1,575 easy and fully explained recipes, with +66K photos and 77 videos

From website to blog

22 K 3.9/5 (46 reviews)

Last modified on: January 1^st 2011

For this post: Comment Follow Ask me a question Send to a friend

Hello everyone,

Today I'm inaugurating the cooking-ez.com "blog". The idea is to have a space for discussion open to everone, but not necessarily linked to a particular recipe or page.

I hope the posts will be sufficiently interesting that you'll enjoy reading and discussing them.

The main theme will be cooking of course - it's my thing - but we can wander off the beaten track to tackle a wider range of subjects.

I hope to keep to the tone and feel of the site, but you can judge the content for yourself.

See you soon on these pages.

JH

Lasts posts

Cut twice as fast

When you need to cut something long into small pieces, for example chopped chives or the stem of a spring onion, there's a simple gesture that doubles your cutting speed. Let's see how.
May 21^th 2026682

The other use for bowl scraper

Your kitchen or bakery utensils may include a horn (left) or a pastry cutter (right). These practical utensils are normally used to scoop the contents of a bowl or salad bowl - the horn - or to cut dough - the pastry cutter. But they also have another, very practical use - let's see what it is.
May 9^th 20261,148

The strange foam of potatoes in milk

As you may have already noticed, when you cook potatoes in milk, especially in small pieces (slices or cubes) for a gratin for example, a surprisingly abundant white foam forms on the surface. Where does it come from?
April 26^th 20261,295

A little leftover butter

Very often when you're making a cake, your recipe will tell you to melt some butter and mix it into the batter - a classic for cookies, cakes, moelleux and the like. And every time you do this, you'll have to butter the baking tin to prevent the dough from sticking during baking. Naturally,...
April 16^th 20261,2705

A tablet holder

Perhaps you too cook by consulting your recipe on a tablet or phone, and putting it down on your worktop? It's practical, but not the best solution. Here's a look at how you can make an inexpensive, almost universal stand.
March 14^th 20262,0105

See all posts Random post RSS feeds

Other pages you may also like

The secret of cooking until "done"

This is a real chef's skill: being able to look at a fish fillet cooking and say, "Stop – that's enough, it's cooked". I always admire this ability to see at a glance if something is done. It is what sets the professionals apart from us mere amateurs. And it's true that how fish is cooked is...
November 26^th 201222 K4.4

The right bread knife

We almost all have a bread knife in our kitchen, that is to say the knife we use almost exclusively to cut bread. Is this knife efficient, is it really the one you need? Here is some information to guide you in your choice. .
September 15^th 202212 K

Vegetable soups

As I write this post, we are slowly slipping into winter, and this late autumn is the perfect time for soups, especially vegetable ones. Soups, that somewhat "soft" dish, often associated with our childhood, infallible remedy against a cold evening or an ugly weather, or both.
December 5^th 201713 K5

The different cooking modes

In cooking, cooking means bringing food into contact with a source of heat, to transform it: improving its taste, and sometimes its texture. This contact with the heat source can be achieved in a number of ways: these are the cooking methods, and let's take a look at the main ones.
July 24^th 20249,9494.7

Using stretch food film effectively

Maybe you use food film in your own kitchen. You know, the very thin, clear plastic stuff that you can stretch, often used to cover food and protect it from the air. It’s become so widely used that it’s now an essential item for pros. They even have a verb for it in French: “filmer”: to...
May 12^th 201824 K 14.9