It’s a difference like day and night, “says ice cream expert Jaedicke.

Instead, the pretty, colorful packaging contains a lot of air. With this and other tricks, manufacturers save on ingredients, such as the NDR magazine "market" reported.

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Half air instead of mass

The "market"-Editorial had the contents of ice packs from different manufacturers checked. With an airy result: This is how the ice existed "Lagnese Cremissimo" 44 percent from air. There are 1,000 milliliters on the package, the testers weighed in "market" but only 557 grams for a product of "Country love" the proportion of air was even 50 percent. "That’s too much" – 20 percent is common in a good, traditional ice cream, says the Hamburg organic ice cream manufacturer Hilmar Jaedicke the NDR. The manufacturers save on ingredients, after all, less of everything is needed. In addition, many manufacturers often hardly use any natural ingredients. Melted couverture in chocolate ice cream and original bourbon vanilla are rare.

Aroma from wood instead of bourbon vanilla

The declaration too "natural Aroma" on the packaging is misleading, criticizes the Hamburg consumer advice center. Because that only means that the flavors have to be obtained naturally. The aroma can then also be obtained from sawdust, as is common with vanilla aroma. Real vanilla, on the other hand, contains several hundred flavors. In the case of industrially produced ice cream, usually only one aroma, namely vanillin, is imitated. "It’s like night and day" says ice cream expert Jaedicke.

Vegetable fat instead of cream

"Creamy" In addition, it does not mean that the ice cream contains real cream. The manufacturers often use cheaper vegetable fat instead, which also includes ice cream from "Mövenpick" "Ice star" or "Yes!" will be produced. This can be found, for example, in the Lagnese product "Cremissimo" no cream at all, how "market" reported. "In order to make a decent, creamy, creamy ice cream traditionally, you need at least 30, better 40 percent cream. And that’s what I call a huge difference – for the manufacturer especially in terms of costs, for the consumer especially in terms of quality" says Jaedicke. Here, too, the labels on the packaging are often indistinct: ice cream is often called "creamy" advertised, but then hardly contains any real cream. Conclusion: If you want to enjoy good ice cream, you have to study the list of ingredients very carefully – or eat homemade ice cream from the confectioner.

Plantains are also called flour, vegetable or pisang figs. They are a staple food in Asia, Africa and America, similar to the potato in Europe. Green, yellow and black fruits, which have different degrees of ripeness, are harvested. Whether boiling, mashing, frying or deep-frying – we will show you what to look out for during preparation.

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Photo series with 6 pictures

Prepare green plantains

Before preparation, plantains of all degrees of ripeness must be peeled: cut off the ends, score the peel lengthways and peel it off.

Green plantains should also be peeled before use. They are firm, unripe and cannot be eaten raw. For the preparation, cut the banana into slices; alternatively, you can cut the vegetable bananas in half. The firmness of the green plantain makes it easy to prepare like a potato. You can also prepare green-yellowish colored plantains like potatoes. These are also inedible raw. Use green-yellow colored pisang figs for chips: cut them into slices and fry them in oil until they are golden brown.

The preparation of the yellow vegetable banana

You will find black spots on the yellow plantain. Their taste is sweet. This pisang fig is not firm and well suited for pounding. If you want to pound the pisang fig, you should peel and cook it beforehand. The cooking time is about ten minutes. The yellow banana is also used in unusual stews and in African dishes as a substitute for mashed potatoes. You can also fry, boil girls from thialand and deep-fry yellow vegetable bananas.

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Process black pisang figs into desserts

The black plantains are overripe. There are black spots all over the banana. The taste is sweet because the sugar was able to develop during the ripening period. Use the plantain for pounding. The pulp is soft, so you can use it to prepare a creamy dessert, for example a banana cream: Soften a sheet of gelatine and puree three bananas with the mixer. Then add the soft gelatine, 75 grams of sugar and three eggs to the pureed bananas. Beat the ingredients until frothy. A cup of cream is whipped with a pack of cream stabilizer and lifted into the mass. After two hours in the refrigerator, the dessert is ready to eat. 

Even if storing coffee powder is not considered particularly difficult, there are still a few things to consider when storing it. The aroma is the most important thing so that the coffee not only smells good, but can also develop the full aroma of the taste after brewing. But what is important when it comes to storage?

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Choice of coffee powder

The selection of coffee powders is huge. Which one you use depends on your taste. It is important that you store the powder correctly. The powder should be used up within two weeks so that the aroma is not lost. If you can’t do that, you can choose a smaller packaging size. In order to preserve the taste, you should not decant the coffee, but rather put it in an airtight can together with the original packaging.

It would be even better to buy whole beans instead of ground coffee. However, this is not feasible in every kitchen, as either a special coffee machine or an additional coffee grinder is required for processing.

Can selection for the coffee powder

To ensure that your coffee powder does not lose its aroma, you should choose the ideal coffee can carefully. It is important that the material does not have its own odor and that it cannot take on a foreign taste. You will find these properties in ceramics, for example; in contrast, plastic is completely unsuitable. So that the smell and taste are not lost during storage, you should ensure that the packaging is airtight.

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In addition, the powder must be stored in a dark and dry place. For long-lasting freshness, it is a good idea to freeze the powder in sturdy packaging. The refrigerator is not suitable for storage. 

Of course, meat tastes best when it comes fresh from the butcher in the pan or on the grill. Because meat cannot be kept for long in the refrigerator. Anyone who eats spoiled meat is at risk of food poisoning with diarrhea and vomiting.

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Rotten meat doesn’t always smell bad

Meat is never aseptic. Even when slaughtering takes place under perfectly hygienic conditions, germs can be found on the meat: with beef, there are 1000 germs per cm², with pork even 10,000. These bacteria and fungi multiply on the meat. This works particularly quickly in a warm environment. Most germs are harmless – but there can also be pathogens among them. These multiply on the meat and let it spoil. You can often tell that the meat is spoiled: the smell, color and consistency change. However, certain germs, such as salmonella, do not leave any traces on the meat. That’s why it’s best not to eat the schnitzel after a few days of storage – even if it still looks and smells perfect.

It can be too warm even in the refrigerator

How quickly meat goes bad depends on the variety. Beef, for example, lasts longer than pork or poultry. "This is because beef sags longer after slaughter" explains Armin Valet from the Hamburg consumer center. This lowers the pH of the meat and increases the shelf life. At temperatures between zero and four degrees Celsius, beef can be kept for three to four days, veal or pork for two to three days, while poultry only lasts for one to two days. "However, only very modern refrigerators reach temperatures of zero degrees" admits the expert. "In normal refrigerators it only gets four degrees cold in the coolest place." It is therefore best to keep meat in the bottom refrigerator compartment – above the vegetable drawer. It’s coldest there.

Hack and goulash spoil faster

Meat spoils particularly quickly when the protective muscle covering is destroyed – this is the case with minced meat or goulash, for example. Fresh from the butcher, minced meat should still be consumed on the same day. Minced meat from the supermarket usually has a longer shelf life. But be careful with the best before date (BBD) on the packaging: Often it is stored at zero to two degrees, but it is warmer in most refrigerators. "In this case, you should definitely not wait until the expiration date" warns Valet. Studies have shown that such meat, if stored at four to six degrees in the refrigerator, will spoil before the best before expiry.

Be careful with packaged goods

Caution is advised with packaged meat from the supermarket, which has the note "sealed under protective athmosphere" wearing. This meat was treated with a gas mixture with a high oxygen content. The oxygen ensures that the meat stays red and appears fresh – but in fact it becomes rancid faster, less juicy and tender. This is what the consumer protection organization Foodwatch found out. The manufacturers, on the other hand, declare that the oxygen mixture suppresses the bacterial flora on the meat, thus protecting it from spoilage. A better way to keep fresh meat a little longer is to vacuum, says Valet. "You can have this done at the butcher, for example."

Meat can be kept for up to 18 months when frozen

If you want to keep meat for more than a few days, you have to freeze it. "You should freeze the meat as soon as possible after buying it" advises valet. Because the fewer germs can lodge on the meat before freezing, the better. There should also be as little air as possible in the packaging, like the "NDR" recommends. Vacuum-packed packaging or a low-air freezer bag that is tightly closed is best.

According to the Federal Institute for Risk Assessment, pork can be stored for six to nine months at temperatures around – 18 ° Celsius, and beef can even be stored for nine to 18 months.