Boiling: Principles, Rules and Techniques
Boiling is the simplest and most universal cooking technique — food is brought to doneness in water or another liquid at around 100°C — but …
Culinary tips
Here you will find a wide range of useful tips on preparing dishes, using ingredients, decorating food, and much more.
In this section, you will learn about various cooking techniques that will help you achieve perfect results. You will discover how to cook meat, poultry, fish, and vegetables, as well as which methods and approaches work best for each of them.
In addition, the "Cooking Tips" section offers plenty of practical advice on selecting and using ingredients to make your dishes more delicious and nutritious.
If you want to learn new cooking methods and techniques, expand your culinary knowledge and skills, then this section is the perfect place for you. Here you will find answers to many questions and receive plenty of valuable advice from true professionals.
93 recipes in section
Frying: Principles, Rules, and Techniques
Frying is one of the most popular cooking techniques, where food is cooked in hot fat at 150-200°C (300-400°F). What sets it apart from othe…
Bulgur – how to cook, how to choose and store bulgur
Bulgur is a popular Middle Eastern grain made from steamed and cracked wheat that has become very popular in Russia and Europe in recent yea…
Cauliflower – how to choose, what to cook, how to boil
Cauliflower is a remarkably wholesome and versatile vegetable that often unfairly stays in the shadow of more popular white cabbage or brocc…
Stewing Dishes: Principles, Rules, and Techniques
Braising is one of the most useful and forgiving cooking techniques in any kitchen — food simmers gently in a small amount of liquid at mode…
Star Anise – properties, uses in cooking and herbal medicine
Star anise is a fragrant Asian spice in the shape of an eight-pointed star — also known as Chinese star anise — that is widely used in cuisi…
What is batter and how to make it – the simplest methods
Batter is a thin or medium-thick wet coating that food is dipped in before deep-frying — the cooked shell seals in all the juices and gives …
