Magazine
Buying and Preparing Sweet Chestnuts: Freshness, Shells and Kitchen Uses
Safe food selection comes first with sweet chestnuts. What to check when shopping, why shells...
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Slippery Jack: Species Names, Mushroom Advice and Tolerance
The German name Butterpilz refers to Suillus luteus, not simply mushrooms fried in butter. Wild...
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Preparing Shiitake Mushrooms: Buying, Thorough Cooking and Tolerance
Shiitake add flavor to vegetable dishes, but are not intended to be eaten raw. Fresh...
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Cooking beluga lentils: timing, portions and a simple salad
Prepare beluga lentils without soaking, compare dry and cooked weights correctly and use them in...
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How to Cook Beetroot: Cooking Times, Peeling and Tips
Beetroot can be boiled, steamed or roasted. Cooking time depends mainly on size and method.
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Broccoli: Nutrition, Preparation and Everyday Tips
Broccoli provides fibre, vitamin C, folate and glucosinolates. Gentle cooking preserves flavour and nutrients better...
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Growing and Cooking Shiitake: Spawn, Patience and Thorough Cooking
Shiitake cultivation begins with suitable spawn and substrate. In the kitchen, avoid raw use, and...
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Dried Shiitake: Soaking, Cooking and Safety
Dried shiitake are aromatic foods. They should be fully soaked and thoroughly cooked; raw or...
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