The anisakis is a parasite that can be found in its larval form in parasitized raw or undercooked fishes like cod, haddock, fluke, pacific salmon, herring, flounder, squid, cuttlefish and monkfish. On...
In April 2018 the European Union introduced a new regulation on acrylamide. What are the implications on restaurants, food chains, chefs and anyone else working in food preparation? What are t...
One of the main problems in a commercial kitchen is heat generation from the different equipment in operation. The working conditions in a busy kitchen can get unpleasant for workers and this ultimate...
The 13th of December at the Ariston Hotel in Carpaccio di Paestum, near Salerno, Italy, the famous 3 Michelin star chef Massimo Bottura was the protagonist of an exclusive lecture for In Cibum. ...
Sous vide is a slow, temperature controlled cooking technique that preserves food original taste, texture and essential characteristics. The raw food is vacuum sealed in a plastic bag, suitable for di...
The Swedish culinary team stands out in the 2018 Culinary World Cup with the equipment of Electrolux Professional. With the highest score in the national team category, regional category and catering...
Have you ever thought about saving money on drying? Commercial laundries bills can get extremely high especially when multiple washers and tumble dryers are in operation. How about saving up to 60% ...
Frying is a great way of cooking: fast, tasty and appropriate for a large variety of food. Nonetheless obtaining a healthy and good tasting fried meal is not that simple: how to fry healthier, when th...
Working in a professional kitchen means dealing with a huge amount of stress. All chefs admit it. With long, busy work days, little or no social life, not enough free time and confined spaces, chefs h...
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