10 Arguiñano Cooking Tips

Carlos Aguignano He is one of the most famous chefs in our country. The Basque chef has been on TV for years, always revealing his techniques and secrets that make cooking easy for even the most novices.

Below we’ve rounded up some of Argignano’s cooking tips.

1. How to prevent garlic from repeating itself

This food adds flavor and aroma to dishes, but not everyone can tolerate it.But don’t worry, because Aguignano has a solution: cut off the garlic, and Rub it on the plate where it will be served. Ready. You’ll have that taste and you won’t have a bad time.

2. Freeze food correctly

Freezing the food we buy is a fairly common practice among consumers, which is why Aguignano recalled his approach to certain foods more than once.For example, in the following case seafood, the chef attaches great importance to checking whether what we buy has been frozen. If so, it can no longer be frozen.

Another situation is Homemade croquettes and empanadas. They can be frozen without frying, but care must be taken to ensure they do not stick when frozen. Therefore, he recommends placing it on a tray first and then storing it in a bag after freezing.

3. How to Peel an Avocado

Peeling an avocado can be difficult if you don’t know this tip from Arguiñano. Let’s go step by step: First you have to choose a good avocado. for it, The most common method is touch: When squeezing, it should not be too hard or too soft, but should give people a firm feeling.

another trick Identifying Ripe Avocados It involves removing the small cap on top. If it’s easy to take out and the color inside isn’t too dark, it’s ready to eat.

Once you’ve chosen your ideal avocado, The first thing to do is to split it into two vertical halves, Use a knife to cut from the top cover downwards. But be careful! You don’t have to cut the bone, but walk around it as shown in the video. When you open it, one of the two halves will take the stone, here’s the first trick to remove it: just stick your knife into the stone, turn it so it separates from the avocado flesh, and pull it back at. Remove it with a knife. This way we’ll have two perfect halves.

At this time, Argignano Change the knife and remove the shell at the critical moment. To do this, he makes the first incision where the plug is, then peels it to the back, repeating it two more times on the sides. If the avocado is really ripe, the skin will peel off easily.

4. The perfect sauce

sauce This is a sauce widely used in Spain to prepare gratin dishes

But the production process has clear steps to avoid the formation of nasty lumps that ruin our preparation.

Aguignano uses olive oil instead of butter, but the key is the flour.Chef guarantee It’s always better to fry a little flour To avoid the taste of raw flour.

5.Egg white

There are recipes where we only call for egg yolks, but throwing away the egg whites wasn’t part of Aguignano’s plan, so he suggested using them Get ready for grandma’s sigh. For them we only need sugar, salt, lemon and, of course, egg whites.

6. How to prevent cake from sticking to the mold

The solution to this problem is simple: Baking paper and oil. The only thing we have to do is oil the mold and put the paper on top.

7. Boiled potatoes

Potato They are one of the most useful and economical foods we can find, however, their cooking time means we have to wait a while before proceeding.

or not.Because Aguignano guarantees the putt Wash the potatoes, place in a microwave-safe dish, and cover with plastic wrap They will be ready in 4 minutes.

8. How to make fried eggs

As the Basque chef explains, the first thing we must consider when preparing eggs without spikes is The oil must be soft. Don’t put it directly into a pan of hot oil, as the low temperature is the secret to making it smooth.

then the chef Breaking eggs on the kitchen counter, place it in the pot and use the peel to clean off the fallen residue. Although it is made slowly at low temperatures, he notes that “when it solidifies a little, It can be moved and we can pour oil on it. This way it can be done on top as well. “Then you can taste it.

9. Clams

Opening clams is usually done with white wine, broth or water, but Basque chef prefers milkas the clams absorb their flavor.

To do this, you just need to follow the steps below.

1. heat milkadd clams and turn heat to high.
2. Remove clams from milk Once they start to open, use a slotted spoon to keep them on the plate.
3. Remove milk from heat And reuse it for any other recipes.

10. Different flavors of salad

The more traditional condiments (oil, vinegar and salt) can be replaced with a vinaigrette.For this reason, Argignano recommends Add a splash of mustard and a few drops of soy sauce or Perrin sauce to this traditional mixture.