Rice doesn't stick together on its own. Something goes wrong in the process. Always. Either the water, or the heat, or the wrong moment. One ingredient can stop it. No complications, no cooking myths.
cooking
A wooden spoon is one of those objects that exists almost unnoticed in the kitchen. It does not demand attention, does not stand out, but is always at hand. In its simplicity, it carries the idea of warmth, homeliness and tradition, while at the same time raising a surprisingly modern question: is it still a suitable choice in an era of sterile surfaces, technological materials and a constant emphasis on hygiene? It is precisely in this contrast between emotion and reason that its charm – and its dilemma – lies.
Is it possible to cook potatoes in less time without losing their shape or becoming overcooked? Why do some individuals manage to control the texture perfectly, while others find their potatoes falling apart, despite the same type and similar cooking time?
How to cook hot dogs so they're neither rubbery nor burst like a balloon at a kid's birthday party. A surprising number of people think that boiling water and a little waiting are enough — but the science of cooking hot dogs is a lot more delicate than you might think. The right time to cook hot dogs can mean the difference between a mediocre snack and that perfect "juicy-soft" bite we've been searching for since childhood.
Why is an omelette in a restaurant always so light, airy and delicately creamy, while at home it is often too heavy or overcooked? How do professional chefs manage to achieve that perfect balance between soft texture and full flavor? The answer lies in a completely simple, almost banal trick for the fluffiest omelette.
Ah, autumn. That time of year when we put on a fluffy blanket, turn on the TV and pretend we're part of a Scandinavian minimalist commercial for hygge. And what's missing from this scene? Of course – a cup of hot tea. Preferably homemade, made with rosehip, mint, chamomile or that wonderful set that we "spontaneously" picked up on a mountain trip in the summer (and then forgot in the kitchen drawer).
Why is food sometimes tasteless despite all the ingredients? Is it because there is not enough salt – or was it added at the wrong time? When should you salt soup, pasta, vegetables or meat to really bring out the flavor?
Yes, you read that right. Aluminum foil—the same kind you usually use to wrap a sandwich or bake a potato—is now taking over the cooking scene. And apparently even the wealthy are doing it. You know, if it's good for millionaires, then it must have something to do with it, right?
Wondering the difference between yellow, white and red onions? You're not alone! If you think that an onion is just an onion and that it doesn't matter which one you use for bolognese sauce, burgers or guacamole, then you're in for a culinary revelation. Different types of onions have completely different flavors, textures and culinary talents. Each has its own personality - some are dramatic divas, others gentle companions.
Forget muddy hands and struggling with potted plants – a new era of gardening is here. Plants don’t need soil, and you don’t need a garden. Chefs have long known that you can grow your favorite herbs right in water – and with more style than energy. Want to become an herbalist with just a glass of water? Read on.
Why do eggs crack when cooked? Why is peeling them after cooking sometimes a nightmare?
Roasting onions is the basis of many delicious dishes, but proper preparation can significantly improve the end result. Have you ever wondered how professional chefs achieve the perfect softness and sweetness of onions without filling the kitchen with a strong aroma? We reveal their secrets to you!