Cooking p. 2

Monk fruit (luo han guo) is a natural intense sweetener that is increasingly used in low-carb and keto cooking. It is valued for its high sweetness, lack of impact on glucose levels, and good technological stability. However, when working with it, it is important to consider a number of features that distinguish it from sugar […]

The smoke point indicates at what temperature fat or oil begins to noticeably smoke. This is a practical guideline for choosing fats for different cooking methods: the higher the heating temperature, the more important it is to use more stable options.However, a high smoke point does not always mean better biochemical stability, so for everyday […]

Vongole are small bivalve mollusks with wavy shells, known by their Italian name. They inhabit sandy bottoms and can burrow into the sand, so they require thorough cleaning before cooking.In terms of taste, vongole are more expressive and "oceanic" than mussels, and they are valued for their tender yet firm texture.Due to their habitat and […]

Oysters are one of the most famous seafood delicacies. They are rich in trace elements and complete protein, and in gastronomy, they are valued for their pure taste of the sea and creamy texture. The overwhelming majority of oysters in the world are consumed alive, so freshness is the main criterion for selection.How to choose […]

Rapans are gastropod mollusks with dense, elastic meat and a pronounced sea flavor with subtle "mushroom" notes. They spread in the Black Sea in the 20th century and significantly affected the populations of mussels and oysters. In cooking, rapans are valued for their rich taste but require careful heat treatment: with prolonged heating, the meat […]

Scallops are one of the most exquisite bivalve mollusks.Only the adductor muscle, which holds the shell closed, and the roe — "coral" — are used for food. Scallop meat has a delicate, almost creamy texture and a pronounced sweetness.They can be eaten raw or seared so that the inside remains juicy and almost rare.Choosing ScallopsScallops […]

Octopuses are cephalopod mollusks with a dense, rich flavor and a characteristic texture. Unlike squid, they are most often boiled, even if grilling, baking, or carpaccio is planned later. Pre-boiling softens the fibers, but it should be noted that the weight of the octopus significantly decreases due to juice loss.Why octopus is almost always boiled. […]

Sea urchins are a delicacy with a bright iodine-sea flavor and creamy texture. Only the roe is consumed — the orange or amber "tongues" inside the shell. It is most often eaten raw; in Japan, this product is known as "uni" and is considered one of the most valuable seafood.The key to quality is absolute […]

Squids and cuttlefish are close relatives from the cephalopod family. Their meat is valued for its tender texture and delicate taste, but if cooked improperly, it quickly becomes "rubbery."The key principle is to either cook very quickly (1-2 minutes) or to stew for a long time (30+ minutes). Intermediate cooking times of 10-15 minutes almost […]

Crabs and lobsters are considered delicacies among crustaceans: they have a bright "marine" flavor and sweet, tender meat. The main difficulty is that the product is perishable, and improper cooking can quickly make the meat dry and tough.Below is a practical algorithm for selecting and preparing different formats: live, frozen, and cooked-frozen.What is important to […]