From website to blog
19 K 3.9/5 (46 reviews)
Last modified on: January 1st 2011
From website to blog
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
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
Cake moulds
When we make a cake, or a cake of the same rectangular shape, we usually take out our usual mould and tell ourselves that the recipe is anyway "for a cake", but is it really that simple?August 25th 20251,5625
Thinning out herbs
If you need to add a long-stemmed herb (tarragon, mint, verbena, thyme, etc.) to a recipe, you'll probably only need the leaves and not the stem, so you'll need to remove the leaves. Leaf removal means keeping only the beautiful leaves, and eliminating the ugly stems and leaves, but how do you do...August 8th 20251,3585
Add a bay leaf
Bay leaf: small in size, but big in flavor. You'll find it in hundreds of recipes, and it's often added to cooking meat, in a sauce or broth, usually accompanied by other herbs or products. It's a staple of Provençal, Mediterranean and Oriental cuisine, but not the only one. Usually, in a...July 31th 20251,4455
Parsley stems
Parsley, whether curly or flat, is a delicious ingredient in many recipes, where it is used both raw and cooked. When used raw, in a salad for example, where it always provides, alone or with other herbs, a remarkable freshness, only the leaves are kept. And when used cooked?July 28th 20251,589 13
A drizzle of olive oil
Often in a recipe, you have to "baste" vegetables, for example, before sending them to the oven. What the author means by this is that you need to put oil on top of the vegetables to cook them in the oven. Typically, we just quickly drizzle oil over the vegetables, hoping not to miss any, but...July 13th 20251,6955
Other pages you may also like
Cake moulds
When we make a cake, or a cake of the same rectangular shape, we usually take out our usual mould and tell ourselves that the recipe is anyway "for a cake", but is it really that simple?August 25th 20251,5625
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 201342 K4.3
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.June 23th 2021278 K 23.7
The 3 secrets of Parisian flan
A flan Parisien, or boulanger, is a simple yet delicious cake. A cream, a mixture of milk, eggs and sugar, is poured into a raw pastry base and baked in the oven until the pastry and cream are cooked. This is the simplest version of the recipe, probably the original one, but nowadays the cream...July 21th 202311 K4.7
Steam for baking bread
What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...June 16th 2021142 K4.5
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