An eggshell that is rough in texture means it’s fresher compared to a shell that is smooth like glass.   (Ernest Reynoso Gala)

Don’t allow the meat to curl. Once the ends of the meat begin to rise, invert and cook the other side. Repeat the process and remove the meat before it begins to curl, which ensures that the meat will be succulent and tender.  For those who have meat thermometers, the perfect temperature is 170 to 175 degrees Fahrenheit.  (Ernest Reynoso Gala)

Store cheese in sealed containers and place in the refrigerator. Scrape or remove molds that formed in the cheese unless it’s Roquefort and Stilton where mold is meant to be eaten. Unless it is Gorgonzola or Blue cheese or Roquefort, cheese should not be put in the freezer.  (Ernest Reynoso Gala)




2 thoughts on “TIPS FROM THE PROS

  1. I just want to express how thankful I am that i have found your site. I am a Filipina, 45 years old an overseas contract worker. with 3 kids. I am presently working here in Kuwait. I love to cook and bake, and collecting recipes are my passion. I always browse the internet with recipes but not all of them does have a good outcome. But when i found this site, i would like to thank you from the bottom of my heart, because you have gathered the best chef in the Philippines. I have tried the recipes of Dorothys Ferreira and its perfect, no hidden or secret ingredients, Dorothy just shared the best recipe she created and she shared it with everyone. I will try the other chef which you featured here in your site.. Thank you so much.. by the way i havent received a confirmation email from you.

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