🐟 For Pablo, one of the most grateful products in the kitchen is the bluefin tuna, which could be said to be the pig of the sea, since practically all of it can be used, from the most noble parts such as the loin or the belly , even the skin ...
🥩 Today Pablo brings us a tip to get a juicy meat and at its point without having to use complicated cooking techniques or follow sophisticated recipes. And it is that sometimes the simplest is the best. His only secret is to remove the piece about 6 hours before ...
This week we know what ingredients to have in a basic pantry and how useful are the essentials to prepare your menu. Everything from the hand of Paola Freire, from Foodtropia, Chef and Pastry chef Gran Diplome Le Cordon Bleu. . Read the full article on Vogue
As any Valencian would tell you ... don't ever touch the rice in a paella during cooking! This way we prevent the starch from separating from the grain and creating a rice mass. 🥘 Also, it is much better to use only water instead of broth, as in the recipe ...
Do you need help planning meals now that the routine is back? Learn this rule and it will be very easy for you to organize the weekly meal: 50% of the plate vegetables and vegetables, 25% vegetable or animal proteins and the remaining 25% carbohydrates (if they are whole, much better). Easy right? ...
At Amercook we want to help you make your day in the kitchen much easier. That's why you can be inspired by our recipes, follow the advice of professional chef Pablo González or learn some secrets and cooking tricks that we have prepared for you.
