The blog of cooking-ez.com

From website to blog


11,5313.5/5 for 34 ratings
Grade this page:

Last modified on: February 6th 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

Back to top of page

Lasts posts

Other pages you may also like

The 3 kinds of meringue
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections.But in the world of professional patisserie, meringue comes in three different kinds. Even if the...
6,011 43.9/5 for 9 ratings
The skin of the almonds
The skin of the almonds
For whole almonds, there are 2 versions in stores: so-called "white" or "blanched" almonds, ie without their brown skin, and "whole" almonds with their skin.For the almond powder, there is the same powder known as "white almonds" where they are almonds without the skin which are reduced to...
90 83.7/5 for 3 ratings
In praise of slow cooking
In praise of slow cooking
For a lot of dishes, whether they're cooked fast or slow, hotter or cooler, doesn't really matter. Take a cake for example, as long as it's not actually burnt, when it's done, it's done and it needs to come out of the oven otherwise it will start to dry out and harden, then burn. But for plenty...
3,3393.4/5 for 8 ratings
Cream and sauces
Cream and sauces
Have you ever wondered why making beautiful tasty sauces is so easy when you use cream? First of all, we need to be aware that some flavours only dissolve in water, while others only dissolve in fats. This phenomenon leads to this kind of accident: If you put a chocolate mousse uncovered...
3,429 13.4/5 for 8 ratings
A memo of utensil weights
A memo of utensil weights
This would be much simpler if you could just weigh the full pan, but unfortunately the weight of the pan itself would be counted by the scales and mess up the sums.A precise example: you weigh the pan which registers 750 grams, but this 750 grams is the weight of the contents + the weight of the...
3,471 13.9/5 for 7 ratings

Post your comment or question

I am not a leaving thing

Follow this page

If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page