The blog of cooking-ez.com
From website to blog
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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
Clean your mixer easily
If you use a "bowl" or "blender" mixer, as opposed to a plunger, you've probably noticed that it's a bit of a hassle to clean it after use. And yet, with a simple trick, it can be done very quickly. See how here.1,4955 June 26th 2024
Preserving egg yolks
If you're using only the egg whites in a recipe (such as meringues ), you'll need to store the yolks until you're ready to use them again. There's nothing very complicated about this in principle - all you have to do is chill them, but there are a few pitfalls to be avoided in practice.2,0195 June 18th 2024
Preservative oil, an asset for taste
When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?2,1825 June 5th 2024
Don't throw away disposable piping bags
Nowadays, it's fairly easy to find what professionals use as piping bags, i.e. disposable or "single-use" plastic ones. They're practical, functional and inexpensive, but disposable? That's debatable...3,5695 May 28th 2024
Should asparagus really be cooked in bunches?
You'll probably read recipes here and there explaining how to cook asparagus "en botte", i.e. in a small package (the famous "botte"). Is this really the right way to cook asparagus?2,7245 May 22th 2024
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Divide and weigh dough into regular pieces
When you prepare dough for cupcakes in a pastry shop or bakery, at some point you're going to have to divide it, i.e. cut it into small pieces, which should all have the same weight. Sounds simple enough, but is it really that simple?5,6135 May 30th 2023
Don't throw away disposable piping bags
Nowadays, it's fairly easy to find what professionals use as piping bags, i.e. disposable or "single-use" plastic ones. They're practical, functional and inexpensive, but disposable? That's debatable...3,5695 May 28th 2024
Small, regular pieces
When we cook, bake or pastry, we often have to cut food into small pieces, often cubes, to incorporate them into a recipe or preparation. How do you get regular pieces fairly quickly?4,9084.5 November 28th 2020
In praise of the whetstone
Have you ever seen a butcher or a chef sharpen his knife before using it? Usually he uses a special tool, a long thin cylinder made of very hard metal. And in a smooth and elegant gesture, he very quickly passes the edge of the knife against the rifle, which makes a very characteristic noise,...6,2114.8 June 5th 2021
In praise of Mont d'Or cheese
Do you know the Mont d'Or, this extraordinary cheese from the Haut-Doubs in France, with a unique taste and appearance, which can be eaten both raw and cooked? I'll tell you a few words about it, and with some tips on how to choose it and cook it. .7,3565 November 27th 2021
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