Cod Blog: Recipes, Guides and Comparisons
In short: There isn't just one type of mojama: there's Barbate (Cadiz, bluefin tuna, dark...
In short: Jordi Cruz (ABaC, Barcelona, 3 Michelin stars since 2017) revives traditional Spanish salted...
In a nutshell: Joan Roca (El Celler de Can Roca, Girona, 3 Michelin stars) uses...
In summary: Pepe Solla (Casa Solla, Poio, 1 Michelin star) is a world reference for...
In short: José Andrés (ThinkFoodGroup, World Central Kitchen) has been the main ambassador for Spanish...
In short: Andoni Luis Aduriz (Mugaritz, Errenteria, 2 Michelin stars since 2009) uses premium Cantabrian...
In summary: Fresh vs pre-cooked octopus: fresh SOUNDS better but pre-cooked WINS in most real-world...
In summary: Yes, cooked octopus can be frozen for 3 months without significant loss of...
In short: Cooked octopus + potato bake + paprika oil + 20 min in the...
In short: Reheating cooked octopus without gumminess: NO full power microwave. Use 50% power for...
In a nutshell: 3 homemade umami sauces: (1) anchovy-melted butter (5 min, universal base), (2)...
In summary: Scientific table with the top 30 free glutamate foods per 100g + the...
