Categories
Production knowledge, label reading and breakfast table guides for jam, tahini, molasses and halva.
48 articles
The nutritional profile, punicalagins and anthocyanins, how season affects compound levels, seeds versus juice, molasses, choosing fruit and storage.
6 min read
The season, why it is hard raw, the chemistry of its reddening, jam and dessert uses, its place in meat dishes, nutrition and storage.
5 min read
Cherry varieties and groups, pectin and acid, choosing ripeness, white cherries, stoning, sugar ratios and controlling the set.
6 min read
The nutritional profile, sugar types, the role of fibre, glycaemic index, differences between varieties, daily amounts and uses.
6 min read
Three functions of jam in the kitchen, sweet uses, the logic of savoury pairings, ten recipes, consistency, acid balance and using up open jars.
6 min read
The textural source of rejection, adjusting consistency by ratio, repeated exposure, the real nutritional value, presentation and portions by age.
5 min read
Sterilisation versus pasteurisation, three methods, the lid and seal problem, filling temperature, checking the vacuum, mistakes and storage.
6 min read
Portion pots versus open service, hygiene rules, how many varieties, comb honey, temperature, layout and cost.
5 min read
Hidden sources of sugar, the weight of sugar in tea, reducing amounts instead of swapping products, and cutting back gradually.
5 min read
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