Raising the level of cooking

Which onion is the right one?

An onion is more than just an onion, the potato is not just “that which comes on the side”, and the various types of tomato, when cooked or served raw, behave each in their own way. It may sound complicated that in addition to the ingredients in a recipe one has to think about the type and variety of those ingredients. But it is actually quite simple, and paying attention to little details like these leads to a perfect result. 

In fact, if we follow professional chefs closely, we quickly realise it is the nuances and a few cooking tricks that separate a good dish from a great one, including choosing the perfect type of onion, the best potato variety or the tomato with just the right amount of juice.
SWEET ONIONMost suitable for frying. Use for: onion rings, barbecuing and oven-baking.
RED ONIONBest for eating raw. Use for: salads, sandwiches, guacamole.
WHITE ONIONThe sharpest. Use for: salsas, relishes, stir-fries.
YELLOW ONIONThe most versatile. Use for: sautéing, stewing, soups and sauces.
SHALLOTThe mildest. Use for: omelettes, vinaigrettes or garnishes.
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And now a fact or two about the tomato.

In rosso or in bianco? is one of the most elementary culinary questions and refers to whether we are cooking with or without tomato. Tomato adds substance, colour and juiciness to dishes and sweetness with a sour tang. But even here it helps to know the differences between the various types of tomato and the best ways to use them. Though there are many tomato varieties, they can all be divided into three basic categories: large heart tomatoes, small cherry tomatoes, and juicy plum tomatoes. 

The “classic” big round tomato is delicious both raw and cooked. Cherry tomatoes visually enliven the dish, while also adding sweetness; they are perfect for salads, pastas and risottos, as well as a complement to meat or sauces. And when you want your dish to be juicy, with a rich sauce and sweet flavour, the plum tomato is your best choice.
HEART TOMATOLarge, meaty, classic round-shaped tomato. Use: raw in side dishes, salads, sandwiches and burgers, oven-baked or stuffed.
CHERRY TOMATOBite-sized, in clusters, sweet. Use: raw in side dishes and salads, as a complement to pasta and meat dishes or sauces.
PLUM TOMATOOval in shape, succulent. Use: for tomato sauces, canning and juicing.
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Potato – more than just a side dish.

Although the potato originates from South America, one can hardly imagine Slovene traditional or even contemporary cuisine without them. Cooked, sautéed, roasted, oven-baked, in salads … There are many ideas how to prepare it, and it never hurts to know which is the best for which purpose. There is a wide range of potato varieties, but what makes choosing the right one a bit simpler is the knowledge that they all fall into one of the three basic categories: the first kind of potato is the firm and waxy type that holds its shape throughout the cooking process and does not fall apart. 

The second is the light and fluffy type that becomes a little tender during cooking, which is very welcome in certain dishes. The third type includes all-rounders, suitable for the most varied of dishes. The classification below will make your choice even easier.
NEW YELLOW POTATOFirm with waxy texture. Varieties: Anuschka, Elfe, Marabel. Use for: salads, cooking, oven-baking and roasting in chunks, sautéing.
RED POTATOLighter and most versatile. Variety: Bellarosa. Use for: oven-baking, sautéing, frying, cooking.
OLD POTATOLight, fluffy, yellow-fleshed. Variety: Russet. Use for: mash, croquettes, roasting, frying, French fries.
SWEET POTATOPotato-like tuber. Use for: cooking, oven-baking, even frying.
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