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25 tips from Narda Lepes to "not eat like gold **"


The cook has just published a book in which she expands on her famous Twitter tips. Here are some of their recommendations.

Adriana santagati

10/31/2020 6:30 AM

  • Clarí

  • Gourmet

Updated 10/31/2020 6:30 AM

"Did you see the video of ACELGA?", Narda Lepes asks when starting the talk with



She refers to the video that several cooks such as Dolli Irigoyen, Germán Martitegui, Donato de Santis and her recorded to ask Congress to approve the

food labeling law

 with the black stamp system, which was half-sanctioned this Thursday.

“The perfect law will never come, no country has it.

Let it go through Congress, and then we modify it.

Without law it is getting worse, "he says, and insists that the system that makes foods high in fat, calories and sodium carry a black stamp that indicates it

" is the clearest for the consumer


The agenda item is related to the original topic of this talk:

Narda's advice


Or, to put it better,

the Narda-tips

, which were all the rage on Twitter and now saw the light of day in a book with a provocative title:

201 tips not to eat like gold ** !!

, just published by Planeta editorial.

“At a fair, I don't remember if Del Libro or in one of the first Leer y Comer, someone said to me 'Narda, give me three recipes to eat better'.

And I didn't give him recipes but a couple of tips, bullshit.

My editor was there for me and he said, 'You have to get a book out,' "he says.

Several years passed.

In the middle, the debate over the abortion law.

He had gone to a TV show to express his opinion.

And, remember, “the anti-rights trolled me on Twitter.

So I started to tweet 10 to eat better.

It was like saying 'I sweep the sidewalk, I throw a bucket to remove the leaves.

When I realized it, I was on tweet 25 ”.

People started asking, commenting, retweeting.

The Narda Tips went viral and

reached 100 tips


And there his editor came back: there was the book.

The cook continued to expand the repertoire and there are 201 that she compiled into an object-book to read at once and to consult again when, for example, your chard was scorched in the refrigerator.

The title of the book is provocative.

"Why do we eat like the or **?",




Narda explains that there are things we can handle, and things we cannot.

Regarding the latter, he explains that “we are programmed for our survival to

go after the calorie


The body is programmed for scarcity.

When there is a lot you eat, when you can't get by with a seed, a bean.

This is how primitive humans were and we are just like the last ones who did that ”.

And he points out that the industry worked on those caloric foods that we unconsciously seek to make them

richer and cheaper for production


"It has a lot of profit," he warns, what we are eating today and that are "cheaper versions of what we are genetically programmed to eat."

How do you combat that primordial desire?

You want what you see every day, you are surrounded by stimuli to eat certain things ... you want them, no matter how much you educate, show and campaign ”, he says, and there he remarks the importance of the labeling law to understand more clearly what we buy in the gondola (and then we put it in our mouths).

So far, what it costs us to change.

Now, what is within our reach.

Narda remembers that when she cooked on TV, before social media existed, cameramen were the


of what was going to work: if they pounced on the fountain, the viewer would like it.

The melted cheese, the chocolate, the dulce de leche, the risotto, the pasta ... With Instagram and Twitter, the interaction with the public became direct.

And there he saw what was missing:

not recipes, but a cooking guide


“Not everything is so good.

Broccoli is not that good.

But with tools, it can be spectacular, "he says.

That is the contribution that, he says, he seeks to make with this book and also with the

Comé + Plantas


, which he developed with Microsoft and which 70,000 people have already downloaded for free.

“I want to encourage you to cheer up.

So that when you buy sugar, you look at the chew and give it a chance.

It changes the flavor of things, so you are going to put less of it ”, he exemplifies about those small changes.

Narda insists that there are a lot of recipes, everywhere.

That anyone who wants to look for a recipe, finds it.

That what is needed are tips, that compass.

Here is an arbitrary selection of 25 of those tips.

And if she is asked

if she had to choose just one

, which would it be, she answers: “I ate a lot of fruit, a lot of vegetables, a lot of legumes, Think from the garnish, not from the protein: mashed meat, salad with carrot and artichoke, green bean and spinach with pasta.

And don't stop eating anything you like



Train your palate by

trying varieties of the same product.

Buy one of each type of peach, grapes, tomatoes, a zucchini, and a zucchini.

I felt the differences and remember them.

It is an exercise.

It serves.

2. The

parchment paper

is a one-way trip.

Have it always.

You can wrap cheeses, cold cuts, a fish, cover the cookie sheet, protect a chicken in the refrigerator, as a “lid” on something that is shrinking ...



: the oil is NOT heated over high heat, always over medium or low heat for a long time.

In this way, when putting the food, the temperature drops and we have room to increase the heat.



: the less you make them, the more flavor they will have.

The skillet is more important than the seasoning.

Salt, olive oil, and a good cast iron skillet will do better than fancy herbs and wines.

5. When you

bake chicken

, don't throw away the bones.

Saucepan + lots of water + vegetable trimmings (celery required) + little salt + bones + time.

6. If you are going to

caramelize onion

, double it and save.

You are going to use it safely, you will save an hour of time.

Sauces, cakes, fillings, stews, pies.

Thousand things.

7. There is more to life than

cold cuts and cheese

for two loaves.


Everything works

: half a semi-squeezed lemon (you get a cold miracle), the bottom of the mustard bottle (for the vinaigrette), the bottom of the cheese (in the soup or stew).

Don't throw anything away.

9. 4 rules for

ordering pizza by phone

: 1) always accompany it with a salad, always 2) wait for it with the oven on 3) ask that it not be cut (crunchier dough) 4) order fainá and save it for another meal.


Grated carrot


He who grates thick does not understand anything.

It is grated on the finite side.

Thick is tasteless, dry and gum-killing.

In this I do not accept opinions: dungeon.

11. Dairy products, food that was left over, cold cuts and what is to be eaten at the moment (I also have pickled aubergines), they go on the

first shelf of the refrigerator


12. A


is not a round pan, it does not work as one.

It was created to take full advantage of heat and combustion.

Always very strong fire.

13. If there were 3 tablespoons of sauce, 2 of pesto or whatever, to the tray and freezer, direct.

It adds flavor to an


stir fry



Marinate adds a thousand points.

It can be a few minutes (cheese), an hour (fish) or one night (chicken or meat).



Baked Milanese

: so that they are not a dry white sole, first heat a baking sheet well, without anything, then put the milanesas with a little oil and send the plate to the bottom of the oven.

They cook for a few minutes per side.

16. If you use


, take notes on the recipes: what did you change, what happened, if something was missing, if it came out dry.

The next you correct.

17. Open up your



: if they don't smell like anything, they don't taste like anything.

18. Real

olive oil

doesn't have to smell like olives, ever.




is a plum.

Cook it in the pan with water or broth and butter (ajito, herbs, amor) until it is tender and the liquid evaporates.

The mash of glory.

Or baked, of course.

20. Take advantage of the

flavor of the meat

more than its volume.

If we learn to use flavor (fat, bones), we can make other dishes more attractive.

Season with “meat”.

21. The


leaves the pot al dente and goes to the pan, with sauce, butter or garlic and oil.

Then half a ladle of cooking water is added (with a splash we do nothing).

And to move like crazy.

22. Do yourself a favor: improve your life and learn to prepare

good beans


Low fire, always, never gushing.


Much much.

How much?

A little more (if there is no water, add it).


Too large or too small



affects the baking result: food dries out prematurely or never browns.

24. A dish is only as good as the


that make it up.

No more no less.

I chose good raw material.

Remarco ELEGI, you, in person, do the shopping.



Review of codes

Level 2: a) we buy without hunger.

b) we cook hungry c) we eat slowly: it takes the brain 20 minutes to know that the belly is full (let's not eat 20 more minutes).

10 Narda Lepes recipes

1. Brioche recipe with mascarpone and strawberries

2. Roasted peaches recipe

3. Rice cake recipe


Polenta with sausage recipe

5. Potato souffle recipe

6. Braised tail with gnocchi recipe

7. Recipe for penne with mushroom sauce

8. Moroccan eggs recipe

9. Baked fruit recipe with almond semifreddo

10. Mexican chicken recipe


Source: clarin

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