Why when we get Rimmel open our mouths?: Hi Paulina #07

Hi Paulina is the section in which Paulina answers the most diverse questions. The last Friday of each month comes out and the questions are sent by social networks, a week before.

But yes

Florence R.

Hi Paulina, How do you make sure the shortbread cookies come out evenly and don't stick together or break when you take them out?

Dear Florence: 

The author has made countless shortbread cookies.
I can safely say that you didn't butter or flour the pan.
I'm even willing to say that you thought the following: If the cookies are shortbread, what's the point of buttering the pan? But yes, I don't add any .
You have to admit that the reasoning is logical.

From this humble space I propose two alternatives:

1) Get your batteries charged.

2) If laziness is your thing, call them “butter cookie deconstruction,” be proud, and eat the pieces in peace.

What we can learn from potatoes

juliet a.

Hi Paulina! I want to know how to make baked potatoes so they don't inevitably stick to the baking sheet... What am I doing wrong? (A bit dramatic, isn't it?)

Hello Juliet:

Nothing dramatic. It's real, in any case.
Your question is a Big Question for contemporary households.
I'm going to tell you what I think, but you should know that it's just one voice among many, since this is a hotly debated topic.
It all depends on how we approach life when it comes to the baked potato.

There's a potato that sticks but is loving: the one that comes out when you pry it off with a knife and not only comes off but also turns out crunchy, exquisite, and ends up being the best potato, the one you eat secretly while serving, fearing someone else will grab it.
This potato teaches us something: from a disadvantageous situation, not only something good can emerge, but something better than we expected .

Then there's the other one: that potato that you pry open and it breaks, leaving the crunchy part in the dish and a kind of puree within reach. This is infuriating. So infuriating that it's common to scrape off the crunchy part with a knife and eat it, usually with too much oil. And we enjoy it immensely.
This second potato also teaches us something: that the good stuff is there, you just have to go out and find it. However you can .

Then there's the potato that doesn't stick: the ideal potato we aspire to. The perfect potato that easily comes off the plate but retains all its crunch.
Let's ask ourselves: is this a real possibility?

And finally, another potato that also doesn't stick: the one that turns out white or brown, but always opaque, is toasted and not golden, has a whitish film of starch on its surface, the oil has never touched it.
From this potato we learn that the situation we think is ideal (that the potatoes don't stick together) isn't always ideal when it happens , since this potato is THE REAL DRAMA and we'll never get to enjoy it.

I hope I've helped you, Julieta, with potatoes and in life. You seem a little negative.

Next time you bake potatoes, dry them thoroughly, removing any traces of water, and then brush them with oil all over. They'll barely stick and won't turn out dry like tragedy potatoes.

Not even with a stick

Cecilia G.

Hello Paulina… Is there such a thing as low-cholesterol food that is also tasty?

Dear Cecilia:

No.

Provocation

mimí m., vale de la p., marina c.

Hi Paulina! What recipe do you recommend for decorating muffins other than those super buttery frostings? Thanks so much, genius. / Pau, can you send me a cupcake recipe? / Hi Paulina, I want to make a frosting for the cupcakes, something simple. What can it be? Something that isn't just dulce de leche or chocolate... I was thinking of some cream or meringue... or something like that... thankssssss 

Hello girls,

I choose to think that you're from the Gourmet program, that you've only recently discovered this website, and that you don't know that there's a far-left group here called the ANTI-CUPCAKE LEAGUE, of which I'm a founder.
And I say "I choose to think" because I believe we should give people a chance, since the "genius," the "Pau," the "thank you" (I say all this with quotation marks) sounds provocative to me.

We don't like cupcakes, muffins, or their colorful, buttery hats here (Mimí M.: I see hints of doubt in you, let's talk).

Here we eat muffins and dip them in our coffee with milk.
Here we don't know what a cronut or a cake pop . Nor do we want to.
I'm the soft wing of the League.

Paula

I've been following her since she played in Cemento.

Paula R.

Hi Paulina! Now that you're really famous and have so many followers, what do we former fans do to manage our jealousy and avoid feeling left out? Thanks.

Dear Paula:

It doesn't give me pleasure to tell you this, but the truth is that you are being displaced by the new followers.

This is for a very simple reason: new fans saw me on TV, and they have a more distant image of me, more unattainable, more of a star.
Don't forget that my goal in life is to one day appear on the cover of Gente Magazine's People of the Year.
I can't get there with fans like you, who know my flaws, my faulty editing, my poor performance.
I must rely on new fans if I want my phone to ring one day and tell me: You're invited to the Island of Faces. All expenses paid. Continental breakfast.
I apologize.

Ernesto, in his youth

Confusion

Ernesto C.

Hello Paulina, what does devil's pâté contain? Devil?

Hello Ernesto: 

Not exactly, it has chicken and sausage. What Diablo has is devil's ham .

Hundred years jam

Patricia C.

Hi Paulina, I want to make homemade jam but I don't know how to make it last a long time... Any information???

Dear Patricia:

Assuming you are clear that jams last a long time, at least a year, I imagine that by “a long time” you are referring to much longer than this time.

Your intention is to have a meme that lasts how long? Fifteen years? Thirty-five years? Ninety? Why would you want to do this? I confess I'm intrigued.

Another possibility is that your jam won't last, not because it expires, but because you eat it.
In that case, the answer is simple: you need to make a uglier jam.
blueberry jam recipe , and if this is the case, double the sugar.
It'll be horrible, you won't want to eat it, and it'll last.

Weird face

gabriela r.

Hi Paulina, you're a genius, and I want to know what those famous "baking spices" have because when I ask, people give me weird looks...

*I look at you with a strange face*

Ma yes II

Valentina S.

Hi Paulina! Can you preserve sun-dried tomatoes without pre-soaking them? Thank you very much!

Dear Valentina,

No. Oil won't hydrate them. Vinegar will, but the flavor won't be the best. Another thing, yes. Nobody wants to work in this country.

Rimmel

lore m.

Hi Paulina, why is it that when we put on mascara, we open our mouths, look up, and have a monster-like face that inevitably looks prettier when it returns to normal, not because of the product applied? Thanks, I'll always follow you #idol!

Dear Lore, 

It's obviously an Avon publicity stunt.
You, being a logical person, know you look better because you've abandoned the idiot face.
But it's ingrained in your subconscious: after Avon, I look better.
That's why I use another brand; when you put it on, you don't make that face.

Naty

Paulinette

naty m.

Hi Paulinette! I want THE recipe for REALLY juicy minced meat empanadas!! The kind we tell people in the countryside are meant to be eaten "with your legs open" (because you drip the juice, hahaha!)
Kisses, my love!!

The reason I'm posting this message is because I want EVERYONE to call me Paulinette from now on.
I don't have the recipe, Naty.
We'll make it soon, I promise.
Please, call me Paulinette.

Express answers

It's the last time I do it...

For some reason, I have a hard time not replying to a message. Here are some quick replies to other messages that, due to the length of this column, I haven't been able to properly address.

Mirta T., Altagracia J., Adriana G. : Thanks to you
Marcela S. : to keep the fries from getting soggy: don't heat them after cooking, don't cover them, and don't add too many at a time
Luisk O. : it's clear that I'm sensual by nature. Greetings, pal.
Jessica P. : to keep the empanadas from splitting: it's worth learning how to make a good repulgue. There's no other secret.
Vanessa V. lemon pie recipe .
Viviana R. : my namesake.
Ma. Verónica R. : replacing blueberries in chicken crumble: maybe with blackberries; don't add any.
AnYs M. : look at this very easy
apple tart María M. : hi.
Florencia R. : the best non-acidic cream cheese on the market: as soon as I can, I'll teach you how to make homemade cream cheese, which is delicious and very easy. I buy Finlandia. The best is Philadelphia.
Lucía C .: What are the measurements in cups equivalent to? Check out this link .
Verónica M .: I'll do it for you.
Silvia L .: Why do my croquettes split? It's because the oil isn't hot enough.
Silvina F .: I promise you a post about uses for ginger.
Verónica C .: Cereal bar recipe: I'm thinking about it.
Diego R .: Potato bombs: Check out this potato croquettes .
Marta T .: Empanadas can be baked ahead of time: Check out the empanada and yes, you can bake them ahead of time. Don't cook them completely. Make sure they're white and brown them at the last minute. This way they'll be like freshly made, not reheated.
Lilian M .: Trick to drain chard without appliances: Put it in a colander and shake it. Why do my sandwiches split? Because the oil isn't hot enough.
Mariano P .: Recommended brand of brown sugar: brown sugar?
Flavia F .: Nola
Emilce R .: Food processor or mixer to make homemade pâté? Food processor, but the mixer will still be perfect.
Marulainee : Recipe for Creole sauce: 1 onion, 2 bell peppers, 2 tomatoes, parsley: all chopped. Salt and pepper. Oil (plenty) and vinegar. The chicken is ready.
Gisel P .: We'll make it soon.
Daniel P .: At home we follow the Colombian diet: dinner, poor. 😉

And here, friends, we conclude this month's Hello Paulina. I'll see you next month with more culinary and existential questions. 

Love,

Paulina