Cooking tips on preparing various recipes, a wide selection of spices, tips on storage of ingredients and other insider secrets from the world of chefs. Find the most useful cooking tips for the modern housewife. Try our culinary tips and give us your rating.
The methods for removing the shell of a pomegranate are several. The most effective one so far is the underwater technique. By using it, spots are avoided and it allows for all of the seeds to be collected.
In France, Camembert is often served with a warm baguette. When warmed, this cheese becomes even more delicious, which is why they use it to make pizzas, warm sandwiches or simply serve it baked with spices or fruits.
You can begin by using less oil. Cook with clean water or broth instead of butter. Experts continue to advise for us to avoid the consumption of too much red meat.
Adzuki beans are a traditional food in Japan. There they are used mainly to make pastries. They are a main ingredient found in ice cream, and when mashed into paste become an indescribably delicious dessert.
To make the perfect waffles at home, you will need a special waffle iron to get the necessary shape - they need to be in the shape of squares, where the topping is poured in.
Flour from Mesquite is a powder obtained by grinding the seeds and pods of the plant. It has a sweet taste and gentle flavor. It is suitable for seasoning all kinds of foods, for sweetening and for making sweet beverages and fermented alcohol.
Numerous studies have shown that applesauce has an excellent effect when it comes to healthy eating. It provides a sweet tinge to food, while at the same time not containing many calories.
In cooking, caciocavallo is used on its own, as well as an ingredient for hot and cold sandwiches. As with other cheeses, it is put in appetizers and various dishes.
A convenient method of cooking fish is to bake it in the oven. This is especially easy if the fish or fillets are not too large. Cover the fish with foil with a little oil and some spices added to it.
Another barley product is barley flakes. These are essentially crushed, cleaned barley grains. Barley flour is darker than wheat flour, with a slight walnut taste.
In most cases, what matters is the amount, not the type of salt. No matter which kind of salt you prefer, it needs to be taken in moderation, especially since the sodium concentration is identical for both.