Cooking FAQs

In the refrigerator in its original packaging or an airtight container. For longer storage, freeze butter in portions.

Beat the sugar and eggs vigorously to incorporate air, which creates a meringue-like crust.

Searing at high heat browns the meat, creating rich flavors and an appetizing color through the Maillard reaction.

Blanch in boiling water for 30 seconds, then place in ice water. The skin will peel off easily.

Use natural pectin-rich fruits, add commercial pectin if needed, and reduce over low heat to the desired consistency.

It’s a process to pass dry ingredients through a sieve or sifter to remove lumps and aerate.

Use a mix of meats, add breadcrumbs soaked in milk, and handle the mixture gently.

Use a raft of egg whites and lean meat to clarify, simmer gently, and strain through a fine mesh or…

Use the correct sugar-to-fruit ratio, don’t overcook, and use pectin or naturally pectin-rich fruits.

Dredge in flour, dip in beaten egg, then coat in breadcrumbs. Ensure the oil is hot enough before frying.

Use bones or shells, simmer gently for several hours, and incorporate aromatic vegetables and seasonings.

Cook slowly at a low temperature, either by braising, slow-roasting, or using a slow cooker.