- 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.