When frying meat, it is a good idea to take it out of the fridge a quarter of an hour beforehand.

Karen Nikolajsen looks at the participants, who are ready with their frying pans. In front of her are six pieces of meat.

It’s important for us to raise people’s awareness of good Danish raw ingredients. When you cook, what you learn remains with you so you have it at your fingertips.

Traditional pork, organic pork, Bornholmer pork, veal, beef and Angus beef. Meat is not just meat, says Karen Nikolajsen, pointing to each piece.

She is at EAT 09 as part of Danish Crown’s mobile kitchen, where visitors are able to experience goodquality meat.

Myths shattered
She sprinkles salt on the meat, and in so doing busts the myth that it dries out the meat.

Everyone is given a piece of meat to fry themselves.

The meat is placed in a mixture of rapeseed oil and butter in a smoking hot frying pan. It then has to be fried for 30 seconds on each side. People turn the meat and look up at Karen Nikolajsen, who explains away misconceptions and provides useful advice.

Now turn down the heat. The pork chops need to be fried for one minute per side per centimetre.

And once the beef starts oozing juices, you know it’s cooked, says Karen Nikolajsen.

New experience
Each person looks down at the sizzling piece of meat in front of them.

After a few minutes the meat is fried to perfection, and the discussion continues at the table while everyone samples the different meats.

One of the participants, Rie Borg, has cooked for many years, but has nevertheless learned something new and laid many myths to rest.

That was a neat trick, making a cut in the back of the meat to see whether it’s ready. I’ll remember that every time I fry chops, she says.

New at the MAD fair in Aarhus
When the MAD food fair opens its doors at Ridehuset in Aarhus in early October, 100% DAN ISH visitors will have another opportunity to have a hands-on experience with vegetables and meat as Danish Crown will be there for the first time with its interactive kitchen.

It’s important for us to raise people’s awareness of good Danish raw ingredients. When you cook, what you learn remains with you so you have it at your fingertips, which is why you need to feel and touch the food. This you can do in our kitchen, where our employees are on hand to talk about the raw ingredients, says Anne Villemoes, Danish Crown’s Director of Corporate Communications.

Closer dialogue
The kitchen has always been a place for lively discussion, and talking about food really becomes relevant once the meal is served. One of the main reasons for inviting guests into our kitchen is to establish a closer dialogue with Danish consumers, says Anne Villemoes.