Chef Tricks

  For chefs or those learning the profession, here are some tips that may help you: - Green oils. To achieve green oils for decoration with maximum intensity, it is advisable to blanch leaves of products such as watercress, spinach, and arugula, and cool them quickly after 10 seconds of cooking. The chlorophyll from these greens concentrates, and when you blend the leaf with the oil, the color it releases is much more pronounced. - Avocado. To keep peeled avocado or avocado-based preparations, it is recommended to store it well covered with plastic wrap and not to discard the avocado pit, which acts as an antioxidant. Alternatively, we can add vitamin C or lemon juice. - Basil. Basil is possibly one of the most sensitive leaves that arrive in our kitchen. To maintain its intense green color, it is necessary to always store it covered with a well-moistened paper towel, and then wrap it with plastic wrap. Using this procedure, we can extend the shelf life of our basil by 4 to 5 more days. - Clams. To keep clams alive and clean, it is advisable to soak them in warm water and then add a handful of salt for every 2 kilos of clams. This salt will make the clam breathe and expel any impurities it may have accumulated inside. We can also determine which of them are not in perfect condition. - Tuna. When we have very fresh tuna loins, with bright red color, it is quite unpleasant; a shame to see how, when salted, they are marked with brown spots produced by the effect of the salt coming into contact with the blood of the product. This happens within minutes of salting the pieces. To salt tuna without this happening, it is necessary to prepare a solution of 40 grams of salt per liter of water and immerse the tuna for 10 minutes. After these 10 minutes, we drain the tuna, dry it with absorbent paper, and proceed with its preparation. Recommended chef recipes: - The Classic Creme Brulee - Cold Lemon Souffle - Peach-Colored Shrimp - Estuary Robalito, Green Pozole with Shrimp and Mexican Leaves - Smoked Duck with Mesquite, Chepil Dough, and Mezcal Honey