Petitchef team / Patricia González - page 3
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 :)
122 records
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
Is matcha running out? Japan faces unprecedented shortage...
Do you get motion sickness? This citrus fruit might be your best travel companion!
7 expert-backed strategies to get your child to eat more vegetables
Why does chocolate turn white in the refrigerator?
Everything you should know about gelatin in cooking
What to do with food in the refrigerator and freezer after a power outage
How to desalinate cod. Patience, cold water and know-how. This is how a chef would do it
