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Eating Jerusalem Artichoke Raw: When You Shouldn’t Eat It

It is basically possible to eat Jerusalem artichoke raw. In this article, we explain why the raw tuber is still not fully recommended and when you should be careful with it.

Jerusalem artichoke is a perennial plant that forms edible tubers underground. It originally comes from North America. It has been known as a crop in Europe since the 17th century, but has long lagged behind the more popular potato. In recent years, the Jerusalem artichoke has been found more frequently at weekly markets and in the vegetable department of larger supermarkets.

Externally, the tuber looks very similar to the potato. Unlike these, however, Jerusalem artichoke can be eaten raw and does not contain any harmful toxins. Nevertheless, it can overwhelm sensitive stomachs when uncooked. Here you can read what you should consider if you want to eat Jerusalem artichoke raw.

Eating Jerusalem artichokes raw: General information

As with most vegetables, the same applies to Jerusalem artichoke: the fresher it is, the better it tastes raw. Wrapped in a damp cloth, it can be kept in the fridge for up to two weeks, but will quickly lose its freshness. If you plan to eat the Jerusalem artichoke raw, you should consume it as soon as possible after buying it. Incidentally, small to medium-sized tubers are particularly suitable for raw consumption. It is better to use large Jerusalem artichokes for cooking.

Like the potato, Jerusalem artichoke is surrounded by a thin skin that you can eat with it. Because it’s so thin, the shell doesn’t bother you much even if you eat Jerusalem artichoke raw. In terms of taste, it is unobtrusive. If you still want to get rid of the peel, you can remove it with a vegetable peeler or paring knife before eating.

How to prepare raw Jerusalem artichoke:

Gently wash the tubers under cold running water. If necessary, peel the Jerusalem artichoke if the peel bothers you.
Cut the Jerusalem artichoke into thin slices or small pieces. You can also grate it and make a salad out of it. Eating Jerusalem artichoke whole raw is not recommended: the hard tuber can be a challenge for your teeth.
Raw Jerusalem artichoke oxidizes quickly in air. If you want to prevent it from turning brown, you can drizzle or soak the slices or pieces in lemon juice after slicing.
By the way: While cooked or roasted Jerusalem artichoke develops a sweet note, raw Jerusalem artichoke has a slightly bitter taste. It tastes good in salads or as a topping for bread, for example.

When not to eat Jerusalem artichoke raw

Although raw Jerusalem artichoke does not generally contain any harmful substances, it can cause digestive problems in some people. Bloating, in particular, is a common reaction.

This effect can be attributed to the high inulin content of the tuber. Inulin is a so-called polysaccharide and is one of the dietary fibers. It is recommended for diabetics because it ensures that carbohydrates from food enter the blood more slowly and thus have a positive effect on blood sugar levels. In addition, inulin is low in calories and stimulates digestion.

Like all fiber, inulin is broken down by bacteria in the large intestine. In particular with larger amounts or with poor tolerability, gases are formed that lead to flatulence. If you generally do not tolerate raw vegetables well or have never eaten Jerusalem artichoke raw before, you should approach it carefully and start with small amounts. Eat as slowly as possible and pay attention to how your body reacts. One way to make the Jerusalem artichoke more digestible is to blanch it briefly before processing. It stays crunchy but is easier to digest.

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Lifestyle

Coffee History – Since When Do You Drink Coffee?

Coffee has become an indispensable part of our everyday life. But since when has the popular hot drink actually been drunk and how did coffee come to Germany? In this post you will learn more about the origin and history of coffee.

Back to the roots: the coffee story in Ethiopia

In general, the origin of coffee cultivation is not historically documented. However, the custom of drinking a hot brew made from roasted coffee beans is said to have originated in Ethiopia. It has been proven that the plant genus Coffea originated in tropical Africa. The Ethiopian highlands are considered the place of origin of the Coffea Arabica bean. Coffee was first mentioned there early in history – namely in the 9th century.

According to legend, a 9th-century goatherd named Kaldi in southwestern Ethiopia discovered coffee when he observed his goats frolicking at night, nibbling on the cherry-like fruit of a small tree, and didn’t seem tired. To get to the bottom of the matter, he tasted the cherry-like fruit himself. He quickly noticed its stimulating and refreshing effect.

Coffee probably came to Arabia from Ethiopia through slave traders. Old writings show that the Yemenis were already operating the first coffee-growing areas in the Middle Ages. In the port city of Mocha in Yemen, in the 14th/15th Century the first coffee plantations. The term “coffee” is derived from the Arabic “kahwe” or “qahwa”, which means something like vitality or strength.

The story goes on: spread of coffee & arrival in Europe

From the middle of the 15th century, coffee made its way to the Egyptian metropolis of Cairo via the Saudi Arabian cities of Mecca and Medina. A turning point in coffee history. Because from then on an expansion of the Ottoman Empire took place from the 16th century.

Coffee conquered Asia Minor, Syria, Egypt and south-eastern Europe. The first coffee houses were popping up everywhere. For years, Arabia, especially Yemen, had a monopoly on the coffee trade. The Arabs had only supplied their trading partners with raw beans and previously poured hot water over them. As a result, the beans became incapable of germination and could no longer be grown in other regions. The small state secret was properly guarded by the Arabs.

A change in the history of coffee did not take place until the 17th century. With the beginning of colonization, the coffee monopoly of the Arab world fell and coffee found its way into Europe. More and more travelers and pilgrims reported about the energy-rich drink and brought small amounts of the coffee back to their home countries. With the expansion of trade routes, sacks of coffee beans were soon arriving in the major port cities such as Venice, London, Amsterdam and Hamburg, and coffee became a coveted beverage of the sophisticated wealthy in these cities.

Gradually, numerous coffee houses opened in Europe and North America. The first coffee house opened its doors in Venice in 1647. As a central meeting place for the citizens of the city, the coffee house gained social relevance. More coffee houses opened in the years that followed: 1650 in Oxford, 1652 in London, 1673 in Bremen, 1677 in Hamburg, 1685 in Vienna. The coffee house tradition is still maintained in some large cities. And coffee cultivation also expanded abruptly.

Long after its origin: coffee becomes a popular mass drink

Once in Europe, the triumph of coffee could no longer be stopped. Here, coffee became a coveted beverage of urban elites and nobility, because coffee was initially considered a pure luxury good. Only later in history, in the middle of the 19th century, coffee gradually became a popular and mass drink.

This development in coffee history can be attributed to the mass production of coffee on plantations in South America and the increasing purchasing power of the working class. The coffee trade became much easier due to the advancing industrialization and the broad working class also felt a relative prosperity. While coffee was still a stimulant for the aristocratic upper class, workers particularly valued the powerful and invigorating effects of coffee.

Industrial finished products have been consumed for the first time since the 20th century. In times of war, soldiers were provided with easy-to-make and long-lasting instant coffee. From 1945, however, bean coffee was in short supply. During the Second World War, coffee production was curtailed in factories, and instead the focus of nutrition was shifted to carbohydrate-rich foods such as potatoes and flour. Instead, German coffee consumers had to be content with a coffee substitute called Muckefuck.

This can be prepared in different ways. Basically, chicory roots are used for the production of the drink, which are roasted, ground and finally infused like ordinary coffee. This gave the substitute coffee its coffee-typical color. Other main components of the hot drink were barley grains, which were also roasted. Other grains such as rye and spelled were also worked into the mixture for a change. There are two explanations for the origin of the word coffee substitute. Some assume that the term comes from the French “mocca faux” (wrong mocha). And others in turn believe that Muckefuck can be derived from the Rhenish “Mucke” (brown woodworm) and “Fuck” (lazy). The taste of the drink can be described as nutty. Of course, the taste cannot be compared to coffee from a filter coffee machine.

Gradually, through different methods of preparation and coffee variations, coffee became one of the most important commodities in the world – and remains so to this day. Today, coffee is considered the second most important raw material on the global trading market. The range of coffees is large and diverse. Germany is supplied with tons of Arabica beans and Robusta beans. These are ideal for grinding and brewing in filter coffee machines. The largest coffee exporter is Brazil, beating Vietnam by far. The largest country on the South American continent supplies the world with 2.7 million tons of coffee every year. Vietnam contributes around 1.6 tons of green coffee every year – and the trend is rising. Because more and more citizens of the world who want to enjoy a cup of coffee from the filter coffee machine need to be catered for.

The history of coffee in the 21st century

A lot has happened in the coffee world in recent years. Not only the variety of coffee is constantly growing, but also the coffee machine manufacturers always surprise with technical innovations. But our attitude towards this drink and its value chain has also changed.

Coffee, pad and capsule machines as well as fully automatic espresso machines are becoming increasingly popular and can be found in more and more households. Due to constant further development by the manufacturers, the preparation is becoming faster and quieter and the coffee more aromatic. The variety of coffee specialties that can be prepared with the coffee machine is also increasing regularly. Milk drinks such as cappuccino or latte macchiato are now particularly popular.

But the importance of coffee has also changed over the course of history. Coffee is no longer just a synonym for pick-me-up, but has developed into a luxury good. There is a growing willingness to pay more for quality coffee products and equipment. The increased interest in the processing of the coffee goes hand in hand with the idea of ​​quality. Drum roasting is the preferred refining method for those interested in coffee. This development of quality awareness is also reflected in the numerous small specialty roasters that are currently conquering the backyards of many large cities. In addition to quality awareness, the idea of ​​sustainability has also become more and more important to coffee drinkers. In addition to price and quality, the origin and possible certifications also play a role. Customers want to know more about their coffee.

One effect of this coffee evolution is the “third wave of coffee”. The third coffee wave stands for high-quality coffee, which is seen as a luxury food. It is her concern to shape all components of the value chain in a high-quality and sustainable manner and thus to increase the product and taste quality. For them, roasting is a craft and not just an unimportant step. But the working and living conditions of the local coffee farmers are also important to this movement. In this way, as many middlemen as possible are eliminated so that the greatest possible proceeds go directly to the coffee farmers. Additionally, in this movement, the original and alternative brewing methods are favored as opposed to the fully automatic coffee maker. The focus is on aromatic coffee preparation that has nothing to do with speed or simplicity. Here, no coffee machine makes the filter coffee, but it is poured by hand. Quality awareness and consumer interest should be aroused. They should decide for themselves which coffee is good and not blindly trust the colorful coffee packaging.

Learn more about the origins and history of coffee

Those who would like to learn more about the cultural history of coffee can visit various coffee museums with attractive exhibits, for example the forerunners of the filter coffee machine. Located directly on Lake Zurich in Switzerland is probably the largest collection on the cultural history of coffee. The Johann Jacobs Museum in Zurich maintains an extensive library and exhibits, among other things, machines and fine porcelain from bygone times. Since 2013, the Coffee Museum has been dedicated to the complex history of the global trading world based on commodities such as coffee and cocoa.

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The 5 Most Common Mistakes When Making Coffee

A good coffee fills the room with its delicious aroma, impresses with its round, aromatic taste and awakens the desire for another with the first sip. Do you remember your last excellent coffee? If you have to think about it, you’re probably making one of the top five coffee-making mistakes. Regardless of whether you use a filter coffee machine at home or operate a fully automatic coffee machine in the office, serious errors in the preparation of all coffee machines can spoil the coffee enjoyment.

Buy a high-priced filter coffee machine and brew cheap coffee

A common misconception is to buy an expensive filter coffee machine for the home or to set up an expensive fully automatic coffee machine in the office, brew the cheapest coffee in it and think that the high-priced coffee machine will gild the hot drink in terms of taste. Unfortunately, an excellent filter coffee machine cannot do magic at a high price. No high-quality fully automatic coffee machines in the office can do that either. Don’t skimp on your favorite gourmet food, coffee. When choosing, pay attention to quality. At Coffee Perfect you will find an excellent range of aromatic coffee beans and high-quality coffee powder. When buying, pay attention to the purity of the variety, the roasting and the type of bean.

Pre-ground coffee and then store

If you pre-grind coffee for the filter coffee machine with the coffee grinder so that it can be prepared more quickly the next morning, you lose aromatic substances. Once the coffee has been ground, the air extracts the aroma from it. As long as the aroma is in the bean, it is protected. Only grind as much fresh coffee as you drink. If grinding takes too long for you, you can also use a fully automatic coffee machine in the office or at home, which will do this work for you. Regardless of whether you use the fully automatic coffee machine in the office or the filter coffee machine in your free time, drinking coffee is more digestible and tastier when the coffee is aromatic and fresh. The freshness makes the taste, regardless of whether you prepare the coffee in the filter coffee machine or in the fully automatic coffee machine in the office.

Store coffee for the fully automatic coffee machine in the office in the refrigerator

It’s almost unbelievable what people keep in refrigerators at work. In many companies, the coffee for the fully automatic coffee machine in the office lies carelessly in the refrigerator, next to the cheese and opened sausage packages. Coffee quickly takes on foreign aromas. It only takes a few minutes and the coffee tastes like other foods. Then you can no longer think about preparing it in the filter coffee machine or in the fully automatic coffee machine in the office. Store the coffee at around 10° to 18° C, dry and protected from light. Ideally, the coffee packaging has an aroma protection valve and the coffee can release CO2 and keep the aroma longer.

Transfer coffee powder for filter coffee machines at home or fully automatic coffee machines in the office into a can

Do not fill the coffee for the filter coffee machine or the coffee machine in the office into a can. Coffee should always be kept in its original packaging. When refilling, oxygen gets into the ground coffee or the coffee beans. Once that happens, the coffee oxidizes and deteriorates. The coffee fats, which are flavor carriers, can become rancid due to the oxygen, which greatly affects the taste. Whether you keep ground coffee for your filter coffee machine at home or coffee beans for the fully automatic coffee machine in the office, neither should ever be put into a can.

Brew coffee with boiling water

Boiling water burns the coffee and robs it of its aroma. Only brew coffee after allowing the boiling water to cool for two minutes. It should be around 93° to 95°C. If the water is too hot, the aromas evaporate and bitter substances are released. The taste becomes slightly bitter and acquires a burnt note. To avoid this, you should not let the water cool down for too long. The temperature should not be too low, then the taste will be sour.

Summary:

Neither the filter coffee machine at home nor fully automatic coffee machines in offices can improve the taste of bad coffee.
When buying coffee for the filter machine or the fully automatic coffee machine in the office, pay attention to the following characteristics: purity of variety, roasting, and the type of bean. Arabica is high quality, Robusta is not.
Do not pre-grind. Better to drink fresh coffee.
Never keep the coffee for the filter coffee machine or the coffee machine in the office in the refrigerator.
Do not transfer coffee. As soon as air comes into contact with the coffee, it loses its aroma.
Do not brew coffee with boiling water. The ideal temperature is between 93° and 95°C.

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Corona Virus: You Have to Consider This When Buying Fruit and Vegetables

Can the coronavirus be transmitted through fruit and vegetables? We have put together the most important tips that you should currently consider when buying and preparing fresh food.

That’s how long the coronavirus survives on fruit and vegetables

The corona virus causes uncertainty: Many people are afraid of contracting the virus via a smear infection when buying food. First the good news: According to the Federal Institute for Risk Assessment, transmission of the coronavirus through fruit and vegetables is very unlikely.

Nevertheless, the virus can usually survive on surfaces for between three hours and three days, according to American researchers from the “New England Journal”. According to a study by the University of Greifswald, the virus can persist on surfaces for up to nine days.

However, the survival time depends on various factors, such as temperature, humidity and the material of the surface. According to the University of Greifswald, cold and high humidity should promote the lifespan of the virus.

The germs of the coronavirus have a very low environmental stability, so transmission through food, even imported from risk areas, is unlikely.

Coronavirus: Prepare fruits and vegetables safely

Even if the transmission of the coronavirus via fruit and vegetables is rather unlikely, sufficient hygiene and caution when dealing with pathogens can never hurt. We have therefore put together the most important tips for handling fruit and vegetables for you:

Wash your hands: The most important tip when dealing with fruit and vegetables is still washing your hands. You should urgently wash your hands after buying the food and before and after preparing it.
Wash fruit and vegetables: Of course, you must not forget to wash the fruit or vegetables thoroughly with hot water. More about this here: Washing fruit properly: What to do about pesticides on the skin?
Peel fruit and vegetables: Not every type of fruit and vegetable can be peeled. However, where it is feasible, it is definitely recommended.
Boil fruit and vegetables: Especially for high-risk patients, it is advisable to completely avoid raw food during the corona crisis and only eat fruit and vegetables that have been cooked. The high temperatures render the viruses harmless.

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Eating Potatoes with Their Skins: When to Do It

As a general rule, you should not eat potatoes with their skins on, as they contain natural toxins. Under certain circumstances, however, consumption is harmless – we will explain when this is the case.

Potatoes belong to the nightshade family. As such, they contain toxins that protect them from predators and act as a natural defense against fungal and insect infestations. The two glycoalkaloids solanine and chaconine contained in potatoes are mainly located directly under the skin. That’s why you shouldn’t eat potatoes with their skin on – this is also recommended by the Baden-Württemberg State Center for Nutrition.

Unripe potatoes with green spots or sprouted potatoes in particular have a high content of toxins. Other plant parts of the potato also contain large amounts of solanine. If potatoes are damaged on the surface or stored incorrectly, this encourages the formation of toxins.

By the way: To store potatoes, you should choose a dark, cool and dry place – preferably with a temperature between four and six degrees Celsius.

In addition, potatoes are often treated with germination or mold inhibitors so that they can be stored more easily and can be offered all year round. Although there are regulated maximum values ​​for such substances, you should not eat treated potatoes with their skins and instead use organic potatoes. These must not be treated with germ or mold inhibitors.

Even if the skin contains healthy minerals and secondary plant substances: the peeled potato is usually the better choice. You can find tips for peeling potatoes in our guide. However, if you can be sure that the glycoalkaloid content is low – that is, the potato is ripe, fresh and undamaged – there is nothing wrong with eating the skin from time to time.

Eating potatoes with their skins: you have to pay attention to this

If you want to eat potatoes with skin, you should consider the following points:

Make sure your potatoes have been stored properly. Even better: reach for fresh potatoes.
If they have a lot of green spots or sprouts, you shouldn’t eat potatoes with their skins on. However, you can generously cut out isolated green areas.
Use potatoes with no surface damage.
Grab local organic potatoes and buy them in small quantities so you don’t have to store them for long.
By the way: Potatoes are in season in Germany from June to the end of October. So it is easy to get hold of fresh potatoes at this time.

Potato varieties that are commercially available from us must not exceed a certain maximum value of solanine (200 milligrams per kilogram of fresh mass). On average, cultivated varieties contain around 18 to 94 milligrams of solanine per kilogram, according to the Baden-Württemberg State Center for Nutrition. It is therefore generally harmless to eat ripe and properly stored potatoes with their skins on. Imported potatoes, on the other hand, can have higher solanine levels, so it’s best to use local produce.

Pregnant women and children should always peel potatoes

According to the Baden-Württemberg State Center for Nutrition, mild solanine poisoning occurs from around 400 milligrams per kilogram of potatoes. The first symptoms such as nausea, headache, diarrhea and a sore throat can then be felt within 24 hours. In children, however, significantly smaller amounts of solanine can be dangerous due to their lower body weight. Children and pregnant women should therefore never eat potatoes with their skins on.

By the way: Glycoalkaloids are water-soluble but heat-resistant. This means that some of the toxins are released into the water during cooking and are not rendered harmless by heat alone. You should therefore always throw away the cooking water from unpeeled potatoes.

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Olive Oil Lifehack: You Should Definitely Know This When Buying

The quality of olive oil depends largely on a very specific factor. With our life hack you do everything right when buying olive oil.

Olive oil is not just olive oil. The quality of the popular edible oil depends on various criteria. In another article, we have summarized ten tips for you on how to recognize good olive oil.

In general, we recommend looking for organic quality when buying olive oil. You can be sure that the oil is not contaminated with chemical-synthetic pesticides. In addition, by consuming organic products, you support ecologically sustainable agriculture that treats the earth’s natural resources with care. The organic seals from Demeter, Bioland, and Naturland are particularly recommended, as they stipulate stricter criteria than the EU organic seal.

Additionally, you can recognize the quality of olive oil with the following simple method.

Olive Oil Lifehack: How to recognize good quality

This life hack is very simple: you can already tell from the packaging when you go shopping whether an olive oil is of high or inferior quality.

Simply note the following information:

Olive oil in a clear glass or plastic bottle is a no go. This has to do with the fact that vegetable oils are very sensitive to light, heat and air. These environmental influences very quickly trigger an oxidation process in the olive oil. The result: Rancid olive oil with drastically reduced levels of healthy nutrients such as antioxidants and polyphenols.
The quality of olive oil suffers even more in plastic bottles – whether they are dark or transparent. This is because the chemicals in the plastic, such as plasticizers, migrate into the oil over time. This not only changes its taste, but is also potentially harmful to health, according to the Federal Institute for Risk Assessment.
Olive oil in metal packaging should also be consumed with caution. According to consumer advice centers, metals can become detached here over time, migrate into the oil and impair its quality. In addition, metal packaging is often coated with the plastic bisphenol A, which can also be released into the oil and is even potentially harmful.

Olive Oil Lifehack: Conclusion

You should definitely avoid packaging made of plastic, metal or clear glass when buying olive oil.

According to a study, dark bottles made of green or amber glass are the most suitable containers for olive oil. If you then at least pay attention to the organic seal and the addition “extra virgin”, you can be pretty sure that the olive oil in your shopping basket is of good quality.

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Freezing Eggs: When Does It Make Sense?

You can freeze raw eggs and store them for up to ten months. If you have leftover egg yolks or whites after baking, you can freeze them too. However, to ensure that nothing goes wrong, you should pay attention to a few things.

Freezing eggs: In these cases it is worth it

You don’t have to freeze eggs to keep them for a long time: raw eggs can be kept in the refrigerator for at least four weeks – provided the shell is undamaged. Hard-boiled eggs will also keep for up to four weeks at a cool temperature. Therefore, in most cases it is not necessary to freeze eggs. Tip: You can use the water test to check whether the egg is still good after the best-before date has passed.

An exception is if you have a lot of eggs in stock or are going on vacation for a few weeks. Then it can make sense to store the eggs in the freezer.

You can also freeze egg yolks or egg whites if you only need part of the egg in a baking recipe. Raw egg yolks and whites would only keep for three days in the refrigerator, but a few months in the freezer.

By the way: When it comes to animal products, organic quality is particularly important. Therefore only buy organic eggs (code 0) – preferably those with additional certification from a nature association such as Bioland, Demeter or Naturland. Also, make sure there is no chick shredding.

Never freeze eggs in shell or cooked

However, freezing eggs can also go wrong. Be sure to note the following points:

Raw eggs in shell: If you put uncooked eggs whole in shell in the freezer, the yolk will expand and the shell will burst. The result: the eggs spread out in the freezer and freeze solid there. A big mess and waste of precious food.
Boiled eggs: In principle, hard-boiled eggs can be frozen. However, the result leaves a lot to be desired: The hard-boiled egg white changes its consistency, becomes rubbery and has a watery taste.

Freezing eggs: step-by-step instructions

If you keep the above points in mind, you can freeze eggs quite easily. The best way to do this is as follows:

If you want to freeze a whole raw egg, you should whisk it well first. Alternatively, you can freeze the egg yolk and egg white separately.
Place the egg in a clean freezer-safe container. Tip: Glass containers are more sustainable than plastic containers. Leave about a quarter of the container empty to avoid bursting in the freezer.
Label the containers with the current date and the number of eggs. This way you will know later when baking and cooking how many eggs, egg yolks, or proteins you have in front of you.
Freezing eggs as ice cubes: If you want to use the frozen eggs in small quantities, you can also freeze them in an ice cube tray and then put them in a freezer bag.

Shelf Life: Whole eggs will keep in the freezer for around eight to ten months. Frozen egg whites will keep for up to 12 months. Nevertheless, you should not store the eggs for too long: the longer they are in the freezer, the more they lose their taste.

Thawing: Frozen eggs should be thawed slowly in the refrigerator. Depending on the quantity, this takes half a day to a whole day. It goes a little faster if you put the container with the frozen eggs in a cold water bath. Under no circumstances should you thaw the eggs at room temperature or under heat.

Use: If the eggs or egg yolks or egg whites are completely thawed, you can continue to use them as usual. Don’t eat frozen eggs raw. Therefore: Heat properly before consumption!

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Peeling Green Asparagus: You Should Pay Attention to This When Cooking It

Peeling green asparagus is quick, but in many cases it is not necessary. We will show you what you have to consider and how to properly process green asparagus.

In contrast to white asparagus, green asparagus are not pricked as soon as the head sticks out of the ground, but continues to grow in the sun. That is why green asparagus does not need black foil. Sunlight gives it its green colour, plus more healthy vitamins and a stronger flavor than white asparagus.

Since green asparagus is less expensive to grow and harvest than white, it is usually a little cheaper. It is also less complicated to prepare. Because of its thin skin, you usually don’t have to peel green asparagus! If you buy it seasonally, you can also be sure that its growth has not been artificially accelerated by heaters or thermal foils. So there is a lot to be said for accessing seasonal green asparagus.

Note: The use of foil when growing white asparagus makes it a real problem for the environment. Not only does the film pollute the environment during its production and disposal, it also destroys the natural habitat of many endangered bird species.

Peel, cut, or break green asparagus?

Whether or not you need to peel green asparagus depends on how it was harvested. If the bottom third is purple-whitish and hard, be sure to peel that part and cut off the dried ends. The white rim has not yet seen sunlight and will still be very firm and brittle after cooking.

When the asparagus is green all the way through, just cut off the end an inch. You should never peel the green and soft asparagus skin. Most of the vitamins are just under the skin. If the asparagus spears are still very thick and the skin feels hard, peel only the lower third.

You can also break green asparagus instead of cutting them. Since the inedible part cannot be broken off, the asparagus will break off above the woody end. So you don’t have to use a peeler or knife and you can prepare your asparagus quickly and easily. For this, the asparagus must be very fresh and crisp.

Green asparagus tastes best fresh from the market. If necessary, you can wrap it in a damp cloth in the fridge and keep it fresh for a few days.

In order to avoid long transport routes and to protect the environment and climate, you should only buy asparagus regionally and seasonally. To be sure your asparagus is chemical-synthetic free, buy organic asparagus.

Boil green asparagus

The easiest way to prepare green asparagus is in boiling salted water. The cooking time is significantly shorter than with white asparagus and, depending on the thickness, is only around eight minutes.

In order for the asparagus to keep its bright green color, you can also add some white vinegar or lemon juice to the cooking water and shock the asparagus with ice water when they are done.

Or you can simply fry green asparagus in a pan with some cooking oil or fat. Cut into fine pieces, it is cooked within five minutes.

Of course, asparagus can also be grilled or put in the oven as an asparagus casserole. Green asparagus soup tastes particularly delicious. You can also use the woody ends that you removed earlier and boil them as a broth for the soup. In this way you use every gram of your precious asparagus and there are no leftovers that you have to throw away at the end.

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Botulism: How to Avoid the Risk of Food Poisoning When Preserving

Botulism is a serious form of food poisoning that can even be life-threatening. We tell you how botulism develops and how you can protect yourself from it.

Botulism is caused by the neurotoxin botulinum toxin. This toxin is caused by the bacterium Clostridium botulinum, which is particularly resistant to heat and cold. Botulism is not to be trifled with: in the worst case, this food poisoning can be fatal. Luckily, botulism is very rare.

Botulism: symptoms and diagnosis

Botulism can manifest itself through the following symptoms:

  • dry mouth
  • nausea
  • Vomit
  • Diarrhea
  • circulatory problems
  • Signs of paralysis in the eye and throat muscles
  • numbness in the hands

In severe cases, the paralysis spreads from the head.

There are antidotes that can be used to combat the symptoms. However, diagnosing botulism is not easy because it is such a rare phenomenon. If you suspect botulism, be sure to tell your doctor if you ate canned or preserved food before the onset of symptoms. Thanks to improved laboratory technology, it is now possible to detect toxins in stool samples within a few hours.

Botulism from cooked foods

The bacterium Clostridium botulinum occurs frequently in nature: It can be found in soil and water. That is why it can also get into our food. The name already suggests this: botulism comes from the Latin word botulus, which means “sausage”. The causative bacterium was first detected in a ham in 1896.

However, not only meat products are affected – the bacterium can also occur in preserved and particularly protein-rich foods. Canned foods and jars provide the perfect environment for the bacteria to multiply and produce botulinum toxin. To do this, it must be shielded from oxygen. Although the bacterium and the resulting toxins can be destroyed by heat, the contents of an infested can are often not heated to the required 80 degrees.

In the past, botulinum neurotoxins were often found in bloated tin cans. In the 19th century, seafarers in particular often contracted botulism during their long voyages because they ate the contents of the bloated cans for lack of alternatives. Since the neurotoxin botulinum toxin is colorless and odorless, the danger is not so easy to recognize.

In the past, however, canned goods were processed much less cleanly than they are today and botulism could easily form in the absence of air. In the meantime, this danger usually only exists if you cook it yourself. You should be particularly careful with beans, mushrooms and asparagus, as they contain a lot of protein. With other preserves like jam, on the other hand, the risk of botulism is almost impossible.

Avoid botulism: this is how you cook properly

Canning is a great way to stock up and preserve food. Nevertheless, the process is not entirely harmless because of the risk of botulism. However, to protect yourself from botulism while preserving, you just need to take a few precautions. It is particularly important that you pay attention to hygiene and boil the canned food long enough to kill the bacterium. You should follow these rules to protect against botulism when cooking:

Thoroughly boil all canning supplies, such as jars, lids, and sealing rings, for at least 10 minutes before using them. This will sterilize the jars. Wash your hands and work surface thoroughly, too.
You should also clean the food you want to preserve well. If you discover moldy areas, it is better not to process the affected specimen further. Also check carefully whether there are other moldy specimens.
Fill the jars and close them tightly. Boil the sealed jars in a large saucepan for 2 hours. When cooking on the stove, you reach a temperature of 100 degrees.
Repeat the cooking process again after 24 hours. This will destroy any germinated spores.
If you have a pressure cooker, use it to cook. If you work with a pressure cooker, the temperatures during cooking are between 116 and 119 degrees. So you can be sure that all bacteria will be killed. The higher temperatures are caused by the pressure that is created in the pressure cooker. This also reduces the cooking time to 25 minutes.
Don’t eat canned foods that have obviously been improperly stored. This is the case, for example, when the lid has opened. The same applies to bloated canned goods.
Never eat cooked food unheated. This is especially true for vegetables that are particularly rich in protein – for example beans. Before you eat preserves, you should heat them up to 80 degrees for at least five minutes. This will destroy any poison that may be present.
If you follow these safety rules, the risk of contracting botulism is extremely low.

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Food

Egg Test: This is How You Find Out When an Egg is Still Good

You can use an egg test to find out whether a chicken egg is still good. Because even if the best-before date has passed, most eggs are not yet spoiled.

On each egg carton you will find a sticker with the best before date of the eggs. As a rule, the eggs themselves also have a stamp with the date on the shell. The minimum shelf life is 28 days from the laying day.

If the best before date has passed, many eggs are still good. They will keep for up to three weeks without the fridge. You can then keep them in the fridge for another week or two. To be on the safe side, however, you should not eat expired eggs raw, but only eat them as boiled eggs or well-fried fried eggs.

There are also various egg tests that you can use to find out whether older eggs are still good.

Egg test: the water check for breakfast eggs

The best known is this egg test with water to find out whether an egg is still edible. Simply put the raw egg in a glass of water.

  • If the egg sinks to the bottom, it’s still fresh.
  • If the egg floats on the surface of the water, it is spoiled.
  • If the egg is slightly slanted in the water, it should only be eaten well heated through.

Why is the egg floating on top? The older the egg is, the more water evaporates from the yolk through the shell. The free space fills with air, which allows the egg to rise up in the water glass. If the egg floats to the surface of the water, you should not eat it.

Egg test: what does the yolk look like?

The egg yolk also shows you whether the egg is still good. Accordingly, this method is not suitable for a boiled breakfast egg. But for all recipes with raw eggs, you can use this egg test:

  • Carefully crack an egg on a plate.
  • It is important that the plate really has a flat surface.
  • If the yolk is evenly distributed in the middle, the egg is still fresh.

Why does the yolk float in the middle? As an egg gets older, the white becomes more runny and can no longer hold the yolk in the middle. Then the yolk slips to the edge or runs out. It should then only be eaten well heated through.

Shake eggs or hold up to the light

There are two other egg testing methods to distinguish fresh eggs from spoiled ones. However, they are not always very clear. We therefore only recommend them in combination with the methods mentioned above:

Shake eggs

When you shake spoiled eggs, you can sometimes hear a gurgle. This occurs in older eggs because the egg whites are no longer quite solid. It then sloshes around inside the egg when you shake it.

Hold the egg up to the light

You can also hold the egg in front of a strong lamp or directly in front of the lightbulb. Because fresh eggs have a very translucent shell. You will then see the egg yolk through the shell.

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