talk and enjoy a delicious coffee in peace and quiet. In the business area, on the other hand, it is considered good manners to offer a coffee to your counterpart. This task is usually performed by secretaries or receptionists. They should be well versed in how coffee is served properly. The right serving in combination with aromatic coffee creates an inviting atmosphere and relaxes business conversations immensely.

Serving coffee correctly: rules of conduct and practical tips

If you want to serve coffee properly, then you should follow a few rules. There are some differences depending on who you serve and where you are. For example, different regulations apply at home than at work. In the latter case in particular, it is important to maintain form and act in an extremely courteous manner. As a waiter, you must ensure that you are served in style. You can use useful tools such as coffee service sets as table settings. These oval trays are ideal for transporting a cup and saucer, a jug and a matching teaspoon. In addition, the coffee utensils are beautifully presented.

If your guest is to enjoy full service like in a restaurant, you have to follow a certain procedure. First of all, you should know that a new cup of coffee must always be refilled in the kitchen or away from the guest. The old cup of coffee is replaced along with the saucer. To ensure that the coffee arrives pleasantly warm at the table, it is also advisable to warm it up beforehand. The refilling option is a little less formal and more suitable for everyday use. You do not need new cups for this, but carefully pour new coffee from the right side for the guest. In many cases, the guest will also hand you the cup – you should make sure that the saucer is also handed to you so that not a drop of coffee spills. Modern style suggests taking the cup and saucer straight away and only then refilling it. In this way, you relieve your visitor of as much work as possible. Incidentally, pouring takes place behind the guest’s right shoulder. This prevents unwanted mishaps that can lead to the hot coffee pouring over the person in front of you.

As a waitress at business meals, meetings and other gatherings, the order of the people present plays a role in addition to the correct serving of the coffee. You always start with the most senior person in the room. This often sits directly to the right of the host and thus occupies a central position. Then distribute the coffee counter-clockwise. The host is now the last to receive his coffee and is therefore using excellent manners. If the meeting gets a bit larger so that a single pour would take too long, you can also introduce self-service in consultation with your manager. Here, coffee pots are distributed at appropriate intervals over the entire table and every coffee drinker can easily refill himself. However, it is worthwhile to make the guests aware of this offer again after a short time so that everyone knows about the procedure.

If you want to serve the coffee correctly and you choose a coffee service set, you must always arrange it correctly. The rules state that the milk jug must be on the far right. The coffee cup and saucer are then placed on the tray on the left. A little above and in the middle is a dispenser with sugar. However, you should serve honey separately, as it has no place on a coffee service. Since most people are right-handed, the handles of the jug and cup both point to the right. The coffee spoon is placed last on the right side of the cup. Finally, only one cookie is missing, which can be placed on the left side of the saucer. Now the coffee service set is ready and you can serve it to the guest. In the four walls at home, this procedure does not have to be followed quite so strictly. However, if you want to be a good host, you should ensure that the food is served as stylishly as possible.

Cooking Tips

Store Coffee Properly at Home

Storing coffee at home is sometimes a difficult undertaking. We give you a few tips on how to store it appropriately.

5 tips on how to optimally store your coffee in your own four walls

Coffee is one of the most popular beverages in the world and is consumed in large numbers every day. However, if you have discovered your personal favorite coffee over time and want to keep a larger quantity of it at home, you should take a few storage tips to heart. External influences can quickly deprive the coffee of its aromatic ingredients and spoil the taste after a short time. We’ve looked at how to store coffee properly, and here’s some advice.

Tip 1: The coffee aromas usually survive much longer in a whole bean than in already ground coffee powder.

Tip 2: Make sure to always keep your coffee in an airtight and dark place.

Tip 3: Storing your favorite coffee in the refrigerator can have a major impact on the coffee aroma and thus the taste.

Tip 4: The best place to store coffee is in an opaque ceramic jar.

Tip 5: As an “extra protection”, you can also wrap your coffee can in a bag.

Proper storage for ideal coffee taste

As already mentioned, the coffee should be stored as a whole bean. Of course, it always depends on whether you can grind your coffee yourself with a coffee grinder or otherwise. During the grinding process, many of the aromas develop, which can escape more easily during subsequent storage. Coffee powder is therefore simply more vulnerable than whole beans. Therefore, avoid unpleasant surprises when enjoying your coffee and rely on an airtight ceramic coffee canister. So you can look forward to a great taste experience even weeks later.

Cooking Tips

To Peel Persimmons or Not? This is How You Eat Them Properly

Whether or not it is necessary to peel persimmons depends on several factors. In this article you will learn how to best consume the sweet exotic fruits and what you should bear in mind when doing so.

Whether you peel persimmons or not depends on your preferences. Basically, the skins of the persimmons are edible and you can eat the orange fruits with their skins.

Unripe persimmons do not taste good due to the high tannin content. Therefore, when shopping, you should consider whether you want to eat the persimmons right away or in a few days. In this article, you will not only learn how to eat persimmons correctly, but also how to recognize and influence the right degree of ripeness.

The persimmon is the sweet fruit of the persimmon tree and originally comes from Asia. Persimmon trees need warmer growing areas because they are not frost-resistant. There is therefore no significant commercial cultivation of the orange fruit in Germany. Most of the growing areas are in China, Korea and Japan.

There are now also European kakis on the market, for example from Spain. In order to avoid long transport routes, you should prefer these fruits to those from Asia. If possible, buy kakis in organic quality: they are free of chemical-synthetic pesticides.

Peeling persimmons: you should know that

You don’t have to peel persimmons to eat them. However, there are a few basic things you should keep in mind if you want to eat persimmons with the skin on.

Use organic persimmons as their skins are untreated. In principle, however, you can also eat the skin of conventionally grown fruits.
You should always wash fruit thoroughly before eating. More about this here: Washing fruit properly: What to do about pesticides on the skin?
Depending on the type of persimmon, the skin varies in thickness. Thick-skinned specimens taste better peeled.
This is how you eat persimmons correctly

Wash the persimmons thoroughly with cold water.
Halve the fruit lengthwise.
Remove the hard carpels and the light-colored base of the stalk.
Cut the fruit lengthwise into four or eight wedges.
Whether you peel the kaki or eat it with the peel is up to you. If you want to peel the persimmons, cut the flesh off the skin, similar to a melon.
Scoop out persimmons

When persimmons are fully ripe and very juicy, they are easier to spoon than to cut:

Wash the persimmons thoroughly with cold water.
Halve the fruit lengthwise.
Using a small spoon, scoop the insides of the persimmon straight out of the shell.

Recognizing the right degree of ripeness of persimmons

In order to withstand the long transport routes, the harvested persimmons are usually still unripe. Unripe persimmons contain a high proportion of the vegetable tanning agent tannin. When you eat them, this gives you a furry sensation in your mouth. However, tannins are not harmful to health. As it ripens, the sugar content in the persimmon increases and the orange fruit tastes juicy and sweet.

In addition to the actual kaki, you will also find the cultivated forms in the trade

honey apple
persimmon and
Sharon.
The cultivated forms contain significantly less tannin and you can therefore eat them in a harder state.

This is how you can tell that the persimmon is ripe

The persimmon is ripe when it is very soft. The persimmon has reached the perfect degree of ripeness when the pulp shimmers through the skin with a glassy sheen. Fully ripe persimmons yield slightly when pressed lightly with your fingers. The shell should not show any brown spots or dents.

Transport and store ripe persimmons

When fully ripe, the persimmon is very sensitive to pressure. Therefore, make sure that you pack ripe persimmons to protect them from pressure when you buy them, so that you can transport them home safely. Store ripe persimmons refrigerated and eat within a day or two.

Allow unripe persimmons to ripen

If the persimmon is not yet ripe, you can store it next to bananas or apples for a few days. These secrete ethylene, which stimulates other fruit to ripen faster.

Cooking Tips

Christmas Cookies: Store Them Properly, Keep Them Fresh and Use Leftovers Sensibly

Storing Christmas cookies correctly is important so that you can enjoy your cookies for a long time. We’ll show you how to keep Christmas cookies fresh and how to use leftovers sensibly.

Storing Christmas cookies: This is how you succeed

Whether cinnamon stars, vanilla crescents or gingerbread – cookies are part of the Advent season. So that you can enjoy your homemade biscuits throughout Advent, you should make sure that they last as long as possible. Therefore, we have put together the best tips for you on how to store Christmas cookies properly:

Store by type: After baking, all types of cookies should be allowed to cool completely before tinning. The glaze or other decorations must first dry completely. Otherwise the biscuits may stick together. Then store the Christmas cookies according to type in different airtight cookie jars. You should also wrap homemade stollen in a kitchen towel.
Shelf life is related to the type of cookie: The use-by date is closely related to the type of cookie. Dry cookies can last up to eight weeks. However, if your cookies have a cream filling, you should use them up within a week if possible.
Freezing Christmas cookies: If you can foresee that you will not use up your cookies in time, you can simply freeze them. You will need an airtight container to put your cookies in after they have cooled. However, be careful not to freeze cookies decorated with chocolate. Chocolate turns gray in the freezer. If you want to thaw the frozen pastry again, take it out of the freezer and let it sit at room temperature for several hours.

Tips for making good use of leftover pastries

Storing Christmas cookies properly can avoid food waste. But what to do if there are leftovers? With our ideas you will be able to use what is left over. So nothing has to end up in the garbage, but can be used elsewhere.

Second chance for leftover cookies: You can crumble many types of Christmas cookies and use them instead of biscuits for various recipes. In this way you can refine (vegan) tiramisu or other layered desserts, for example. You can also use them to make sprinkles for apple crumbles. You can melt leftover chocolate and use it as a glaze for cakes or fresh pastries.
Utilize expired ingredients: Each food item is given a sell-by date before it is sold. However, this date is not to be taken so strictly for all foods. Because ingredients such as baking powder, flour or spices can keep much longer. Therefore, you can use these basic foods for baking for a long time without hesitation. Read more: Forget the best before date – many foods last longer than you think
Cookies as a gift idea for friends and relatives: What Christmas cookies you don’t want to store with you may be missing from others. How about giving your homemade treats to friends, acquaintances and relatives? Not only do you give your loved ones a little treat, you also don’t have to throw away your leftover cookies.

Lifestyle

Cleaning Glasses Properly with Simple Means

Tips on cleaning glasses properly. Because they are our constant companions. Therefore, they can quickly become dirty or smudged. And for a clear view, you need to clean your glasses more often. You should avoid common mistakes so that your lenses are not damaged. We have summarized the most important things about cleaning glasses for you.

Proper cleaning of the glasses is important

A good and correct cleaning of the glasses is very important. Dirty glasses can be very annoying and distracting. And the glasses wearers among us know the good feeling after cleaning: finally a clear view again! In addition, limited vision can damage your eyes. Or they tire over time. You can also get headaches if you don’t see clearly. Therefore, you should make sure to clean your glasses every day. It makes sense to get used to it at a certain time. In addition, also note our article on the question of contact lenses or glasses, as well as for instructions on cleaning contact lenses conscientiously if you wear contact lenses from time to time.

Causes of dirty glasses

Glasses are already smeared when your eyes are itchy. But splashes of fat when eating can also impair the view. Even the weather can damage your glasses, which can fog up or become stained by raindrops. Then most people just use a handkerchief to clean the glasses. Often the shirt or sweater is simply used to quickly clean the glasses. But this is not beneficial for the glass and is a common mistake when cleaning glasses. Because the glass can get fine scratches, which of course are very unpleasant for the clear view.

Clean glasses properly with home remedies and Co.

It is our faithful companion and should therefore always be cared for. But the lenses of your glasses are very sensitive, so you should be careful not to treat them too roughly. Therefore, only certain home remedies are well suited for regular cleaning of glasses. So we have an overview:

1) Clean lenses with water and washing-up liquid

It is best to clean your glasses at home with lukewarm water and non-greasy detergent (pH value-neutral). And do without skin-friendly and moisturizing detergents, because these can damage the glasses and leave a greasy film. Accordingly, hold your glasses under the running water. This removes large dirt particles. Then put a little non-greasy washing-up liquid on each of the glasses and rub it in with clean fingers. Then rinse it off with water. Then dry it with a microfiber cloth. Also, read our article on monitor and screen care.

2) Use of microfiber cloths to clean glasses

You can also clean your glasses with the help of microfiber cloths. These are great for in-between and on the go. Because you can use them dry. Of course, you can also use a glasses cleaning cloth for cleaning. It is important that you wash the microfiber cloths regularly. You should wash them at least 40 degrees and without fabric softener. Also, note our tips for sunglasses.

3) Goggle sprays and cleaning wipes

Especially when you’re out and about, you don’t have water or the right washing-up liquid. Therefore, some people use special glasses sprays or damp cleaning wipes (without alcohol). These are good for cleaning glasses. However, you should pay attention to good quality here. As some of these items are said to be capable of damaging the lenses. Also, note our home remedies for tired and stressed eyes.

4) Clean glasses with ultrasound

Professional ultrasonic cleaning is best. This will clean your glasses gently and effectively. Your glasses are placed in a water bath, which is then subjected to ultrasonic vibrations. As a result, bubbles form and gradually burst. This removes dirt particles. Most opticians offer a free service. Such a cleaning makes sense every 3 – 6 months. You can also buy these ultrasonic devices on the Internet. Also, note our effective home remedies for burning eyes.

5) Protect your glasses with a glasses case

Good care is therefore essential if you want to preserve the longevity of your glasses. You should also protect your glasses by putting them in a glasses case when you are not using them. This prevents you from accidentally sitting on it. In addition, see our article Identifying and avoiding poor eyesight in children.

Cooking Tips

Instructions and Tips for Frying Steak Properly

Instructions and tips for properly frying a steak. Frying the perfect steak is a mystery to many chefs. With our practical instructions and numerous tips, every steak is just right, just the way the guest wants it.

Fry the steak properly

If you want to sear a steak properly, there are a few things to keep in mind. You should not only pay attention to the right temperature and frying time. The quality of the meat and the pan can also be important for a successful result. Individual wishes and tastes should also be taken into account. Because not everyone likes their steak “well done”. Thus, the preparation of a steak seems like a big challenge to some. But don’t worry, with the following tips you will succeed in frying the steak:

1) Know the most common types of steak

Finding the right meat for a steak is not always easy. With beef steaks, a distinction is made between the different parts of the animal. The most common types of steak are rib-eye steak, fillet steak, rump steak, T-bone steak, porterhouse steak, rump steak, sirloin steak, flank steak, and boiled beef. The difference lies in the fat and bone content and the size of the meat piece. In addition, a fillet steak, for example, is far more tender than a T-bone steak, which has more roast beef than a fillet.

2) Buy the right meat

For a real gourmet steak, it is advisable to choose a flank steak, rump steak, or fillet steak. In any case, the meat should be tender and juicy. Depending on your taste, you should cut the steaks at least 2 cm and at most 4 cm thick. It is advisable to buy the meat fresh from the butcher or at the meat counter in the supermarket. Because ready-packaged steaks are not necessarily cheaper, they are far behind freshly cut meat in terms of quality. Also, note how you can identify and preserve fresh fish.

3) Fry the steak properly in the pan

A cast-iron grill or frying pan, which ideally can be used on a gas stove, works best. Of course, ceramic hobs and induction cookers are also suitable for frying. In the summer season, a charcoal grill is recommended, because it can generate enough heat and is also really fun. Also, read delicious menu ideas for grilling. Meanwhile, cast aluminum pans are more suitable for low frying temperatures, as coatings may otherwise come off. This is not a problem but takes longer.

4) Which fat to use for frying?

Butter, peanut oil, or rapeseed oil are particularly suitable as fat. Because these have a high smoke point, which is not the case with olive oil or butter, for example. At high temperatures, bitter substances can be released here. And you should avoid that when frying your steak properly. In addition, you can freeze and thaw meat well, so that leftovers do not have to be thrown away.

5) Tips on preparing to fry steak

The steak should always be at room temperature before frying. To do this, take the meat out of the fridge early enough. Half an hour before cooking is usually sufficient. If the steak is to be pulled into the oven, the oven must first be switched on at a maximum of 160 degrees circulating air or top and bottom heat. Cooking the steak in the oven at lower temperatures will make it more tender. However, it takes longer accordingly. Read also how you can then remove the oven smell.

There are two ways to prepare meat. Either the fat is added to the pan or it is massaged into the meat beforehand. In the latter process, you should let the meat rest for 10 minutes after massaging it. The pan must be heated to a high temperature before frying. If you put a drop of water in the pan, it must immediately evaporate. Then you know that the right temperature has been reached.

6) What cooking levels are there?

Cooking is an important issue when frying a steak properly. Depending on your taste and preference, you can choose between different cooking levels. And depending on the degree of doneness, a different core temperature is required. It is advisable to place the steak in the preheated oven after searing. Depending on the thickness of the meat and how well done you want it to be, the cooking time in the oven can range from 5 minutes to an hour if you prefer the slow cooking method. It is important to know that a steak becomes more tender the longer it is cooked at low temperatures.

7) The perfect cooking point and the perfect cooking time

You should always ask guests in advance how they want their steak. And then pay attention to the respective core temperatures during preparation. Then you need to sear the steak for a minute on each side. This creates a delicious crust and the meat’s own juices remain in the steak. So it doesn’t get dry.

You can use the finger test to determine the doneness. Because you can estimate the degree of doneness on the heel of your hand. If you hold your hand loosely and press on the heel of your hand, it feels like a steak that has been “rare” cooked. “Medium” corresponds to the firmness of the heel when you hold your thumb and middle finger together. A steak feels “well done” like the heel of a hand when the thumb and ring finger are held together. A little helper in the kitchen is useful for the cooking time in the oven – a roasting thermometer.

health

Storing Lemons: How to Store Them Properly

If you want to store lemons, you have to consider a few things. With the right storage conditions, lemons stay fresh for several weeks – we’ll show you what’s important.

To store lemons properly, you should know their properties. Lemons are the fruit of the lemon tree and belong to the citrus fruits. They require an evenly warm and humid climate and are sensitive to drought and cold. Due to the cold winters, lemon trees do not thrive in Central Europe.

Lemons from conventional cultivation are usually treated with preservatives and wax so that they can be kept for as long as possible. It is therefore better to use organic lemons. Chemical-synthetic pesticides and artificial fertilizers are prohibited in organic farming. Organic lemons are only superficially cleaned and the natural wax layer of the fruit is preserved. If you buy organic lemons, you can also use the lemon zest. You also support sustainable agriculture.

Unfortunately, lemons are not native to Germany. To avoid long transport routes, you can use European lemons. Organic lemons from northern Italy are in season between November and July. You can buy Spanish organic lemons all year round.

Storing lemons: You should pay attention to this

With these tips you can store lemons properly:

Lemons should be stored in a cool, dark place.
The best temperature to store lemons is between ten and fifteen degrees Celsius.
A cool, windowless pantry or the dark basement is best suited for this.
Avoid storing lemons in the fridge as the fridge temperature is too low.
To avoid mold, you should keep a distance between the individual lemons. Therefore, be sure to remove the shopping bag if you want to store lemons longer. This makes it harder for mold to spread.
Spread an old newspaper under the lemons. The newspaper absorbs excess moisture, which reduces mold growth.
Avoid storing lemons near apples or tomatoes. The escaping ethylene greatly accelerates the ripening process of the lemons.
By the way: Organic lemons go moldy faster because no chemical-synthetic pesticides are used during cultivation. When buying, make sure that the lemons do not have bruises.

There are also a few tips for cut lemons. If you only need half a lemon when cooking or baking, you can store the other half in the fridge for a day or two:

Place the lemons cut-side down on a small plate.
Place the plate with the lemon half on the top shelf or in the refrigerator door. This is where the highest temperatures prevail.
Consume the lemon within a day or two.

Reserve the lemon juice

Store fresh lemon juice in a sealed container in the fridge. Fresh lemon juice will keep for a day or two.

If you want to extend the shelf life of lemon juice, you can freeze it. Even if you only need lemon juice very rarely and in small amounts, freezing is a good solution. Use small jars to freeze lemon juice. Alternatively, you can freeze it in ice cube trays. This way you always have a small amount of lemon juice available.

Lemon ice cubes are a great way to quickly prepare a cool, refreshing drink, especially in summer. Frozen lemon juice has a shelf life of at least six months.

Food

Cooking Chinese Cabbage: How to Cut, Cook and Store It Properly

Chinese cabbage can be prepared in many ways – but how? Asian cabbage varieties are popular, but the preparation of Chinese cabbage is unknown to many. A little product information.

Preparing Chinese cabbage is also something for cabbage skeptics

Chinese cabbage is different from its native relatives – it is more subtle and easier to digest. If you are put off by digestive problems, the smell and taste of cabbage from the local varieties, then prepare Chinese cabbage instead.

Because it also has the vital substances typical of cabbage: Above all, it provides a lot of vitamin C, vitamins from the B group, folic acid, mustard oil glycosides and minerals such as potassium and iron. With around twelve calories per 100 grams and a water content of 94 percent, it is the ideal vegetable for losing weight.

Caution: Chinese cabbage has a high nitrate content. Adults can take it without hesitation. Babies and toddlers, on the other hand, should only consume small amounts occasionally – or they should avoid it altogether.

Before preparing: Buy good Chinese cabbage

When shopping, test to see if the cabbage is tightly closed and feels firm. The leaves should be crisp with no dark spots. Chinese cabbage from the supermarket often has small black spots. They are not harmful to health, but occur when storage is too warm. Damage to the outer layer of leaves isn’t a big deal, since you remove this layer anyway when you prepare the Chinese cabbage. The cabbage should not have mushy spots.

Now it’s time to prepare: Cut the Chinese cabbage

In contrast to the local types of headed cabbage, Chinese cabbage does not have a hard stalk and the leaf veins are so tender that you can use them. How to cut Chinese cabbage before cooking:

Remove the outer leaves. Also withered or damaged areas.
Then, at the bottom of the cabbage, cut a slice about an inch thick with a straight cut.
Now the leaves can be easily separated and you can cut them into the desired shape.
Wash the Chinese cabbage pieces in cold salted water.

Cooking Chinese cabbage is quick and easy

If you want to prepare a larger portion of Chinese cabbage, choose a wide pan or pot, because raw Chinese cabbage takes up a lot of space at first. Cooking time depends on how crispy you want it. Basically, the crunchier, the tastier. If you haven’t prepared Chinese cabbage often, try the al dente every now and then. These are the cooking times:

Roast and Cook: Five to seven minutes
Steam and simmer: Five to ten minutes
How to prepare Chinese cabbage:

as a raw food snack or salad
fried in a pan with oil
cooked in salted boiling water
as steamed vegetables in their own juice: first add the thick ribs and later the fine leaves to the pot.
steamed in a saucepan with a steamer insert or a suitable kitchen sieve with the lid closed. The cooking water should not come into contact with the Chinese cabbage.
fermented

Store Chinese cabbage properly

Chinese cabbage is tender, so you should get it as fresh as possible and use it immediately. Stored in the fridge, it keeps its crunchiness for up to four days. If you wrap it, you can still cook Chinese cabbage after a week.

Be sure to wrap the Chinese cabbage loosely, otherwise it will get bruises that can rot. It is better not to use cling film for this: a beeswax cloth is the plastic-free solution. Once added, you can use it over and over again.

The productive head of cabbage can be kept in the freezer for up to four months: Clean the Chinese cabbage, cut into small pieces and blanch briefly in boiling, lightly salted water. The professional would then quench the Chinese cabbage in ice water.

Our tip: If you freeze the Chinese cabbage in portions, it will be easier to prepare the amount intended for your recipe.

Food

Preparing Asparagus Properly is Not an Art!

Asparagus is often said to have a certain complexity. Cooking asparagus properly is not difficult at all.

Tips for buying asparagus

The sticks must be bright and firm, the tips should be closed. If you rub two spears of asparagus together, they should squeak with freshness!

The best thing to do is to start thinking about it when you go shopping: local asparagus will be available from mid-April. Freshly cut, without long transport routes, asparagus simply tastes best. Check interfaces when shopping: They must not be dry or even moldy and juice should come out when you squeeze them. The sticks must be bright and firm, the tips should be closed. If you rub two spears of asparagus together, they should squeak with freshness!

Store asparagus properly

If you don’t want to overcook your freshly bought stick vegetables right away, you can wrap them in a cloth (e.g. tea towel) moistened with lemon water and keep them in the vegetable compartment of your refrigerator for a few days (max. 3). If you want to freeze asparagus, you should prepare it ready to cook beforehand, i.e. cut off any woody ends and peel the rest. It is not necessary to blanch asparagus before freezing. Do not thaw the frozen asparagus before preparation, but place it directly in the boiling water.

Peel the asparagus properly

Before preparation, wash the asparagus briefly, pat dry, and peel with a vegetable or asparagus peeler. To do this, place the asparagus on your forearm and hold it with all your fingers except your little finger. Then use an asparagus peeler to peel from the bottom of the tip to the end of the stalk; meanwhile, turn the asparagus with your fingers. Green asparagus does not have to be peeled that far, the lower third is usually enough. With white asparagus, it pays to peel a little more generously, preferably starting under the head. Don’t throw away the asparagus shells! You can boil them for an aromatic asparagus broth that can be used to infuse creamy soups and sauces.

More about asparagus

Asparagus (lat. Asparagus Officinalis) belongs to the lily family. The perennial shrub grows to a height of about 1 m and has a woody rootstock. The asparagus buds begin to sprout at the top of the root. In spring from a soil temperature of 15 °C, the rhizome puts out many finger-thick sprouts that are white in color and turn green as soon as they come out into the open.

White and variegated asparagus

White asparagus has a typically fine asparagus aroma, is very tender, and has fewer bitter substances than other asparagus. The rungs are protected from the sunlight by mounds of earth to keep them white. White asparagus is cut 20 to 25 cm below the ground.

Green asparagus is cultivated without ridges, is tender and fine, but has a more intense taste. It is becoming increasingly popular and cultivated more and more often. Today, the proportion of green asparagus is over ten percent.

Purple asparagus contains more anthocyanins, which turns it purple. It originally comes from Italy and therefore needs more sun and warmth. Occasionally you can buy the slightly sweeter purple asparagus in Austria, more towards the end of the season.

That’s why you should eat asparagus

Asparagus consists of 90% water, the rest is valuable vitamins, minerals such as potassium, and hardly any calories (20 kcal per 100 g). It also scores vitamins A, C, and folic acid.

It’s a good thing that asparagus grows in spring, because it stimulates the metabolism, supports the liver and kidneys, and has a draining effect. However, people with a tendency to have kidney stones and high blood uric acid levels should be more careful with asparagus. Asparagus gets its typical taste from aspartic acid, which is important for the urea cycle and stimulates kidney function. After eating asparagus, the urine gets a peculiar smell.

Harvesting asparagus is manual work!

From mid-April to at the latest on St. John’s Day on June 24th, asparagus is harvested, as the harvest of the spear is known in technical jargon. Incidentally, asparagus can only be harvested by hand!

Cooking Tips

Properly Caramelized

Delicious, sweet caramel is a fine thing, but making it yourself can be a bit tricky! But if you pay attention to a few things, it will definitely work! With our tips, you can now easily enjoy homemade caramels, caramel sauce, and more!

Caramelize dry or wet – the choice is yours

There are two methods of turning sugar into caramel: dry caramelizing or wet caramelizing, in which water is added to the sugar in a 3:2 ratio. Wet caramelizing is much easier, especially for newcomers, because the sugar doesn’t burn as easily here. Although the danger of burning is higher with dry caramelization, it is also faster because not as much liquid has to be boiled away.

What do I need to caramelize?

If this is your first time attempting the “I make my caramel myself” experiment, a light-colored pan or saucepan is advisable, as this allows you to better assess how browned the sugar is. The height of the pan or pot is also important: If you add cream or butter to the caramel, it can bubble and rise up to three times as high.

A heat-resistant (wooden) cooking spoon or spatula is also part of the basic equipment. If you want to be on the safe side when making caramel, you can get a candy thermometer.

A few tips before you start:

– Since everything has to be done quickly when caramelizing, you should have all the necessary utensils and ingredients at hand before you start.

– Do not stir: If you stir too much, this can cause lumps. The best way to distribute the caramel is to toss it around in the pan several times.

– Normal, white table sugar caramelizes best.

How to caramelize step by step

Note that the sugar will continue to caramelize in the hot pan for some time. Better to take it off the hot stove a little earlier, the perfect time is when the caramel is showing its first signs of smoking. You can also put the pot or pan in a cold water bath. The perfect caramel is runny, shiny, and copper to amber in color.

How do I get the pot clean again?

Caramel that has gone cold hardens in no time at all. What is wanted when caramelizing nuts or making brittle can become really annoying when washing up. The hardened caramel residues in the pan or in the pot can be easily removed if you put a little water in the pot and bring the whole thing to a boil.

And what can I do with the caramel now?

Wonderful classics made from fine caramel that you can prepare yourself are, for example, caramelized nuts as decoration for a nut cake, caramel candies, and caramel syrup or sauce.

For the caramel sauce, caramelize 200 g of sugar, melt 90 g of butter in 170 g of whipped cream and add the whipped cream to the sugar, let the sauce boil down to the desired thickness. For the caramel syrup, caramelize 200 g of sugar and then carefully add 180 ml of boiling water.