Make The Best Cookies Ever!

For some, baking is no big deal, but for others it can be quite challenging. The trick is in the cookie dough mixing. Remember it’s all about chemistry! To achieve the perfect cookie dough texture, you have to be VERY careful not to over-mix your cookie dough.

Let me explain why: when flour is combined with wet ingredients, proteins in the flour are activated and they help hold the dough together. If the proteins are over-activated, your cookies will turn out tough.

So, to avoid any over-mixing and lots of crying in the kitchen floor, just stop mixing as soon as you don’t see any streaks of flour remaining in the mixing bowl.

Now, how do we know when to stop when we add chocolate chips for example, well, very easy, just stop mixing when there are a few streaks of flour left so you can combine it all together without over-mixing.

How to Become A Deep Fry Master

I was talking to my chef friend about my favorite restaurant in Miami Yard Bird, and telling her how good the green fried tomatoes, and their very own Mama’s Chicken Biscuits are. While describing the bursts of flavors each of those dishes have, I realized I didn’t know how to deep-fry anything. So I asked her what’s the secret to achieve a perfect deep-fried anything and she said:

“You have to hold each piece of food with long tongs as you add it to the oil and hold just below the oil’s surface for five seconds before releasing it.”

She assured me this will seal the exterior and stop it from sticking to the pot or the other food. So as soon as I get back home I’ll try this and see how it goes. In the meantime, go ahead and try it yourselves and let me know if it works!

Boiled Eggs Timetable

Boiling eggs seems to be an easy task but for those who have tried it before know it might not be so easy. Also, not everyone likes boiled eggs all the same, so to save you some trouble and a lot of testing, here’s a simple visual guide for you to know (depending on your taste) how to boil eggs perfectly.

#DidYouKnow-Pospsicle Invention

The inventor of the ice lolly, California’s Frank Epperson, claimed to have first created the frozen treat in 1905 at the age of 11 after accidentally leaving a glass of soda and water with a mixing stick in it on his porch during a cold night. Even though this is not 100% proven, he did patent the concept of “frozen ice on a stick” in 1923, something I am certainly grateful for…

April Produce

Here’s my monthly list of produce for the month of April. As I’ve been saying, it’s not that we should only consume these types of produce during this month but there are certainly advantages to consuming seasonal foods. The most important is that they preserve and maintain their nutritional properties intact. It maintains its contribution of vitamins, minerals and other essential nutrients. Just as they retain their nutritional benefits they also maintain their organoleptic qualities, ie: texture, appearance and much more intense flavor. Since they have grown naturally in trees or in the soil without the use of products that favor their rapid development, thus achieving its maturation at the right moment.

On the other hand, not only can we talk about advantages and benefits in terms of consumption, but also other collateral advantages, such as the price that might be cheaper if grown naturally 😉

Here’s the list:


  • Artichokes
  • Asparagus
  • Broccoli
  • Cabbage
  • Carrots
  • Celery
  • Collard Greens
  • Garlic
  • Green Peas
  • Kale
  • Leeks
  • Lettuce
  • Potatoes
  • Spinach
  • Swiss Chard


  • Apples
  • Avocados
  • Bananas
  • Citrus
  • Pineapple
  • Rhubarb
  • Strawberries

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