Raw materials, season and quality
To choose, assess and treat the raw material correctly
A dish cannot be better than the ingredients it is made from. A skilled gastronome knows their ingredients: where they come from when they are best and how they should be handled. Knowledge of raw materials is what separates a cook who follows a recipe from a cook who makes food.
§To work with seasons
Raw materials taste best and are often cheapest in their season. When you plan a menu by season you get fresher products, more flavor and usually a smaller carbon footprint because the goods do not need to be transported far or grown out of season. Seasonal thinking also makes the menu come alive because it follows the year.
§Assessment of freshness
| Raw material | Signs of freshness | Sign that it is too old |
|---|---|---|
| Fish | Clear, bright eyes; firm flesh; fresh sea air | Dull eyes; soft meat; sharp or sour smell |
| Kød | Bright red to dark red color; dry surface; neutral odor | Greyish-green tint; sticky surface; sour smell |
| Green | Crisp and springy; bright colours | Slack; discolouration; soft spots |
| Shellfish | Closes on contact (live mussels); fresh air | Remain open; ammonia smell |
§Treatment and storage
Every raw material has its requirements. Meat and fish are stored cold and separate from ready-to-eat products. Vegetables often need air, while others keep best covered. Take out of cold storage only what you need now, and return the rest quickly. Correct storage extends shelf life and preserves quality.
§Green gastronomy
The specialization green gastronomy places vegetables at the center. The techniques are the same as for meat — stock preparation, sautéing, fermentation, pickling — but applied to plants. Giving a carrot or mushroom depth and complexity requires just as much craft as preparing beef.
§Taste as you go
The most important habit in raw material work is to taste constantly. Acidity sweetness salt bitterness and umami must be balanced according to the specific raw material — no two carrots are alike. Taste adjust taste again. That is how you get to know the raw material.