Techniques

Specific techniques explain the intended result and common mistakes. Each guide connects to site recipes: observe texture, colour or setting rather than relying only on a timer.

Reduce and adjust tomato sauce

Reduction evaporates liquid rather than requiring a thickener. The desired result depends on the dish.

Pan cooking: browning or softening

Pan cooking has different goals. Browning vegetables and softening tortilla potatoes need different settings.

Pizza dough: knead, proof and stretch

Judge yeasted dough by its progress, not just the clock. This catalogue pizza uses 500 g flour and 325 ml water.

Whip and fold egg whites

Preserve the air introduced by whisking. Chocolate consistency matters as much as the whites.

Avoid a soggy apple tart

A golden top does not guarantee a cooked base beneath moist fruit.

Coordinate broth, vegetables and noodles

Serve ramen immediately after assembly: noodles keep absorbing broth.

Blend hummus and adjust texture

Tender chickpeas matter more than extended blending.