Smoked Meats & Delicatessen
Italian Sausage Versus Bratwurst
The origins of the two traditions, grind fineness, spice profiles, meat composition, cooking behaviour, casings, serving and uses.
5 min read
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Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
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Latest Posts
- Guides for Businesses
Ten Criteria for Choosing a Wholesale Food Supplier
Ten criteria in order, documentation, measuring delivery performance, product consistency, returns, payment terms and a supplier scorecard.
5 min read
- Frozen Potatoes & Frying
How to Reduce Oil Absorption in Fried Potatoes
When absorption really happens, temperature, surface area and cut, pre-treatments, draining and cooling, oil quality and alternative methods.
6 min read
- Breakfast, Jam, Tahini & Halva
Cherry Varieties and Choosing Cherries for Jam
Cherry varieties and groups, pectin and acid, choosing ripeness, white cherries, stoning, sugar ratios and controlling the set.
6 min read
- Healthy Eating & Protein
Protein Sources in Children's Diets
Requirements by age, the distribution problem, animal and plant sources, lunchbox options, picky eaters, dairy and practical advice.
5 min read
- Freeze-Drying & Fruit Snacks
Potassium in Bananas and Why Athletes Care
What potassium does, the real figure for bananas, comparison with other sources, the cramp myth, ripeness and carbohydrate, and timing.
6 min read
- Turkish Desserts & Baklava
How Many Calories in Walnut Baklava? Portions and Advice
Three sources of calories, differences in slice weight, walnut versus pistachio, the share from syrup, portion advice and placement in a meal.
5 min read
- Smoked Meats & Delicatessen
Spanish Salami Versus Hungarian Salami
The origins of the two traditions, spice profiles, red pepper's role in colour and preservation, grind, ripening, cut face and uses.
5 min read
- Frozen Bakery & Patisserie
Golden Rules for Pairing Chocolate with Fruit
Cocoa content and acid balance, ranking fruit acidity, the water problem, texture, rules for milk and white chocolate, classics and mistakes.
6 min read