BROWIN Blog
Guides, comparisons and stories from people who make wine, cheese and cured meats at home.
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7 January 2025
Healthy diet affordable for all. New Year, new opportunities.
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Choose the best jars for you: with capacity from 3 to 18 L. They are shatterproof, lightweight and durable, and safe for health and food quality. They have test-proven structural stability and resistance to organic acids.
Read moreAccording to a study by a UK company that installs heating boilers and thermostats, 4 in 10 women secretly turn up the temperature behind their partner's back. Meanwhile, Dutch researchers announced that 30 percent of couples argue because the temperature at their home is too low or too high. Thermometers... While launching their new models is not a hot topic, we would like to warm up their image a little. Let’s have a little read!
Read moreDairy is a staple in the daily diet for many of us. According to the principles of healthy eating, we should reach for yoghurt, kefir or other fermented dairy products first and foremost every day. Yellow cheese contains plenty of calcium (although some plant-based products are not inferior in this regard), and skyr yoghurt, whey or white skim cheese have plenty of protein. We usually reach for various forms of dairy products up to several times a day, so it's worth considering making them at home and having a say in what ends up on our plates.
Read moreBaker’s yeast is a commonly used culinary microorganism, namely single-cell fungi. It is them who are responsible for the rising of dough for bread, pizza, steamed dumplings or the popular yeast cake. They are used in hundreds - if not thousands - of ways in the kitchen. This leads to obtaining delicious products that delight our palates on a daily basis. You can find many recipes for yeast-based delicacies in our Recipe Book, but that is not the end of applications of yeast.
Read moreYou are what you eat. Almost everyone agrees with this ancient saying nowadays. Improper diet increases the risk of many diseases, while a right one supports practically all kinds of our body’s cells. A diet that helps the brain is becomes an increasingly popular topic and we will discuss it in this article. If you do intellectual work and want to improve your efficiency, or if you struggle with mood disorders, depression or sleep disorders, you will surely find some interesting tips below.
Read moreAs we all know, homemade is always better since homemade products are prepared with out own flavour preferences in mind and without the unnecessary chemical additives. In the case of homemade processed meat what becomes important is the question of how long is their shelf life if we limit the ingredients to the indispensable minimum? Some of you might be surprised, but without that long list of preservatives applied in the industry the processed meat will have a longer shelf life and be safer for health! It will be suitable for aging on the refrigerator shelves, remaining fresh for even a few months, with nothing more than ripening and slow drying happening to them, with both these processes being completely natural and even desirable to many gourmets. Dried meat is suitable for use even when it is already hard to cut – it can always be grated and used for sprinkling a homemade casserole, for example (whoever has not tried that yet should see for themselves - it is delicious!). When practicing meat processing within our own kitchen, we usually prepare sausages, hams, loins, gammons, sirloins, etc. traditionally by subjecting them initially to curing (either wet or dry) or marinading, and then to smoking, scalding or roasting. I suggest improving, enriching and diversifying this repertoire – by trying something new, which also very easy and ensures extraordinary effects. Some initiative and knowledge are the only things necessary in order to make the first step... and start preparing your own, delicious, ripened processed meat.
Read moreFermentation, defined by biologists as anaerobic production of energy from nutrients, has found extensive application in alcohol production, food preservation, and changing the organoleptic properties of products - their flavour, consistency, colour, or aroma. The history of using this process dates back to ancient times. At first, fermentation was only used for storing food and was carried out with deeper understanding of microbiological mechanisms. Next alcoholic fermentation, brine pickling is one of the most popular fermentation processes. In Poland, at first the only brine pickled vegetable was cabbage, which used to be eaten in quite large amounts, especially at the countryside an in poor household where getting through the winter depends on the quantity of crops and preparing them in such a way as to be able to take advantage of them for a long time.
Read moreIn recent years, winters have not been surprising us with severe frost attacks or heavy snowfall. Although there are moments when the temperature falls below zero and the soil, trees, and shrubs are covered by a blanket of snow, on most days within the calendar winter the temperature remains firmly above zero. This is good news to all the drivers, as well as the services responsible for snow removal, but we should be aware of the fact that such temperature levels in winter have a negative impact on the plants growing in our gardens. These plants prepare for freezing temperatures by losing their leaves, accumulating nutrients, and building stronger root systems in order to survive the harsh weather conditions. A warm winter wakes the plants from their “winter sleep”, often providing them an illusion of the beginning of spring. If the weather changes suddenly afterwards, the plants attacked by frost are practically defenceless – they freeze, get weaker, and some even die... How to care for plants in such conditions, then? What to do when the winter is relatively warm? Here is some of our advice that you might consider when starting a new year in your garden. If you take care for your plants properly now, they will show their gratitude in spring!
Read moreMaking preserves is rooted in our history since the Middle Ages. A properly performed process of food preservation enables stopping the physiological, biochemical, and microbiological processes that take place in tissues. At home we usually use thermal methods, involving either high temperature (pasteurisation) or low temperature (cooling, freezing). We can also stop the development of unwanted microorganisms by limiting their access to water, e.g. by adding sugar or table salt, or by evaporating or drying a given product. A very healthy method is to use lactic fermentation, i.e. brine pickling, which is very popular in Poland. Another popular chemical method of food preservation at home is pickling, i.e. using an additive in the form of acetic acid.
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