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
The grease spray
As soon as you have something in a recipe that sticks to the mold, the question always arises as to how difficult it is to remove from the mold. There's nothing more frustrating than breaking your cake when unmolding it, because part of it has stuck in the mold. The classic way to avoid this is...August 26th 20253,5925
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 20254,4005
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 20252,6125
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 20252,7085
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 20252,932 13
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The grease spray
As soon as you have something in a recipe that sticks to the mold, the question always arises as to how difficult it is to remove from the mold. There's nothing more frustrating than breaking your cake when unmolding it, because part of it has stuck in the mold. The classic way to avoid this is...August 26th 20253,5925
The Holy Grail of French bakers
While browsing through the recipes on this site, you may have noticed that while I adore cooking (everything, in fact, to do with eating and drinking), I am particularly drawn to bakery: bread, viennoiseries and all that goes with them – it’s a real passion of mine; I love making them and I...March 24th 201818 K 34.7
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 201344 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 2021280 K 23.7
85 grams of eggs?
Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes. That's why, on the one hand, you have baking and cooking, where a certain tolerance is...November 26th 201854 K4.6
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