Categories
Canning technology, shelf life, safe consumption and practical meal solutions with ready meals.
28 articles
The profile of canned chicken, draining and drying, calculating a protein target, choosing a base, moisture balance, dressings, extra protein and planning.
6 min read
What confit means, shredding the meat, using the fat, sandwich builds, salads, pasta, rice and storage.
5 min read
How the three formats differ, the rule of moisture, pulse-based fillings, meat fillings, vegetable fillings, spice mixes, layering and planning.
5 min read
The constraints of a camp kitchen, the logic of one pot, the role of canned goods, six recipe frameworks, water and fuel, storage, waste and a shopping list.
5 min read
The nutrition tables, fat and protein, sodium, the role of meat content, mechanically separated meat, iron and B12, calories and portions.
5 min read
The nutritional profile, absorption of haem iron, B12 content, the risk of excess vitamin A, which animal, cooking and portions.
5 min read
Measuring heat, differences between chillies, layering heat, fat and acid balance, salt and sweetness, adjusting heat in ready products.
5 min read
The role of canned food, a basic cupboard list, the protein-carbohydrate-vegetable equation, five recipes, managing salt, costs and storage.
5 min read
Causes of swelling, botulism risk, the role of seams in dents, which dents are acceptable, rust and leaks, checks after opening and disposal.
6 min read
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