This time of year, TV is loaded with commercials showing children coming in from the frozen tundra to the warm comfort of a hot, steaming bowl of soup. Well, soup is a “comfort” food, and it does warm you from the inside out – but it doesn’t PERK you up. Dark, cold gray days scream [...]
Okay, so now that summer has practically drawn to a close (where did it go?) and you’ve been grilling all the while, you’re asking yourself, “why is someone writing an article about grilling at the so-called-end of the grilling season?” The answer is simple: Because grilling is a year-round cooking event! (Do you only eat [...]
For one part of flour (125 g per person calculated) it takes at least three or four parts of water, placed first in the pot, you should never, under any circumstances, exceed half of the capacity. We salt water calculating about 10 g salt per liter of water and bring to light that fervor before [...]
I love quiche, especially Quiche Lorraine, but resist eating it because of the high fat content. How do I reduce the fat content in quiche without losing the flavor? You can remove a lot of fat from your quiche recipes just by using low-fat ingredients easily found in your supermarket. The first step is to [...]
The maize contains an average of 2.29% sugar, 4.29% fat, 9.54% nitrogen content, 64.98% of the starch and 13.35% water. The corn meal provides 356 calories per 100 grams, but if transformed in polenta, approximately 100 per 100 grams of polenta, a little more – a little less depending on the consistency of polenta itself.
It is one of Europe’s purchases of the New World. It is used long before the potato and tomato, substituting ingredients that already existed for the preparation of “polenta” and especially the buckwheat, which was almost identified with and from which came the name “turkish wheat.” The Mayas, Aztecs and the Incas ate corn that [...]
Can you tell me which herbs and spices are best for vegetables? I’ve always seasoned with salt, but now I want to reduce my salt intake. I’ll start with my first salt-free cooking tip, which I developed after removing the salt shaker from my stove a few years ago. Keep a good peppermill, filled with [...]
I have to eat quick, often one-dish, meals. I’m really busy and find myself eating out a lot too, which gets expensive and isn’t very satisfying. I’ve bought a lot of “on the go” cookbooks but there are always so many ingredients I don’t have, so I never make them. How can I learn to [...]
The bread is the food par excellence, the ‘ritual’, which is essential to human life: the starches produce heat and energy, while minerals and proteins renew bone and cells. There are hundreds of ways to prepare bread, corresponding to the different flours used which are not always only one kind of wheat. So we have [...]
For the preparation of rice soup, more or less dense, it brings the boiling broth, or stew, adding 8 g or 15 or 20 or 40 or 50 of rice for every 200 grams of liquid. It has a warning to choose a type of rice resistant to cooking. For the cream, tomato, fish or [...]
