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Candied grapefruit peel
Candied grapefruit peel
My mom has a traditional way of cooking it, and I love it. My mom keep the white layer of grapefruit too along with skin.she soaked it into water and change water till bitterness is gone, she then simply fried it with garlic, sugar and soy sauce, delicious..

Comment #17571 posted on february 16th 2017 at 17:49 by Ling.
501
Flours
We have a wonderful book - though very technical and expensive - but husband now makes the most amazing bread. We use T45 for pastries and T55 for bread and pizza dough. We found the T65 too strong. If you have the patience it is worth a read/browse - "The Taste of Bread" by Prof Raymond Calvel. There is also reference to American flours.

Comment #17536 posted on february 10th 2017 at 14:12 by Michele.

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😋so intersting it is....Thanku

Comment #17519 posted on february 8th 2017 at 15:01 by Rameesha Nadeem.

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give me a 10 kitchen utensils

Comment #17507 posted on february 6th 2017 at 11:31 by andro.

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I'm afraid not.

Comment #17415 posted on january 15th 2017 at 10:43 by jh.

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Can you demonstrate the proper use of kitchen utensils?

Comment #17414 posted on january 15th 2017 at 10:23 by julie Ann.
Paté en croute (terrine in a pie crust)
Paté en croute (terrine in a pie crust)
Yes!

Comment #17364 posted on december 27th 2016 at 13:16 by jh.
Paté en croute (terrine in a pie crust)
Paté en croute (terrine in a pie crust)
Does one eat the pastry?

Comment #17362 posted on december 27th 2016 at 12:59 by David.
Green parsley sauce
Green parsley sauce
I'm not sure it's a good idea in freezer, when going back to usual temperature the sauce could be less smooth. Anyway, in the freezer for weeks.

Comment #17295 posted on december 18th 2016 at 16:54 by jh.
Green parsley sauce
Green parsley sauce
May I know how long can this be kept if in chiller and freezer?

Comment #17292 posted on december 18th 2016 at 15:42 by Shannon.