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spending and other small practical suggestions, in alphabetical order. LONZA Agra

All good cooks are ready to tell you that good food starts with the expenditure, that is, by knowing how to choose the raw material of excellent quality. Absolutely right. This is always, and also for women who have much else to do: the goodness of a dish depends largely on the goodness of the ingredients used to prepare it.

For a woman with the minutes counted, starting from spending even his kitchen quickly. She is, must also be careful not to let themselves be seduced by things that later, in the kitchen, cost too much time and effort. Avoid earthy greens, that would never end washing. Do not let yourself take heart from the beautiful spring salad, small tender leaves that are selected one by one, and then carefully washed and gently dried. Learn to make delicious dishes with the many delicious things you peel in an instant and in an instant wash such as the Belgian, romaine lettuce, zucchini, eggplant and so on.

PRACTICAL ADVICE

Thicken

to thicken a gravy that you see too much liquid, you can aggiungerviun some flour dissolved in a any container (a cup, say), in a little cold water, or a little flour mixed in a dish, with a roughly equal volume of butter. To mix the flour with butter, crush insiemecon a fork. Do not use the flour to be alone, because adding hot sauce puddle. To make a thicker sauce, you can also add the breadcrumbs that does not require pre-treatment because it has a particular tendency to form clots. Usatene very sparingly, because cooking swollen.

To thicken the broth to a vegetable soup, add the potatoes, sliced \u200b\u200bpotatoes, fresh or frozen potatoes into sticks or slices or as new potatoes, if you have available the required 5 to 7 minutes as cook, or, if you need to intervene at the last moment, a puree prepared in powder or flakes.

GARLIC

To peel a clove of garlic, first grind, but not too strong, with a closed fist, or press it with a large knife (not very strong) or with a meat mallet, the skin comes off and the flesh comes away easily.

To fry the garlic, use a gentle heat and remove from heat when it starts to brown, darker without letting too much exposed to a high flame, or left long on the fire, he gets a bitter taste, gives off a bad smell and becomes more indigestible than it already is.
If you rub the bread, or the inside of a container, or other, with a clove garlic, noodles first off a slice to get right inside juicy. There is no need to pelarlo.

Now for the quick recipe.


Lonza sour

Into the shopping cart

Serves 2


3 lemon slices 1 tablespoon olive oil
300 g thinly sliced \u200b\u200bpork loin in
a coffee cup dry white wine
1 / 2 cup of coffee with cream
salt, pepper


Cut three slices of lemon in the middle, remove seeds, if there are, remove the peel and cut into squares about.
Heat oil slightly in a large skillet, Lie down slices of pork loin and cook on medium heat a few minutes on each side.
Add the wine and let it consume almost completely on fire a little more lively.
Sprinkle with cream, spread in pan, the pieces of lemon, salt, and turning the meat once a cook for a minute.
Enjoy.