Discover the Debic stories
We don’t need to tell you that the foodservice world is buzzing with activity. But how do you stay up-to-date with the latest developments, professional events, inspiring stories and practical techniques among all the daily hustle and bustle of running your business? Together with our culinary advisors, we keep our finger on the pulse and let you know what’s happening in our colleagues’ kitchens and workshops. So you always know what is happening in the foodservice world.
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Strattu, a Sicilian name for ‘essence’ or ‘estratto’ of tomatoes. It is actually used in 90% of Sicilian dishes and Franca too uses this magic ingredient in her pasta dishes. The end product resembles tomato puree, but it is far removed from the contents of the industrial tins from which all flavour has evaporated in the course of the lengthy cooking process. Strattu does indeed taste as the name suggests: like the essence of freshly plucked tomatoes, which is why it is a thousand times better than the tomato puree or concentrate from a tin.
The warm method for preparing cream with flavour is more obvious and similar to infusing tea or herbs. Woody herbs (cinnamon, liquorice, star anise, clover, etc.) also contain essential oils and can be processed cold as well if finely ground up or chopped. However, the deepest aromas are only released by heating.
Nduja di Calabria is a Southern Italian speciality, which stands out among the various 'salumi' on offer in Italian shops. Not only is Nduja very spicy and bright red due to the fiery Calabrian peppers and sweet paprika it contains, it is also spreadable, which is not often seen in Italy. The Italians nickname this sausage 'Red Nutella'.
Dairy products, and especially cream and butter, quickly overpower other flavours in their immediate environment. Just think of fridges, freezers, shop counters, delivery vans, buffets, etc. That's why we recommend that every consumer should put the top back on opened bottles of cream and immediately seal off fresh preparations in an airtight manner using plastic cling film. Keeping this in mind, you can also accelerate this phenomenon and make positive use of it as a way of adding ‘the flavour of cream’ to pastries or other creations.
Fermenting at home has become trendy once again. Until recently this hobby was considered boring and outdated but the most influential chefs are fermenting their hearts out thanks to the book by Sander Katz, ‘The Art of Fermentation’. The book includes detailed information about the fermentation of various ingredients. We became enthusiastic too and got to work with the help of the historic, scientific and practical explanations.
I am often asked to explain exactly how to make or prepare dried fruit decorations that keep well. Lemon, lime, pineapple slices as the topping on a cake or an entremet: they are elegant and fairly easy to make. Colleagues from the hotel and catering industry use a clever drying rack (or ‘dehydrator’). This is ideal for drying fragile herbs and fruit or to make mini meringues.
Although sweet ice cream with seaweed may seem like a bizarre combination at first, the flavour's actually not nearly as strange as you think and resembles green tea, except it's not as dominant. For this creation we were inspired by a recipe from the Nordic Food lab.