Cooking
Technicals
Films and papers in the kitchen
Various papers and plastic films used in cooking .556K 93.6 July 1st 2021
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .403K3.9 July 1st 2021
A little molecular gastronomy
A little molecular gastronomy ot understand how slow cooking makes meat tender.36K3.7 July 1st 2021
Calendar of seasons
Calendar of what's in season, for buying fresh ingredients following their natural cycle.170K3.6 April 13th 2022
Foie gras proportions calculator
Small foie gras calculator, to find the right proportions of spices and alcohol needed according to weight.797K5 December 14th 2022
The amateur baker
You may have noticed over the pages of this site, I am passionate about everything that is related to the bakery: I love making bread, pastries, maintain my leaven, etc.. This page contains links to all the different parts of the site where we talk about bread: recipes, special pages, etc.149K 43.8 July 1st 2021
Slashing loaves
Cutting the top of the loaf so that it rises better during baking: slashing.272K 43.5 October 5th 2022
Calculator for water temperature in bread-making
The temperature of the water, known as "process water" ("eau de coulage" in French), in a bakery recipe is very important, here is a small calculator allowing you to determine it quickly and simply.67K4.2 July 1st 2021
Products
Flours
At the most basic level, wheat grain is put through a mill, which produces a white-ish powder flour... Well, actually it's not quite that simple. First of all we need to distinguish between the different grains that can be made into flour: wheat of course, but also rye, barley, buckwheat, etc. So we...711K 413.6 July 1st 2021
