- To keep the artichokes from blackening,after cleaning, soak them in water but instead of the lemon, add some stalks of parsley.
- To keep asparagus from becoming bitter, cook them in water with 40 grams of salt per liter.
- The cutlets can be fried with egg whites only and a bit of water, then rolled in potato starch and breadcrumbs.
- Salting eggplant before cooking it keeps it from absorbing less oil.
