Claudia&Julia's Blog

Since we're about to enter autumn, I thought it would be nice to talk about some secrets and ideas that help me a lot in creating the perfect autumnal table.

A KitchenAid stand mixer is a significant investment but one that lasts a lifetime. For that reason, we receive some very common and recurring questions that we hope to answer in this post, ranging from what the differences are between the various KitchenAid models to others like which KitchenAid mixer is right for me, which KitchenAid is the most popular, questions about accessories, or how to obtain the recipe book.

I am filled with joy when December arrives. Christmas is approaching, a time of year I love: thinking about family meals, those meals that sometimes end up as dinners, and also seeing the excitement of children when they wake up and run to look beside the tree.

The other day I was telling you about which utensils are the basic and essential ones when it comes to equipping a kitchen, and that in fact they are also essential to keep in mind when renewing the utensils you have. You can see the post here.

Today the author of El invitado de Invierno, Miriam, gives us some truly useful tips on how to properly cook a piece of meat such as a chuletón or a steak. Because while cooking on the grill is within everyone’s reach, it also has its tricks to do it with finesse!

Everyone is trying the wok, and the truth is most people see it as just another pan with high sides. But that shape is undoubtedly its charm - the hotter base to brown food quickly, the sides to keep it warm, and its height also allows you to steam, boil, and stew...

"To cook with a stainless steel pan it is very important to control the temperature". I recognize that was almost the only thing I could say about stainless steel pans, since I didn't have much else to tell from first-hand experience until quite recently.

I started using Kyocera knives some time ago because I was told that the edge retention of the ceramic blade was much higher than steel ones, and that ceramic didn’t oxidize food. With use I realized that they also have a very good grip. And today, with the opinion Virginia, author of Sweet & Sour, gives us about them, I’ve realized that, indeed, I like them and have gotten used to them for many other reasons.

I knew that Noelia, La cucharina magina, was delighted with Nordic Ware molds. For that reason I couldn't resist and the last time I spoke with her I asked if she could prepare a post explaining the virtues of these molds and how to use them. If you're 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 shop and she told me how happy she was with the crêpe pan since she uses it a lot. Hearing about the recipes she makes and how often she uses it, she conveyed such enthusiasm that I couldn't do anything but ask her to talk to us about crêpes and give us some good tips to make the most of the pan. I'll leave you with her post!

Today I want to talk about a material that is my greatest ally in the kitchen and makes me feel completely confident when preparing my dishes: cast iron, and especially to share all the secrets to learn how to cook with and get the most out of Le Creuset cocottes, skillets, and grill pans.

Many of us want to make our own bread at home, but we have a lot of doubts about kneading, for example (how to do it, how will I know it's ready...), we don't have the necessary kitchen utensils, or we're not very clear about some terms when we try to follow a recipe to make our homemade bread.