Sugar syrups

When you need to salt something—for example, fish fillets before cooking them—you’ll naturally sprinkle them with a pinch of salt using your fingers. There’s nothing particularly remarkable about this very ordinary gesture, which is done all the time in the kitchen, and yet there’s a...
October 14^th 20261,2855

When you have a jar in your kitchen that’s almost empty—flour or almond flour, for example—you’ll probably refill it before it’s completely empty. And that’s a great way to go about it—no one wants to run out of an ingredient right in the middle of a recipe. Once you’ve...
October 2^nd 20269955

When it comes to serving wine, you may (like me) have a fairly simple rule of thumb: red wine at room temperature, and white, rosé, and yellow wines in the fridge until it’s time to serve them. It’s very easy to remember, but it’s a bit simplistic, and you’ll see that there’s a much...
September 23^th 20261,1015

In French cuisine, sauces are a very important part of a recipe—not just a side dish. In fact, they’re so important that, especially since the time of Auguste Escoffier, they’ve been classified into categories. And among these categories are “hot emulsified sauces,” or lukewarm ones. ...
September 9^th 20261,5015

When plating or serving a dish—whether hot or cold—on a plate, it’s very important to make sure they’re both the right temperature; in other words: if the dish is hot, the plate should be hot, and conversely, if the dish is cold, the plate should be cold. Is this really important? Let’s...
September 2^nd 20261,2413

It's true that we're finally coming out of winter as I write these lines, and that we'll all be making, no doubt, a little less soup and potages, but even if it's out of season, it really is a simple and delicious dish, which is one of the always easy answers to "What's for dinner this (Sunday)...
April 9^th 202214 K

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).
June 18^th 202216 K4.9

Where we see that to put a cake in the oven, once the dough is finished and in its mould, there is no hurry and that the cold is your friend.
June 28^th 201948 K4.1

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...
June 19^th 202316 K5

When you've finished preparing a salad, green or otherwise, it's usually time to add the dressing and toss. It's often said to "toss the salad", which means to season and mix. Is it easy? Not so easy...
March 8^th 202415 K5