List of recipes from category Tips and tricks: 86 recipes
List of recipes from category Tips and tricks
- Cooking: 11 recipes
- How to...: 48 recipes
- Tarts: 1 recipe
- Tricks: 13 recipes
- Work on/prepare an ingredient: 5 recipes
- You should not...: 8 recipes
Cooking sugarCooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often...
457K4.9 43 min. April 3rd 2019
How to bake blindThis method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).
871K5 1 hour 40 min. May 6th 2017
How to cook bacon and remove excess fatTo prevent excess fat in a recipe using bacon, you can "blanch" it before use, leaving most of the fat in the pan with the water.
349K 44.8 14 min. February 21th 2011
How to cook hard-boiled eggs properlyA hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.
1.3M 65 1 hour 28 min. November 4th 2013
How to cook Morteau sausage wellThis is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
2.6M 23.6 40 min. November 15th 2018
How to cook pasta properlyHere is some advice for pasta that's properly cooked and doesn't stick.
1.1M4.4 22 min. July 18th 2019
How to cook red meat properlyCooking red meat well is not as simple as it might seem. Even if you start with high quality meat, with poor cooking it can become dry and tough. Here's a way that will guarantee you a perfect result.
446K2.7 1 hour 24 min. October 13th 2010
How to cook rice in rice-cookerCooking rice in a specially adapted "rice-cooker" is practical and quick: you don't have to watch it during cooking, it's fast (15 minutes) and the rice-cooker switches automatically to "keep warm".
856K 24.9 20 min. February 21th 2011
How to fry eggs wellYou've probably heard the expression: "S/he can't even cook an egg," suggesting that the person referred is a hopeless cook. In reality, frying eggs well isn't as easy as it might appear. The two most frequent errors: the white develops a brown crust around the outside which is unpleasant in the...
481K 14.6 20 min. March 11th 2018
How to grill salmon wellThis is not as simple as it might at first appear. A properly grilled piece of salmon should be crisp on the outside and moist on the inside. This soft interior is achieved by very strict timing (cooking fish just right is a sign of a true chef), as undercooked it is unpleasant, and overcooked the...
448K4.3 22 min. October 13th 2010
How to slow cook meatBy cooking meat slowly with no added fat, it will become very tender - almost melt-in-the-mouth - and can be cut with a fork.
146K5 4 hours 45 min. November 6th 2011
How to cook caramelized puff pastry wellWhen puff pastry is caramelized to use in patisseries like millefeuille, French chefs call it a "feuilletage" (which means "lamination" or "leafing"). This is baked on its own before being assembled with cream, fruit, etc. The baking needs to be carefully managed: the pastry should puff into layers,...
224K 25 36 min. September 3rd 2017
How to cook potato grenailleThe French call very small potatoes "grenaille". This is a typical way of cooking them: the tiny potatoes are pan-fried in their skins and make an excellent accompanient for meat. Grenaille can be made with any kind of potato; it is a question of size, rather than variety, though I think that...
408K4.7 43 min. September 16th 2015
How to divide a preparation evenlyIt often happens in cooking: one makes a cream for 6 people in a saucepan, then the recipe says "divide the cream evenly between the glasses", which usually gets done by eye with varying degrees of success. To divide out the preparation more precisely, here's a simple tip just using weighing scales.
46K5 16 min. June 3rd 2011
How to dust"Dusting" in cooking is sprinkling a very fine layer of something in powder form. Icing sugar or cocoa powder on cakes for example. As this is not very easy to do evenly, here is a way to do it.
129K5 2 min. October 13th 2010
How to extract passion fruit juicePassion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.
479K 32.3 20 min. March 23th 2011
How to freeze plumsWhen fruit is in season, there's sometimes a glut - far more than we can use at once. Freezing is a good solution, but plums and other stone fruit should not be frozen whole; the fruit will be unappetizing when thawed. Here's a simple method for successful freezing.
87K3.6 12 hours 40 min. September 4th 2019
How to glaze a tartProfessional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...
404K4.6 7 min. February 15th 2016
How to heat platesIn restaurants serving "à l'assiette", wich means that your dish is presented already served on a plate, it's very important for the plates to be hot, otherwise dishes arrive cold and it's the customer that (rightly) becomes heated. At home it's worth doing the same thing: you are sure to serve hot...
201K 43.7 22 min. February 21th 2011
How to know when a cake is cookedIt's a frequently asked question and it's not so easy to answer it, especially for beginners: you can have a cake that's nice and golden brown outside, but which is not cooked enough in the middle.
240K4.1 1 min. May 7th 2020
How to make a good pastry tart caseLining a tin or mould with pastry to make a tart or pie seems simple enough: you roll out the pastry, put it in the tin and trim off any overhanging bits. It may not be rocket science, but if you want a tart with a perfect pastry case, it really helps to take care over a few details, which I will...
49K 42 min. July 14th 2019
How to make chocolate chipsThese chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.
253K3.8 5 min. February 21th 2011
How to make fleur de sel (salt flakes)French "fleur de sel" is a salt with a special texture, formed by the action of the wind on salt marshs. The wind dries the surface of the water which has a high salt concentration (this will later become sea salt) producing thin flaky crystals.
215K 44.1 1 hour 7 min. May 4th 2011
How to make marzipan decorationsMaking marzipan decorations for cakes or desserts is fairly simple. Here are some tips to make it even easier.
194K 24.3 13 min. October 13th 2010
How to make ravioliIn theory, making ravioli is fairly simple: just roll out wide bands of thin fresh pasta dough and encase small pieces of pre-prepared filling between two sheets of pasta. In practice, it's a bit trickier than that and having the right equipment is important. This recipe shows you how to make...
63K5 1 hour 17 min. May 30th 2016
How to make tart casesIt's not easy to make beautiful, even tart cases, but here I'll let you into the secret of how the professionals do it. You will see that there are a lot of little details that make all the difference. It's a bit technical, but don't worry, I'll guide you through the important points.
35K 2 hours 26 min. October 3rd 2021
How to peel a fruitUsually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits.
168K4.3 32 min. February 21th 2011
How to peel a pineappleFor most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.
186K3.7 20 min. February 21th 2011
How to peel pistachiosIf you buy pistachios shelled but still in their skins (cheaper than ready peeled), you shouldn't use them like this. They need to be "skinned", removing the skin which is pretty unpleasant to eat. Here's a fairly easy way to do it.
77K3.3 28 min. May 20th 2020
How to peel tomatoes using a flameThe classic and most usual way to peel tomatoes is by plunging them first into boiling water, then into cold. But there is another method, "flame peeling", which is quicker than boiling water as it bursts the tomato skins open very rapidly. Here is how to do it.
50K 11 min. July 17th 2019
How to poach peachesTo poach peaches, we begin rather like for tomatoes. To peel them, we boil them for a few seconds, then plunge them into cold water. Once the skin has been removed, they are poached gently in a light syrup.
199K3 1 hour 49 min. September 6th 2012
How to prepare a bain-marieA bain-marie is the best way to cook or heat a preparation gently without risk of burning.
486K5 7 min. July 5th 2013
How to prepare a lettuceIt is much more economical to buy a whole lettuce than separate leaves in a plastic packet. And it's so simple to prepare - you can see how here.
363K4.8 28 min. April 17th 2011
How to prepare a pumpkin (or potimarron)Here is how to prepare a pumpkin for use in a recipe like the delicious potimarron soup.
387K4.6 25 min. February 21th 2011
How to prepare a spring onionDelicious, young spring onions are a sure sign that spring is well and truly here. They need a particular preparation, but here's how to do it easily.
21K 5 min. May 1st 2022
How to prepare an avocadoHere is how to get from an avocado only the flesh of the fruit.
176K 14 11 min. January 9th 2010
How to prepare Brussels sproutsBrussels sprouts are delicious. On this site you'll find many recipes that use these versatile vegetables. Here is all you need to know about preparing and cooking them.
11K 40 min. February 6th 2022
How to prepare cabbageCabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
1.1M 13.6 43 min. December 31th 2013
How to prepare celeriacWhen faced with the ball of a whole celeriac, it's not obvious how to tackle it: what do you hold on to? Where do you start? Here's a fairly simple way to go about it.
10K 15 min. April 10th 2022
How to prepare cocklesCockles are small Atlantic shellfish which can be used in many delicious dishes. However, they need to be prepared with care before cooking. Here is a simple way to do this.
498K 13.7 1 hour 52 min. March 13th 2013
How to prepare corn saladCorn salad (or lamb's lettuce) is a green salad plant. It can be used like lettuce, but requires careful preparation as it is often grown in sand. Here is how to prepare corn salad from the freshly picked plant to the leaves ready to use.
118K4.1 20 min. April 10th 2013
How to prepare courgettesPreparing courgettes is fairly simple. You just need to remember 3 things: 1) the bigger they are, the less good they will be, 2) they never need to be peeled, and 3) the central part with the seeds is pretty tasteless.
255K 13.8 29 min. June 8th 2011
How to prepare cucumberOr how to start with a whole cucumber and finish with small crunchy dice, ready to be added to a salad.
218K4.5 39 min. August 6th 2019
How to prepare egg glazeBakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
272K4.3 2 min. October 17th 2018
How to prepare endivesA very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems.
437K3.7 26 min. February 14th 2012
How to prepare Jerusalem artichokesJerusalem artichokes are quite an unusual vegetable with a strong artichoke taste, if you want to use them in a recipe, here is how to prepare them.
3,507 18 min. January 11th 2023
How to prepare purple artichokesThe small purple artichokes, which are more tender than the larger green ones, are almost entirely edible. But they need to be prepared in a particular way. Here is how to do this fairly easily.
625K 44 19 min. February 26th 2016
How to prepare rhubarbRhubarb and its characteristic flavour can be the basis of delicious desserts, but it needs to be prepared a certain way before using.
188K4.9 30 min. October 13th 2010
How to prepare romanescoHere is how to take a whole romanesco and end up with small pieces ready to use in a recipe.
624K 23 28 min. January 17th 2013
How to prepare sorrelHere is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.
380K3.3 34 min. October 6th 2010
How to prepare spinachFor most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.
3.3M3.5 1 hour 9 min. June 5th 2015
How to prepare tomatoesYes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under...
309K 24 40 min. June 6th 2012
How to rehydrate dried mushroomsRehydrating dried mushrooms restoes them to something like their fresh texture, ready to use in a recipe. You will see that there is more to it than simply leaving them to soak in water. At the same time, we can also make a delicious mushroom "jus" to use in recipes. Throughout the recipe, I have...
285K4.8 1 hour 10 min. April 5th 2017
How to remove fat from meat juicesAfter cooking meat, we are left with the delicious cooking juices, but these can often be rather fatty. Here is one simple and effective way to remove much of the fat.
110K3 3 hours 4 min. May 11th 2016
How to roll out pastry for a tartRolling out pastry from a block and lining a tart mould or tin is not as straighforward as all that. To help you to succeed every time, here is a very simple tip. It will to change your opinion of tarts...
277K4.6 23 min. October 13th 2010
How to seal a terrine or casserole dishThe French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table...
131K3.8 33 min. January 11th 2017
How to use a forcing bag (piping or icing bag)The forcing bag is the tool needed whenever you need to deposit a blob of something precisely in a particular place (in a mould, a glass, on a plate, etc). Here is how you do it.
284K 15 22 min. January 14th 2011
How to use a vanilla pod effectivelyVanilla pods are used in many recipes, but they need to treated in a particular way to be effective, detailed here.
354K4.3 34 min. February 21th 2011
How to use gelatinGelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
357K4.8 7 min. July 9th 2018
How to keep a tart pastry case crispThe problem with tarts, and fruit tarts in particular, is that the filling (fruit, cream or whatever) ends up soaking into the pastry and turns it soft. Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom...
141K4.7 1 hour June 12th 2013
How to add beaten eggs whites to a mixtureIt is common in cooking or pastry, having beaten whites mix preparation to another without making them completely fall, here are some tips to help you to.
112K4.3 10 min. August 3rd 2012
How to beat egg whitesBeat egg whites is very common in cooking and pastry, here are some tips to get there easily.
534K5 5 min. February 21th 2011
How to break a chocolate bar into small piecesMost of the time chocolate needs to be broken into small pieces before use, because it melts faster and more evenly. Here is a way to do it quickly.
134K3 1 min. February 21th 2011
How to butter a dish or a mould easilyOften when making gratins, crumbles or other oven-cooked dishes, you will need to butter the dish or mould. To butter (or grease) means to rub inside the mould with a knob of butter to prevent the mixture sticking too much. Instead of putting a knob of butter in the dish and wiping with paper, here...
124K4.1 1 min. February 21th 2011
How to choose an avocado wellIt is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you.
158K4.4 1 min. June 28th 2011
How to heat milk without it catching on the bottom of the panVery often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.
228K 24.2 1 min. February 21th 2011
How to keep meat tender after cookingWhen you cook meat, the cooking heat causes the juices to run back inside, so the outside dries up somewhat. Here is a tip to avoid this.
105K4.3 5 min. February 21th 2011
How to peel a garlic clove easilyHere are, in a video, how to from a head of garlic to clove ready to be used.
128K 24.3 5 min. August 8th 2013
How to prepare leeksLeeks are vegetables that are often muddy, we must be careful when washing them to remove mud that would be very unpleasant to "discover" the plate.
517K5 30 min. October 13th 2010
How to prevent a sheet of paper slidingIf you put cooking parchment on a baking sheet, you will find it slides all over the place, which is annoying.
60K4.5 3 min. February 21th 2011
How to prevent bad breath after eating garlicThe main problem with garlic, is that even a long while after eating it, you often still have the smell on your breath.
64K 24.3 February 21th 2011
How to prevent butter burning during cookingButter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).
121K 24.1 3 min. February 21th 2011
How to prevent peeled fruit or vegetables turning brownMost fruits turn brown soon after peeling due to oxydation, and this is unattractive. To prevent this, you will find many recipes that tell you to coat them with lemon juice as soon as they are peeled. It's relatively effective when fruit are simply to be used peeled, but if you want to make a...
106K4 1 min. February 21th 2011
Work on/prepare an ingredient
How to prepare an onion or shallotOnions and shallots are widely used in the recipes on this site, generally finely chopped. Here is a method to do it quite easily with a simple knife.
161K5 10 min. February 21th 2011
How to prepare asparagusPreparing asparagus spears properly involves washing and peeling, then cooking them just right. Here is a simple way to do this.
249K4.9 33 min. June 26th 2013
How to prepare broccoliBroccoli are vegetable cousins to cauliflowers. Here's how to prepare them for using in a recipe.
1.4M3 35 min. October 7th 2013
How to prepare carrotsHere's how to prepare carrots, from the simplest way (peeled then rinsed) to a more sophisticated version where only the very best ofthe vegetable is kept.
153K4.3 14 min. February 21th 2011
How to prepare cauliflowerThis is how to start with a whole califlower and finish with only the best of the vegetable.
201K4.1 33 min. February 5th 2022
You should not...
Don't add a stock cube wholeIf you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve.
123K5 2 min. February 21th 2011
Don't throw apricot stones awayYou might not think so to look at them, but apricot stones contain an edible kernel which you can use in your recipes. Here is how to extract them.
180K3.5 18 min. August 13th 2014
You should not add raisins to recipes dryUsed straight from the packet raisins are too dry and hard.
231K4.1 36 min. February 21th 2011
You should not beat egg yolks at high speed to start withYou should not start beating egg yolks and caster sugar at high speed, because this splashes drops of egg yolk against the sides of the bowl, which then go hard as they dry.
82K 24.5 February 21th 2011
You should not leave egg yolks in contact with sugarYou should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.
102K5 February 21th 2011
You should not push with the sharp edge of a knifeWhen you cut something into small pieces on your working surface, it's an automatic gesture to push the pile with your knife blade. It's a bad habit because this will blunt your blade.
52K5 1 min. February 21th 2011
You should not put an aluminum container directly in the ovenIf you put an aluminum container, containing food to be cooked or reheated, in your oven directly on the shelf, the shiny base will reflect a large part of the oven heat (like a mirror). This means that the food will take much longer to cook or heat through than usual.
435K 92.5 1 min. February 21th 2011
You should not soak strawberries in waterWhen using strawberries in a recipe, the usual way is to soak in water, which is actually a very bad idea. Just look at how to preserve them here.
149K2.8 10 min. February 21th 2011