How to Make Salted Egg in Brine Solution

Just like vegetable and meat, eggs can be preserved, too. Salting eggs is one way of doing it. They taste good with tomatoes. They are ready to be serve and not messy for people who do not want to be bothered with saucy preparations when bringing packed meals. Being able to prepare salted eggs on

Secrets to Successful Broiler Breeder Management

Broiler farmers should understand that the rearing stage is the foundation for the success of their production. Excellent broiler breeders start at age day one. This is the knowledge Dr. Klein-Hessling of the International Poultry Consulting Services wanted to impart to farmers and poultry enthusiasts at the seminar held at the SMX Convention Center in

The International Food Exhibition (IFEX) Philippines 2015

What: IFEX 2015 When: May 21-24, 2015 Where: SMX Convention Center The International Food Exhibition (IFEX) Philippines stands as the biggest showcase of ethnic and specialty food, tropical fruits, vegetables, fresh seafood, Halal-certified products, as well as natural, organic, and functional food products in Asia. IFEX Philippines is a fast-rising Asian marketplace where sellers of

How to Make Chicken Nuggets for Food Business

Chicken nuggets is either a whole or composed from a paste of finely minced chicken and purposely added chicken skin, which is then coated in batter or breadcrumbs before being cooked. Fast-food restaurants typically deep-fry their nuggets in oil. Oven baking is the usual method of preparation at home. Chicken nuggets are often made using

Calamansi Farming, The Money-Making Tree

In 1968, Jaime Matabang and his family migrated to Santa Rosa, Pangasinan to start a new life. He was only 22 years old during that time and romantically dreamt of tending vegetables while raising his kids in their quaint tranquil farm. “Me and my wife tried to plant various vegetables for several years,” Mang Jaime

How to Make Pineapple Jam

Procedure: Peel the ripe pineapple and remove the eyes and core. Wash, cut into small portions and chop finely. To every cup of the chopped pulp, add 3/4 cup sugar. Cook to jam consistency. Pour in dry bottles while hot. Remove air bubbles and half-seal. Sterilize 12oz jars for 25 minutes in boiling water. Seal