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Tips cooking (5)

Posted by Jorge Murillo on

Preheating Your Oven When your baking recipe calls for a specific temperature, say 350 degrees pre-heat your oven to 375 because when you open the door to put the cake in you will lose some heat. As soon as you put the cake in the oven reduce the temperature to 350. It's important to preheat the oven because rising can be compromised if the oven is not at the proper temperature. Cooking with Cheese Here are a couple of tips for preparing cheese... 1) If you need to grate cheese for a recipe, chill it first. Chill hard cheeses in...

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Tips cooking (4)

Posted by Jorge Murillo on

Test for Baking Powder If you're unsure about the freshness of your baking powder try this test. Put one teaspoon in 1/3 cup of water. If the water does not fizz toss the baking powder. It's too old. How to Poach an Egg There are a few different ways to poach an egg, and the time it takes to do so depends on your method and how runny or hard you'd like your yolk. The first way to poach an egg is the "open pot" method. Add a generous splash of vinegar and a dash of salt to a medium-sized...

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Tips cooking (3)

Posted by Jorge Murillo on

Omeletts So that the famous omeletts or French omelettes remain spongy and delicious, add milk and a little water to the eggs before beating them, with this they managed to improve the flavor and make them spongy. Bread To return to the bread of salt the freshness they have when they are newly purchased, a tip that does not fail is to wrap them in a damp towel and put it a few seconds in the oven at a low temperature, when you take them out you will notice that they seem freshly bought. Rice If the rice burns, insert...

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Tips cooking (2)

Posted by Jorge Murillo on

Salads When preparing a salad avoid using metal containers, especially when mixing, it is preferable to use crystal, glass or porcelain, since the metal causes vegetables or legumes to oxidize more quickly. Vegetables So that the vegetables retain their color when cooked, just add a little lemon juice to the pot or pan. It is a particularly effective technique when cooking reddish-colored vegetables (such as red cabbage or beet) and white ones (such as turnip or cauliflower), since the acidity of the lemon helps to preserve the flavonoids, compounds that besides Being responsible for the pigmentation of vegetables are very...

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Tips cooking (1)

Posted by Jorge Murillo on

Lemons If you do not want to waste a whole lemon to use a few drops, you have to introduce a fine needle at one end and squeeze the necessary drops through the hole, so you can use the lemon several times more. To get all the juice that can be obtained from lemons, make it roll with your hand with force on a hard surface for about a minute or put it in the microwave for 10 or 15 seconds. Fruits After cutting some fruits (such as apple and pear) they begin to darken, to avoid it, after peeling...

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