TikTok Food Recipes

TikTok serves as a social network wherein videos are shared by users, which includes a wide gamut of video types, from comedic skits, lip syncing to different challenges. TikTok has an all-time download of more than 1.5 billion, and its influence as well as its popularity has carried on to spread across the world.

The algorithm of Tiktok highlights user accounts that have account metrics that’s higher – views, likes and fans. By increasing your fans, where some buy tiktok fans, as well as adding views and likes to your newly released content, you allow your posts to have a greater possibility of them to go viral. You will positively be surprised at the stream of traffic towards your profile when you become featured.

TikTok and Food Recipes

TikTok has become a social media obsession since it has allowed users to make and share videos. Amongst these popular TikTok videos, TikTok users across the globe share their appetizing and delectable recipes making these food videos instant food trends. Below are a few TikTok food videos that went viral:

Tiktok Brownies

This chocolatey dessert gives a rich and self-indulgent spin to the very rudimentary brownie recipe. Mix together Oreos, chocolate chip cookie dough, and brownie batter to prepare the distinctively sweet dessert. With its chewy, soft, and fudgy tiers of goodness, this treat could be the perfect dessert for every party.

S’mores Dip

This TikTok delicacy presents a twist on the classic treat around the campfire and lets you easily indulge in this sweet treat even if you aren’t around the campfire. Just place your chocolate chips in a cooking pan, or in an oven-safe bowl, and top it with big marshmallows. Toast it for about five minutes, bring out the graham crackers, and presto – S’mores dip!

Chick-fil-A Pizza

When merging pizza with Chick-fil-A, one of America’s much-loved fast food establishment, this TikTok food video made the unthinkable hybrid of food, the Chick-Fil-A pizza. The blend of pizza dough, Chick-fil-A sauce and nuggets, as well as waffle fries produces the ideal chow you could snack on late nights, because of the sweetness from the Chick-fil-A sauce and the palatable flavor from the chicken and cheese.

Social media now plays a big part in amusing society today. It permits us to watch and share videos that are trending as well as news sites. Because of the mania and fascination with TikTok, viewers could carry on to expect recreated and reinvented appetizing food trends.

How Has The Food Industry Developed?

Always have the desired food in the usual quality at hand: what is taken for granted in Austria today was not always the case. A look at the history of industrial food production.

Evolution of Food Production

Providing the 8.8 million Austrians with high quality, safe and enjoyable food is an essential task of the food industry. We also owe it to your primary care that hunger and malnutrition are hardly an issue in our part of the world. A look at history shows that this was not the case in the past. Famine has shaped Europe for many millennia. Insane weather, crop failures or wars meant that there was too little to eat.

In the beginning, there was hunting and gathering

The first food age is that of hunters and gatherers millions of years ago. They collected and used food for the clan’s own needs. At that time, people had to think about procedures to bridge the phases of scarcity. The use of fire and the possible cooking of the food thus became the decisive evolutionary step. Sun-drying and smoking as a durability method also emerged. The knowledge of food processing acquired at the time-triggered the development of modern humans.

Agriculture and animal husbandry led to food conservation

Our ancestors began to settle around 10,000 years ago. They devoted themselves to agriculture and animal husbandry. That was the starting signal for the second nutritional age. Food surpluses were achieved for the first time, which resulted in trade in the settlements that were soon to be established and later in the cities. Not only the way they were obtained in an increasingly labor-sharing society, but also the composition and quality of the food used changed. The food of the hunters and gatherers was protein-heavy, while the settled population preferred grain products. Bread and beer production developed. Even then, the farmers passed the processing on to handicraft companies such as millers or bakers.

The industrial revolution brought new opportunities

With the beginning of the industrial revolution around 200 years ago, the third age of nutrition began. The population grew, more and more people migrated to the cities and the need for food increased. In addition, there was technical progress: in the 19th century, machines and new technologies moved in almost all production areas, making work easier for people. This also changed food production. The greatest challenge was still the shelf life of the products. But now it was possible to pack food airtight, to cool or freeze it. The invention of the steam engine enabled food to be transported in large quantities by rail for the first time, and an efficient transport system was created.

The needs of consumers continue to develop

The first half of the 20th century was marked by the two world wars and thus still by hunger and food shortages. With the beginning of prosperity and the economic upswing from the 1950s and 1960s, the eating habits of consumers then changed. As the economy grew, so did the population’s demand for food and drink: food should not only fill you up, but also look appetizing, taste good, be easy to prepare and affordable.

Industrial processing promotes diversity, security, consistent taste

That would not be possible without modern production technologies. They facilitate the absorption of food and beverages, remove harmful ingredients and, last but not least, improve the taste. Many raw materials only become tasty and edible through their processing. For example, sugar beet can only be enjoyed as refined sugar or rapeseed as cooking oil. The supply of energy and the supply of nutrients is the primary function of food, but also the pleasure value must not be neglected. A food that does not taste good is not on the menu.

The demands and expectations of people are changing in modern society. The food industry is responding to this and is constantly evolving. Current examples of this are alternative forms of nutrition such as vegetarianism or the increased demand for special products, for example without gluten and lactose. Manufacturers are meeting all of these changes with the ongoing expansion of their range. In doing so, they make a significant contribution to our modern society.


Usually the duck is sold already without plumage and gutted, ready to use. But let’s quickly see how to clean the duck in just a few steps if you bought it whole.

Eliminate the feathers; Carefully wash the plucked duck, dry it and place it on a work surface. Cut with a knife near the chest and extract the entrails and the goiter and remove the excess fat. Rinse well and drain excess water. Keep the liver aside, you can use it to prepare a delicious paté. Below is the recipe.

Wash and dry the duck’s liver, cut it into thin slices and marinate it with 4 sage leaves, a pinch of black pepper and 500 ml of milk for 3 hours.
Chop an onion and brown it with 2 tablespoons of butter. Add the drained liver and brown 5 minutes. Wet with the liquid from the marinade and cook until the meat is tender.
Pour the mixture into a blender and add 1 teaspoon of salt. Press the button until you get a smooth cream.
Arrange the paté in a bowl and enjoy it with crispy slices of toasted bread and a drizzle of butter or extra virgin olive oil. Doesn’t it seem like an excellent idea for your appetizers and aperitifs?

You can use duck meat for the preparation of several quick second courses. Let’s see some tasty recipe with chopped duck.

Duck meat has a sweet and delicate taste that goes well with potatoes, but also with vegetables such as peppers. You can prepare the stewed duck with peppers in just a few steps.

Cut a clean and ready-to-use duck into pieces: separate thighs, chest and wings, as you do with chicken.
Prepare a sauce with 1 white onion and let it dry in the pot.
Wash two yellow peppers, remove the seeds and cut them into large pieces. Add the duck in pieces, add salt, add pepper, thyme and brown.
Add the vegetables in pieces and cook for 5 minutes on a high flame. Cover with a lid and cook over low heat for an hour.
If necessary, add half a glass of water to help cooking.

Still with the duck in pieces you can make a tasty single dish based on rice.
Wash the duck pieces, dry them and cut them into half-breasted cubes. Marinate the other parts with olive oil, lemon juice and thyme.
Brown thighs and wings in a pan with 4 tablespoons of olive oil and cook for half an hour with half a glass of water. Fry 1 onion in a saucepan, add the diced breast and roast it. Pour in half a glass of red wine and cook for 15 minutes. Drain the meat and set aside.
Toast 300 g of rice in the sauce left in the pan, add 200 ml of hot water and cook. The last few minutes add the duck morsels.
Remove from heat and stir in 50 g of taleggio and 20 g of butter. Serve the risotto with the roasted duck pieces. You can also serve duck with polenta or boiled potatoes.

How to cook duck

On the occasion of the evening dedicated to the duck on Friday 3 November, Al Postiglione Restaurant illustrates various cooking methods for this delicious meat to be savored.

The duck meat is an ingredient with a sweet, delicate flavor and in some well-stocked supermarkets you can find it already cleaned and cut into pieces, ready to cook.

The duck meat is distinguished by the color and consistency of variables according to his habits (wild or domestic) and his diet (grass, algae, corn, feed or animals). The wild duck can be considered a game (or black meat, even if red), while the domestic duck, although having consistency and color more similar to chicken or turkey, represents almost a compromise between white meat and black meat .

The duck has a weight that varies from 1 to 3 kilos depending on the sex of the animal and it is important to choose it young enough to have a more tender and prepared meat for each type of preparation. The tastiest part is definitely the chest!

How to clean duck breast
The duck breast is the part that is mostly used in the kitchen, also because it is very easy to treat. It has a weight of about 250 gr if it comes from a female animal and can weigh up to 500 gr if it belongs to a male. Cleaning it is quite simple if it has already been plucked by a butcher.

Remember to remove all impurities from the skin , or the small feathers that may have remained attached. It is sufficient to use tweezers and patiently clean everything well. Alternatively you can burn the hair , but we suggest you have a little patience and use the tweezers because it’s worth it and the end result will be better!

Cooking in a pan
The best way to prepare a duck breast is to cook it in a pan. The leather should be engraved with a very sharp knife, drawing a sort of grid, but without cutting the underlying meat as well.
The pan must be very hot and it is not necessary to add oil or butter. Just cook the skin part first and in this way the meat will cook with its own fat.

Only when the side of the skin is well browned , with a pair of pliers you can turn the piece to cook it on the other side. Create an accompanying sauce by glazing the remaining fat in the pan with an alcoholic part, after having eliminated the meat which in the meantime must rest wrapped in the silver paper.

Grilled cooking
With duck breast you can also prepare barbecues and skewers . In this case, however, it is better to eliminate the fat part of the skin. You simply have to cut it with a sharp knife, keeping one palm of your hand on the meat and following the line of the skin with the hand that holds it.

And if you want to taste all the delicacy of the duck without dirtying the stove, come to the Al Postiglione Restaurant event on Friday 3rd November! You will be conquered by the menu of the evening thanks to the originality of the combinations proposed by Chef Caterina: