Categories
Canning technology, shelf life, safe consumption and practical meal solutions with ready meals.
28 articles
What confit means, the function of the fat, temperature and time, collagen conversion, salting, the tinned form, service, nutrition and storage.
5 min read
The nutritional profile of liver, the pâté technique, the role of fat, solving bitterness, consistency, the tinned form, service and storage.
5 min read
How potato behaves during sterilisation, choosing the variety, cut size, sauce balance, heating, testing the full-meal claim, nutrition and storage.
5 min read
The spice profile of Mexican-style tinned chicken, how sterilisation affects aroma, the beans and corn, heating, uses, nutrition and storage.
6 min read
How tinned chicken in cream sauce gets produced, how the sauce survives sterilisation, choosing the cut, heating, portions, nutrition and storage.
5 min read
How sterilisation works, storing without a cold chain, the difference in texture, labels, uses, emergency stocks and storage.
6 min read
The nutritional profile, packing in water against oil, the effect of draining, sodium, meal examples, satiety and storage.
5 min read
What having both components means, nutritional balance, adjusting the heat, heating methods, additions, portions and storage.
5 min read
The structure of the sauce, adjusting consistency, joining it with pasta, serving over rice, vegetables, extra protein, salt and storage.
6 min read
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