Chive flowers

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 20261,3375

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 20261,0245

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 20261,1195

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 20261,5255

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 20261,2643

When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.
October 8^th 202510 K5

The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating. To know when the dough is ready, one can rely on the length...
June 16^th 2021100 K 23.9

When you bake a cake, like a cake or pound cake, you may have already encountered this thorny problem: How to make sure that the raisins, or the candied fruits, or any other small filling, do not fall to the bottom of the pan during the baking process?
May 31^th 201917 K4.7

When it comes to home-made desserts, tarts are always popular. They can be divided into two basic types: those cooked with their filling, such as an apricot and almond cream tart, and those where the filling is added after baking the pastry case, such as a strawberry tart or chocolate tart. For...
May 2^nd 2017115 K4.5

I've already told you about gilding, the beaten whole egg that is spread with a brush on anything that needs to brown in the oven: puff pastry, pastries, etc. and that professionals use a lot, I'm going to come back to this to clarify a bit how to do it, and give you a professional tip.
June 9^th 201937 K4.2