21 Things You Didn’t Know About Eggs

Gavin WrenFood Education, The World of Food

21 things about eggs lots of organic eggs
Eggs, beautiful eggs. We love eating them, we buy billions of them every year and all have an opinion on the best way to cook them. I’ve recently become an egg-spert on these fascinating storecupboard staples, having spent a few months researching far and wide into how the UK egg market operates on my Food Policy MSc course.

To celebrate the beautiful occasion of submitting this year’s final coursework, I want to share 21 things I discovered whilst writing my research. If you want to know more, just get in touch, there’s about 1001 things I know about eggs now.
21 Things You Didn’t Know About Eggs
1. The UK consumed nearly 12 billion eggs in 2014 and that’s increasing. 2. That’s 185 per person, per year. 3. In the 1960s, it was 250 per person, per year, but that figure slumped by the eighties. 4. 85% of UK egg consumption is produced

How to Cook Onions and How Recipes Lie

Gavin WrenBasic Ingredients, Food Education, Food Techniques, The World of Food

How to cook onions and how recipes lie to us
Today I’m looking at how cooks and chefs around the world have lied to us about how to cook onions, misusing terms like sauté, caramelise, sweat and fry along with frankly ridiculous suggestions of cooking times. So if you really want to know your onions, read on, and I will expose the real truth about onions. Hold the Front Page! It’s time for a News of the World style exposé of the food world. Time to blow open the doors of convention and open your eyes to the delusion and deception that’s all around us in the circus ring of recipes. There’s a common portrayal out there in the culinary world, a veil of misconception that’s flown across people’s faces time and time again, a published mistruth, a conspiracy to mislead and delude the common or garden home cook. For many years there has been a delusion that’s paraded around,…