Tags
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
23 articles
The product is already cooked, the heating threshold, what boiling does to the emulsion, simmering, grilling, scoring and other methods.
6 min read
How meat content is calculated, lean versus total meat, connective tissue and mechanically separated meat, starch and added protein, and labels.
5 min read
The origin of the name, the guilds, the Vienna-Frankfurt dispute, migration to America, the spread of emulsion technique, and today's product.
5 min read
How frankfurters are produced, how the emulsion is built, natural versus artificial casing, skinless production, cooking methods and label reading.
6 min read
A practical guide to the structure of bratwurst, how it differs from other sausages, and how to cook it without splitting the casing.
6 min read
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