Warenrunde: Preserving

In our second Warenrunde meetup at Nobelhart & Schmutzig together with Micha Schäfer and Berlin cooks and apprentices we exchanged thoughts and techniques about preserving.⠀

Extending the shelf life of food by heating it for a short period of time is relevant in regional cuisine not only in order to be flexible taste-wise throughout the year, but also to be able to buy from producers the larger quantities of products that ripen in the fields at the same time. ⠀

Different variables such as the choice of acidity (from apple vinegar, verjus, to reduced whey), sweetness, and the processing mode allow to preserve the taste of fresh products in the best possible way. Unfortunately, these techniques currently play only a minor role in culinary training.
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Fotos: Carla Ulrich – Instagram | Website