Kitchen tips
The knowledge that turns a weekly plan into a habit: how to store, freeze, use up leftovers and plan so that Thursday does not become a takeaway.
Storing
Storing potatoes and onions properly
Dark, cool, airy — and never together. Potatoes next to onions sprout twice as fast.
Read more →
Keeping fresh herbs fresh for a week
Parsley like a bouquet, basil never in the fridge — and what is left over goes into the ice-cube tray.
Read more →
Organising the fridge
A fridge has climate zones. Meat at the bottom and butter at the top means less goes in the bin.
Read more →
“Best before” is not a throw-away date
The best-before date is the producer’s quality guarantee. The use-by date is the limit. In between, eyes, nose and tongue decide.
Read more →
Keeping bread: bread bin, not plastic bag
In a stoneware crock or wooden bin bread stays good 4–5 days. In a plastic bag it moulds, in the fridge it goes stale.
Read more →
Fruit: what ripens after picking, what does not, what must not sit together
Apples and bananas ripen everything around them — trick and problem at once. Eat berries at once, citrus in the fridge.
Read more →
Freezing
Freezing bread without ruining it
Frozen in slices, there is fresh bread every morning — straight from the freezer into the toaster.
Read more →
How long does what keep in the freezer?
Nothing spoils at −18 °C — but fat goes rancid and ice dries things out. The guide values for when it stops tasting good.
Read more →
Freezing in portions — the freezer as a pantry
Cook double, freeze half: freeze every stew in portions and on a bad day dinner takes ten minutes.
Read more →
Blanching and freezing vegetables
Two minutes in boiling water, an ice-cold shock, pat dry — and vegetables stay green for a year.
Read more →
Pantry
The pantry that always yields a meal
With these thirty things in the cupboard no evening is lost — whatever the fridge is missing.
Read more →
Spices: not above the stove, not forever
Light, heat and air rob spices of their aroma. The shelf above the stove is the worst spot in the whole kitchen.
Read more →
Leftovers
Leftovers that become new dishes
Yesterday’s potatoes are fried potatoes, rice is fried rice, bread is dumplings. Cooking extra on purpose is a plan, not a mistake.
Read more →
Storing and reheating cooked food safely
Cool quickly, store cold, reheat hot. Two hours on the stove are the problem, not the third day in the fridge.
Read more →
Planning
A weekly plan that lasts until Friday
Plan Sunday big, Monday from leftovers, two evenings cold and one free. A plan that demands cooking every night lasts until Wednesday.
Read more →
Two Sunday hours that carry the week
Do not pre-cook seven dishes — only the building blocks: a pot of rice, boiled potatoes, one sauce, cut vegetables.
Read more →
Shop once, forget nothing, buy nothing twice
The list sorted by aisle, a look in the fridge beforehand, never hungry — and then only what is on it.
Read more →
Cooking seasonally — cheaper, better, no thought required
What is in season is ripe, cheap and plentiful. This app’s season calendar shows it month by month.
Read more →
Cooking
Kitchen measures: what a tablespoon weighs
A level tablespoon of flour is 10 g, sugar 15 g, oil 12 g. For everyday cooking memory is enough, not the scales.
Read more →
How much per person? The portion rules
100 g pasta, 75 g rice, 250 g potatoes, 150 g meat per person — half for children, a quarter more for guests.
Read more →
The egg: soft, medium, hard
Into boiling water, not cold — then the minutes are right: 5 soft, 7 medium, 10 hard. Shocking helps with peeling, not with carry-over cooking.
Read more →
Braising: the basics for roasts, goulash and roulades
Sear hard, deglaze the browned bits, little liquid, low heat, lots of time, lid on. Everything else is variation.
Read more →
Waxy, mostly waxy, floury — which potato for what
Floury for mash, dumplings and soup. Waxy for salad, fried potatoes and gratin. Mostly waxy for everything in between.
Read more →