Chef´s tricks

Advices
  » Before you put the eggs in boiling water, wet them with cold water or moisten the zest with a soaked dishcloth. Your eggs won’t break ever again!

  » If we want boiled eggs and we always get the white out of the zest, we should rub the groove with one lemon pulp and the white will never go out again.

  » If we want to boil a fish, it must be boiled really slow (count 16 minutes per kilo).

  » If we want to conserve artichokes, we only have to put their stem in water (as we do for flowers). Do the same with the asparagus and celery.

  » If we want to conserve the flavour of beets we suggest giving a previous cook in the oven with aluminium paper.

  » If we want boiled eggs, well done and without any smell: if we overcook the eggs, the proteins of the white, that contains sulphur atoms, spread a gas called hydrogen sulphide. This gas, contaminate the white and gives it a green colour and strong smell. That is why, we suggest putting the eggs in boiled water (with vinegar and salt, it helps peeling them). After boiling, count 10 minutes and cool them in cold water.




How to cook potatoes
  » The potatoes have starch that make them soft and gelatinous when they are in water (in temperatures between 58/65 grades). We will obtain the perfect cooked potato when it gets to 66 grades everywhere.
We suggest cooking them first in water, to get the gelatinous cover, sauté them and this will allow the starch not to absorb the oil. The disappearing starch will give us a perfect crunchy.