Conservation technologies

We love bread and especially our homemade bread. But whether it's a good bread made by us or a good bread that we find in a tahona or a workshop, bread is a perishable food that dries quickly. Therefore, today we tell you how to keep the bread so that it is fresh and crispy for longer.

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Although we tend to think, often rightly, that the healthiest thing is to consume fresh foods, there are preserves that meet all the requirements of what we can consider a good food, especially if we compare it with almost any other process. As a general rule, the process for preparing canned vegetables is limited to peeling, scalding or cooking them, and guaranteeing their safety through various techniques that allow us to enjoy certain seasonal products throughout the year, which otherwise could only be marketed during A few months.

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I love using the freezer to keep my food, store leftovers and always have a lot of products available even out of season. Aromatic herbs, broths, cooked vegetables, fish and meat take their place in my freezer for when I need them, but not everything is frozen.

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One of the most interesting ways to preserve food is the dehydration technique. By eliminating moisture from fruits, vegetables, mushrooms and other foods, they are preserved for months, in perfect condition to be consumed, both dry and, where appropriate, after rehydration. Today we will tell you the secrets of food dehydration and we will recommend some products so you can do it yourself at home.

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With the life of hustle and bustle that we lead, it doesn't surprise me that for many a great ally is the freezer. Almost without time to make the purchase of fresh products on a daily basis, most of us resort to buying fewer times and in greater quantity, to later organize a food “closet bottom” in our freezer, and thus have basic ingredients available each time that we have to start cooking.

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Surely it happened to you more than once. You open the closet, take out the Nutella jar (or any chocolate cream, for that matter) and discover in horror that someone else has put the paw and has left only a few sad remains to flock. Something like that happened too often to a friend of Daniel Schobloch, a Berlin carpenter, who told him that it was a bit until the hat that his children ran out and left the empty boat in the closet.

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Every time my father comes to eat at home, he tells me that he learns something new in the kitchen, some little trick or seemingly silly advice, but then helps him a lot at home. The funny thing is that the same thing happens to me when I go to his and gossip while cooking, so I tried to gather all that mini wisdom in these 33 tips to be a better cook (if possible).

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As much as we strive to organize the menus, to have the expiration dates monitored and to take advantage of the leftovers with recipes of use, it is difficult not to end up wasting some food. What happens is that this "something" is normally more than we think, and when it becomes a palpable amount, we get scared.

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The greatest feats and stupidities in history were probably preceded by the dreaded phrase, that there are no eggs, well, with EggMinder nobody can tell you that there are no eggs, because you will always have, at least in the fridge. EggMinder is a pot very similar to the life-long egg cup, only a little smarter, since it keeps track of how many eggs we have left and keeps us informed about it through an application on our mobile phone.

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I don't know if you remember that some time ago my partner Liliana told you about Beertone, a Pantone guide for the most brewers that cataloged the color of many types of beers. Well, the Spanish designer Txaber has taken that concept to the packaging of an imaginary line of Pantone beers, in which we identify each beer by its color.

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When I saw this trick so that bananas last longer without getting black, I had a hard time believing it but immediately decided that I had to check it empirically. And once verified that the trick works, I tell you how to do it so that you can use it from now on (like me). The bananas on the left and those on the right are from the same cluster, but I protected the ones on the left with the trick that I will now tell you and the others I left as is.

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Surely this summer you have eaten ice cream more than once, and shortly after it was hot, it is more than likely to melt faster than you could eat it, something that would not happen to you with the disturbing ice cream sandwich melts even to full. The story of this ice cream sandwich begins when Dan Collins, announcer of a local radio station in Sioux Falls (South Dakota, United States), heard the story of a lady who claimed to have forgotten the Great Value ice cream sandwiches in the sun from Walmart (something like the economic line of this popular North American hypermarket).

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From today, June 2 and until Saturday, the 7th, the Waste Reduction Week is organized in Spain, organized by the Ministry of Agriculture and Environment in order to raise awareness about the importance of good use of the food we use daily and to reduce the ones we waste.

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If we open your fridges right now, I am sure we would find half an onion, maybe half a tomato, or some other half-cut fruit or vegetable, spoiling while waiting for you to give it a use, although many times its destination is sadly garbage, swelling the figures of food we wasted.

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In my house once a week, almost always on Fridays, we have pizza for dinner. Of course, nothing about small pre-frozen pizzas with four musty pieces of ham, no, I prepare a blunt pizza with many ingredients and even with different flavors so that it goes to everyone's taste.

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