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1. 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

2. Oven-baked legumes

   Ideal cooking for legumes is in the oven, at a relatively low temperature (approximately 140°C.) Th...

   author - 17 September, 2012

3. Storing cooked legumes

   In order to preserve cooked legumes in the fridge: Ιt is best to keep them in their cooking liqu...

   author - 20 September, 2012

4. Dealing with avocados

   Avocados turn black very easily, almost as soon as they come into contact with air. You must peel t...

   author - 17 September, 2012

5. Vegetables: For right cutting with stability and security

   The best way for cutting vegetables is to have a flat surface on the vegetables you wish to chop and...

   author - 07 December, 2012

6. Washing Fruit and Vegetables

   All fruit and vegetables must be washed very well, in plenty of water before cooking. Caution! The s...

   author - 20 September, 2012

7. How to prevent discoloring of cut fruits and vegetables

   In order to prevent the discoloration of cut fruits and vegetables you may practice one of the follo...

   author - 20 September, 2012

8. Garlic: To reduce the intensity of its flavor

   Sometimes you may not want the intense aroma of some vegetables, such as garlic for example, in food...

   author - 20 September, 2012

9. Milk: To prevent it from scorching or boiling over while being heated

   To prevent milk from scorching while being heated, place in a pan with a thick base and ensure you t...

   author - 27 September, 2012

10. For successful croutons

    Croutons must be completely crisp with an appealing golden color. Watch out while cooking, because i...

    author - 20 September, 2012

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