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Ruokaboksi
Ruokaboksi
Garlic keeps longest in a cool, dry, dark spot with air circulation. Here is how to avoid sprouting, mould and rubbery cloves.
Turkey succeeds when you trust a thermometer: poultry is cooked through to at least 75°C. Here is how to measure, estimate the time and keep the meat juicy.
Finnish Food Week celebrates local flavours. See how Finnish sourcing, direct producer relationships and precise portions shape every Ruokaboksi.
Berries spoil fast in moisture. A shallow container, kitchen paper at the bottom and washing only before serving keep strawberries and raspberries fresh for longer.
Chicken breast cooking time depends on the thickness of the fillet. A thermometer tells you when it is safely cooked but still juicy.