Not everything is beautiful in gastronomy; you have to know how to deal with problems in order to find ready solutions. Usually, in a kitchen, we are faced with a team of people who have the purpose of achieving an excellent and tasty work. But always within any brigade, we will find some or several people who have errors or attitudes that do not seem very appropriate to us. From unhygienic actions, abundance of pride, sabotage of colleagues, dislike of dishes, criticism without foundation, rumors, gastronomic ethics, etc…
Within the learning in the kitchens, when I assume high positions I worry about the good functioning and professionalism of the work team. The idea is to show why you are here and to encourage people to correct mistakes in a disciplined and respectful way. The vocation and constant monitoring are keys in this. Even so, it is normal to find attitudes or actions quite unpleasant, and each can assign the degree of severity in each case, as far as I respect, this is a listing of 5 things that I personally cannot tolerate in a cook: Continue reading “5 things that (personally) can not be tolerated in a cook”
When thinking about dishes, one of the first things that come to the mind of the cooks is: how I am going to assembling the dish; how to order things, the decorative elements, the harmonies of the ingredients, the final appeal. A lot of things that we ended up translating into leaves with several paths and smudges to achieve what we want.
Many chefs give their advice and everyone has their own style of doing things, there are those who prefer the simple, others the complex. Some classic, another avant-garde. A few elements to the plate, many others. Here the vital thing is to look for the attractiveness of the product and not to sell false promises in the dishes. In order to get started in the art of assembly, the essential thing is to practice and learn from as many styles as you can. Here are some tips that I recommend to all who wish to reach a little beyond the usual. Continue reading “5 Essential Tips for Assembling a Dish”
The most important part of the wedding, at least for most of the guests, is the wedding reception. And it goes without saying that, a large percentage of success in events depends on prepared foods, so that, wedding food planning should be very well thought out.
Yes, food will make your wedding a success or not. So, make this your priority. Remember that you are hosting the wedding not only to share with your guests the occasion of your union, but also you are giving a feast with the food. So, you must invest time and effort in planning the wedding food. Here are some tips to keep in mind. Continue reading “Tips for choosing a good catering service for wedding”
The baby will reach six months of life and it is time to introduce fruit puree in their diet, which represents the contribution of natural vitamins, nutrients and fiber needed for their age. It is an important step for him and for the parents. New flavors, new textures, new sensations, new tastes, all hither to unknown to him.
It is normal that at first the small shows a feeling of displeasure and rejection in the first spoonful. The baby has gone to take his usual ration of breast milk as the sole basis of their diet, acid taste of fruit purees, and that will not always be easy to assimilate by the little one. Continue reading “How to make homemade fruit purees”
Pizza lovers are divided into two sides, those who love Hawaiian pizza and those who hate Hawaiian pizza. It is one of the most popular pizzas in the world despite its many detractors who cannot imagine putting pineapple chunks on a pizza.
Born in Canada from the hands of a Greek
Hawaiian pizza was not born in europe, neither the United States nor Hawaii, not even in a tropical country; this pizza was born just over half a century ago in Canada, in Ontario to be more precise.
Sam Panopoulos a young Greek at the time, along with his brother had the strange idea of placing pieces of canned pineapple to a pizza. All of this happened at the Satellite restaurant in Chatham, Ontario, of which they were owners. Continue reading “The history of Hawaiian Pizza”
Refreshing, rich and easy to prepare.
- Servings: 6
- Preparation: 20 min
- Cooking: 20 min
- Total Time: 40 min
- Difficulty: Easy
- Season: Summer
- Caloric level: Medium
- Place of preparation: In the kitchen
Continue reading “Recipe: Meringue Milk”
Pizza is a very versatile and very “versionable” dish. This time we bring you a very simple version with a base made of noodles.
- 300 grams cooked noodles
- 5 tomatoes
- 1 cup grated mozzarella (150 grams)
- Olive oil
- Oregano to taste
- 100 grams ham
- 1 tablespoon butter
Continue reading “Recipe: Noodle Pizza”
A delicious dish from the north of Peru.
- Servings: 8
- Preparation: 30 min
- Cooking: 40 min
- Total Time: 70 min
- Difficulty: Intermediate
- Season: All year round
- Caloric level: Medium
Continue reading “Recipe: Duck Ceviche”
The sillao, also known as soy sauce, is an ingredient of oriental origin with great presence in the international gastronomy; it is used to season and macerate many meats, providing a wonderful result.
- 4 chicken pieces
- 4 boiled potatoes
- 2 tablespoons ground garlic
- ½ cup of sillao or soy sauce
- 2 tablespoons cornstarch
- Salt and pepper to taste
- Vegetable oil
Continue reading “Recipe: Pollo Al Sillao (Chicken with soy sauce)”
A simple dessert to surprise the little ones at home….
- 150 grams powdered sugar
- 200 grams sugar
- 1 teaspoon cornstarch
- 5 egg whites
- 1 teaspoon cream of tartar.
Continue reading “Recipe: French Meringue”