1.  Your grandma's croquettes are most likely the best on earth. Also the stew, the lentils or the cake that he prepares with this much love and that, for sure, is among the best delicacies you've ever tasted. No one will doubt it:"grandma's" feast --be it yours, hers or anybody else's -- is synonymous with heritage, with dishes prepared in generous amounts which are untouchable, irreplaceable.
2.  Only look at haute cuisine, where there aren't a few renowned chefs who point to their grandmothers as a source of inspiration for their avant-garde creations. But past the recipes which have been passed down from generation to generation, chefs of all ages have also inherited little hints that facilitate culinary procedures and that we should not forget.
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4.  Many renowned chefs point for their grandmothers as a source of inspiration for their cutting-edge creations Self-taught within her training, the Catalan chef admits her aunt and grandma taught her some suggestions which help accentuate the flavor of food and speed up cooking times. "They are tricks of a life," he states. So much so that, at almost 70 years old, she puts them into practice. Below are some of them.
5.  For the beans
6.  How to make lentils with a food processor To lighten the procedure, Rosa clarifies that before placing the chickpeas to boil, she also adds a teaspoon of bicarbonate of soda, provides them a massage and rinses them minutes. "In this manner they cook and soften until," he states.
7.  The procedure differs with legumes and beans. The chef details that"you have to scare them", an expression that describes the simple fact of pouring a little cold water whenever they cook. Some people today recommend"cutting" the cooking in this way around 3 times.
8.  Vegetables and vegetables: greener and less odorous
9.  broccoli
10.  It is an unwritten rule that vegetables and fruits, the more vivid, the more palatable they are. In the case of green beans, the trick is easy: you have to submerge them in cold water and ice after boiling them. Thus preserve its original color.
11.  To terminate the characteristic --and sometimes disagreeable -- aroma that cauliflower gives off, there are also a few infallible remedies. Simply put in a teaspoon of milk or a piece of lemon to the drinking water.
12.  Eggs
13.  eggs
14.  In regards to cooking eggs, if they're fried or cooked, the key is at the salt. Adding a pinch to the water while they cook makes it difficult for the shell to split, but it makes it easier to remove it later. Also, a little salt or flour in the pan prevents warm oil from splashing when skillet.
15.  To conserve the stews and broths
16.  Salty broths or stews?
17.  The remedy is to include an entire peeled potato in the cooking. If, on the other hand, they are too acidic, the issue could be solved with a little bicarbonate. However, regardless of the fact that each stew has its own elaboration, Rosa defends an unbreakable principle:"they start with a stir-fry and finish with a minced one. In the middle, that each one does what he wants,"he paragraph.
18.  The Last touch
19.  Water kettle
20.  Laura Robles Calero, granddaughter of the owners of Casa Robles and writer of this unwritten kitchen of my grandma (Antonio Jesús Calero Moreno), a book directed at adolescents and young people in which she compiles over 60 recipes, tips and hints inherited from her family, recall some of the characteristic features of your grandma's kitchen.
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