Petitchef team / Patricia González
Patricia González
Passionate about cooking and good food, my life revolves around carefully chosen words and wooden spoons. Responsible, yet forgetful. I am a journalist and writer with years of experience, and I found my ideal corner in France, where I work as a writer for Petitchef. I love bœuf bourguignon, but I miss my mother's salmorejo. Here, I combine my love for writing and delicious flavors to share recipes and kitchen stories that I hope will inspire you. I like my tortilla with onions and slightly undercooked :)
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The homemade trick to know if your soy sauce is of quality
Is it safe to refreeze a thawed food?
8 mistakes when cooking meat and how to fix them easily
Should water be boiled? When and when not to boil water in the kitchen
The trick of salt on the coals used by expert grillers
Do you know what an ultra-processed food is? A study reveals that more than half of Spaniards do not know what
A single piece of chewing gum releases thousands of microplastics when it is chewed.
How your cup influences the taste of the coffee you drink every day
How to cook lamb and not fail. Keys to make it tasty and juicy the first time.
The perfect fried egg: secrets and tips from Spain for a foolproof recipe
The five Moroccan sweets you can't miss on your table in Ramadan, Eid al Adha or any other celebration.
How to make safe and tasty homemade mayonnaise without taking unnecessary risks
Types of olive oil and how to know which one to use in which recipe
13 curiosities about Moroccan tea that you might not know
Get a healthy tan with these foods that prepare your skin for the sun
How to get more tender, tender and juicy meat? This little-known Chinese method is the key
Run, eat and repeat: the food runners phenomenon that is revolutionizing urban gastronomy
How many days does a hard-boiled egg really last in the fridge?
From scratch: how to cook seitan to become a staple in your kitchen
This everyday gesture could be damaging your pans!
Does your tongue itch when you eat pineapple?
Schmaltz, the secret of many chefs and how to prepare it at home
