Tomatoes: fresh, chopped or strained
Tomatoes play different roles on toast, in sauce and on pizza. Their moisture determines how to prepare them.
Ingredients
Ingredients
Choose ingredients by their role: texture, moisture, binding or flavour. These pages connect catalogue ingredients with preparation and possible adaptations. They do not replace product labels.
Chickpeas: from jar to hummus
Cooked chickpeas can remain whole in curry or become a smooth dip. Tenderness makes the difference.
Eggs: binding, whipping and cooking
Eggs bind tortilla, aerate mousse and help form pancake batter, besides serving as toppings.
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Wheat flour: choose for the dough
Flour, water and mixing create different doughs. Kneaded pizza dough is not treated like pancake batter.
Chocolate: melting and texture
Chocolate contributes flavour and structure to mousse. Its mixing temperature matters as much as the bar chosen.
Mozzarella: control pizza moisture
More topping is not always better. Both mozzarella and sauce bring liquid to pizza dough.
Potatoes: prepare an even tortilla
Tortilla needs tender potatoes before eggs are added. Cutting and pan size affect evenness.
Mushrooms: texture in a broth
In ramen, mushrooms provide both topping texture and flavour. Slice thickness affects cooking.
Courgettes: water and structure
Courgettes add volume and tenderness to ratatouille. Cooking in batches helps preserve pieces rather than a purée.
Aubergines: make the flesh tender
Aubergine needs enough cooking to lose a spongy texture. Watch both oil distribution and tenderness.
Apples: prepare a tart filling
Sliced apple tart needs evenly cooked fruit without soaking the pastry. Cutting and layer thickness make the difference.