How to cook pasta
How to cook rice
How to cut an onion
How to emulsify sauces
How to fillet a turbot
How to fry
How to julienne vegetables
How to make a blond roux
How to make a brown roux
How to make a demi-glace
How to make a fish stuffing
How to make a marinade
How to make a white roux
How to make batter for frying
How to make béchamel sauce
Pasta is one of the most popular Italian foods, known and loved throughout the world. Pasta must be cooked al dente in order to be truly Italian.
Tags: Basic technique, Easy, egg pasta, pasta
Rice is a very versatile grain that can be used to make everything from risotto to rice pilaf. Here is a quick guide to the main ways to cook rice. ...
Tags: Arborio rice, Basic technique, Carnaroli rice, Easy, Extra Fine Rice, Maratello Rice, rice, Vialone nano rice
Onions are called for in many, many Italian recipes and knowing how to cut them is a fundamental technique for any aspiring chef.
Tags: Basic technique, Easy
Emulsifying is a technique used to bind two liquid substances that are normally not mixable to make sauces like vinaigrette.
Tags: Academia Barilla Ligurian Extra Virgin Olive Oil, Basic technique, black pepper, Easy, salt, vinegar
Use these step-by-step instructions to perfectly fillet a turbot.
A short guide to making crispy, not oily fried foods.
Tags: Basic technique, Easy, seed oil
The julienne cut is a basic cooking technique used to turn vegetables into thin matchsticks.
Tags: Basic technique, carrot, Easy, zucchini
Made with flour and butter, a blond roux can be used to thicken pureed vegetable soups and meat sauces.
Tags: Basic technique, butter, Easy, superfine flour (00 double zero)
Made with butter and flour, brown roux can be used to make a sauce using the pan juices from roast meats.
Demi-glace is the base of many types of sauces and soups.
Tags: aromatic herbs, Basic technique, beef bones, carrot, celery, coarse salt, Easy, extra-virgin olive oil, onion, tomato concentrate, veal bones, white wine
Fish stuffing is perfect for making terrines or to stuff any type of fish.
Tags: Basic technique, black pepper, Easy, egg white, extra-virgin olive oil, filet of perch, filet of sea bream, filet of trout, garlic, parsley, salt
Marinating is a technique that is used to tenderize or flavor ingredients and can be used for both fish and meat.
Tags: Basic technique, bay leaf, black pepper, chicken, clove, Easy, extra-virgin olive oil, garlic, mackerel, parsley, red onion, rosemary, white wine vinegar
Roux is the mixture of flour and butter that is used as the base of various sauces, like a classic béchamel.
This simple batter will allow you to achieve crispy and tasty results when frying just about any ingredient.
Tags: 10 minutes, Basic technique, Easy, egg, milk, superfine flour (00 double zero)
Béchamel is one of the most versatile and commonly used sauces in European kitchens. It is considered a fundamental preparation anyone who is learning to cook.
Tags: Basic technique, butter, Easy, flour, milk, nutmeg, salt, 30 minutes