• Feinkoch Tipp#01

    Use a very sharp knife when chopping an onion and you can (almost) avoid the tears in your eyes!

  • Feinkoch Tipp#02

    Always keep some of the pasta cooking water for later use. It helps thicken the pasta sauce for a creamy consistency.

  • Feinkoch Tipp#03

    The hokkaido is the only pumpkin that can be prepared and eaten with the skin on.

  • Feinkoch Tipp#04

    Keep tomatoes in a bowl at room temperature instead of in the fridge. Otherwise, they might lose their flavour.

  • Feinkoch Tipp#05

    You can recognise a ripe watermelon by the shrivelled stem. If it’s still green, the melon is not ripe yet.

  • Feinkoch Tipp#06

    In order to check the quality of a soft avocado, just remove the stem. If the flesh is green, it’s perfect – if it’s brown, it’s overripe.

  • Feinkoch Tipp#07

    The darker the skin of a banana, the better it is for baking, e.g. for banana bread.

  • Feinkoch Tipp#08

    When cooking corncobs, don’t add salt – otherwise the corn will end up being tough.

  • Feinkoch Tipp#09

    Yeast dough performs best in a warm and draught-free environment. The ideal temperature is at approx. 35°C. Above a temperature of approx. 45°C, though, the yeast becomes inactive.

  • Feinkoch Tipp#10

    If you prefer your polenta to be creamier, replace half of the water with milk.

  • Feinkoch Tipp#11

    Lemons and limes are easiest to squeeze if you roll them on a board beforehand while applying gentle pressure.

  • Feinkoch Tipp#12

    A good tomato sauce needs both sweet and sour components. That’s why sugar, red wine or vinegar is added in Italy for that purpose.

  • Feinkoch Tipp#13

    The easiest way to remove the seeds of a chilli pepper is to first cut the stem off and then roll it between your fingers until all the seeds have fallen out.

  • Feinkoch Tipp#14

    The Jerusalem artichoke is composite plant related to the sunflower. The bulbs are particularly popular with diabetics, as they contain the polysaccharide inulin. Moreover, they are known for their appetite-suppressing effect.

  • Feinkoch Tipp#15

    Sumac originates from the Mediterranean area and is also known as “Sicilian sugar”. It’s a popular spice in Turkey, most of all for its digestive properties when used in fatty dishes.