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Tips for your sustainable EM soccer party

Barbecues, picnics and more

The European Football Championship is in full swing and with it comes the perfect opportunity for an outdoor barbecue or public viewing. But how can soccer fun be combined with sustainability?

We’ll show you how you can make your EM party environmentally friendly. Discover delicious recipe ideas and practical, sustainable tips for barbecuing. Let’s celebrate together and keep our ecological footprint as small as possible!

5 tips for more sustainability when barbecuing

Sustainability when barbecuing not only means taking care of the environment, but also enjoying food in a more conscious and healthier way. With five simple tips, you can make your barbecue party more environmentally friendly and still enjoy delicious dishes:

Nachhaltiger Tipp für die EM Fußball Party von Byodo Naturkost

Tip #1: Use regional barbecue charcoal

Did you know?

Conventional charcoal often comes from distant countries and illegal deforestation. Therefore, use charcoal made from local wood to avoid long transportation routes and support the regional economy. Look out for certifications such as the FSC or Naturland seal, which stand for sustainable forestry.

Tip #2: If meat, then organic

It is well known that meat is not exactly sustainable. But if meat is to end up on the barbecue, it is worth investing in high-quality, regional meat from organic farms. On the one hand, organic meat simply tastes better and on the other, it protects the environment and promotes animal welfare.

Nachhaltiger Tipp für die EM Fußball Party von Byodo Naturkost

Tip #3: Say goodbye to aluminum foil

Aluminum often creates waste, which is also difficult to recycle thanks to grease residues and the like. There are sustainable alternatives such as reusable grill mats or griddles made of metal, stone or even wood. These are also easy to clean.

Potatoes or eggplants can be placed in the embers without any foil or alternatively wrapped in rhubarb or cabbage leaves.

Vegetarische Grill-Alternativen

Tip #4: Veggie more often

Get creative with cheese, vegetables or fruit! Because when it comes to sustainability, meat-free barbecuing scores highly in terms of CO2 and water consumption. Here you can also look out for regional and seasonal products. Maybe something will even grow in your own garden?

Try vegetarian or vegan barbecue alternatives such as vegetable skewers, tofu or grilled cheese. Get inspired and discover our barbecue recipes!

 

To the barbecue recipes
Nachhaltiger Tipp für die EM Fußball Party von Byodo Naturkost

Tip #5: Don't let anything burn

It may seem trivial, but keep an eye on your food to avoid food waste. Plan the quantities carefully and only grill as much as you will actually eat. Avoid wasting food by using leftovers from the barbecue creatively – for example in salads or wraps the next day.

By the way: Extinguishing with beer is not a good idea and only produces carcinogenic smoke! If you want beer flavor, it is better to marinate the food beforehand.

Your picnic at the public viewing

You can also enjoy the games with friends and family at a public viewing picnic. To ensure that your picnic is not only delicious but also sustainable, you should pay attention to the following things.

  • Reusable crockery and cutlery: Avoid single-use plastic and bring reusable plates, cups and cutlery instead. Bamboo or stainless steel tableware, for example, is suitable here.
  • Zero-waste packaging: Pack your food in reusable containers, beeswax cloths or cloth bags. This saves waste and avoids disposable packaging.
  • Regional and seasonal ingredients: When choosing food, opt for regional and seasonal products. Not only do they have a smaller ecological footprint, they also taste better and fresher.
  • Homemade snacks and drinks: Prepare your own snacks and drinks to avoid unnecessary packaging. Whether it’s sandwiches, fresh salads in a jar or homemade lemonade. Find suitable recipes here! Drinks should ideally be filled in reusable bottles or thermos flasks. This reduces the consumption of disposable plastic bottles and keeps your drinks cold or warm for longer.
  • Travel together: Traveling together by carpooling or using public transport also helps to reduce CO2 emissions.

Recipe ideas for your soccer party

Göttliche Grillsauce "Byodo Style"
Divine barbecue sauce “Byodo style”
Let the unique taste of the divine “Byodo Style” barbecue sauce convince you! 100% vegan, the sauce is sure to delight everyone at the table and can be used as a dip or marinade for any barbecue food.
To the recipe ...

10 min.

Leicht

Vegan
Pink Tonic
Fruity pomegranate, sparkling tonic water and fine gin – the perfect combination for your next cocktail party!
To the recipe ...

3 min.

Leicht

Vegan

Vegetarian
Grilled hot dogs in two variations
Two variations of the German-American classic, refined with smoky barbecue sauce and fruity tomato ketchup.
To the recipe ...

30 min.

Leicht
Mini halloumi burger
Small but mighty! The mini burgers with spicy marinated halloumi and creamy barbecue sauce are an absolutely delicious barbecue treat!
To the recipe ...

60 min.

Leicht

Vegetarian
Layered salad from the jar
Hearty red lentils, fresh watermelon, green olives and creamy feta – delicious layer after layer!
To the recipe ...

20 min.

Leicht

Vegetarian
Crispy corners with two different dips
Green coriander avocado dream and fruity, spicy tomato salsa harmonize perfectly with the Byodo crispy corners.
To the recipe ...

20 min.

Leicht

Vegetarian
Wholemeal sandwich with curry mango chicken fillet
Hearty sandwich with deliciously marinated curry-mango chicken fillet – delicacies on the go!
To the recipe ...

50 min.

Mittel
Three kinds of ketchup sauces
These 3 homemade ketchup sauces provide that certain something! Whether it’s a smoky BBQ version, a fruity mango and ginger combination or fiery and spicy with jalapenos – you decide!
To the recipe ...

15 min.

Leicht

Vegan

This might also interest you

The right marinade for your barbecue ideas
Delicious marinades provide more variety on the barbecue. They are not only suitable for meat or vegetables, but vegan alternatives can also be grilled marinated.
Learn more
Our product variety
Discover over 150 products in the best 100% organic quality. Our double quality assurance ensures maximum product safety. Here you will find more than just products - enjoy the taste of quality, pleasure and sustainability.
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Coffee meets olive oil: a special taste experience

In recent years, coffee with olive oil has established itself as a trendy drink. This combination may seem unusual at first glance, but many coffee lovers are convinced by the unique taste and velvety texture that olive oil gives to coffee. Now we also wanted to try out the trend and tested it extensively for you together with coffee expert Uli from the Baruli coffee roastery.

Find out how to make the perfect coffee with olive oil and why it is so important to use high-quality ingredients.


How the expert

Expert Uli von Baruli prepares coffee with olive oil

?

To prepare this trendy drink, you will of course need freshly ground coffee, high-quality extra virgin olive oil and plant-based or animal milk.

This is how Barista Uli does it:

  1. For two cappuccinos, Uli adds a teaspoon of extra virgin olive oil directly to the milk, which is then frothed to around 60-65 °C. He chooses an oat milk for this. When choosing a plant-based milk alternative, it is important that it is labeled Barista and is well chilled. However, fresh cow’s milk with a fat content of 3.5% can also be used.
  2. Once the milk has been frothed with the olive oil, it can be poured onto the prepared espresso. Make sure that the foam is evenly distributed over the espresso.
  3. Before drinking the cappuccino, Uli recommends stirring it well again to ensure a consistent taste. “This way, the olive oil in the cappuccino and therefore the aromas are better distributed and you can taste an ideal interplay of all components,” says Uli.
Kaffee trifft auf Byodo Olivenöl nativ extra

Test & conclusion of coffee with olive oil

Coffee with olive oil is said to combine the best of the two Italian traditions of “coffee” and “olive oil”. But what does the coffee variation really taste like?

Our social media manager Marina and barista Uli tried the coffee with olive oil and reveal their verdict on the taste.

 

Watch her reaction in the video!

Watch the video

Why should you choose a high-quality organic olive oil?

The choice of a high-quality olive oil determines the taste and texture of the coffee.

This is because a high-quality extra virgin olive oil has a fresh, fruity character that blends well with the aroma of the coffee. Inferior olive oils, on the other hand, can have an unpleasant effect on the taste of the coffee.

In addition, an olive oil with the addition “extra virgin” is the purest and highest quality olive oil, which is obtained from the olives using the cold pressing process and also has numerous health benefits.

Its velvety, soft texture gives the coffee a pleasant mouthfeel and unique enjoyment.

To our olive oils
Kaffee trifft auf Byodo Olivenöl nativ extra

Why is it important to use organic coffee?

High-quality coffee is grown and harvested under fair trade conditions and sustainable practices. To consume coffee responsibly, look for the organic label on the packaging.

You can also recognize high-quality coffee by the fact that it is often roasted in smaller batches. As a result, it is fresh and has more intense aromas and a better crema that blend well with the texture of the olive oil.

In addition, only carefully selected beans that contribute to a rich, balanced taste experience are used for high-quality organic coffee. The roasting process, in which care is taken to process the beans gently, also plays an important role.

About organic coffee from Baruli

Take part in our competition now!

Win 1 of 3 tasting packages from Byodo & Baruli

Would you like to try the trendy drink coffee with olive oil for yourself? Then take part in our competition on Instagram!

We provide you with the perfect organic coffee & olive oil package from Baruli and Byodo.

 

Find out how you can take part on our Instagram channel!

This might also interest you

Discover our new recipe: Colorful lentil salad
Try it out now
Experience the Mediterranean variety of flavors with our extra virgin olive oils
Rediscover olive oils

Enjoy completely!

Sustainable methods for completely emptying food packaging

 

We all know the dilemma: despite careful shaking, tapping and squeezing, food packaging often still contains leftovers that are seemingly unreachable.

We show you how to empty food packaging completely using simple and effective methods. By completely emptying food waste from packaging, we not only save money, but we can also make an important contribution to reducing waste and thus promote a more sustainable lifestyle.

Tip #1: Empty aluminum tubes

Our 100% recycled aluminum tubes are extremely practical, but a lot of the product often remains in the folds. What is the best way to get the leftovers out of the tube?

 

Roles:

When rolling, the contents of the tube are pushed upwards by rolling up the packaging, allowing more contents to be squeezed out. This method is particularly suitable for viscous products.


Squeeze together:

The contents are also pushed upwards when the tube is squeezed or squeezed out, but a lot of the contents remain in the resulting folds. Accordingly, this is the least effective method of emptying the entire contents of a tube.


Cross out:

By spreading the tube from the bottom upwards, the contents can be evenly distributed and completely emptied. For our tomato paste, our mayonnaise and our mustards, we recommend the spreading method, as this allows the entire contents to be squeezed out and you do not run the risk of tearing the tube by rolling or squeezing it at the edges and corners.

Alu-Tuben restlos entleeren

Tip #2: Empty jars & bottles

Jars, bottles or squeeze bottles are often difficult to empty, especially when it comes to thicker substances such as mustard, sauces or mayonnaise. In addition to scraping the residue out of the jars and bottles with a spatula or spoon, there are also the following options:

 

Rinse with water:

Pour some water into the glass or bottle, swirl it well and then pour the diluted product into your preparation. The diluted product can be used as a base for salad dressings, marinades, sauces or dips.

 

Mix the dressing in a jar or bottle:

Leftover sauce and mustard in the jars, bottles or squeeze bottles can also be used to make dressings for salads or sauce bases for hot dishes.

By adding a little stock, a dash of vinegar and herbs, our curry mango sauce makes a wonderful dressing for a pasta salad. The garlic sauce, on the other hand, is an ideal base for a potato salad and our Asian sauce is perfect as a sauce base for rice dishes. The jar of mango balsamic mustard can also be used to make a delicious dressing for a mango and fennel salad .

Senfglas restlos entleeren
Saucenflaschen restlos entleeren

Tip #3: Creative use of jars & bottles

There are many creative ways to reuse empty food packaging such as jars or bottles.

Empty jars are perfect for storing food in the kitchen. They can be reused to store dry supplies such as spices, or to make and store your own homemade spreads, sauces, dressings or marinades.

Empty jars or bottles can also be easily transformed into vases or candle holders or used as storage containers for homemade cosmetic products such as face masks, body scrubs or lip balm. The jars can also be recycled as plant pots for small houseplants or cuttings.

With these DIY ideas, you can creatively upgrade and reuse empty jars and make an important contribution to reducing waste at the same time.

 

Tip for removing labels:

To completely remove labels from jars and bottles, we recommend rubbing the labels with soap and then washing them off with hot water and a sponge. The soap helps to dissolve the adhesive, while the hot water and sponge thoroughly remove the label and residue.

Kreative Verwendung von Lebensmittelverpackungen
Kreative Verwendung von Lebensmittelverpackungen
Kreative Verwendung von Lebensmittelverpackungen
Kreative Verwendung von Lebensmittelverpackungen


The right marinade for your barbecue ideas

For more variety on the barbecue, we recommend marinating the food in a marinade. Marinades are not only suitable for meat, fish or vegetables, but vegan alternatives such as tofu or seitan can also be marinated and grilled. You can also marinate different types of cheese such as feta or halloumi or fruit such as peaches or bananas.

But what is the basis of a marinade? Which marinades are suitable for which grilled food? And are there any tips for making and using marinades?

We’ll show you how in this article. You’ll also find creative recipe ideas for marinades that make for a special barbecue experience.

Would you like to go straight to the marinade recipes? Then click on one of the boxes:

Which marinade is suitable for which grilled food?

A marinade consists of a mixture of oil, acid such as lemon juice or vinegar, spices, herbs and sometimes sugar. It is used to season meat, fish, vegetables and any grilled food before grilling, adding extra flavor and preserving the juiciness of the food. While strong, spicy marinades are well suited to meat, milder, citrus-based marinades are more suitable for fish. Vegetables, on the other hand, benefit more from spicy oil-based or creamy marinades.

 

Recipe ideas for the perfect barbecue marinade

No matter which marinade you choose, the process is always the same: Put the food together with the marinade in a storage box. It is important that the food is completely covered in oil and spices. Now put the pickled food in the fridge for a few hours so that the flavors can soak into the food.

The time varies depending on the recipe and marinade. Thinly sliced grilled food such as poultry only needs 30 minutes to an hour, while thicker grilled food such as tougher beef or pork benefits from a longer marinating time of several hours. A steak should therefore be marinated for approx. 3-5 hours. Fish and poultry require less time. After the marinating time, allow the meat to reach room temperature for 1 to 2 hours, pat dry and place on the grill.

Spicy-hot marinade

Our tip for delicious marinated spare ribs, chicken, zucchini or eggplant slices.


Ingredients:

 

 

 

Dab the food well after marinating and brush carefully with the remaining marinade several times during the grilling process.

Fruity mango balsamic marinade

The sweet freshness of sun-ripened mangoes combined with the fine acidity of balsamic vinegar: our fruity mango and balsamic marinade is ideal for fish such as tender salmon fillets or vegetable skewers.

 

Ingredients:

 

 

 

Mix the ingredients together and coat the fish, such as salmon, with the mixture. Cover and leave to marinate in the fridge for 30 minutes. Heat up the barbecue and brush the grill with a little cooking oil. Then grill the fish on both sides, turning once.

Basil-lemon marinade

We particularly recommend the fresh basil and lemon marinade for marinating vegetables such as peppers, zucchinis, mushrooms, tomatoes or onions. The lemony marinade is also ideal for light meat such as chicken breast or fish such as salmon fillets or prawn skewers. Tofu also tastes wonderfully aromatic with this marinade.

Ingredients:

 

Mix the ingredients together and stir well until all the ingredients are evenly combined. Generously coat the grilled food, such as vegetables cut into bite-sized pieces, with the marinade and leave to marinate in the fridge for at least 30 minutes or longer for a more intense flavor.

The divine barbecue sauce "Byodo Style"

This all-rounder is a real professional tip from our chef Sabine from our in-house organic gourmet kitchen. It can be used as a dip and barbecue sauce as well as a marinade for any barbecue food. Sabine has also created the divine Byodo Allrounder vegan, so that it goes perfectly with any vegan barbecue ideas.

https://www.byodo.de/wp-content/uploads/2024/04/goettliche-grillsauce-byodo-style-marinade-byodo-naturkost-02-neu.jpg
https://www.byodo.de/wp-content/uploads/2024/04/goettliche-grillsauce-byodo-style-marinade-byodo-naturkost-01.jpg

Ingredients:

 

 

Peel and finely chop the garlic cloves. In a large bowl, mix with all the other ingredients using a whisk. Season again with the spices and the sauce can be used for grilling, marinating or dipping. It tastes even more intense if it is left in the fridge overnight so that the flavors can develop even better.

If you can’t use up the barbecue sauce at the first barbecue evening, the sauce will keep for a few weeks in the fridge. You can also easily freeze the sauce.

Discover our delicatessen sauces!

 

Who doesn’t love them at a barbecue? The delicious variety of sauces and homemade dips. Whether wonderfully spicy, deliciously fruity or rather sweet – they are ideal with meat, vegetables, grilled cheese and, of course, for dipping bread. Experience your perfect barbecue moment with our delicious delicatessen sauces!

 

To our variety of sauces


Practical tips for the kitchen

Tips, tricks and methods for the optimal preparation and preservation of food

Shining in the kitchen is not only about creating delicious dishes, but also about getting the best out of ingredients and maximizing their shelf life. It is more important than ever to use food efficiently and sustainably. Our tips on preparing and preserving food will help you with this.

Preparation methods

In the kitchen, there are endless possibilities for transforming food into delicious dishes and intensifying their flavors. Let our tips inspire you and perfect your cooking skills.

Frying with oil
With the right oil, you can fry, grill and deep-fry to your heart's content with a clear conscience, even at high temperatures.
Show tip
Baking with oil
Using baking oils as a plant-based butter alternative results in fluffier and juicier cakes that stay deliciously fresh for longer.
Show tip
Crickets
High temperatures also cause the food to cook when grilling. They are usually grilled over charcoal, with an electric grill or in special cooking pans.
Show tip
Deep frying
In this cooking method, the food is "baked" floating in a lot of hot fat. This also produces roasted substances and browning of the food.
Show tip
Cooking
Cooking means cooking in liquid, whereby the temperature is at the boiling point (water 100 °C). It can also be cooked in meat or vegetable stock. Almost all foods are suitable for cooking.
Show tip
Steaming
Very similar to boiling, it is steamed in liquid, e.g. in vegetable stock or wine, but in very little liquid, often with added fat.
Show tip
Steaming
When steaming, the food is cooked in a sieve over hot steam. There are corresponding strainer inserts for saucepans.
Show tip
Poaching
Poaching means that the food is placed in the liquid at below 100 °C and should be kept at around this temperature.
Show tip
Roasting, baking
When roasting, the food is seared at high temperatures and then cooked either on the stove or in the oven.
Show tip
Sauté
Cover the bottom of a pan with a little fat and place the chopped meat in it. By skillfully swirling the pan, the food is constantly turned and cooked to perfection.
Show tip
Roasting
Here, the food is roasted in a pan at high temperatures (up to 300 °C) without adding fat.
Show tip
Braise
Braising is a combination of frying and boiling/steaming. The food is first fried and then cooked or steamed.
Show tip

Preserving

Preserving is more than just a method – it is an excellent way of preserving the freshness and taste of food naturally over a long period of time. The great thing about preserving food is that the full flavor of the food is retained and you can access your stock of preserved food at any time.

Preserving & pickling
Preserving and pickling is not only an excellent method of preserving fruit and vegetables, but also produces special flavor components.
Show tip
Freeze
Freezing preserves the flavor and nutrients of the food very well.
Show tip
Drying
The removal of moisture is one of the oldest preservation methods. The taste is retained and sometimes even enhanced by drying the food.
Show tip
Curing, salting
In this method, the salt removes the water from the food. And without water, putrefactive bacteria and mold have no chance.
Show tip

Deep frying

When deep-frying, the food is “baked” floating in a lot of hot fat. This produces roasted substances and browning of the food. Fat acts as a flavor carrier, making fried food taste particularly delicious.

 

Which grease or oil should I use?

As the fried food absorbs some of the fat depending on the size of the surface – which is therefore also consumed – it should be a high-quality organic oil. Oils that can be heated to a high temperature are particularly recommended, such as the
organic Byodo frying oils
. The very mild
Organic Frying Oils Classic
and rapeseed hardly give off any flavor to the fried food. In contrast, the
Roast Olive Mediterranean
or the
Frying Oil Exquisite
deliberately enhance the food with subtle notes of olive oil or sesame. The
Rapeseed frying oil
also has a particularly high proportion of polyunsaturated fatty acids.

 

How do I deep-fry properly?

The most convenient way to prepare fried food is in the deep fryer. Alternatively, a deep pan in combination with a kitchen thermometer is also suitable.

The oil is slowly heated to a temperature of 160 – 175 °C and should not exceed 180 °C if possible. The fried food should be dry and loose crumbs, e.g. from the breading, should be shaken off beforehand so that they do not collect in the frying fat. The food must have enough space to float, so do not put too much into the frying fat at once. This would also greatly reduce the temperature of the fat and the frying result would not be optimal.

 

What can be deep-fried?

In addition to meat and fish, it is mainly vegetables that are deep-fried – the best-known food is French fries. Deep-frying also gives sweet dishes such as quark balls, doughnuts or other lard pastries their typical taste. Deep-fried kale, deep-fried zucchini flowers or wafer-thin, deep-fried vegetable strips also make delicious toppings for a wide variety of dishes.

 

What do I do with the oil after frying?

The frying fat can be reused several times. If a high-quality oil has been used for frying, this is simply poured through a fine sieve after cooling to remove any residue from the fried food. It can then be poured back into the bottle and used again for the next frying process. Foods with a strong taste of their own will also release this into the frying oil and thus influence how often or for what the fat can be reused.

Alternatively, fat or frying oil once used for deep-frying can also be used as usual for frying and cooking and thus gradually used up.

 

Source:
Frying recommendations from DGF

Our recipe tips

Caution – hot & delicious! Try the crispy onion rings baked in beer batter from our “Bavarian tapas” recipe or the deep-fried falafel.

Göttliche Grillsauce "Byodo Style"
Divine barbecue sauce “Byodo style”
Let the unique taste of the divine “Byodo Style” barbecue sauce convince you! 100% vegan, the sauce is sure to delight everyone at the table and can be used as a dip or marinade for any barbecue food.
To the recipe ...

10 min.

Leicht

Vegan
Pink Tonic
Fruity pomegranate, sparkling tonic water and fine gin – the perfect combination for your next cocktail party!
To the recipe ...

3 min.

Leicht

Vegan

Vegetarian
Grilled hot dogs in two variations
Two variations of the German-American classic, refined with smoky barbecue sauce and fruity tomato ketchup.
To the recipe ...

30 min.

Leicht
Mini halloumi burger
Small but mighty! The mini burgers with spicy marinated halloumi and creamy barbecue sauce are an absolutely delicious barbecue treat!
To the recipe ...

60 min.

Leicht

Vegetarian
Layered salad from the jar
Hearty red lentils, fresh watermelon, green olives and creamy feta – delicious layer after layer!
To the recipe ...

20 min.

Leicht

Vegetarian
Crispy corners with two different dips
Green coriander avocado dream and fruity, spicy tomato salsa harmonize perfectly with the Byodo crispy corners.
To the recipe ...

20 min.

Leicht

Vegetarian
Wholemeal sandwich with curry mango chicken fillet
Hearty sandwich with deliciously marinated curry-mango chicken fillet – delicacies on the go!
To the recipe ...

50 min.

Mittel
Three kinds of ketchup sauces
These 3 homemade ketchup sauces provide that certain something! Whether it’s a smoky BBQ version, a fruity mango and ginger combination or fiery and spicy with jalapenos – you decide!
To the recipe ...

15 min.

Leicht

Vegan
Bavarian tapas
Hearty finger food with a hearty twist – that’s pure Bavarian enjoyment
To the recipe ...

240 min.

Schwer

Vegetarian
Falafel simply homemade
Delicious deep-fried, oriental balls made from chickpeas – ideal for dipping, as a salad topping or in a wrap.
To the recipe ...

min.

Leicht

Vegan

Vegetarian

Cooking

Cooking means cooking in liquid, whereby the temperature is at the boiling point (water 100 °C). It can also be cooked in meat or vegetable stock. Almost all foods are suitable for cooking.

 

Cold or hot approach when cooking?

The product to be cooked is either prepared cold, i.e. added to the cold liquid and heated together to boiling point, or added to the already boiling liquid (hot preparation).

During cold preparation, the flavors and ingredients of the product are leached out, i.e. they are transferred to the cooking liquid. This process is used, for example, to make meat or vegetable broths, stocks or jus.

During the hot preparation process, the food is placed in the boiling liquid with the aim of quickly closing the pores of the meat or vegetables.

When cooking, a distinction is made between bubbling cooking, e.g. when cooking pasta, and simmering, i.e. cooking without large bubbles of steam to gently finish cooking the food.

 

What is the difference between blanching and cooking?

A special form is blanching, in which the product – usually vegetables – is only placed in boiling water for a short time in order to influence certain microorganisms or enzymes and thus prevent discoloration or spoilage.
It is usually a pre-treatment and the goods are then processed further.

Our recipe tips

Göttliche Grillsauce "Byodo Style"
Divine barbecue sauce “Byodo style”
Let the unique taste of the divine “Byodo Style” barbecue sauce convince you! 100% vegan, the sauce is sure to delight everyone at the table and can be used as a dip or marinade for any barbecue food.
To the recipe ...

10 min.

Leicht

Vegan
Pink Tonic
Fruity pomegranate, sparkling tonic water and fine gin – the perfect combination for your next cocktail party!
To the recipe ...

3 min.

Leicht

Vegan

Vegetarian
Grilled hot dogs in two variations
Two variations of the German-American classic, refined with smoky barbecue sauce and fruity tomato ketchup.
To the recipe ...

30 min.

Leicht
Mini halloumi burger
Small but mighty! The mini burgers with spicy marinated halloumi and creamy barbecue sauce are an absolutely delicious barbecue treat!
To the recipe ...

60 min.

Leicht

Vegetarian
Layered salad from the jar
Hearty red lentils, fresh watermelon, green olives and creamy feta – delicious layer after layer!
To the recipe ...

20 min.

Leicht

Vegetarian
Crispy corners with two different dips
Green coriander avocado dream and fruity, spicy tomato salsa harmonize perfectly with the Byodo crispy corners.
To the recipe ...

20 min.

Leicht

Vegetarian
Wholemeal sandwich with curry mango chicken fillet
Hearty sandwich with deliciously marinated curry-mango chicken fillet – delicacies on the go!
To the recipe ...

50 min.

Mittel
Three kinds of ketchup sauces
These 3 homemade ketchup sauces provide that certain something! Whether it’s a smoky BBQ version, a fruity mango and ginger combination or fiery and spicy with jalapenos – you decide!
To the recipe ...

15 min.

Leicht

Vegan
Bavarian tapas
Hearty finger food with a hearty twist – that’s pure Bavarian enjoyment
To the recipe ...

240 min.

Schwer

Vegetarian
Falafel simply homemade
Delicious deep-fried, oriental balls made from chickpeas – ideal for dipping, as a salad topping or in a wrap.
To the recipe ...

min.

Leicht

Vegan

Vegetarian
Green Byodo Bowl
Hearty quinoa, roasted asparagus and a dressing made from pomegranate balsamic and linseed oil – the concentrated green power in one bowl!
To the recipe ...

45 min.

Leicht

Vegan
Emmer Volanti with colorful pan-fried vegetables
Italian delight with fine herbs and fresh pan-fried vegetables. Thanks to their unique shape, the Volanti collect a lot of delicious sauce!
To the recipe ...

60 min.

Mittel

Vegan
Vegan winter bowl
This delicious vegan bowl is a real power pack! A combination of wonderfully fresh ingredients and a delicately spicy dressing.
To the recipe ...

25 min.

Leicht

Vegan
Penne with butternut squash
Italian Byodo penne in a delicious autumn sauce, with nutty butternut squash and fresh mushrooms.
To the recipe ...

60 min.

Mittel

Vegetarian

Steaming

Very similar to boiling, it is steamed in liquid, e.g. in vegetable stock or wine, but in very little liquid, often with the addition of fat. Steaming is a very gentle, healthy preparation method.

 

How does steaming work?

A small amount of liquid is heated to boiling point in a pan with a little fat added, the food to be cooked is placed in the pan and cooked in a closed container either on the stove or in the oven.

Fish or meat, for example, is also often cooked in aluminum foil. This method also allows herbs and spices to be absorbed into the food.

 

Which foods can be steamed?

Steaming is particularly suitable for delicate foods such as vegetables, fish or tender meat. It allows them to retain their natural flavors and nutrients while they are gently cooked.

You can also add herbs, spices, lemon zest or other flavors to the liquid with the cooking food to enhance the taste of the food.

 

Poaching (cooking)

Poaching is a gentle cooking process in which food is cooked in liquid at a low temperature. The product is placed in the liquid at below 100 °C and should be kept at around this temperature.

 

Which foods are suitable for poaching?

Poaching is a particularly good method for preserving the structure of delicate foods such as fish, dumplings, sausages, poultry, fruit and eggs.

 

How do I poach a perfect egg?

To prepare a poached egg, bring water to the boil in a pan with a dash of vinegar, form a whirlpool in the water and carefully poach the egg in it until the white is firm but the yolk is still soft. In our recipe “

Wild garlic foam soup with poached egg

“, star chef Alex Huber tells you how to prepare a perfectly poached egg and what to look out for.

 

Which liquid can be used for poaching?

For savory dishes, water with a little vinegar, white wine or broth can be used to improve the taste. For sweet dishes, water can be flavored with sugar, lemon juice or fruit juice.

 

Can several foods be poached at the same time?

Yes, several foods can be poached at the same time as long as they have similar cooking times. However, make sure you leave enough space in the pot so that the food can move freely.

 

How can I prevent the food from falling apart when poaching?

Use fresh, high-quality food and poach it gently at a low temperature. Make sure that the liquid does not boil too much to prevent the food from falling apart.

 

 

Roasting, baking

When roasting, the food is seared at high temperatures and then cooked either on the stove or in the oven. They are baked dry in the oven at temperatures of up to 250 °C.

 

What should be considered when frying?

Meat in particular should be seared at high temperatures. The proteins caramelize on the surface of the meat and give it a roasted, tasty crust. The temperatures range from 180 °C to over 200 °C.

This method is also used for other protein-rich foods such as fish – but also for vegetables. After browning the meat, the temperature is reduced considerably and the meat is slowly roasted in the oven at a low temperature. This produces tender and juicy roasts.

 

What should I bear in mind when baking?

In addition to cakes and bread, they also bake pies, casseroles, potatoes, soufflés, puff pastry dishes, pizzas and cookies.

Baking in the oven produces a brown surface (crust). The sugar contained in the food caramelizes, releasing the fragrant and tasty aromas.

Our recipe tips

Göttliche Grillsauce "Byodo Style"
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Let the unique taste of the divine “Byodo Style” barbecue sauce convince you! 100% vegan, the sauce is sure to delight everyone at the table and can be used as a dip or marinade for any barbecue food.
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Pink Tonic
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Grilled hot dogs in two variations
Two variations of the German-American classic, refined with smoky barbecue sauce and fruity tomato ketchup.
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Mini halloumi burger
Small but mighty! The mini burgers with spicy marinated halloumi and creamy barbecue sauce are an absolutely delicious barbecue treat!
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Layered salad from the jar
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Crispy corners with two different dips
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Wholemeal sandwich with curry mango chicken fillet
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Bavarian tapas
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Sauté

Sautéing is a quick cooking method in which chopped food is fried in a hot pan with little fat over a high heat. By skillfully swirling the pan, the food is constantly turned and cooked to perfection. It is particularly suitable for thinly sliced meat, vegetables and seafood.

Meat and vegetables are also cooked in the wok in this way. This makes optimum use of the special shape of the wok, whose temperature zones range from very hot in the middle to almost lukewarm at the edge.

 

Which fat should be used for sautéing?

Heat-resistant fats such as our
high-heat frying oils
or butter should be used. However, the fat should not be heated too much to avoid burning.

 

How do I prevent the food from sticking or burning when sautéing?

Make sure the pan and fat are hot enough before adding the food. In addition, the food should be fried in small portions to avoid overcrowding the pan and the pan should be swirled regularly.

 

Which spices and flavors are best for sautéing?

Herbs, spices, garlic, ginger or even citrus zest are ideal for sautéing and can simply be added to the pan. However, the spices should only be added at the end of the cooking process to avoid burning.

Roasting

Roasting is a dry cooking method in which food is cooked in the oven or in a pan at high temperatures (up to 300 °C) without adding fat. Constant movement prevents burning. Aromatic roasting substances are produced during roasting. Nuts, vegetables, seeds, bread, meat and coffee beans are often roasted.

 

What temperature should be reached when roasting and how long should food be roasted?

The exact temperature depends on the food to be roasted. In general, however, the roasting temperature is between 175°C and 220°C, with higher temperatures ensuring shorter cooking times and crispier results.

The cooking time also varies depending on the type and size of the food. It is important to check, move and turn the food regularly to ensure that it is roasting evenly.

 

Which spices and flavors are best for roasting?

Herbs, oil or even honey and maple syrup can easily be used for roasting. However, they should only be added towards the end of the roasting process to avoid burning, especially the spices.

Braise

Braising is a combination of frying and boiling/steaming. The food is first fried and then cooked or steamed. The food is usually cooked in the oven, adding enough liquid (water, stock or wine) to cover it about halfway.

It is particularly suitable for tough cuts of meat such as beef, pork or poultry (braised meat, roulades) as well as vegetables such as red cabbage, savoy cabbage or root vegetables.

 

What type of cookware should I use for braising?

A casserole or roasting pan with a tight lid is ideal, as it allows the heat to be distributed slowly and evenly. In any case, the pot should be large enough to hold the food in a single layer.

A braisière is also often used, which is a cast iron pan with a lid that can also be used for steaming.

 

What liquid should be used for braising and how long should it be braised for?

Stock, wine, beer, tomato sauce or simply water can be used for braising. In any case, the liquid should cover about half of the stewed food.

The cooking time naturally depends on the type and size of the stew. While tough meat can be braised for several hours, vegetables often become tender in less than an hour. It is important to check and turn the stew regularly to ensure that it is cooked evenly. Spices such as herbs, garlic or onions should be added at the beginning of the cooking process to intensify the flavor.

 

What is the difference between poaching and braising?

A special form is poaching, where the braising process is reversed. First they are steamed and at the end of the cooking time the lid is opened and roasted at a higher temperature or grilled in the oven. The process is also known as “light brown steaming”. It is often used in the preparation of poultry. The skin becomes crispy without the meat drying out too much.

Freeze

Freezing preserves the flavor and nutrients of the food very well. But even frozen food does not keep forever. The processes are only slowed down. This method costs energy both during freezing and storage.

 

Which foods are suitable for freezing?

A number of foods are not suitable for freezing, e.g. leaf lettuce, tomatoes and cucumbers, radishes, radishes and raw onions, various types of fruit such as bananas and apples, yoghurt, quark and cream cakes, and fruit cakes with icing.

As a rule of thumb, the more watery fruit or vegetables are, the more likely it is that they should not be frozen. When freezing with standard household refrigerators, long ice crystals form which penetrate the cell walls. For this reason, water escapes during defrosting and the product becomes “mushy”.

 

What is a freezer burn?

Freezer burn can develop over the course of the storage period, which significantly deteriorates the quality or makes the product inedible. Freezer burn refers to the occurrence of dried out edge layers in frozen food. They are usually white to gray-brown in color. Freezer burn primarily forms in areas that are exposed to fresh air, mainly due to leaking packaging. The name comes from the resemblance to actual burnt areas.

 

How do you freeze properly?

The frozen food should be shock-frozen if possible, which would correspond to a temperature of at least -24 °C. If the freezer does not have a corresponding function, the usual -18 °C is still sufficient, but it should not be less.

Sensible labeling of the frozen food is very important. It is best to label each food item with a best-before date and a name so that you don’t lose track. The basic rule is not to exceed 6 months for very fatty foods and 18 months for all other foods.

As fat freezes less well, it also becomes rancid after a certain time when frozen.

 

Which packaging makes sense?

The frozen food should always be packed in such a way that no ice crystals can form on the food, which can cause the dreaded freezer burn. So choose packaging that is as tight-fitting and sealed as possible. There are special freezer bags and freezer containers for this purpose.

If you have a household vacuum machine, you can make good use of it here.

 

Our tips:

  • First pre-freeze the strawberries individually on a tray and then place them in freezer bags so that they keep their shape, don’t get mushy and can be removed individually.
  • Certain vegetables must be blanched before freezing, i.e. briefly put in boiling water and then allow to drain (e.g. green beans).
  • In summer, fresh herbs can be frozen for the winter. Once cleaned and dried, they are packed airtight and frozen.
  • Another method is freezing with the help of ice cube trays. To do this, cut the clean, dry herbs into small pieces, fill them into the compartments of the ice cube tray, pour in water and freeze. Then transfer to a freezer bag. This means they can be removed in portions at any time.
  • If you make stocks or jus, you can also freeze them in ice cube trays for use in portions. Do not forget the labeling to avoid confusion.

Curing, salting

Heavy salting also protects food from spoiling. With this method, the salt removes the water from the food. And without water, putrefactive bacteria and mold have no chance. Meat in particular is preserved in this way.

 

Which salt should be used for salting?

For industrially cured meat, so-called nitrite curing salt is used, which prevents bacteria from multiplying thanks to its special chemical composition and at the same time gives the meat an attractive red color. However, nitrites can react with amino acids to form nitrosamines, which are suspected of being carcinogenic. Therefore, in the organic sector, salting with

pure organic sea salt from Byodo

is preferred in the organic sector.
The salted foods are so salty in taste that they often have to be soaked before consumption. On the other hand, the salt can bind aromas, for example from herbs, and it is well suited as a quick seasoning for soups, sauces, etc.

 

How do you salt properly?

The two main processes in the private sector are the dry and wet processes.
In the drying process, for example, the meat is rubbed with salt and stored in layers. Reallocate about once a week. The tissue fluid is absorbed and a natural brine is created in which the meat matures for up to 6 weeks. Although this process takes a very long time, it has the highest durability effect.

You need 40 g of salt for 200 g of fresh herbs. The herbs are washed, dried and mixed with the salt. Press the mixture firmly into small screw-top jars, seal and store in a cool, dark place. Lactic acid fermentation works in a similar way in the production of sauerkraut or salted beans. Use 20 g of salt per kg.

In the wet process, the meat is placed in a pre-prepared brine. Depending on the recipe and the food used, a 3-20% brine is used. Cheese requires less salt than meat. The salt content of the brine and the cell water of the pickled product become more and more similar until the salt concentration is at the same level. This process is around a third faster than the dry process.

Glass jars with screw lids or swing tops, but also earthenware pots are well suited for storage.

 

Which foods can be salted?

Meat (curing) and fish. Salted herring or matjes, anchovies and sprats. In southern Germany, this is also how the delicious Surfleisch is produced.
Herbs are also suitable for salting. Lactic acid vegetables, such as sauerkraut and green beans, are also produced by salting. The same goes for root vegetables, which can later be used to refine sauces and soups.
Capers, olives, peppers, vegetables with herbs and spices or cheese can also be pickled in brine.

Drying

The removal of moisture, or drying, is one of the oldest methods of preservation.

Air drying in particular is an energy-saving form of food preservation. In this process, water is removed from the food at normal air temperatures and without any additional heat being added. The process is also known as drying. Optimally dried fruit has around 13-14% residual moisture. Bacteria die of thirst as soon as the water content falls below 35%, while many molds are only killed at 14%. But even in a range of around 20-25% residual moisture, the food will keep for longer and spoil or go moldy much more slowly.

The taste is retained and sometimes even intensified.

 

How do you dry properly?

The food is spread out on a grid or slatted frame or tied to twine and exposed to circulating air on warm days, protected from rain and direct sunlight.

The slatted frame used used to be called a kiln, hence the term “drying”. An airy, clean attic or the area above a tiled stove are ideal for drying. A less ecological method is drying in the oven at max. 50 °C with circulating air. The residual heat after baking or roasting can be used to good effect.

There are also special dehydrators for sale that also deliver satisfactory results at prices under €100.

 

What is particularly suitable for drying?

Herbs, mushrooms, pulses (beans, peas, lentils), fruit (apple rings, raisins, plums, figs, etc.), cereals.

Of course, meat and fish are also suitable for drying. However, before you start this experiment, you should definitely obtain more detailed information.

 

Our tips:

  • A metal fly screen from the DIY store, which is stretched over a simple picture frame, is well suited for drying.
  • Dry herbs in early summer when they are at their most aromatic.
  • If fruit is dried outdoors, protect it from insects and flies with a grid or cloth from above.

Steaming

Steaming is a gentle cooking method in which food is cooked over boiling water or hot steam without coming into direct contact with the water. In addition to saving time, the loss of vitamins is also reduced due to the short cooking time, making steaming a gentle form of cooking.

 

What needs to be considered?

For steaming, use a steamer insert or a steamer to place the food over boiling water. It is important that the cooking pot is closed when steaming so that the steam can circulate evenly and cannot escape so quickly.

Steaming in a pressure cooker is a special form of cooking. The hermetically sealed pot generates additional pressure, which greatly accelerates the cooking process.

 

Which foods are best suited to steaming?

Steaming is particularly suitable for vegetables, fish or poultry and even some types of desserts. It is important to combine foods with similar cooking times and temperatures to ensure even cooking.

 

How can I prevent the food from drying out during steaming?

To prevent food from drying out during steaming, it is important to use sufficient liquid. The water in the lower part of the steamer or pot generates steam that surrounds the food and prevents it from drying out. Also check the water level during the cooking process and top up if necessary. A short cooking time also prevents the food from drying out. If food is cooked for too long, it can dry out. You should therefore stick to the recommended cooking times for the respective foods and not steam them for too long.

 

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