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As you know, it is not the same to cook some vegetables on the barbecue than to do it in a pan. Nor a roasted chicken has the same taste as a recipe in papillote. This is logical: each cooking has its own characteristics, its advantages and its drawbacks, both in its flavor and in the dietary benefits. We discover all the details! When preparing our recipes for dinner, we always pay special attention to how to cook them. We know that steaming can be better for digestion than something fried. But what about the barbecue? Do you know how different forms of cooking affect food? Are there some more beneficial than others for our health? We give you all the details but before, we offer you a selection of our favorite recipes.
Cooking, whatever it may be, always involves a transformation of the food. The most known effect is the loss of vitamins. But you should also know that, with heat, a food can lose water and mineral salts. The rehydration phenomenon is also harmful at the nutritional level: for example, pasta and rice lose 2/3 of their content in proteins, carbohydrates, vitamins and minerals …  But heat can also have the opposite effect! Thus, cooked meat is enriched with proteins and lipids. As for vitamins, recent studies have shown that in some vegetables (such as broccoli), cooking can activate attenuated vitamins … Do not you think it’s great? And, of course, it is logical that with these differences we ask ourselves what is the solution then.
There are several methods. On the one hand, with the steaming pot: use the cooking grid of your pot. Do not add any ingredients to the water tank: pour spices, herbs and seasonings directly onto the food. You can also do it in papillote wrapping the product in silver paper and, finally, in a pressure cooker. To do this, pour water and bring it to a boil. Next, put the food in the basket and cover it. Do not leave the food to avoid any loss of water. It is the cooking that best preserves the flavors! And, contrary to what is believed, steaming is not synonymous with insipidity: it is very easy to season the papillotes with spices, herbs, condiments, a drizzle of olive oil or a spoon of cream to give smoothness. Advantage for health! Because steam cooking is the method that most preserves vitamins and minerals. As for their dietary virtues, they are only worth it if you take care with the dressing …

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In the hands of well-known Chef, modern cuisine is based on introducing ingredients and unusual elements in the preparation of food making the dishes much more striking and adding a touch of different flavor that clearly distinguishes them from other dishes. In this type of kitchen, the ability to create of the chef and kitchen lovers is revealed who not only investigate, but also use whatever utensil and ingredient exists to innovate, to create their own style and diversity of dishes . It is based on the use of natural foods and products, without processing, the preparation of dishes with this type of cuisine is quite basic but that does not stop being nutritious and tasty. The ingredients to prepare food in the market kitchen, can vary according to seasons or place where food is prepared, probably used to make traditional dishes. It is a very individual and personalized cuisine, where the objective is more than to create a new dish, it is to give rise to new preparation techniques and to impose a style that is a reference both for the creator and for the kitchen in general. It is to bring innovation.
For the lovers of the kitchen, the possibilities of creating plates are very diverse, since the variety of ingredients mixed with a lot of creativity and own style, lend themselves to make the simplest or daring mixtures and give way to a feast of flavors capable of please the palate of the diners. It is not easy to make a “classification” in terms of kitchen refers to the infinite ways that can exist to prepare meals, however, here is a way to do it without trying to cover all that it implies. Haute cuisine means first of all mastering certain techniques in the preparation of dishes that are traditional and old, the use of very good quality ingredients and high sophistication prevail and make a difference in this type of cuisine, typical of restaurants of much renown and high level in terms of gastronomy. It originated in the French nobility. As wide as common, the classic kitchen is all that typical of each country, of each region and even of each family, they are traditional dishes attached to the customs and ingredients of the area where they are prepared and therefore they are passed on to the following generations as a tradition.
They are three verbs very similar to each other and the three are very common techniques in the kitchen. Let’s see what they mean! To marinate is to introduce a raw, whole or fractionated food, into a preparation called adobo (especially composed of vinegar, salt, oregano, garlic and / or paprika), with the aim of giving it a special aroma, softening it or simply keeping it ( for example, hunting pieces are marinated). Macerating means to soak various foods with wine or liquors so that they acquire their flavor (that is, the macerated usually is with alcohol). And, finally, marinating means introducing fish or meat in a liquid (wines, vinegar with herbs, spices, brines, etc.) during a certain time, so that they soften and acquire aroma. So, the marinade is always liquid, the marinade can be solid or liquid. It consists in introducing a vessel with the food inside a container with water put to the fire, so that its content receives a soft and constant heat. Through the bain-marie, preserves and desserts are prepared, such as flan or pudding. It is also an ideal method to heat more delicate elaborations.
When we are cooking we call scalding to introduce something, for a very short time, in boiling water. Then it is cooled in ice water (to stop cooking quickly). Its objective is usually to make easier the subsequent peeling of the food, as it happens with tomatoes, or to avoid color changes, as happens with some vegetables, if they are blanched before freezing. It is simply to pass through flour, beaten egg and bread crumbs a food, previously seasoned, to fry it. It is used, for example, for meat, fish or vegetables. It is the cooking of a food in water or broth without it comes to boil, it is done, especially with eggs without the shell. The fact of passing the eggs through water before it breaks the boil (or just at that moment) prevents the white from spreading in the water. We’ve all eaten some poached eggs, right? Spray a preparation or plate with a liquor and set it on fire. When a liqueur is added to a preparation, the taste difference that usually exists according to whether it has been burned or not is remarkable, that’s why this technique is used (always with great care!), Both with salty dishes and meats , as with sweet dishes as desserts.