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Parsley stems	A useful article, and that many younger folks may not have considered using the tails. (I always include full sprigs when making stock, for example. Thank you. Comment #23176 posted on august 4^th 2025 at 13:26 Per Dave.
Tart Tatin	Unfortunately, it's almost impossible to get hard caramel on top of a tarte tatin, as the apples give off juice during cooking, which combined with the heat and the butter, liquefies the caramel that forms. One of the only possibilities I can see would be to place a thin disc of caramel on top of the tart once it has been turned out, which would have been cooked separately and in advance. A thin disc of caramel, or broken caramel for that matter, would be easier to make. PS: Thank you very much for your support of the site Comment #23171 posted on july 23^th 2025 at 07:11 Per jh.
Tart Tatin	I think that some time I tried a home made tart tatin that had a tiny bit of hard dark caramel on top. Is that possible? I love the memory, but I tried making this recipe a few times already varying things like sugar temperature, when to add the apples, when to add the butter... and I am thinking that it can't be done and maybe I'm misremembering... Or maybe you can suggest some way to accomplish that hard caramel? Comment #23169 posted on july 22^th 2025 at 17:56 Per hmijail.
French onion soup	Adding a little flour will make the soup a little thicker, as the flour acts a little like a roux. Comment #23153 posted on june 23^th 2025 at 19:59 Per jh.
French onion soup	Why is the flour needed? I hear some people like it there, others hate it... Comment #23152 posted on june 23^th 2025 at 13:36 Per hmijail.
Pan-fried fish fillets, braised cabbage with Noilly Prat	I'll pass .I'll cook fish,cabbage, carrot, tomato, olive oil, tumeric, thyme, salt and pepper together. Comment #23149 posted on june 13^th 2025 at 00:30 Per Carl.
Should potatoes be washed twice?	Thank you for this advice. I have learnt something new today! Comment #23144 posted on may 23^th 2025 at 13:05 Per David.
Tart Tatin	Yes, but it's a caramel, the color is a very easy indicator that you can adjust to your taste too. If you want to use a thermometer anyway, a caramel start at 160°C (checkout cooking sugar). Comment #23138 posted on may 2^nd 2025 at 06:28 Per jh.
Tart Tatin	It would be useful to have the temperature of the sugar at stage 6. I guess that if we don't cook the sugar enough the tart will turn into a soup... Comment #23137 posted on may 1^st 2025 at 14:17 Per hmijail@gmail.com.
Dandelion flower jelly	I shall certainly try this - it looks delightful. I have often used the dandelion leaves in a mixed salad, but never made this jelly! (And we have plenty of dandelions today!) Comment #23136 posted on april 28^th 2025 at 12:24 Per David.