Culinary Fundamentals

Techniques, concepts and decisions that help you cook without depending on a single recipe.

21articles

Panela sobre uma zona de cooktop de indução com um ímã encostado no fundo para verificar a compatibilidade magnética.

Culinary Fundamentals09/08/20267 min read

Why doesn't the induction cooktop recognize some pans? Understand the role of the magnet, diameter and bottom

If the induction cooktop turns on but does not heat a pan, the problem may be with the magnetic material, the size of the base, or the position over the zone.

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Ovo cozido cortado ao meio mostrando um anel verde-acinzentado ao redor da gema amarela

Culinary Fundamentals09/08/20264 min read

Why does the yolk of a boiled egg turn green and does it mean the egg has gone bad?

The greenish yolk of boiled eggs usually comes from a reaction between sulfur and iron caused by heat. Color alone does not indicate that the egg has gone bad.

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Cesto de air fryer com alimentos distribuídos com espaço entre as peças para permitir a circulação do ar quente.

Culinary Fundamentals08/08/20268 min read

Is an air fryer just a small oven? What changes the airflow and why crowding the basket worsens the result

Air fryers and convection ovens use moving hot air, but size, air speed and space in the basket change timing, drying, browning and crisping.

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Ovo em recipiente transparente com água, ilustrando o teste doméstico de flutuação usado para estimar o envelhecimento do ovo.

Culinary Fundamentals08/08/20264 min read

Eggs float in water: does the test measure freshness or safety?

The water test can indicate aging of the egg, but does not reveal whether it is free of Salmonella or other microbiological risks.

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Prato com comida dentro de um micro-ondas sobre o prato giratório, ilustrando áreas de aquecimento desigual durante o reaquecimento.

Culinary Fundamentals08/08/20266 min read

Why does the microwave leave parts of the food cold? The role of the turntable, power and rest

The microwave may heat the same portion unevenly. Understand why this happens and how turntable, power and rest reduce cold spots.

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Duas tábuas separadas durante o preparo de um churrasco, uma destinada à carne crua e outra mantida limpa para alimentos prontos.

Culinary Fundamentals07/08/20265 min read

Father's Day barbecue: why washing meat and reusing the same cutting board increases the risk of cross-contamination

Washing raw meat does not eliminate microorganisms and can spread them throughout the kitchen. At the barbecue, separating boards, utensils and food reduces cross-contamination.

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Infográfico horizontal com fluxo limpo e sujo na cozinha, termômetro, geladeira e separação entre alimentos crus e prontos.

Culinary Fundamentals05/08/20269 min read

Health Surveillance Day: 7 cooking habits that really reduce risks

Seven habits link hygiene, separation, temperature and storage to the risks they help reduce — a practical food safety checklist at home.

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Infográfico editorial comparando o boato sobre ovos de plástico com cuidados reais de compra, armazenamento, lavagem e cocção.

Culinary Fundamentals04/08/20267 min read

Plastic eggs? What Anvisa really said and how to buy, store and wash eggs safely

Anvisa denied the warning about “plastic eggs”. See how to recognize inspected product, read the label, store, wash and cook eggs safely.

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Embalagens genéricas de chocolate e cobertura lado a lado, representando a comparação entre nomes, ingredientes e percentuais de cacau nos rótulos.

Culinary Fundamentals04/08/202611 min read

Chocolate, coverage and “chocolate flavor”: what will change on labels

Understand when the new chocolate law comes into force, what percentages it sets and how to compare labels while Anvisa prepares the regulations.

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