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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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Eat Less Meat – This is How You Can Do It

Reducing your own meat consumption has many advantages for the environment, animals and health. And it’s easier than you think. We have tips on how to manage to eat less meat.

There are many good reasons to eat less meat: environmental protection, animal welfare, health, to name just a few. Perhaps you are toying with the idea of reducing your meat consumption or giving up meat altogether. On the one hand, this is not that difficult, on the other hand, we have a few tips here so that you can definitely succeed in eating less meat.

Don’t think too far into the future

If you start thinking too far ahead, you may feel a little overwhelmed by the change. It’s best not to think too much about what’s coming at first, just go for it and see how it goes for you. Thinking now about whether you will be able to do without a roast at Christmas is of relatively little use. Would you rather look for vegetarian snacks for a spring picnic or invite a few friends over for a vegetarian Easter brunch. That makes more sense – and more fun!

Don’t put yourself under pressure and don’t set big goals

Eating less meat shouldn’t become an exercise that puts you under pressure. Don’t set yourself any goals, at least not big ones. For example, from now on, “completely abstaining from meat forever” doesn’t have to be. Instead, try to set small goals, such as eating meat one day each week. Or set no specific goals at all, apart from reducing your meat consumption – without any benchmarks, quantities or time limits. So as little pressure as possible.

Tell others about it

Inform others about your intention to eat less meat (without brandishing the moral club). On the one hand, this strengthens your plan mentally, on the other hand, you may get positive encouragement that motivates you. Or – very practically – others may give you good tips or have meat-free recipe ideas to share with you.

Find like-minded people

It’s better together: This also applies to trying to eat less meat. Therefore, look for people who also want to remove meat from the menu or are already doing so. You may also find someone in your circle of friends who is also planning to eat less meat. Then you can start together and exchange ideas or support each other. It’s also more fun to try out new dishes and restaurants together.

There are also many veggie communities online. There you can exchange ideas with like-minded people, collect recipes or ask for insider tips: Where can you find good vegetarian sausages? How do I make Kohlrabi Schnitzel? Or who knows the best veggie kebab stand?

Try new things and experiment

Have you tried eggplant for the first time in your life? No problem, now is the opportunity to rediscover vegetables. For example, find a delicious recipe with aubergines and try again to see if you like aubergines. Or give Brussels sprouts a (new) chance, for example as a Brussels sprouts quiche.

But you can also combine vegetables that you have never eaten together before. For example, broccoli tastes great in a salad. Or fennel with orange – a poem!

Go eating

Especially if you live in a city, take advantage of the offer and look around for restaurants, cafes, takeaways and so on that have a vegetarian or vegan offer. There are now a variety of places in every major city that offer meat-free cuisine, from burgers to curries, sandwiches and home cooking, you’re sure to find something you’re looking for.

If you prefer to go to your local bar, then specifically ask for non-meat dishes there. Maybe you will discover new delicious dishes there that you have always overlooked. The advantage of eating out: You not only enjoy good vegetarian or vegan dishes, you also don’t have to cook or wash up yourself. Especially when starting out, it is also good to be inspired by chefs who have more experience with meat-free cuisine and show the corresponding finesse.

Eat less meat? Learn (vegetarian) cooking

If you prefer to cook for yourself, no problem either. On the contrary, you can now find countless recipes online, for example at Utopia. In addition, when you prepare (new dishes) yourself, you can enjoy the feeling of success that you get when you succeed in a recipe particularly well.

Especially if you don’t want to move in the direction of pudding vegetarian: in, it makes sense to lend a hand and cook with fresh and seasonal ingredients. The more colorful the better!

In many cities there are also vegetarian cooking courses and you will also find what you are looking for in bookstores if you are looking for vegetarian cookbooks. Maybe a good reason to visit your favorite bookstore again.

Eat what you like

Bolognese is your favorite dish? So why not cook vegan Bolognese from soy strips and make it your new favorite dish. If you don’t like something at all, for example the fennel mentioned above, then stick to meat-free foods or vegetables that you like to eat when making the switch. Or try it with dishes that you like. If you like tarte flambée, try a vegetarian version with asparagus.

Try plant-based meat alternatives

If you like schnitzel, sausage, nuggets and the like, then try vegan and vegetarian alternatives. You may be surprised and at the same time you don’t have to change your habits much.

If substitutes aren’t your thing, no problem, there are many vegan recipes that don’t require any meat substitutes at all.

Prevention is half the battle

So that you don’t throw in the towel out of habit, it’s better to take precautions. For example, if you don’t yet know where you can eat a good vegetarian meal during your lunch break, it’s better to pack leftovers from the previous evening’s dinner. At home, a supply of vegetarian ingredients, from lentils to vegetables, to tofu and tomato paste, is a good idea. In this way, delicious dishes can be conjured up quickly and you won’t be embarrassed to go back to the butcher’s meat loaf roll, especially during the break.

Also recommended: It is always good to have veggie snacks on hand for acute hunger pangs. Good snacks are nut mixes, crackers, fruit, muesli bars or a vegan snack sausage if you like to eat something like that in between. We recommend that you choose organic food here.

Pay attention to a balanced diet

Not least for the sake of your health, but also for the enjoyment of eating, you should ensure a balanced diet when you switch to a meat-free diet. Living only on fries may make you happy at times, but it takes revenge in the end.

By the way: How about chickpea fries? But not exclusively, please.

As with cooking, the same applies to eating: the more colourful, the better. When it comes to your diet, make sure that you cover your nutritional needs, for example to avoid hunger pangs. Vegetable proteins can help you with this. And try to eat as balanced and varied as possible, to integrate many different types of vegetables, fruit or cereals into your diet. Seeds, nuts and herbs (e.g. in salads) round off your meals and provide additional vitamins and nutrients. Also: the eye eats with you!

We also recommend that you buy regional, seasonal and organic food when it comes to groceries. This is not only good for you, but also protects the environment.

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Recognizing Good Ice Cream: You Have to Pay Attention to This in the Ice Cream Parlor

High, creamy mountains of ice in many bright colors – what looks delicious is often an indication of additives. We’ll show you what to look out for when you go to the ice cream parlour.

Treat yourself to a refreshment on hot days – the nearby ice cream parlor is just the thing. But how do I recognize high-quality ice cream that is free of additives? The inscription “from own production”, which adorns many ice cream parlors, could be a first clue. Or?

“Homemade ice cream” can mean many things

Unfortunately, it’s not that easy, because the terms “from our own production” or “homemade” are not legally binding. Making it yourself can mean a lot: Mixing ready-made powder, “refining” a ready-made base with fresh fruit or chocolate, or making your own ice cream from scratch. The consumer advice center is therefore calling for more transparency from ice cream manufacturers.

Then maybe a better look at the ingredients? This is not always possible either, because ice cream parlors are not obliged to provide them. They only have to declare allergens and individual additives, such as dyes. Bright, bright colors in the ice cream case are a possible indication that the ice cream was produced industrially and with additives. Even if the ice cream in the display case towers impressively, this is anything but a sign of quality. Rather, it is an indication of the use of emulsifiers.

Emulsifiers ensure that the ingredients mix well and the ice cream does not melt as quickly. But they also have downsides. The emulsifier polysorbate 80, which is often contained in ice cream, is suspected of promoting obesity and intestinal inflammation. Lecithin – the most common emulsifier – is harmless to health. However, it often comes from genetically modified soybean plants, which are grown in monocultures.

Under certain circumstances, the high ice towers also indicate insufficient cooling. You can also see how hygienic it is in an ice cream parlor by looking at the aprons, ice cream scoops and containers. If these are contaminated, there is a risk of an increased number of germs in the ice. During a hygiene check in Saarland, the ice usually did well. On the other hand, there were complaints about two out of three cream samples.

Nut ice cream – without nuts?!

Especially when it comes to nut ice cream, people cheat. It often doesn’t contain what should be in it: nuts. Pistachio ice cream, for example, is often tricked out by using flavors such as bitter almonds to compensate for the missing nut content or almost completely replace it.

In order to make the pistachio ice cream look like pistachios, manufacturers often help. Coloring plant dyes ensure a rich green and suggest pistachios in the ice cream. If chemical dyes are used, this must be stated on the label. So it’s best to take a closer look when you choose your ice cream in the ice cream parlour.

Note: If the sign says “pistachio-flavored ice cream” or “walnut-flavored ice cream” or something similar, you can assume that the flavor comes only from the added flavors and not from real nuts. Then you should rather reach for another ice cream.

If in doubt: ask or do it yourself

If you want to be sure what’s in your scoop of ice cream, you should check with the ice cream shop. You can also make ice cream yourself – even without an ice cream maker. Tip for vegans: sorbet should be free of milk components. But here, too, you better ask if you want to be on the safe side.

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Carrot Salmon: This is How You Make the Vegan Salmon Substitute Yourself

Carrot salmon is quick to make and a surprisingly good substitute for smoked salmon. We will explain how to make the spicy carrot strips yourself.

Salmon is one of the most popular edible fish, but there are many reasons not to eat it: Overstocked aquaculture, ethoxyquin, endangered wild stocks – the fish comes with many problems on the plate.

The carrot salmon does not have these problems. In addition, it looks quite similar to smoked salmon and even tastes like the original. Carrot salmon is also a great way to rediscover the vegetable.

Carrot Salmon: The Recipe

Ingredients:

3carrots
2 tablespoons rapeseed oil
2 tsp soy sauce
0.5 tsp smoked salt
1 teaspoon horn syrup
1 tbsp apple cider vinegar

Directions:

Peel the carrots and slice them lengthways into thin strips with a vegetable peeler.
Boil the carrots in unsalted water for 3 to 4 minutes. Rinse them with cold water and let them drain.
Mix together the remaining ingredients for the marinade.
Mix the carrots thoroughly with the marinade. Tip: The carrot salmon tastes particularly good after it has been allowed to sit in the fridge for a day or two. Keep it airtight and shake the storage jar every now and then to distribute the marinade well. The carrot salmon tastes particularly good on bread with (vegan) sour cream. Sprinkle with freshly ground pepper and finely chopped dill for added flavor.

Ingredient tips for carrot salmon

The carrot salmon comes even closer to the original if you also stir finely chopped seaweed into the marinade. For example, you can use dried nori seaweed or wakame. You should note a few things:

Many seaweed farms are far away in Southeast Asia, so the seaweed has to travel a long way to reach us. However, there are also algae farms in Europe. If possible, buy seaweed that has been proven to come from Europe.
An organic seal certifies that the algae come from a body of water with good water quality.
Algae sometimes contain a lot of iodine. If possible, buy products that list the iodine content – ​​because while iodine is very important for the body, an overdose can cause problems. Important: If you have thyroid problems, an iodine overdose can be particularly critical. It is therefore better to avoid algae or seek medical advice.

Tip: You can also use Liquid Smoke instead of smoked salt. You can also give the carrot salmon even more flavor with a pinch of smoked paprika.

 

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Mashed Potatoes Without Milk: You Can Use This as an Alternative

You can also prepare creamy mashed potatoes without milk. We will tell you which ingredients are suitable for the potato main course or side dish.

Mashed potatoes without milk can be just as creamy as the classic recipe. Traditionally, mashed potatoes are made with cow’s milk. However, if you avoid dairy products, you can prepare the homemade mashed potatoes with alternative products.

In addition to milk alternatives, you need potatoes and spices of your choice. Potatoes are healthy because they contain protein, fiber and important micronutrients, among other things.

When choosing your ingredients, make sure they come from organic farming. In this way you avoid residues of chemical-synthetic pesticides in and on your food. You also reduce your carbon footprint if you choose regional potatoes.

Tip: Easily plant potatoes yourself.

Plant-based milk alternatives

To cook mashed potatoes without milk, you can switch to plant-based alternatives. These lactose-free and vegan products are particularly suitable:

Oat milk: Easily make your own oat milk from oatmeal and water. The oat milk has a slightly tart taste and goes well with the hearty recipe. You can also get oat flakes and oat milk from regional cultivation.
Soy milk: Milk made from soy is a popular alternative because it is nutritious and tastes creamy. However, soy milk is mostly imported and therefore contributes to more CO2 emissions.
Almond milk: With our simple quick recipe you can make almond milk yourself. It is a bit sweeter than other alternatives and gives the mashed potatoes a nutty note.

Alternatives to dairy products

If you want to cook your mashed potatoes without milk or milk alternatives, you can choose the following products:

Catch the cooking water from the potatoes and mix some of it with the potatoes as you mash. This preserves the aroma of the potatoes and you avoid wasting nutrients in the potato water. The starch contained in the water makes the mashed potatoes particularly creamy.
Vegetable broth is a flavorful alternative. Make your own vegetable broth and cook a hearty puree with it.
In addition to the vegetable broth, you can also use yeast flakes. They are flavorful and add a creamy texture to the mashed potatoes without milk. So that the mashed potatoes don’t get too dry, it’s good to mix the potatoes with yeast flakes and some water.
Use fats or oils. Vegan margarine and olive oil are flavor carriers and bind the potatoes into a smooth mass when pureed.
The amount of ingredients depends on the amount of potatoes you have. It’s best to drain off the cooking water, catch as needed, and then gradually add the milk alternatives until you get a creamy and smooth consistency.

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Don’t Throw Away the Cucumber Peel: You Can Still Do That with It

If you peel cucumbers before eating, don’t throw away the cucumber peel. We introduce you to a delicious drink with cucumber peel and other uses.

It’s not strictly necessary that you peel cucumbers, especially if you’re using organic cucumbers. If you still prefer peeled cucumbers, you can use the peel separately. After all, the cucumber peel contains a particularly large number of vitamins, as well as dietary fibers that can support your digestion. So it would be a shame if you just threw away the cucumber peel.

We will show you how you can reuse the cucumber peel. It is important that you use the peel of organic cucumbers. Because according to organic guidelines, chemical-synthetic pesticides that can occur as residues in conventional cucumbers are prohibited. Also wash the cucumbers carefully.

You can make a refreshing drink from cucumber peels

You can easily prepare a refreshing drink from cucumber peel, mint and lemon. This leaves lemon zest. But don’t worry, you can also use the peel of the lemons.

Ingredients:

1 organic cucumber (peel)

4 sprigs of mint lemon
400 ml water ice cubes

Directions:

Cut the cucumber peel into rough pieces.
Wash the mint and lemon.
Halve the lemon and squeeze out the juice.
Place the cucumber peel, mint, and lemon juice in a blender, puree, and divide into two glasses.
Fill the glasses with water and add ice cubes if you like.

More ideas with cucumber peel

Instead of throwing away the cucumber peel, you can use it in other recipes.

  • You can cut the cucumber skin into pieces and add it to a salad.
  • You can give a herb quark more freshness with some finely chopped cucumber peel.
  • You can also prepare a smoothie with cucumber peel and other vegetables or fruit. Then less water may be needed because the cucumber skin contains a lot of moisture. For example, you can also use other leftover vegetables in a smoothie. For example, try it with a few radish leaves or the core of a salad or broccoli.
  • Mix (vegan) cream cheese with finely chopped cucumber peel and some salt and pepper. This makes a delicious spread.

If you don’t want to eat the cucumber peel, you can use it very well as a refreshment and relaxation for tired eyes. Simply place pieces of bowl under your eyes or on your closed lids and relax for ten minutes.

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Vegan Tastes Bland? You Should Definitely Pay Attention to That

Did the vegan dish taste like nothing the other day? It doesn’t have to be! Vegan cuisine can be creative and tasty – if you follow a few tips.

Regardless of whether you have just started eating vegan, have been a fan of vegan cuisine for a long time, or just cook vegan every now and then – sometimes you may have the problem that vegan food tastes bland.

We will explain how you can prevent this and how you can use small tricks to cook particularly delicious vegan food.

Spices add flavor to your vegan food

Whether vegan or not: If you don’t season your food, it will taste bland. You can bring your vegan dishes into very different worlds of flavor if you use different spices.

Get to know spices

In addition to salt and pepper, you can use fresh or dried herbs, individual spices such as turmeric and chillies or ready-made spice mixtures, such as curry powder. Over time you will figure out how to use the spices properly. For example, you should sauté curry powder so that it develops its full aroma. You can use other spices to marinate ingredients before cooking. For example, it is worth marinating tofu. If you want to add a smoky flavor to your dishes, you can use smoked salt or smoked paprika. It tastes very good in a vegan goulash, for example.

See if you can find a weekly market near you that offers spices so you can smell them or taste them too. This is how you find out what you like best. If possible, look for organic spices to avoid contaminating the environment with chemical-synthetic pesticides.

So there is more umami

Yeast flakes, soy sauce or miso paste are very suitable for a more intense umami taste in vegan cuisine. You can also make your own umami spice, which you can use to add a hearty, meaty note to vegan dishes.

Vegetable broth instead of water

When cooking, it’s also a good idea to use vegetable broth instead of water. That gives it more flavor. If you cook vegetables in it, you can turn the broth over afterwards and make a soup out of it.

Sauces for extra taste

You can also serve delicious sauces with your dishes. In addition to classics such as mustard or ketchup, you can also serve chimichurri, a herb sauce, or BBQ sauce with the vegan dishes.

Certain ingredients provide more flavor

Don’t cut out fat when cooking. While you shouldn’t use a ton of it, it’s an important flavor carrier. Fat can bind flavoring substances that are fat-soluble and that only become noticeable when they are absorbed by the fat during cooking. Without any fat, your dishes just taste a bit bland. You can use a wide variety of products for the fat content. Cooking oils, margarine or vegan cream are ideal. But tahini, nut butter or avocados are also good. Depending on what you choose, you can use the products directly in cooking or add them to serve.

Another trick for a particularly intense aroma is using dried or pickled ingredients. For example, dried mushrooms, algae or tomatoes bring a much more concentrated taste to your vegan food. If you soak them before using them, you can use the leftover liquid as well. There is also a lot of flavor in it. Pickled vegetables add more flavors. Try it with olives in the tomato sauce, pickled dried tomatoes with aubergines or pickled peppers as a topping.

If you like onions and garlic, these are also very good for adding more flavor to your vegan cooking. Depending on whether you fry them vigorously, sauté them briefly until translucent or add them raw, they provide different flavors. Just give it a try.

Searing, freshness and a pinch of courage

Another trick for more flavor is to fry ingredients instead of boiling them. Frying also lets you caramelize vegetables slightly, giving them a more complex flavor and texture. Even if you want to make a soup or sauce from it afterwards, it can be particularly tasty to fry onions in a little oil beforehand, for example.

Use as many fresh products as possible when cooking. In an emergency, you can of course also use canned vegetables, but fresh and, above all, seasonal vegetables are usually more aromatic and also ensure a crunchy chewing experience.

And last but not least, you are welcome to experiment with vegan cuisine. Dare unusual combinations of foods and new ingredients. This gives you the opportunity to learn more and find out what you particularly like.

Conclusion: This is not how vegan food tastes boring

Here is an overview of all the tips with which your vegan food will no longer taste bland in the future:

  • Use spices, herbs and salt.
  • You can get more umami with yeast flakes, soy sauce or miso paste.
  • Serve sauce with your dishes.
  • Use vegetable broth instead of water.
  • Don’t forget the fat as a flavor carrier.
  • Use dried or pickled products for an intense aroma.
  • Onions and garlic add heartiness.
  • Fry instead of cooking.
  • Use fresh produce.
  • Be brave and try new things.
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Dry Wild Garlic: This is How You Make It Last for the Rest of the Year

If you dry wild garlic, you can also use the delicious wild herb out of season. Here you can find out how you can dry wild garlic yourself and what you should consider.

It is worth drying wild garlic. The weed is only fresh and ready to harvest in spring, but you can use it dried all year round.

Wild garlic normally grows outdoors as a weed. But you can also plant wild garlic in the garden. Find out beforehand when wild garlic season is.

To dry wild garlic, you have two options: let the leaves dry in the air or in the oven. We recommend that you air-dry the wild garlic if possible to save energy.

Dried wild garlic can be kept for a few months if you store it in a dry place that is protected from light.

Wild garlic dry in the air: This is how you do it

How to air dry wild garlic:

Wash the leaves and gently pat dry with a kitchen towel.
Tie the leaves at the stems into a small bouquet. Use a cord made of natural materials, such as raffia, or kitchen twine.
Hang the bouquet in a dark and dry place. Make sure the place doesn’t have high humidity.
Let the wild garlic dry for about a week or two.
Pick up the dried bouquets. If necessary, you can crumble the wild garlic or keep it in the form of a leaf. Store the dried wild garlic in a dry and cool place, preferably in an opaque container.
Tip: You can tell if the leaves are done drying by the fact that they rustle when they rub against each other. You can also easily rub the dried leaves between your fingers and snap off the stems.

Dry wild garlic in the oven

If you don’t have a suitable place for air drying, you can alternatively dry the wild garlic in the oven. However, this process is very energy-intensive.

How to do it:

Wash the leaves and gently pat dry with a kitchen towel.
Remove the stalks from the wild garlic leaves.
Spread them out on a wire rack or baking sheet so they don’t touch each other
Set the oven to 40 degrees Celsius and put the tray in the oven.
Leave the door slightly ajar to allow the moisture to escape.
Turn the leaves regularly so they dry evenly.
After three to four hours, the leaves should be dry. However, check the degree of drying regularly beforehand to avoid burning the leaves.

Use dried wild garlic

Wild garlic is a popular herb for cooking and seasoning. The taste is reminiscent of garlic and gives your food a subtle spiciness. Use your dried wild garlic in a variety of ways in the kitchen.

Make your own wild garlic butter or wild garlic soup. Dried wild garlic is also a suitable spice for wild garlic bread or wild garlic dumplings, or you can use it to refine a wild garlic pizza.

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Cooking Shiitake Mushrooms: You Should Pay Attention to This

If you want to prepare shiitake mushrooms, there are a few things to consider. We will tell you how best to clean, cook and store the aromatic mushroom.

Shiitake mushrooms have been known in Asia for two thousand years as a food and medicinal product. The edible mushroom is very aromatic and a popular delicacy. It is used in a variety of ways, especially in Chinese and Japanese cuisine.

Cultivating mushrooms is not difficult and shiitake can also be cultivated without any problems in our climate zone. They grow particularly well on the deadwood of oak and hornbeam. The first harvest is possible after about 12 months. After that, you can continue harvesting from the same wood for a few more years.

Things to know about shiitake mushrooms

When you buy shiitake, it is best to find out about the origin and quality of the mushrooms. Make sure the mushrooms are organic and locally sourced. In this country, shiitake mushrooms are often imported from Asia. However, such products have a long transport route behind them and cause high CO2 emissions. If possible, buy the mushrooms in the mushroom season, i.e. in the fall.

Choose shiitake that look plump and juicy. You should not eat mushy specimens. Small cracks, spots or scales are also typical of the appearance of the mushrooms. You can easily rub them off when cleaning before you prepare the shiitake mushrooms.

Whether you have to wash mushrooms is a question that cannot be answered unequivocally. It is usually not recommended to wash fresh mushrooms under running water. It is enough if you wipe the shiitake mushrooms with a brush or a damp cloth. With mushrooms from the field, there is often more dirt that can only be washed off with water. In any case, make sure that the shiitake mushrooms are clean before preparing them.

Preparing shiitake mushrooms: you should pay attention to this

There are a few things to keep in mind when preparing the shiitake mushrooms:

You can get shiitake mushrooms fresh or dried. The dried mushrooms are particularly aromatic because they no longer contain any moisture. The fresh mushrooms are fleshier in consistency and slightly milder in taste.
In dried form, shiitake are used in Asia as dried mushrooms for sauces or soups. The advantage: dried, the mushrooms can be kept for many months and can also be eaten outside of the mushroom season.

The best way to store fresh shiitake mushrooms is in the fridge. Store them in an air-permeable container, paper bag, or wrapped in cotton cloth. So they can be kept for a few days. Attention: In a plastic bag, the mushrooms mold very quickly and can form toxic substances.
Traditionally, shiitake mushrooms are fried, steamed or dried. Edible mushrooms cannot be boiled. You can use small mushrooms whole. It is best to cut larger specimens into fine slices so that they can cook through.
In principle, you can also eat shiitake mushrooms raw. However, the consumer center advises against excessive consumption of raw mushrooms. They can be contaminated with pollutants and are usually difficult to digest. The consistency of the shiitake mushrooms is also very firm to the bite. If you are preparing shiitake mushrooms, you should heat them well and slice them thinly.

Prepare Shiitake Mushrooms: Easy Mushroom Skillet

This simple shiitake mushroom pan is suitable as an accompaniment to warm dishes, as a snack between meals or with fresh bread and salad. Due to the simple method of preparation, the mushrooms develop their own aroma particularly well.

Season the mushroom pan with the herbs of your choice. Parsley, chives or thyme, for example, go well with the mushrooms.

Ingredients:

200g shiitake mushrooms
50g butter or margarine
1 pinch(s) of salt
1 pinch(s) of pepper
1 handful of fresh herbs as needed

Directions:

Wipe the shiitake clean and cut into 2-inch slices. You can also fry small mushrooms whole.
Melt the butter in a frying pan. Use plant-based margarine if you want to prepare the shiitake mushrooms vegan.
Add the shiitake to the pan and stir to coat all of the mushrooms in butter.
Fry the mushrooms over medium heat for four minutes until they turn slightly brown.
Remove the mushroom pan from the heat and season the shiitake with salt and pepper.
Serve the shiitake mushroom stir-fry with your choice of chopped herbs.

Tip: You can also add variety to other mushroom dishes by preparing them with shiitake mushrooms. Simply replace the mushroom varieties in the recipe with shiitake.

Get inspired by simple recipes with chanterelles and porcini mushrooms.
Try the shiitake in a mushroom soup as an alternative to porcini mushroom soup or chanterelle soup.
A classic mushroom dish is pasta with chanterelles. You can also prepare this classic with shiitake mushrooms.
If you want something a little more unusual: Shiitake taste great in risotto. You can use our recipes for porcini mushroom risotto or chanterelle risotto as a guide.
Use the mushrooms as a meat substitute, for example in a mushroom goulash.

You can either completely replace the mushrooms in the recipes or add just a portion of the shiitake. But keep in mind that the aroma of the shiitake is very intense and can quickly mask the flavors of the other ingredients.

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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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