The food safety facts on slow cooking

Slow cooking is a method of cooking which uses relatively low temperatures (79°C – 93°C) for a long period of time to cook food.

30/01/2017   by Sarah Norberg  

The joy of slow cookers

They’re inexpensive to buy, most of the major supermarkets stock them from time to time and they can cost as little as €20, they’re economical to run, and they’re perfect for cooking cheaper cuts of meat.

26/01/2017   by Corinna Hardgrave  

Burnt toast and how much is too much

When we’re not quite sure what a "safe" level is or how dangerous a chemical can be is when problems arise. A good example of this is the news reports this week about something called acrylamide and food like burnt toast. First, the science bit!

25/01/2017   by James McIntosh  

Changes to the food pyramid

Because what we typically eat has changed over time and new research has improved our knowledge, the Department of Health review our national healthy eating guidelines and these are then updated to take into account all of the above. They’ve just launched a new version and let’s see what’s changed.

05/12/2016   by Aileen McGloin  

Taking folic acid – What does that cost and what does it buy you?

95% of women know they should take folic acid, but a lot of them don’t. Why not? Here’s what they say...

24/11/2016   by Aileen McGloin