Claudia&Julia's blog

If you haven't heard of brown butter, a world will open up to you today. Brown butter , also called noisette butter, hazelnut butter or brown butter, is the ingredient that works wonders in any recipe, whether it's baking or savory recipes, and it's super easy to make. the brown butter level up any recipe you make with it (There's a reason some people call it "liquid gold"!).

I bring you the advice to make beaten and seasoned olives, in brine, from the hand of someone who was responsible for caring for a farm with 80 olive trees for 50 years. He has explained it so well that you will be encouraged to prepare homemade marinated olives without hesitation.

Since we are about to enter autumn, I thought it would be nice to talk about some secrets and ideas that help me a lot to create a perfect autumn table.

A KitchenAid food processor is a big investment, but it's for life. For this reason, we receive some very frequent and recurrent queries that we hope to solve in this post, from what are the differences between the different KitchenAids to others such as which KitchenAid robot suits me, which KitchenAid is the most popular, doubts about accessories or how to get the book of recipes.

Joy takes over me when December arrives. Christmas is approaching, a date that I love: thinking about family meals, those meals that sometimes end up as dinners, and also seeing the illusion of the children when they wake up and run to look next to the tree.

The other day I was telling you about what utensils are  the basics and essentials when it comes to equipping a kitchen, and which are also basics to take into account when it comes to renewing the utensils that one has. You can see the post here .

Today the author of The Winter Guest, Miriam, gives us some really useful tips on how to properly cook a piece of meat such as a ribeye or a steak. Because although cooking on the grill is something within everyone's reach, it also has its tricks to do it gracefully!

Everyone dares with the wok, and most of them see it as just another frying pan with high sides. But this shape is undoubtedly its grace - the hotter base to brown the food quickly, the sides to keep it warm, and its height also allows steaming, boiling, stewing...

" To cook with a stainless steel pan it is very important to control the temperature ". I admit that it was almost the only thing I could say about stainless steel pans, since I didn't have much more to tell first-hand until a while ago.

I started using Kyocera knives a long time ago, because they emphasized to me that the durability of the sharpening of the ceramic blade was much higher than that of steel, and that ceramic did not oxidize food. With the use I realized that, in addition, they have a very good grip. And today, with the opinion that Virginia, author of Sweet & Sour, gives us about them, I have realized that, in fact, I like them and I have gotten used to them for many other reasons.

I knew that Noelia, La cucharina magina, was delighted with the Nordic Ware moulds. For this reason I could not resist and the last time I spoke with her I asked her if she could prepare an entry explaining the virtues of these molds and how to use them. If you are interested in these molds, don't miss it!

A few days ago I was talking with Miriam, from the blog El Invitado de Invierno, about some of the products in the store and she told me how happy she was with the pan for crêpes since she used it a lot. Listening to the recipes he prepared and how often he used it, he gave me such an illusion that I couldn't do anything other than ask him to tell us about crêpes, and give us some good advice to learn how to get the most out of the pan. I leave you with his post!