• Basic cooking techniques: from boiling to grilling

  

  Learning basic cooking techniques allows you to transform simple ingredients into delicious, well-executed dishes. Heres a practical guide with quick tips to master the basics, from boiling to grilling!

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• 1. Boiling

  

  Ideal for: pasta, rice, vegetables, eggs

  1. Tip: Use plenty of pre-salted water (10 g of salt per litre) and wait for it to boil strongly before immersing the food.
  2. Extra: Add a pinch of baking soda to green vegetables to keep them bright and inviting.

• 2. Steam cooking

  

  Ideal for: delicate fish, vegetables, chicken

  1. Tip: Make sure the water doesnt touch the food.
  2. Extra: Flavor the steam with herbs, lemon, or ginger for an extra touch of flavor.

• 3. Stir-fry

  

  Ideal for: meat morsels, vegetables, shellfish

  1. Tip: Use a large, very hot pan with a little oil.
  2. Extra: Pat food dry before cooking for perfect, splatter-free browning.

• 4. Brazing

  

  
  

  Ideal for: tougher meats, stews, robust vegetables

  1. Tip: Brown well over high heat, then add a little liquid and cook slowly over low heat with the lid on.
  2. Extra: The longer the cooking time, the creamier the base will be.

• 5. Frying

  

  Ideal for: golden fried, irresistible crispiness

  1. Tip: Keep the oil between 170°C and 180°C, checking with a thermometer if you can.
  2. Extra: Fry a few pieces at a time: the temperature must never drop!

• 6. Baking

  

  Ideal for: cakes, bread, roasts

  1. Tip: Always preheat the oven: the temperature must be stable when you bake.
  2. Extra: For even results, rotate the pan halfway through cooking, especially for cakes and pizzas.

• 7. Grilling

  

  
  

  Ideal for: meat, fish, vegetables

  1. Tip: Heat the grill well and lightly brush both the surface and the food with oil.
  2. Extra: Avoid moving the meat too early: let it “cling” to the grill before turning it, for a textbook crust.

• In summary:

  

  👉 Precision in technique saves you from mistakes.

  👉 Attention to detail (temperatures, times, small tricks) completely changes the result.

  👉 You dont need to be a chef: just a good foundation and a lot of passion !

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Data di inserimento 27 apr 2025

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