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[Sussan Estela Olaya]

Hi Jennifer

You can use a pinch of sugar or baking soda and that will help subtract the acidity in the tomato sauce.

Greetings.

[Sussan Estela Olaya]

We would love that in the future you can share the photo of the final result of your preparation with the community.

Greetings

[Sussan Estela Olaya]

Hi.

We understand your point of view, you can also adapt what you have learned in the course and apply your own technique.

You could use the quenelle technique to plate the mash, it is a very nice and elegant way if you want a more compact consistency and if you want a more fluid mash you could serve it in the center of the plate and on the mash some smaller stew accompanied by a reduction of the same cooking juice.

If you have any questions about the courses I will be attentive to answer you.

Greetings

[Sussan Estela Olaya]

Hello Lucas.

I have news, it refers to the proteins that come out with the foam, not the egg white.The chef uses the word mayonnaise or pil pil well as a reference for consistency, but does not use egg white or yolk.Then this mixture can be used to prepare a risotto, for example.

[Sussan Estela Olaya]

Hello.

Here are some tips for you to cook fish.

-The fish has a very short cooking time. It doesn’t need to be cooked for long, just the right amount. For every 2.5 centimeters of thickness you will need 5 minutes per side, in total the fish must be on the fire for 10 minutes to make it perfect.

-The skin is an essential element of any fish, whenever we want to cook it well, we will leave it on. The meat of the fish is very delicate, if we remove the skin it can end up breaking due to the heat.

-The quality of the fish is one of the factors that determines its taste. It is important that it is as fresh as possible, if it is frozen we will try to achieve the best possible quality. This factor is key to obtaining good results in the kitchen.

-One of the most common ways to cook fish is by breading it. To give it extra flavor and also to make it cook faster, we add a good squeeze of lemon. We spread the fish in the lemon before breading it. For lovers of this citrus, the result will be worth it, in addition to the fact that we will be able to flavor the fish in a surprising way.

-Raw fish is one of the most current trends, with the help of a tartare or the most delicate sushi we find a way to consume this ingredient. To eat it raw, you have to freeze it beforehand. If we want it to be very thin and perfectly cut, we will do it before it is completely thawed, so it will not fall apart.

[Sussan Estela Olaya]

Hello.

I send your question to the specialized team so they can review the recipe and the video.
As soon as I have an answer I will contact you again

[Sussan Estela Olaya]

Hi,I prefer Assari, which is a slightly lighter broth. 😉

[Sussan Estela Olaya]

Hello, approximately you could add between 4 grams to 6 grams of turmeric to your veganaise.

Greetings.

[Sussan Estela Olaya]

Hello.

Could you tell me which course this recipe belongs to so I can review it.

Thank you.