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1. Pasta: How to preserve it once it has been cooked

   For pasta that has been cooked but not consumed immediately, the best way to preserve is the followi...

   author - 20 September, 2012

2. Raw eggs

   Eggs can, potentially, contain salmonella and be dangerous for consumption if they are not cooked pr...

   author - 20 September, 2012

3. How to execute a recipe correctly

   The basic principle for a successful dessert or dish is the understanding and correct execution of t...

   author - 20 September, 2012

4. Cleanliness in the work area.

   A clean and ordered work area in the kitchen ensures 3 things: 1. Speed 2. Effectiveness 3. Safety. ...

   author - 20 September, 2012

5. Collecting all the ingredients before cooking

   Before cooking, gather all the ingredients and prepare them as required by the recipe. When we star...

   author - 20 September, 2012

6. For tasty meatballs and burgers

   Some advices for making tasty meatballs and burgers, are the following: • Firstly, one must ensure ...

   author - 20 September, 2012

7. Mince meat: So that is doesn’t go lumpy in the Bolognese sauce

   To prevent the mince meat from going lumpy in the Bolognese sauce you can ‘break’ it down at the beg...

   author - 17 September, 2012

8. For tasty and succulent veal liver

   The secrets which help make veal liver tasty and succulent, are: Thick cuts Correct cooking...

   author - 20 September, 2012

9. For thin or thick pureed potato

   The quantity of milk defines the final consistency of pureed potato which, in turn, depends on perso...

   author - 17 September, 2012

10. Potatoes, legumes and beetroots: Beware of boiling

    Do not use the ‘boiling method’ (i.e. bringing the water to the boil first) with potatoes, beetroots...

    author - 17 September, 2012

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