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How to prepare purple artichokes
How to prepare purple artichokes
Because they are rather hard and not very pleasant in the mouth.

Comment #21812 posted on may 16th 2021 at 19:21 by jh.
How to prepare purple artichokes
How to prepare purple artichokes
You are the only person I’ve ever seen discard the “leaves” of an artichoke. Why don’t you eat them?

Comment #21810 posted on may 16th 2021 at 00:53 by Anonymous.
Potatoes with smoked salmon
Potatoes with smoked salmon
I am interested in just simple recipes without too much hassle.

Comment #21788 posted on may 6th 2021 at 15:57 by Lisa.
Pistachio cream
Pistachio cream
Yes, you can.

Comment #21679 posted on march 30th 2021 at 13:51 by jh.
Pistachio cream
Pistachio cream
Same as frangipane is almond cream + custard, do you think one could make a pistachio cream by stopping before Stage 3?

Comment #21678 posted on march 30th 2021 at 11:16 by Horacio.
How to fry eggs well
How to fry eggs well
when icook they turn green a little

Comment #21657 posted on march 22th 2021 at 16:47 by sumaria.
French baguettes
French baguettes
Last time I did my bread with Bertinet's method, my neighbor downstairs came up and complained that it's too noisy!
It was noisy indeed but so much fun, that's why I'd like to try making the baguette with this method :)

And thank you for the info about Respectus pannis! Very interesting. I understand that we could just leave the dough resting with very little kneading and it would turn out just fine but I'm surprised to read that this new movement really does rely on a very long resting time and a very little levain...
I just received Manitoba and T65 flours; might try both your baguette and bread with respectus pannis system this weekend. Merci bcp JH!


Comment #21510 posted on february 10th 2021 at 14:12 by Frey.
French baguettes
French baguettes
You can, it's gonna be a bit long, and a bit tiring too, after all in the old times, bakers do everything only with their hands...
According to that, there is in the French bakery a new movement that is growing up, for a different way of making bread: less salt, less kneading, less yeast or leaven, but much more resting time at almost ambient temperature (16-18°C), it's called "Respectus pannis" if you want to check out.


Comment #21509 posted on february 10th 2021 at 13:41 by jh.
French baguettes
French baguettes
Merci JH!
I come with another question; instead of using a mixer/kitchen machine, can I use Bertinet's method (slap&fold) to knead the dough?
I understand that it will take longer than using a machine, but is it possible?


Comment #21507 posted on february 10th 2021 at 09:25 by Frey.

materiel.php
Which kind of oven?

Comment #21491 posted on february 9th 2021 at 08:04 by jh.

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