Spaghetti
Spaghetti : It is a type of Italian pasta made with hard grain flour and water. It has the shape of solid, long and thin cylinders, thicker than noodles, circular section and …
Spherification
Spherification (of providing sphere shape ) is a culinary technique used primarily in modern cooking. Spherification is a fairly old technique (patented in 1946 by Peschardt, WJM, “Manufacture of artificial edible cherries.” US Pat. 2,403,547) …
Lejona School of Hospitality
The School of Hospitality of Lejona. It is a public professional training center that deals with the professional families of Hospitality and Tourism and Food Industries and that provides quality education whose objective is to train …
escalivada
Escalivada . It is a typical dish of Valencia other Spanish regions such as Catalonia, Region of Murcia and Aragon. It consists of roasted vegetables: aubergine, pepper, onion and tomato. Summary [ hide ] 1 Features …
Poached
Poaching or poaching is a cooking technique from the Latin excalfacĕre, ‘heating’ whereby food is heated in a liquid (it may be a broth, broth, milk or simply water) while stirring …
Scald
Blanching or blanching is slightly softening a food before cooking. It is a very useful technique that facilitates and saves time in some kitchen preparations. Vegetables are blanched before sautéing, when we are …
Scoville scale
Scoville scale. A scale or units developed by Wilbur Lincoln Scoville in 1912 to recognize the itchiness or spiciness of chili peppers. Called Scoville Organoleptic Examination or SHU (Scoville Heat Unit). Currently, the organoleptic examination is in …