Every great story has a great foundation… In this story, we discover the foundation of the “Pizza”. A must-have for any great pizza is a great pizza dough (aka the crust) Europeans like the thin and crisp pizza crust, while across the pond, in Australia we prefer thick and soft pizza crust. True to my…
Category: Cuizzine Kitchen Basics
My Kitchen Basics
Avocados – Cut the prep time in half when making salads or guacamole. Simplest way to slice avocados is to slice them in their skin. You can slice them in their skin, using the tip of a paring knife or chef’s knife. When you then scoop it out with a spoon, you’ll have slices ready…
My Kitchen Basics
Lemon & Garlic – My 2 favourite things in the kitchen… garlic & lemon! Almost everything I cook is marinated and garlic and lemon juice is the base. It gives the tenderizes the meat and gives it a nice aroma. Preparing it for the cooking process. If you soak the garlic in the lemon juice before…
My Kitchen Basics
Sharp Knives – Having sharp knives is not only safer but it just makes cooking so much more pleasurable when you can enjoy the ease of your slicing, dicing, and chopping. For most home cooks, sharpening should be done once or twice a year. You can get yourself some stones and do it yourself, though most…
My Kitchen Basics
Potatoes – Peeling potatoes can be a real drag. But don’t despair, I have a nice trick. Place the potatoes into boiling water for 30 seconds. Then put them into a bowl of cold water. After 30 seconds, you can peel the potatoes with bare hands. No effort needed due to the temperature difference. Another way is to keep the potatoes in salted water…
Cigdem Sidney Ozdemircelik 