Cooking FAQs

Whisk well, adding a splash of milk or cream, and cook over low to medium heat, stirring constantly.

Rinsing removes surface starch, which can prevent the rice from becoming too sticky or clumpy.

Fermentation is a metabolic process using microorganisms. Pickling uses an acidic solution to preserve foods.

Rinse thoroughly before cooking, ensure proper water-to-grain ratio, and avoid overcooking or excessive stirring.

Balance sweetness with acid, consider using light syrups or infusions, and incorporate fresh fruits or herbs.

At room temperature away from direct sunlight. Refrigerate only if very ripe to prevent further ripening.

In the refrigerator, inside a plastic bag with as much air removed as possible.

Season generously with quality salts, incorporate umami-rich ingredients, and balance with other flavor components for contrast.

In the refrigerator’s crisper drawer, in a breathable bag or container. Use within a week for optimal freshness.

Use vacuum-sealed bags or wrap tightly in plastic and foil, ensuring as much air is removed as possible.

Use a combination of cheeses, ensure the béchamel sauce is smooth, and avoid overcooking the pasta.

At room temperature until ripe, then refrigerated. Once cut, store in an airtight container in the fridge.