Hi there guys so today am probably going to be basing this statement or rather insert on beginner chefs or cooks or loves of food.

The art of culinary is color, texture, shape and balance of the food on the plate. But today I would really love to tackle the texture section a d I feel and over years learnt that it is one of the vital parts of the plate. In veggies mostly I find people to over cook them, this now because a major problem as over cooked food loses vital nutrients and because food that just makes us fat. Vegetables and most foods besides meat must be cooked till al dente ( cooked just enough) leaving the food with a edible instead of soggy and dead looking. With veggies it’s easy cook it and leave it with its original colour and with some crunch in it.

Let’s stay cooking