Recipes and tips
Practical, easy and delicious recipes. The best recipes, tips, news, trends, and curiosities of the best products for cooking.
Secar ervas aromáticas utilizando o microondas
Substitutes for common recipe ingredients
How to make a parchment paper lid for stews and braises
No knife sharpener? Grab a mug
9 ways to use olive oil you haven't tried yet
Did you know...
Keeping tomatoes out of the fridge is crucial to preserving their flavor. When kept at temperatures below 20 ° C, the aromatic enzymes are destroyed and the tomato texture change. If after slicing a tomato you have leftovers, cover the cut side only (not the whole tomato) with cling film and store the tomato at room temperature for 24 hours.
Figs, kiwifruit, mangoes, melons, papayas, pineapples, and fresh ginger contain enzymes that prevent gelatin from solidifying no matter how long it cools. However, you can use canned versions of these fruits because the canning process deactivates the enzymes. Cooking the fruit also helps to deactivate the enzymes.
The ingredients of a vinaigrette consist of salt, vinegar, and olive oil. If you add olive oil to the salt before vinegar, the salt does not dissolve as well.
Gently tearing salad leaves by hand causes less damage. If you cut them with a knife at some point you have to press them, besides the knife blade itself crushes the leaves.
When it comes to storing potatoes and onions, you need to keep them well apart. Onions and potatoes can release moisture and gases that will cause the other to spoil faster. Potatoes don’t need to be refrigerated and should ideally be stored in a dark environment.
Essential oils in fresh herbs are less concentrated than in dry form, and as a result, the flavors are less potent. A more specific answer depends on the type of weed you are using.
In ancient Greece, bread baked with white flour was generally considered a symbol of wealth. However, Hippocrates “father of medicine” advised his wealthy patients to eat whole grain bread, a practice followed by his servants.
In 1870, a German chemist Erich von Wolf analyzed the amount of iron present in spinach and when writing down his findings placed a comma in the wrong place. This mistake led many people to think that spinach contained more iron than it has. Wolf accidentally increased the vegetable’s iron level to 10 times the actual amount.