Tips and tricks

Tips and tricks

Here are some of Elena's tips and tricks in the kitchen!

Whether it is a tip on cleaning or using kitchen tools or a trick when cooking, Elena has got you covered!

Do you love making pasta, pizza, sausages or are into canning? Having trouble with something or are just curious? Explore this page to find some helpful advice.

Didn't find what you are looking for? Contact us and we will be glad to answer any questions.

  1. For the best mini quiches!

    For the best mini quiches!

    An alternative for the tallegio cheese , use a creamy brie!You'll have a guaranteed result with Oxo non-stick muffin cups.

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  2. For a successful swiss chard pie!

    For a successful swiss chard pie!

    For this recipe, the 24 cm julienne Julienne has two uses. It can serve as a pan and as a mold for the pie. Do not forget to put oil or butter before the cooking.

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  3. The best cooking for lobster

    The best cooking for lobster

    When cooking lobster, it is very important to put a good amount of salt in your water. She must taste the sea.

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  4. For a juicier and tender meat

    For a juicier and tender meat

    First tip, buy whole chicken breasts and cut them thick so that they are juicy. Second, you can flatten the breasts with the meat tenderizer between two parchment papers. Thirdly, it is very important to put the sea salt with herbs of bologna on the chicken slices with flour.

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  5. How to choose asparagus?

    How to choose asparagus?

    Observe the tip, which must be closed, and the stem, which must be firm and brittle. The asparagus is stored in the fridge, wrapped in a damp paper towel or in the greensaver herbs keeper 2.7L.

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  6. Bitter eggplants

    Bitter eggplants

    Peel away its tough outer skin with a vegetable peeler and cut the eggplant as directed in your recipe.  Arrange the slices on a  baking sheet and sprinkle them with coarse salt. Let the salted eggplant sit for at least 1/2 hour or up to 1 hours. You'll see beads of moisture start to form on the surface of the eggplant as it sits.   When you're ready to cook, rinse the eggplant under cold water to remove the excess salt. Then press the (…)

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  7. Peel the skin of a squash

    Peel the skin of a squash

    Cut your squash into quarters and bake at 350F for about 10 minutes. It will then be easier to peel. You can also grill squash seeds: Coat pumpkin seeds with olive oil, salt and pepper. Spread on a sheet and bake for about 30 minutes. Stir the seeds every 8-10 minutes. Let cool and enjoy at the aperitif or sprinkle on a soup.

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  8. Cooking butternut squash's skin

    Cooking butternut squash's skin

    Squash is a zero waste vegetagble! The flesh is of course edible, but so is the skin. You can cook your butternut squash directly with the skin or by reserve it it to make crisps.

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  9. Fry like a pro

    Fry like a pro

    The right oil For best results, use an oil with a high smoke point. Peanut oil, canola oil and sunflower oil are all good examples. Small quantities Although tempting to fry everything at the same time, it reduces the temperature of the oil. In addition, the food has less surface contact with the oil if there is too much at the same time in the fryer. Reuse the oil Did you know that you can keep your cooking oil? However, after using it (…)

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  10. Make your maple Dulce de Leche by Martin Picard

    Make your maple Dulce de Leche by Martin Picard

    Dulce de leche is a creamy caramel sauce traditionally prepared by simmering for seven hours a pot of milk and sugar, stirring as you go. You can do it, but here's the easy way: simmer a can of sweetened condensed milk in a pot of water for two to three hours! Before going through the incredibly easy steps to make Dulce de Leche this way, you must be careful about the water level in the pan while the can is simmering. If you let too much water (…)

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