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POL'S White Cherry Jam is the one flavour that stands apart visually among the dark preserves on a buffet. Despite its name, white cherry is a yellowish-pink fruit, and it keeps that pale colour once…

POL'S Peach Jam is made from a fleshy fruit, and that structure survives into the preserve. Unlike raspberry or strawberry, which break down readily, peach holds its slice form to a degree during coo…

POL'S Apricot Jam is more than a preserve in pastry work. Apricot sits among the most obliging of preserving fruits in its balance of acid and pectin: it neither sets as reluctantly as strawberry nor…

POL'S Quince Jam is the one variety whose raw material is not eaten raw. Quince is hard, astringent and drying in the mouth when raw; only long cooking sweetens it and brings out its characteristic a…

POL'S Orange Jam differs structurally from the other varieties: it uses not only the flesh of the fruit but the peel as well. In citrus preserves the strips of peel carry both texture and aroma — the…

POL'S Pomegranate Jam is among the least common varieties on a breakfast buffet, and that is precisely its value. Strawberry, apricot and sour cherry appear everywhere; put pomegranate preserve on th…

Ribeye is one of the few areas on a beef carcass where fat is distributed through the muscle itself. That distribution is called marbling, and it is the primary thing that determines how the meat tas…

What makes an expensive ingredient profitable in a kitchen is not quantity but how it is positioned on the plate. Smoked ribeye carries a high price per kilo, yet sliced thin the same 100 grams yield…

The rib section carries one of the hardest-working muscles on the animal and is therefore rich in connective tissue. The main component of connective tissue is collagen; collagen gives toughness unde…

Taken onto a menu fresh, ribs demand a cooking time measured in hours. That means occupied burners, staff supervision and advance planning; a kitchen that misjudges demand either bins the ingredient …

Striploin is a muscle whose fibres run in a single direction from end to end. That is decisive for slicing: with the grain running one way, a blade entering at a right angle produces a clean cut, the…

Pack size is not a preference but the result of a calculation. A large block lowers cost per kilo; in return, once opened the cut face meets the air and the product must be finished within a certain …