Cooking class

The world of appliances is increasingly sophisticated, but if there is a tool that is really changing the way we cook, that's the oven. Until not long ago, homemade ovens left a lot to be desired: in gas stoves they took a long time to heat up and it was difficult to control the temperature.

To use them in stew recipes such as sepia with brava sauce and potatoes, for an appetizer or entree like the one in the photo above or to use them as a tasty side dish and much lighter than french fries, cooked potatoes are a great option. In case you are in bad weather, it will be useful to know how to cook potatoes in the microwave (so that they are perfect in 10 minutes).

Today we will tell you how to make 12 + 1 recipes with a quick pot for when you do not have time (or do not want to be aware of cooking all morning). Since its appearance, the so-called pressure cookers, then express pots and now fast pots were conceived to reduce cooking times while preserving their properties.

When we buy chicken, turkey, duck or any other bird to fill at home, we can ask the pollero to bone it and save us the task. But we can also encourage ourselves to do it at home, something much more achievable than we can think a priori, and learn this basic cooking technique.

Boletus, chanterelles, colmenillas, chanterelles, trumpets of death. Mushroom season is a pleasure for many, including us. We love to prepare with them delicious dishes such as boletus lasagna, mushroom and Iberian stuffed pacchieri, autumn risotto. We go crazy because the season mushrooms is a seen and not seen and you have to take advantage.

We usually like the idea of ​​making fresh pasta at home, but few of us put it into practice. Either because we see it impossible, it is not, or because buying it ready in the supermarket on duty is easy and fast. The fact is that we have not just launched. However, it is a very rewarding task and applying these seven keys to making fresh pasta at home success is guaranteed and without the need to be an expert in the culinary arts.

Béchamel sauce is one of the most delicious sauces that we can use in the kitchen. Our exquisite croquettes, cannelloni, lasagna or creamed spinach have this sauce as one of their basic ingredients. Today I will teach you how to make béchamel sauce with the definitive recipe so that it always looks perfect, silky and of course without a single lump.

As you know the usual, a good sofrito is the basis of numerous recipes: paellas, stews and stews usually begin its preparation with a sofrito made over low heat, which is then incorporated a broth next to the main ingredients. For that reason, today we want to show you how to make a good stir fry for our stew, rice and stew recipes, and you will see how they will improve a lot with this preparation.

The ham and grilled cheese sandwich, mixed sandwich, also known as a bikini in Catalonia, is one of the most popular and easiest sandwiches or sandwiches to make. Today we tell you the seven rules that you must follow to make the perfect mixed sandwich. Paying a little attention to the technique of its elaboration, using good quality ingredients and doing it with love, you will see how your mixed sandwiches improve at home, when you apply these keys.

Japanese cuisine is a healthy, light cuisine that manages to gain a lot of followers every day in our country. For this reason, as a few days ago we told you what to ask in a Japanese restaurant, today we have compiled these 17 recipes of Japanese cuisine for beginners so that you are encouraged to prepare at home these dishes so grateful and tasty.

Suflé, souflé or soufflé. It doesn't matter what we call it. We all (or almost) know that the suflé is a delicate and light culinary elaboration to which some difficulty is usually associated. However, making the perfect sufflé is available to everyone, especially today that we have adequate and precise work tools (electric rods and good ovens) so that the creature does not resist anyone with a minimum of skill.

Remember our article a few months ago about how to wrap croquettes in zero comma? Well, we have thought that a video is worth a thousand words and photos together and we have got to work with it, so that you learn to work the croquettes quickly and you can air half a kilo of croquettes (about 38 units) in ten minutes .

We continue with ideas to make ideal sauces for your meat recipes. If you recently proposed a dozen sauces for beef tenderloin, and we also prepare the Spanish sauce and truffle Périgueux sauce, today I'm going to tell you how to make Robert sauce, a mustard-based meat sauce that will undoubtedly go To like it very much.

When we talked about the most important sauces of gastronomy, we highlighted the Spanish sauce, a basic or mother sauce from which many others derive. Among others, we usually include the one that concerns us today, based on the truffle. Today we show you how to make Périgueux sauce, a sauce suitable for meats such as veal, game and poultry.

The fried fish or fish fry is one of the richest dishes we can have at snack time, as a snack or as a main course in a family meal. However, there are many who complain that fish is not the same at home than in restaurants. That is why today we are going to tell you how to improve your fish fritters, with the tricks so that when you make an assortment of fried fish at home, it looks as if you had bought it in the best gaditano or malagueño fryer.

In almost all recipes of stews, stir-fry and as the basis of many of our favorite dishes, chopped onion intervenes. To help you chop it easily today we show you three basic onion cuts: in julienne, in rings and in brunoise, trusting that our advice will be useful.

This year there are no mushrooms. And the few that are found are very expensive. That is why I recommend you for this year and for the coming ones that when you have the opportunity to pick them up or buy them at a good price, take advantage to dehydrate them and thus have them all year round, or in years like this when they are scarce or very expensive.

One of the most consumed foods in our country when family and friends gather to celebrate is cooked shrimp and shrimp. Although in many fishmongers and supermarkets they sell them already cooked, cooking shrimp and prawns at home is something simple that will save us a few euros when making the purchase and allow us to choose the best quality specimens.

If I told you how long ago to cut a loin of salmon for maximum use, today I will explain how to clean and prepare a hake for use in the kitchen. Although there is a lot of difference in price when buying whole hake versus buying it at the cut, some people get discouraged and don't buy it whole because they consider cleaning and opening it is complicated.

Although this is not yet the case, it will change in a short time and we will be immersed in the middle of picnics, fresh meals and dinner on the terrace. A perfect excuse to encourage us to prepare quiche again, yes, the quintessential French salty cake that so fabulously well adapts to so many occasions.