Kitchen guides
The guides answer the questions every cook asks: how much water, how long, how much per person and how long it keeps. All in tables, linked to our soups, dishes and pantry.
IllustrationAll guides
IllustrationHow long to boil: eggs, corn, vegetables, legumes and meat
How long to boil a hard egg? 10 to 12 minutes from boiling water. Sweet corn takes 5 to 8 minutes and a medium beet 45 to 60. Here are all the times in charts: eggs, vegetables, legumes, chicken and beef, in a pot and in a pressure cooker, with the sign that tells you it is done.
IllustrationFood poisoning and storage: how long everything keeps
Food poisoning at home is mostly prevented by four numbers: no more than two hours out of the fridge, a fridge at 4°C, 3 to 4 days for leftovers, and reheating to 75°C. Here are the fridge and freezer times for each food, how to cool and thaw, safe cooking temperatures, event leftovers and what to throw away.
IllustrationHow to cook bulgur, ptitim, couscous and buckwheat
How to cook bulgur, ptitim and couscous so every grain stays separate: measure the liquid, toast a minute in oil, and rest in a closed pot. Here are the ratios and times for bulgur, couscous, ptitim, buckwheat, freekeh and pearl barley, the yield of each cup and how much you need per person and for a crowd.
IllustrationHow to cook legumes: chickpeas, beans, lentils, peas and ful
How to cook legumes that come out tender and whole: chickpeas and beans soak overnight and simmer for one to one and a half hours, while lentils need no soaking and are ready in 10 to 30 minutes. Here are all the times, the quick soak, baking soda, the pressure cooker, yields and amounts per person.
IllustrationCups to grams: kitchen conversions for every ingredient
Cups to grams depends on the ingredient: a cup of flour weighs 140 g and a cup of sugar 200 g. The calculator converts any amount of 45 ingredients between cups, spoons and grams, and every chart follows.
IllustrationHow to cook rice
How to cook rice that comes out fluffy and separate: rinse it, use the right water ratio for the type, and give it 10 minutes of rest with the lid on. Here are the ratios, times and yields for every kind, Persian rice with tahdig, amounts for 10 to 100 people and the cooling rule for cooked rice.
Order instead of cooking
Ready food for Shabbat, an event or the office, from our kitchen in Tel Aviv.