Chive flowers
If you have a chive plant in your garden or on your balcony (which is a very good idea, by the way) you should be seeing beautiful purple flowers like this one as I write this:
The stem of these flowers is very hard, but the flower itself consists of small heads that can be easily detached by pulling on them.
It is not at all obvious, but these chive flowers can be eaten, and better than that, they bring a delicious fresh and garlicky taste that goes perfectly with a salad for example.
Moreover, their pretty mauve color is also a decorative asset, they make very well by bringing a note of color which makes its small effect in the salads already mentioned but also for, for example, the decoration of a fish fillet just before the service to your guests.
Two drawbacks to this mini concert of praise: 1) systematically throw away the stem, which although green is tasteless and very hard and 2) flowers like chives do not like cooking, where they quickly lose all their taste, hence the preference for dishes without cooking, or adding just when serving.
To sum up: Use chive flowers for taste and/or decoration of your dishes, preferably without cooking.
The stem of these flowers is very hard, but the flower itself consists of small heads that can be easily detached by pulling on them.
It is not at all obvious, but these chive flowers can be eaten, and better than that, they bring a delicious fresh and garlicky taste that goes perfectly with a salad for example.
Moreover, their pretty mauve color is also a decorative asset, they make very well by bringing a note of color which makes its small effect in the salads already mentioned but also for, for example, the decoration of a fish fillet just before the service to your guests.
Two drawbacks to this mini concert of praise: 1) systematically throw away the stem, which although green is tasteless and very hard and 2) flowers like chives do not like cooking, where they quickly lose all their taste, hence the preference for dishes without cooking, or adding just when serving.
To sum up: Use chive flowers for taste and/or decoration of your dishes, preferably without cooking.
Lasts posts
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...April 10th 20257855
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.January 27th 20252,725
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...December 25th 20243,0895
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...December 13th 20243,3605
Sauce and salad: When and how to mix them?
When dressing a salad, there's a kind of golden rule: add the dressing very shortly before serving, especially if your salad contains crunchy elements such as croutons or fresh vegetables, which will retain their crunchiness or crispiness. But, as is often the case in the kitchen, there are...November 29th 20243,4895
Other pages you may also like
Cooking time for pasta
What is as good and simple as pasta? Not much, I think, and it's so easy to prepare: boiling water, salted (or not, depending on your taste), a few minutes of boiling and it's ready. The only "difficulty", so to speak, is the respect of the cooking time and the risk of, unfortunately, overcooking...July 18th 201920 K4.6
The right weight of pastry for a pie
Let's try to solve a thorny problem: How much dough will I need when I make my next pie? You're planning to make a pie, you're going to use your favourite mould or circle, but how much pastry will you need to fill it completely with a well spread pastry, without being too thin, or on the contrary...March 20th 202062 K4.3
The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...February 27th 201341 K4.3
The so-called "nervous" meats
You've probably heard this before, we're talking about "nervous" meat, or meat with nerves, to describe what is indicated by the blue arrow on the left. This is a piece of beef, and what we call a nerve is not a nerve, it is in fact collagen (chemists sometimes call it a "collagen sink"), a...April 16th 202130 K4.5
Sorrel and its cooking
Do you like sorrel? This delicious plant with its beautiful bright green leaves, whose subtle acidity goes very well with many other things, including in particular cream, to form with salmon the emblematic dish of the 70's, "Salmon with sorrel" on which was built the beginning of the fame of the...March 19th 20228,6305
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.