(Found inTextsStagesComments) Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. 356K 14 1 day 1 hour 21 min. December 20th 2018
(Found inTextsStages) A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin. 329K4.1 1 hour 10 min. October 13th 2010
(Found inTexts) This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive. 299K4 2 hours 56 min. June 11th 2011
(Found inTextsStages) For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method. 196K3.7 20 min. February 21th 2011
(Found inTextsStages) Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits. 174K4.3 32 min. February 21th 2011
(Found inTextsStagesComments) Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under... 321K 24 40 min. June 6th 2012
(Found inTexts) To make a good fruit salad, there are three important points: Choose fruits that go well together (avoid putting soft pears with crunchy apples for example).Remove absolutely all skins and seeds.Bring it all together with a good home made sugar syrup added to the fruit juices.Here is a recipe which... 374K4.1 1 hour 13 min. April 20th 2020
(Found inTextsStages) In this recipe, sausage is cooked, the skin removed, and baked in a savoury brioche dough. Serve preferably with a good green salad and French dressing (vinaigrette). 404K5 1 hour 49 min. September 10th 2018
(Found inTextsStages) These chips (French fries) are made from potatoes steamed then fried in their skins. Usually we make big ones (3 times the usual French fry) and serve 2 or 3 per guest. 266K4.1 1 hour 19 min. February 21th 2011
(Found inTextsStagesComments) Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed. 436K 23.5 25 min. February 21th 2011
(Found inTextsComments) Boiling potatoes has given rise to two sayings: 1) You should not peel potatoes before boiling. 2) You should not leave potatoes to cool in the cooking water. The first suggests that potatoes should be always cooked in their skins, to prevent water penetrating and making the potatoes go soft and... 606K 34.4 30 min. July 25th 2017
(Found inTextsStages) Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish. 332K4.1 2 hours 58 min. February 21th 2011
(Found inTexts) Praline is a preparation of caramelized nuts (in this case almonds), with a very characteristic flavour. Either crushed or as a paste, it is used to fill or flavour all manner of things like creams, chocolates, biscuits, etc. 254K3.5 55 min. August 3rd 2012
(Found inTextsStages) Fruit jelly is jam made with the juice only. All the skin and seeds are strained out, which gives a very smooth texture. Here's a quick recipe which will give you an excellent jelly, and which keeps the full flavour of the blackberries thanks to its very brief cooking. 267K4.2 47 min. July 5th 2013
(Found inTextsStages) Or how to start with a whole cucumber and finish with small crunchy dice, ready to be added to a salad. 234K4.6 39 min. August 6th 2019
(Found inTextsStages) To poach peaches, we begin rather like for tomatoes. To peel them, we boil them for a few seconds, then plunge them into cold water. Once the skin has been removed, they are poached gently in a light syrup. 218K3 1 hour 49 min. September 6th 2012
(Found inTextsStages) These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf. 92K 14 49 min. December 1st 2013
(Found inTextsStages) For this recipe, the marinade is made in a jiffy: oil, lemon, parsley, salt and pepper. The red mullet fillets are marinaded for an hour, then pan-fried quickly. They are served with plain white rice. 72K4.7 1 hour 21 min. February 22th 2015
If you like almonds, in their dried fruit version, you must use them quite often in cooking or baking, whether powdered or whole. It is not obvious, but in fact there is 2 kinds of almonds in the market, wholesale with or without the skin. . 18K4.7 February 8th 2020
When it comes to cooking fresh fish, if it's filleted with its skin on and you're planning to pan-fry it in a little olive oil, for example, you might ask yourself the following question: Which side, skin or flesh, should come into contact with the pan first? 18K4.4 February 13th 2021
This subject cropped up recently in a discussion with my three charming nieces; do you know what Maillard reactions are? With a name like that, they could well be some principle in mechanics, but in fact the term applies to something much closer to all of us: it's what gives food more flavour... 32K4 January 28th 2015
It's something you have probably have done yourself: cooked or pre-cooked vegetables before adding them to a recipe. This is almost always done the same way: peel the chosen vegetables (carrots, for example), cut them up, boil them in salted water (using a tablespoon or so of coarse salt per litre),... 23K5 November 22th 2016
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together. 72K 24.4 February 15th 2018
Making a salad for a meal, a few ingredients of your choice and a sauce to bind it all together is still one of the best ways to cook something really good quickly and simply. And since there is often a "fresh" aspect with the vegetables in the ingredients, not only does it taste good, but it's... 5,7894.6 March 13th 2021
Do you like celeriac, a vegetable that is not always a big hit? If your answer is "no" or "not so much", it is perhaps that you have in mind the celery remoulade, the emblematic starter, with the eggs mimosa, of the bistrot kitchen. It's very good, well if you like it of course, but it's a bit... 8,6784.9 May 21th 2022
If you start making a Bavarian cream for example, or any other that contains a gelling agent such as gelatin or agar-agar, you will sooner or later be confronted with the problem: How to properly incorporate this gelling agent into my cream? (and we will focus on gelatin). 9,5314.9 June 18th 2022
When preparing a sauce or a cream, there's always a (small) risk that the creamy preparation you're working on will suddenly separate into two parts of different textures: a liquid part, for example, and a more or less solid part, or even become lumpy. It's terribly frustrating, but we'll see... 5,5525 June 19th 2023
I've already talked to you about vegetable cooking water, which becomes a precious broth after cooking that would be a shame to throw away. Now let's look at the special case of meat cooking broth, and in particular sausages, which are often poached. 5,1625 June 28th 2023
(Found inTexts) Pepper is a spice obtained from the berries of two kinds of tree. The berries (peppercorns once dried), yield three kinds of pepper, depending of harvest period and processing:Green pepper (immature berries)Black pepper (mature)White pepper (black pepper without skin)White and black pepper are the... 735K
(Found inTexts) The potimarron is a kind of pumpkin which originated in Asia. It's shaped like a very large pear, with a hard reddish-orange skin.It is different from the classic pumpkin, especially in 2 respects: the skin is edible, and its flavour - which is rather like chestnut - is stronger. 735K
(Found inTexts) Lemons are citrus fruit. The skin of the lemon is normally yellow, unlike the smaller, green-skinned lime. The whole flesh of the lemon is sometimes used, but recipes often call for the juice and/or the zest. 735K