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1. For successful meringue

   To prepare a successful meringue you must ensure that: • All utensils are very clean and dry. • The...

   author - 20 September, 2012

2. Gelatin powder and sheets

   Some basic things you need to know about gelatin, are: • Gelatin can be purchased in two forms, pow...

   author - 20 September, 2012

3. For uniform chocolates

   For our homemade chocolates to have a uniform shape, divide the melted chocolate mixture into silico...

   author - 20 September, 2012

4. Chocolate: Successful melting

   For correct chocolate melting, you must remember: Beware of liquids while melting the chocolate. E...

   author - 27 September, 2012

5. Orzo (pasta): Cook it like a risotto

   Orzo pasta can be cooked using the same process as risotto. The result is very tasty and interestin...

   author - 20 September, 2012

6. Fresh pasta: The correct equipment for making the pasta sheets

   For making your own fresh pasta, I recommend the use of a pasta making machine which is relatively e...

   author - 20 September, 2012

7. The proper cooking time for risotto

   The level of cooking of the grain and how moist the risotto should be depend on personal taste. My ...

   author - 17 September, 2012

8. Risotto: Important details we must watch out for while cooking

   While cooking risotto, there are important details you must watch out for, so that you can have a go...

   author - 17 September, 2012

9. The correct pan for cooking a risotto

   The correct pan for risotto is a wide, shallow pan. Make sure the pan is the right size; In order ...

   author - 17 September, 2012

10. Cook pilaf in the oven

    Pilaf can alternatively be cooked in the oven, in a covered dish at 180°C for 20 minutes. If this i...

    author - 17 September, 2012

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