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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.
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Baking with oil
Using baking oils as a plant-based butter alternative results in fluffier and juicier cakes that stay deliciously fresh for longer.
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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.
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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.
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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.
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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.
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Steaming
When steaming, the food is cooked in a sieve over hot steam. There are corresponding strainer inserts for saucepans.
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Poaching
Poaching means that the food is placed in the liquid at below 100 °C and should be kept at around this temperature.
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Roasting, baking
When roasting, the food is seared at high temperatures and then cooked either on the stove or in the oven.
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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.
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Roasting
Here, the food is roasted in a pan at high temperatures (up to 300 °C) without adding fat.
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Braise
Braising is a combination of frying and boiling/steaming. The food is first fried and then cooked or steamed.
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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.
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Freeze
Freezing preserves the flavor and nutrients of the food very well.
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Drying
The removal of moisture is one of the oldest preservation methods. The taste is retained and sometimes even enhanced by drying the food.
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Curing, salting
In this method, the salt removes the water from the food. And without water, putrefactive bacteria and mold have no chance.
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