Breaking
FoodNerdy Recipes Management System
Tag

should

Browsing
Cooking Tips

Espresso in Italy: You Should Consider That as a Tourist!

Italy is the mecca for every coffee lover. Traditional barista celebrate the coffee preparation and that tastes and you can see. The ambience is also right: sun, rustic furniture, sociable chatting. Word has now been getting around that this fun of coffee is not quite cheap.
But, is this really the truth? A small “Caffè” knig.

Caffè much coffee

Espressoin Italy is traditionally an espresso. There are filter coffee, but you should expressly mention that when ordering. There are even localities in which a so -called Caffè Tedesco is not even served. In principle, he is only offered for tourists in hotels and tourist -close cafés.

The “counter trick”

If you were evil, you could call it a tourist trap. But you could also say that most vacationers are simply poorly informed. Because: For the fast espressogenic nut at the counter – standing, of course – the highest prices apply by law. The so-called “Al Banco” prices are binding for all bars, whether large or small, well-known or alternative, in Milan or in a small provincial village. However, the exact prices depend on the region, although they are a maximum of 1 euro. The prices at the table are completely different. Here the host can decide which “service surcharge” he demands. In Venice, for example, well and also 6 euros upwards. Of course, it can still be worth that. Most of the time it is still the case that the advertised prices relate to consumption at the counter. A look at the table menu should therefore be risked in any case!

Cappuccino for breakfast

Cappuccino strict, the cappuccino is actually only appropriate for breakfast. Because after 11 a.m. it is a bit frowned upon by the Italians. Only imaginable when it’s cold outside. Why it is like that? A cappuccino is considered a heavy drink that is not digestive, but must primarily be digested itself. If you do not want to oppose this tradition, but still want some milk to your espresso, then as an alternative there is the so-called Caffé Macchiatto (an espresso stained with milk, i.e. almost a mini cappuccino without foam). While there is still a tolerance limit at this point, it is an absolute “no-go” to order a cappuccino right after the meal.

Finally, it should also be said that there are no fixed “coffee times” in Italy. Espresso is drunk around the clock and everywhere. Also, the glass of water for espresso is by no means mandatory as is often reported. In most cases, water is reserved for free, but this is not typical of Italian.

Keep Reading
By
Food

Palmito: This is What You Should Know About Hearts of Palms

Palmito is a tropical and healthy delicacy. In this guide you will find out exactly what is behind the exotic palm hearts and how healthy and sustainable they really are.

Palmito (also known as hearts of palm) is the edible pith found at the top of the palm tree. This so-called vegetation cone forms the base for the palm fronds. The heart of a mature palm can weigh up to two kilograms. The taste of Palmito is reminiscent of a mixture of asparagus and artichokes.

Palm hearts can be harvested from different types of palm trees, e.g. from Assai, Peach or Babassú palms. All palm trees require a tropical climate and grow primarily on the banks of rivers. In 2019, Ecuador was the largest palmito producer. They were followed by Costa Rica, Peru, Bolivia and Guyana.

Palmito: General characteristics of the hearts of palms

Harvesters have to chop down the palm trees to obtain Palmito. They then remove the leaf sheaths that surround the heart. A sustainable harvest is not possible with most palm varieties. The vegetation cone usually does not grow back and the palm trees cannot continue to live. There are only exceptions for special species, such as the peach palm. Here some hearts can be harvested without damaging the palm tree. It is usually not clear to customers which palm species the Palmito comes from.

Palm trees are often not grown separately and controlled for Palmito. Instead, the hearts are obtained, for example, from dead palm trees after a jungle clearing. On the Atlantic coast of Brazil, people often illegally enter forests and harvest palm hearts.

Nutrients and Uses of Palmito

Palmito is a low-calorie and very low-fat vegetable: It contains just 28 kilocalories per 100 grams. 100 grams of palm hearts contain:

2.5g protein
4.6g carbohydrates
2.4g fiber
0.6g fat
Palmito is also rich in iron: just 200 grams of Palmito cover one to two thirds of your daily needs. Other micronutrients are magnesium, manganese, zinc, vitamin C and folic acid.

You can use Palmito raw or cooked in the kitchen. They have an aromatic, nutty taste and are suitable, for example, as an ingredient for salads, soups and wok dishes. You can also simply serve them raw with a light vinaigrette as a starter. Since they are slightly sweet, you can also use them pureed for cakes and desserts.

How sustainable are hearts of palm?

In Europe you can almost exclusively buy canned palmito in well-stocked grocery stores. As a rule, no more detailed information can be found about the growing conditions. It is also extremely difficult to get organic or FairTrade quality palm hearts. Even in online shops there is hardly any choice. Due to the lack of seals and transparency regarding social and ecological aspects in cultivation and trade, you should only use palm hearts in moderation, if at all. Because there is definitely criticism:

The environmental protection organization WWF is trying to introduce palmito in Argentina as an alternative to soy monocultures. To this end, the organization works with various small farmers. In Ecuador, however, the organization World Rainforest Movement criticizes that cultivation has led to a loss of biodiversity and more soil erosion and water pollution.
Another disadvantage is Palmito’s poor eco-balance: since they are imported from Central and South America, Palmito have to travel long distances to Germany. This causes a lot of CO2 emissions.

Keep Reading
By
Food

Whole Grain: What You Should Know About It

Whole grain is considered to be particularly healthy and is found in many products: bread, rolls, spaghetti and many other products are also available in whole grain versions. We show why whole grain is so much healthier and what makes the difference.

Cereal grains consist of three parts: the germ, the endosperm containing the starchy endosperm and the outer shell. Whether a product consists of wholemeal flour or not depends on the processing of the grain:

For whole grain products, all three parts are ground and only the hard shell (husk) is removed.
In the case of non-whole grain flours (so-called refined flours, recognizable by the flour type), the germ and surface layers are separated.
Food can therefore be produced from grains that have been processed to different extents. “Wholemeal bread must contain at least 90 percent wholemeal flour or wholemeal meal in the flour,” explains the consumer advice center.

The type designation on flour indicates how many milligrams of minerals are contained in 100 grams of flour. Spelled flour type 630 therefore contains 630 milligrams of minerals. Since wholemeal flour contains all parts of the grain, there is no type designation for this wholemeal wheat, rye and spelled flour.

Whole Grain: Why It’s So Healthy

Products made from whole grains – i.e. the whole grain – are considered to be particularly healthy. Because there are many valuable ingredients in the seedling and in the outer layers. As a result, according to Stiftung Warentest, wholemeal pasta with a comparable energy content contains significantly more of the following substances:

fiber
potassium
magnesium
calcium
phosphorus
iron
zinc
Vitamin A
vitamin E
Vitamin B1
Vitamin B6
folic acid
The background is that these substances are mainly found in the surface layers and in the germ and not in the endosperm. The latter contains almost only starch and is used to make white flour. Starch is actually a sugar. So if you mainly eat white flour products, you take in more sugar and increase the risk of obesity and related diseases.

Whole grains are high in fiber and minerals

There are numerous studies showing health benefits of whole grains over highly processed flours. According to the UGB, a 2016 study showed that whole grain products are associated with a lower risk of various diseases. These include cardiovascular diseases, cancer and death as a result of respiratory diseases, infectious diseases or diabetes.

In addition, two studies that the medical journal picks up show that whole grain products can help you lose weight: Whole grain can save calories, which the authors attribute to the high amount of dietary fiber. Because dietary fiber itself has no calories, but binds water and swells up in the stomach as a result. This stimulates digestion and at the same time creates a feeling of satiety. According to the consumer center, whole grains contain about ten percent dietary fiber. The fiber also ensures that digestion takes place more slowly. “As a result, the blood fats only increase slowly and the large intestine is strengthened,” says the NDR. Fiber also helps keep cholesterol levels at normal levels.

But be careful: Just because whole grains contain more calorie-free dietary fibers does not mean that whole grain products contain fewer calories per se. In mixed products such as some muesli or bread rolls, many other ingredients can provide a higher calorie intake. For example, chocolate and dried foods like raisins can add a lot of calories to whole grains.

List of whole grain products

There are many foods that are whole grain:

whole wheat flour
wholemeal spelled flour
wholemeal rye flour
pasta and spaghetti
brown rice
Whole Wheat Bulgur
oatmeal
Amaranth (=whole grain)
Quinoa (=whole grain)
Bulgur (=whole grain)
Millet (=whole grain)
Bread, rolls, toast
Cookies
By the way: Whole grain products are usually a little darker because the outer shell of the grain grains is also darker in colour. Nevertheless, you should take a good look at the list of ingredients of the products, because companies often color their products dark with syrup to make them appear healthier. This is sometimes the case with pumpernickel, for example. Also read: Colored bread: is dark bread automatically healthier?

Whole Grain Nutritional Values

The nutritional values of whole grain differ only slightly depending on the type of grain. Here are the nutritional values of whole wheat:

Energy (kcal): 338 kcal
Fat: 2g
carbohydrates 61 g
Egg white (protein): 13.5 g
Fiber: 11 g

Here are the nutritional values for whole rye grain:

Energy (kcal): 337 kcal
Fat: 1.5g
carbohydrates 63.1 g
Egg white (protein): 10.8 g
Fiber: 14.1 g

Keep Reading
By
Food

Food Pyramid: These Foods Should Become a Habit

Healthy nutrition – everyone talks about it, but hardly anyone knows what it really is. Anyone who tries to finally eat healthily will usually fail miserably after a few weeks. But why is that? And how can you really eat healthy and, ideally, sustainably?

Before you worry about what you eat, you should know what food your body needs – and how much of it. The amount of energy a person needs depends mainly on two things: age and exercise. If you move a little at work or in your free time, you need less energy than someone who moves a lot. If you want to lose weight or are overweight, you should expend more energy than you take in.

If you want to know exactly how much energy you need, you can use an energy balance calculator to find out. And then it’s about the actual diet: The food pyramid offers a good guide to which foods are healthy and in what quantities we should eat them.

Food pyramid: which food groups are important?

The food pyramid shows you what you can eat a lot of – and what rather little:

The lowest level of the pyramid and thus the basis of your diet are drinks: we should drink about 1.5 liters per day – preferably water, unsweetened tea or diluted juice spritzers. If water tastes too boring for you, experiment with cucumber, mint, fruit or ginger to give the water more flavor. Alcoholic beverages and soft drinks such as cola & co. can also be drunk from time to time, but better only on special occasions and then only in moderation.
The 2nd level of the pyramid contains vegetables and fruits: A healthy diet should contain plenty of them – preferably five servings a day. A portion corresponds to your own hand (palm without fingers). That sounds like a lot at first, but it’s easier than you think: For example, eat muesli with fresh seasonal fruit for breakfast in the morning and drink a glass of orange juice or have a few vegetable sticks in between. If you then eat a portion of vegetables as a side dish at lunchtime and maybe a fruit salad for dessert, then you have almost reached the five portions. A small salad for supper in the evening and you’ve already eaten enough fruit and vegetables. Give it a try!
The third place in a healthy diet should be cereals, rice and potatoes. It is best to use whole grain products – they keep you full longer, contain more minerals and provide fiber.
Only then comes the food group of animal products and sources of protein, such as dairy products, eggs, meat and fish. Anyone who eats a vegan or vegetarian diet naturally avoids these animal foods – because proteins are also found in plant products, for example in the form of legumes. A healthy diet also includes vegetable oils and fatty acids from rapeseed or olive oil. Snacks, sweets and other nibbles are at the top of the food pyramid and should only be eaten infrequently.
Of course, it is not that easy to find enough regional vegetables and fruit in winter, but if necessary you can also use the frozen version. In addition, many varieties can be canned, pickled or dried during the high season so that they are preserved even in winter. Have a look here: Preserving food: 3 simple methods.

If you want to check whether you eat according to these recommendations or don’t feel like counting calories, you can also use the “What I eat” app from the Federal Center for Nutrition, for example.

For more variety in the food pyramid

The rule of thumb is: If you want to eat healthily, you should eat as varied a diet as possible. Each level of the food pyramid contains various foods that can provide a varied supply of important nutrients, vitamins and minerals.

In order to get as much variety as possible when choosing vegetables and fruit, it makes sense – and at the same time sustainably – to orientate yourself on the seasonal calendar. In almost every month, different varieties have high season.

Try out fruits and vegetables that you haven’t tried before, or combine them in completely new ways. Of course there are varieties – such as the avocado – that are very healthy, but not regional and only end up on our plates with great transport effort and water consumption. There are often less well-known local species from the region that are just as healthy, tasty and much more sustainable.

Healthy eating starts with shopping

You can already make sure you eat healthy when you go shopping: because once there are cola, chips and chocolate in the kitchen cupboard, they will certainly be eaten. Before you ask yourself what you want to buy, the next time you go shopping, you could ask yourself where you shop.

Do you go to the supermarket around the corner by default? Or a few streets further to the organic or unpackaged shop? Perhaps there is also a (organic) weekly market or an organic farm shop near you? Small regional shops usually offer seasonal food from the region, and you often get good tips on how to prepare it.

There might also be a farmer in your town who delivers crates of vegetables directly to your home. Vegetable boxes mainly contain seasonal vegetables and thus automatically ensure a varied, healthy and sustainable diet. It’s often worth doing a little research before heading back to the supermarket around the corner as usual.

It also makes sense to plan what you want to buy before you go shopping. So you don’t buy anything superfluous or more than you need. When shopping, you should consciously choose which foods go in the shopping basket. In addition to the price and quality, the organic seal or the fair trade label, the list of ingredients and the nutritional information on the packaging can also be helpful.

In general, it is of course better to buy food that is as unprocessed and fresh as possible.

More vitamins and minerals through healthy cooking

Cooking is also part of a healthy diet: vitamins are best preserved when vegetables are prepared “al dente” – i.e. crispy. In general, temperatures that are too high and baking and roasting times that are too long should not be used.

Keeping warm and warming up also destroys vitamins. If you want to save energy at the same time, you should close the lid while cooking – this saves up to a quarter of the electricity – and use the residual heat from the stove.

Habit: In small steps to a healthy diet

It is certainly difficult to eat healthily and on the basis of the food pyramid overnight. This claim is far too high and almost impossible to meet.

Give yourself the time you need to make the dietary changes. It’s completely normal and okay if it doesn’t work out right from the start. Try it with small steps: Instead of the usual chocolate muesli in the morning, you can simply try grain muesli and fresh fruit. But you can also take it slower – try out what works best for you: maybe you can get used to the fruit in the chocolate muesli first.

Despite a healthy diet, it is important not to lose the fun of eating. Deal with the food, find out where it comes from and which recipes you can try out. Healthy eating will soon become a habit.

Keep Reading
By
Cooking Tips

If You Have The Choice, You Are Spoiled For Choice: Which Type of Coffee Should I Choose?

There are almost countless methods and variants of coffee types. If you have to make a decision, it can be very difficult. We have put together the most important ones for you.

What it may be? Coffee types with milk – they are not all the same!

Coffee is coffee, you might think. If you order a latte in a café, for example, you might be served a café au lait in one and a café macchiato in the other, because although both types of coffee are made of coffee and milk, there are still differences – both in terms of taste and what it is preparation is concerned.

Let’s start with the popular and at the same time easy to prepare milk coffee. This type of coffee usually consists of filter coffee with a little milk. There aren’t many more regulations when it comes to milk coffee.

However, it is different with the other types of coffee with milk: French café au lait is also made from filter coffee and hot milk, but you have to be a little more precise here: 50-50 is the mixing ratio and both components should also be filled into the cup at the same time . The Frenchman also has clear ideas when it comes to the cup: Strictly speaking, the café au lait is not drunk from a classic cup, but rather from a drinking bowl.

The ratio of milk to coffee is also precisely defined in the Italian counterpart, the cappuccino: one third espresso diluted with hot water, one third milk and, to top it all off: a topping of milk foam, which should also make up one third.

The latte macchiato consists of these three ingredients. Here, however, great importance is attached to the correct preparation, or to be more precise, the sequence: hot milk, milk froth and finally the espresso – albeit in the undiluted form here – is allowed to flow very carefully into the glass. This brings us to the next point that distinguishes the latte macchiato from the cappuccino: A latte macchiato is served in a tall, usually thin glass with a long-handled spoon.

Filter coffee, mocha, espresso, instant coffee – for those who like it black

Those who prefer not to use milk in their coffee can also choose from a considerable selection of different types of coffee.

Filter coffee is still very popular with us, it has even recently experienced a real comeback.

If it has to be quick, you can also use instant coffee. The fast-dissolving type of coffee, which only requires hot water, is also available as decaffeinated coffee.

However, for those who prefer to celebrate their coffee hour, the classic Turkish mocha is probably the right choice: fine coffee powder is brought to the boil with water in an open pot, the so-called ibrik, briki or cezve. It is important with this type of preparation that the mocha should boil not just once, but twice. Then comes the trick: before you pour the coffee – mind you, along with the powder – into a cup, add some cold water. The reason? The powder should settle more quickly at the bottom of the can.

Another classic coffee variety is Epsresso. It is available in several variants. Contrary to popular belief, however, it is no stronger than conventional filter coffee. However, if you want a caffeine kick, you can use the espresso doppio, because here you have two espressos in one cup. On the other hand, if you prefer the gentle version, the espresso lungo is suitable, because it usually consists of twice as much water as the original.

So now all you have to do is decide…

Keep Reading
By
Cooking Tips

What Should I Look Out For When Buying a Thermos Flask?

Sometimes it is unavoidable that the freshly brewed coffee cannot be enjoyed immediately, but only later or at a different location. And this is exactly where the thermos flask comes into play.

Coffee tastes best when it’s fresh and hot. But is it advisable to keep coffee in the thermos?

Maybe you feel the same way: you just can’t find good coffee on the go. It is immensely important for a successful start to the day that you get a delicious cup of coffee in the morning. So what to do? The simplest solution is probably to take your own favorite coffee with you from home. Then you finally know what you have. But what if you want the coffee to stay warm for a long time? Clearly: thermos flask or a practical thermal mug for on the go. But there are huge differences. You should pay attention to this if you want your coffee to be brewing hot for the second breakfast.

How do I recognize a good thermos flask?

A good thermos not only keeps hot drinks warm for a long time, it also cools cold drinks for hours. Also important: the vacuum jug should be leak-proof. Because hardly anything is more annoying than when the nice coffee spills over the documents for the meeting in the early morning. It is also very practical if the heat from the drink in the thermos stays where it belongs, namely inside and not outside and warms our fingers. When buying a new thermos flask, you should also pay attention to the pollutant content. Again and again, thermos flasks stand out due to a very high level of pollution. It is therefore best to ask your specialist dealer specifically.

Which thermos is right for me?

Which thermos flask suits you is not so easy to answer. To do this, you first have to know what purpose the thermos flask is supposed to serve. If you would like to drink your home-brewed coffee in the morning on the way to work, a thermal mug with a capacity of 0.4 liters is probably the right one. If the coffee pot is always ready to hand on the desk, you are well advised to use a vacuum jug. But if you are looking for a jug with a really large capacity, because Sunday visitors are expected, you should reach for a classic pump jug.

Good to know: This is how a thermos flask is constructed.

In most cases, a thermos consists of an inner and an outer shell. The outer shell, which consists of glass in most cases, is usually double-walled. In order to be able to keep the heat really well, the air is removed from the space between the two walls (vacuumed). Since there are now hardly any molecules in this space, the heat can only be emitted very poorly and stays inside. The inner shell usually has another layer that works like a mirror. Thanks to a special material, the heat is actually reflected and can therefore also be better kept inside.

Keep Reading
By
Food

Decaffeinated Coffee: You Should Know That

Coffee in the morning serves as a classic “wake-up” for most people. But if you can’t tolerate the caffeine in your favorite hot drink, decaffeinated coffee can help so that nobody has to forego coffee enjoyment.

Beginning of the 20th century: A man from Bremen invents decaffeinated coffee

Ludwig Roselius, the founder of the well-known coffee brand “Kaffee HAG” produced decaffeinated coffee for the first time in 1903. The reason was extremely sad: his father had died shortly before and Roselius attributed this not least to his father’s immense coffee and caffeine consumption. However, the first decaffeinated coffee was not necessarily good for your health. Because after the coffee beans had swollen in salt water, Roselius removed the caffeine from them with the help of benzene. However, benzene is a substance that is now considered carcinogenic, so the so-called Roselius method is no longer used today.

The Swiss water process: A process without chemicals

The Swiss water process works without any harmful chemicals, but has other disadvantages. This process works on the principle of saturation: First, the coffee beans are placed in water until all soluble components have passed into the water. This water mixture is then passed through a special filter to separate the caffeine dissolved in the water from the rest. The decaffeinated water will now continue to be used. In the next step, coffee beans are again added to the water, which now contains all coffee components apart from the caffeine, and allowed to swell in it. Now the principle of saturation comes into play: Since the water contains all the components of the bean, just not the caffeine, only the caffeine can be released into the water. So the caffeine is removed from the beans by the water and they are decaffeinated in this way. However, this method is very time-consuming and also extremely wasteful, since you need a lot of coffee beans to saturate the water, which you then simply throw away. This method is therefore rarely used today.

Decaffeinated coffee thanks to solvents

One of today’s most popular methods of decaffeinating coffee relies on solvents. Here, too, the first step is to let the coffee beans swell to make them ready for the solvents. If these are then used, patience is required: the coffee beans usually have to be treated with solvents for at least ten hours in order to release their caffeine. But the use of solvents is not without controversy. To date, it has not been conclusively clarified whether the substances used are dangerous to health or not. Indeed, there seems to be evidence that at least one solvent, dichloromethane, is potentially carcinogenic.

Keep Reading
By
Food

List of Kitchen Herbs: These Herbs Should Not Be Missing in any Kitchen

Fresh kitchen herbs unfold a much more intense aroma than dry spices – and you can grow them yourself. Here is our top 10 list for refining your food.

What would tomato and mozzarella be without basil leaves or pizza sauce without oregano? Freshly cut kitchen herbs give your dishes a lot of flavor. On top of that, you can be sure that no pesticides will get into your home-grown herb.

Top 10 list of kitchen herbs: treats with medicinal properties

There are hundreds of different kitchen herbs and so the list of personal favorites will vary greatly for everyone. The following selection of kitchen spices will give you inspiration for your own kitchen.

The biennial parsley is one of the most popular herbs in German kitchens. So that it does not lose its spicy-intensive aroma, it should be cooked for a maximum of a short time. The spice from the umbelliferae group is extremely rich in vitamins and is said to be good for the bladder and digestion. Parsley grows best in bright locations without direct sunlight. You should avoid waterlogging.
The strong, spicy chives not only refine dishes with their slight spiciness, but are also said to keep pests away in the garden due to their strong smell. For a bountiful harvest, you should remove the flowers regularly and divide the plant every spring as it needs space to grow.
Dill is a spicy-tart, slightly sweet kitchen herb. It is particularly suitable for the preparation of fish and salads. The annual umbellifer needs sufficient moisture for its growth and you can harvest it continuously from a growth height of 15 centimeters.
The refreshing, aromatic basil goes well with refining tomatoes and salads. However, the plants available in the supermarket usually do not last long because they are planted far too closely together in nutrient-poor soil. It is best to repot the basil into a larger pot or into the garden immediately after purchase.
Oregano is a staple pizza spice for most. The essential oregano oil can have an antibacterial effect on wounds. If you want to plant oregano yourself, you should pay attention to a warm and sunny place. As with all kitchen herbs, it is important to keep sufficient distance between the individual plants.
The spicy, slightly smoky thyme is particularly suitable for Mediterranean dishes and can help as a home remedy for coughs. Thyme likes it dry, sunny and occasional fertilization.
Mint not only freshens breath as a tea, but also gives sauces, marinades and desserts a piquant, spicy-fresh note. You can also use it for homemade lemonade. As a kitchen herb, it likes partial shade, well fertilized and moist.
Lemon balm leaves are known as a calming tea. But the lemony-tasting medicinal herb is also suitable for refining sweet and savory dishes. The perennial kitchen spice likes it sunny and nutritious. You should avoid waterlogging.


The sour-fruity taste of sage is ideal for vegetarian dishes. Sage also has an anti-inflammatory effect and is popular as a tea during the cold season. The spice likes it sunny and dry.
Lemongrass is a herb from Asian cuisine and gives dishes a lemony aroma. So that it grows well in the kitchen, you can use potting soil mixed with a little sand as a substrate. Lemongrass likes it bright and moist, but it does not tolerate waterlogging.

Keep Reading
By
Food

Freeze Tofu: You Should Pay Attention to This

Freeze tofu? That’s fine! This not only keeps it longer, but also makes it particularly crispy or tasty. You can find out what you should consider here.

Freezing tofu has several advantages: Not only can you extend the shelf life, but you can also change the consistency. Tofu can be frozen for up to six months.

When does it make sense to freeze tofu?

Freezing tofu makes sense to prevent food waste – for example in these cases:

You don’t consume your tofu within its shelf life. Note: Most foods are still edible beyond the best-before date without any problems.
You opened the package and you have tofu left over. Tofu usually only lasts a few days in the refrigerator once opened.
Because it contains a lot of water, the tofu changes its consistency when it freezes. You can use this:

The pores get bigger. As a result, thawed tofu can absorb the marinade and spices better and tastes more intense. For particularly flavorful marinated tofu, it makes sense to freeze the tofu beforehand. However, be careful not to over-season – this can easily happen due to the larger pores.
Depending on the type, freezing the tofu makes it either firmer, softer or more crumbly. Natural tofu becomes firmer and easier to express. You can take advantage of this in dishes with crispy tofu, such as breaded tofu sticks. All other types of tofu, such as silken tofu, become softer and more crumbly and are then great for soy Bolognese or desserts such as vegan chocolate mousse or vegan cheesecake.
It is possible that some varieties will turn yellowish when frozen. However, the yellow tinge often disappears again when it is thawed.

Freezing tofu: what do you have to consider?

Pack the tofu airtight, for example in a tightly sealable box. Alternatively, you can leave it in the vacuum pack that you bought the tofu in. This is important to keep the tofu from drying out and freezer burn.
If you like, you can chop or portion the tofu before freezing.
The tofu should be in the freezer compartment or cupboard for at least half a day so that it is properly frozen. Then you can use the changes in consistency (see above).
Don’t marinate and season the tofu until it’s thawed.
The best way to thaw frozen tofu is to place it in the fridge the night before.

Which tofu is recommended

We recommend buying organic tofu. In particular, organic seals such as Bioland, Demeter or Naturland have strict guidelines and ban chemical-synthetic pesticides, among other things. In addition, organic tofu mostly consists of European soy.

Ask your supermarket or health food store about regional products and pay attention to the indications of origin. With shorter transport routes, you can save on CO2 emissions and thus reduce your ecological footprint. Here you can find out more about how you can eat regionally despite a vegan diet: Vegan regional: Soya and seitan are also available from Germany.

Tip: You can also make tofu yourself.

Keep Reading
By
Food

E Number List: You Should Avoid These Additives

E numbers do not have a good reputation. Rightly so: food additives can lead to allergies and trigger diseases. But which E numbers should you really avoid?

They are found in many foods and give themselves inconspicuous names: additives with E numbers, many of which are suspected of being unhealthy. Utopia gives you an overview as a list.

What does the E stand for?

“E number” is actually just another name for food additives that are approved in the EU – the “E” in “E number” stands for Europe. Interesting: Up until 1993, only 265 E numbers were permitted in Germany. The harmonization of laws in the EU has meant that over 300 different E numbers can now be used.

There are many different additives with different functions:

Antioxidants: prevent fats from going rancid and ensure a longer shelf life
Emulsifiers: combine substances that are not miscible with each other, such as oil and water
Dyes: make food a bit more colorful and bright
Thickeners: ensure a nice consistency, for example with pudding or ice cream
Flavor enhancers: spice up the taste
Preservatives: inhibit microorganisms and ensure a longer shelf life
Sugar substitutes: used as a sugar substitute

E-numbers: useful, but also suspicious…

E numbers are therefore added in order to make foods last longer, to improve consistency, to simplify technological processes or to increase the enjoyment value.

But food additives not only have good properties: Many are suspected of triggering allergies and promoting diseases such as asthma, neurodermatitis, Alzheimer’s or even cancer.

In recent years, customers have become more critical. And the food manufacturers have actually reacted: in supermarkets there is hardly an E number left on the packaging.

How can that be? Because the manufacturers now like to use the name of the additive instead of E numbers: “Citric acid” sounds much more harmless than “E330”.

Therefore, a list of ingredients on which no E-numbers can be seen does not mean that the content is actually free of additives. A critical look at the list of ingredients is always worthwhile.

In the case of packaged foods, you still have the opportunity to check the ingredients on the packaging. It’s a bit more complicated at the bakery or at the kebab shop during the lunch break – who really asks the seller what’s in it (and asks if the answer is “Only healthy things!”).

But you should do it with the questions. Because since December 2014, bakers, butchers, snack bars, restaurants and ice cream parlors have had to have written information about the ingredients at hand. In addition, a label next to the goods must indicate whether additives have been used.

E number list: You should avoid these additives

Incidentally, not all E numbers are bad: about half of the food additives are considered harmless. Around 40 E numbers are even approved for organic food.

E102 – Tartrazine
The E number E102 is found in mustard, custard powder, processed cheese, as well as drinks and sweets. Tartrazine is an artificial yellow dye with a high allergy potential, especially in people who are sensitive to aspirin or benzoic acid. E102 is also of concern for people with asthma or neurodermatitis.

Tartrazine has been linked to health effects such as difficulty breathing, skin rashes or blurred vision, and can affect children’s activity and alertness. The dye E102 is banned in Norway. In Germany and Austria, the ban was lifted as part of a harmonization of EU laws. The consumer centers advise against the consumption of larger quantities.

E104 – Quinoline Yellow
Jelly, effervescent powder, chewing gum, smoked fish and fruit wines – the E number E104 is only permitted for such foods, and only in small quantities. The yellow dye quinoline yellow is suspected of causing cancer and is banned in the US, Japan and Norway. E104 can cause allergies and affect children’s activity and attention.

E110 – Yellow Orange S
The dye E110 colors products such as wine gum, salmon substitutes or cheese yellow-orange. In animal experiments, the additive led to kidney tumors. Yellow orange S is probably a trigger for asthma and neurodermatitis and is considered an allergy-triggering agent for people who are sensitive to aspirin and benzoic acid (E210). The dye E110 can affect children’s activity and attention. The consumer centers advise against the consumption of larger quantities.

E122 – Azorubine (carmoisine)
The red dye E122 is found in ready-made products and ready-made soups, but also in drinks and sweets. Azorubine can cause allergies, especially in people who are sensitive to aspirin and benzoic acid. In addition, the red dye E122 can impair children’s attention and activity. The consumer centers advise against the consumption of larger quantities.

E123 – Amaranth
Amaranth does not mean the grains here, but the red dye E123. Amaranth is only allowed for spirits, aperitif wines and caviar. It is even banned in the USA because it is suspected of causing cancer. In animal experiments, E123 caused calcium deposits in the kidneys. This dye is also of particular concern for people with an aspirin or benzoic acid allergy and could be a trigger for neurodermatitis and asthma.

E124A – Chochineal Red A
The red dye Chochineille A or E124A is what gives the salmon substitute its beautiful red colour. It is also found in chorizo ​​sausage, fruit jelly and other confectionery. E124A is considered to be allergenic and may affect children’s activity and attention. Consumer advice centers advise against consuming large quantities.

E127 – Erythrosine
The red dye is only permitted for cocktail cherries, candied cherries or fruit salads containing cherries. The E number E127 can release iodine into the body and impair thyroid function. People with thyroid disorders should not eat foods with erythrosine, so avoid cocktail cherries and candied cherries of all kinds. The dye E127 can disturb children’s attention and cause allergies.

E129 – Allura Red AC
We still know very little about this red dye: Hardly any research has been published, so the effects of E129 have not yet been conclusively assessed.

In Germany, the dye can be found in sweets, desserts and drinks. The E number E129 is banned in Denmark, Sweden, Belgium, France and Switzerland. People with aspirin or benzoic acid allergy, asthma or neurodermatitis should avoid the E number. Allura Red AC may affect children’s activity and attention.

E142 – Green S
Peppermint candies or canned peas, but also drinks, cosmetics, wool, leather and paper are colored with the green dye E142. One may ask oneself why peas have to be colored even greener. Although the body excretes the E number largely unchanged within 7 hours, E142 is banned in the US, Canada, Japan and Norway. The additive Grün S is suspected of promoting Alzheimer’s and has led to genetic damage in animal experiments.

E150C – Ammonia Caramel
Ammonia – isn’t that toxic? As “ammonia caramel” not directly. You’ve probably already eaten E150C: it’s in cola, whiskey and mustard sauces, for example, and is what gives it the brown color. Ammonia caramel is made from sugar compounds using ammonia, and genetically modified corn can be used. By-products of the E number led to cramps in animal experiments and impaired the immune system. In the USA, the dye E150C is suspected of causing cancer. Consumer centers advise against frequent consumption of the E number.

Incidentally, Coca-Cola does not have the E number: instead of E150C, Coca-Cola is made pretty brown with the dye E150D. Unfortunately, the additive ammonium sulfite caramel is not much better than ammonia caramel: In the USA, a by-product of E150D that is difficult to avoid is suspected of causing cancer: 4-methylimidazole (source: BfR). The E number may contain a toxic compound that caused blood changes and convulsions in animal studies.

E151 – Brilliant Black BN
Caviar substitute, liquorice, but also shampoos or liquid soaps are colored violet, brown or black with the dye E151. The food additive Brilliant Black BN is considered to cause allergies in people who are sensitive to aspirin and benzoic acid and should also be avoided by people with asthma or neurodermatitis. Consumer centers advise against consuming large quantities.

E154 – Brown FK
The E number E154 can damage internal organs due to deposits. Consumer centers advise against consuming large quantities. The good news: The dye Braun FK is only in smoked herring from England (Kippers) anyway, it is not approved for anything else. The food additive Braun FK should be avoided by people with aspirin and benzoic acid allergies, asthma or neurodermatitis.

E155 – Brown HT
The reddish-brown colorant E155 is primarily used to color sweets such as cakes, biscuits, ice cream and chocolate. However, consumer advice centers advise against consuming the food additive, since the E number is particularly questionable for people with neurodermatitis, asthma and an allergy to aspirin or benzoic acid.

E 171 – Titanium dioxide
Titanium iron white dye is used as a coating for chewing gum or candy. The possible risks of titanium dioxide are currently being discussed: In animal experiments, diseases of the immune system and damage to the large intestine occurred. In addition, there were cellular changes in mice, and it is unclear whether the additive might not have a carcinogenic effect.

According to the German Federal Institute for Risk Assessment, there is still a need for research into this E number, but the data so far do not indicate any health concerns. In France, however, the approval of titanium dioxide for 2020 was suspended because, according to the French health authority, no clear risk assessment is possible.

E173 – Aluminum
We know aluminum as an ingredient in deodorants. Aluminum is suspected of causing Alzheimer’s, dementia and breast cancer, which is why many consumers are looking for aluminum-free deodorants, for example. However, as a silver-grey colorant, E173 is approved for coatings on confectionery and decorations on cakes and pastries. The body partially stores aluminum. The E number E173 should be avoided by people with kidney disease. More about aluminum in the article How harmful is aluminum?

E180 – Litholrubin BK
The red food coloring E180 is only approved for cheese rind – even if it can be eaten. The additive Litholrubin BK is of particular concern for people with pseudoallergies (e.g. asthma or neurodermatitis) and people who are allergic to aspirin or benzoic acid.

E239 – Hexamethylenetetramine
The preservative hexamethylenetetramine can cause allergies. Consumer centers advise against frequent consumption. But don’t worry: the food additive E239 is only approved for the Italian cheese type Provolone anyway. The E number kills microorganisms and prevents the cheese from “puffing up”. The preservative is also used in medicines and cosmetics.

E284 – boric acid
Boric acid, also known as the food additive E284, has caused poisoning in the past – the preservative is therefore only approved for caviar. Traditionally, caviar is preserved with salt, and manufacturers add boric acid to make it last longer. The E number cannot be broken down and accumulates in the body. Frequent consumption of E284 causes diarrhea and internal organ damage – but the probability of this in everyday life is rather low.

E285 – Sodium tetraborate (borax)
The preservative E285 is a variant of boric acid and also only approved for caviar. The food additive borax cannot be broken down and accumulates in the body. With long-term intake, the E number causes diarrhea and internal organ damage.

E385 – Calcium disodium ethylene diamine tetraacetate (Calcium disodium EDTA)
Antioxidant E385 is only approved for cans, jars, margarine and frozen crustaceans and prevents discoloration of these foods. Since calcium disodium EDTA binds minerals, the E number can have a strong influence on the metabolism.

But the additive isn’t always bad: the food additive E385 is also used as a drug to treat heavy metal poisoning.

E407 – Carrageenan
Carrageenan is a thickening agent chemically derived from red algae and is often used in cream, pudding, ice cream and other dairy products. If it consists of large molecules, it is largely considered harmless. Small molecular carrageenan varieties are mostly banned because they are proven to be harmful to health. However, impurities of up to 5 percent are allowed – so you should better avoid carrageenan in food.

Various studies suggest that carrageenan is probably carcinogenic. It is also suspected of triggering intestinal diseases and allergies. The World Health Organization (WHO) does not issue an official warning, but recommends a maximum dose of 75 mg/kg body weight.

E425 – Konjac
Konjak is obtained from the so-called devil’s tongue: the root of the Asian plant is processed into flour for this purpose. Konjac is used in glass noodles and Far Eastern specialties.

The E number E425 cannot be absorbed by the body. So far harmless, but E425 increases the intestinal contents and hinders the absorption of important nutrients. In the EU, the use of E425 in jelly confectionery is already banned because the thickening agent can get stuck in the throat and has caused choking attacks in children.

E512 – Tin II chloride
Stannous Chloride is used as an antioxidant and color stabilizer. The E number E512 is only permitted in cans and jars and is used, for example, to preserve the light color of the asparagus in the jar. In high concentrations, the E number E512 has a metallic aftertaste and causes nausea and vomiting.

E999 – Quillaja extract
The E number E999 is obtained from the bark of the Quillaja tree and is only approved for drinks such as ginger ale or cider. It is a foaming agent that stabilizes the foam in the drink. Quillaja extract contains blood toxins (saponins): saponins taste bitter, form foam and are toxic when they enter the bloodstream.

E999 was only approved in Germany through the harmonization of EU laws. A daily intake of 1.75 liters of ginger ale for a body weight of 70 kilograms corresponds to the permitted daily dose.

Keep Reading
By