Since 1995
Chef Notes
Chef Notes

1. Notes by Jamie Oliver

Jamie Oliver is a famous chef from England, restaurateur, and part-time showman. With his philosophy of proper nutrition, he was able to interest millions of people around the world.

How to peel ginger easily and painlessly?

In order not to touch the ginger pulp and spoil its appearance, Jamie recommends taking a regular teaspoon. Using it, scrape off the skin with dexterous movements. This way you won’t cut anything out.

If you don’t have time, trim the root on all four sides, leaving rough trims. But don’t throw them away. They come in handy for ginger tea and other drinks.

How to separate the yolk from the protein?

  • Classic. Break the egg in two. Transfer the yolk from one shell to the other until all the white is drained.
  • Take a plastic bottle and rinse it well, dry it. Press on the bottle with your fingers and bring the neck to the yolk. Unclench your fingers. Voila! With one light movement, we separated the white from the yolk.

2. Notes by Houston Blumenthal

Houston Blumenthal is a popular self-taught chef. His calling is an alchemist inventor from England.

Houston is now a BBC TV presenter, author of cookbooks and molecular gastronomy masterpieces. Perhaps it is he who knows everything about the combination of products and chemical processes that occur during the preparation of the next masterpiece.

How to cook delicious pasta?

  • Choose only hard pasta. Pasta loves water, so use at least 2 liters of water to make even several servings.
  • Check the readiness of the pasta yourself. The time that is written on the packaging is often not true.

How to fry food properly?

  • It is important not to overheat the oil in the pan, otherwise the food will burn and taste greasy. In addition, if the oil is overheated, harmful substances are released.
  • For the fries to cook well, boil the slices in boiling water for ~ 15 minutes. Then drain the water and place the potatoes in the refrigerator. Fry in well-heated oil. Allow oil to drain before serving.