This article explores food preservation through cold, covering both refrigeration and freezing. Discover how these techniques slow microbial and chemical spoilage, the ideal temperature and humidity conditions for different foods, and how defrosting can impact quality. It also includes practical tips to ensure food safety and maintain nutritional value.

Tempura is a quick deep-frying technique that results in a crispy, golden exterior and a juicy interior. It involves coating ingredients in a light batter made from egg, flour, and ice-cold water, then frying them at high temperatures. For perfect tempura, it is crucial to control the oil temperature, cut ingredients to suitable sizes, use cold ingredients, and drain any excess oil. There are also adaptations for those who are gluten-intolerant or vegan.

Soaking and rehydration are essential techniques for preparing dried legumes, mushrooms, and fish. These methods restore texture and volume through water absorption. Beyond improving cooking time, they help reduce anti-nutrients and, if extended, can trigger germination, which enhances nutritional value. Changing the water is crucial, and in some cases, adding sodium bicarbonate helps soften tough skins. The post also explains the physico-chemical effects involved in the process.

According to EU regulations, eggs are classified by quality, size, and rearing method. Freshness is a key quality indicator, noticeable in how the egg behaves in water and the firmness of the white and yolk. Eggs can be stored for days or months, depending on the method. There are also egg derivatives such as powdered or liquid eggs. Despite their high cholesterol content, studies show they do not directly raise blood cholesterol. Eggs are a complete, safe, and versatile food when part of a balanced diet.