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List of all pages
Here you'll find a list of all the pages published on the site, excluding recipes and blog posts, sorted by theme.
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Last modified on: August 29th 2024
Cooking
  • Cooking

  • Technicals

  • Films and papers in the kitchen
    Films and papers in the kitchen
    It's now fairly easy to find a range of papers and plastic films that are invaluable, and sometimes indispensable, kitchen aids. Here's a quick overview of the main products available, and what you can and can't do with them.
    August 29th 2023575 K 93.6
  • Ice-cream and sorbets
    Ice-cream and sorbets
    Making homemade ice cream may seem complex, but with the right methods and a few tricks, you can achieve a creamy texture and incomparable flavors. On this page, we'll be revealing the secrets of successful homemade ice cream, guiding you step by step through the various stages of preparation. ...
    August 12th 2024433 K4.0
  • A little molecular gastronomy
    A little molecular gastronomy
    Long-cooked meat becomes meltingly soft. What happens to achieve this result?
    August 29th 202339 K4.4
  • Foie gras proportions calculator
    Foie gras proportions calculator
    Small foie gras calculator, to find the right proportions of spices and alcohol needed according to weight.
    November 17th 2024824 K5
  • Products

  • Information

  • Start off well to cook well
    Start off well to cook well
    What do I need to get started in the kitchen? First of all, a good website! That's it, you're there ;-), then a minimum of equipment, and the few products you should always have in your cupboards or fridge. Here are a few things to help you make your choices.
    August 29th 2023308 K 13.6
  • Calendar of seasons
    Calendar of seasons
    A disadvantage of supermarkets is that we are no longer accustomed to taking account of seasons. We find it normal buy strawberries in December or pumpkins in July. Of course it's sometimes fun, but the problem is that this produce comes from very far away, possibly grown under glass without any...
    August 29th 2023185 K3.8
  • Baking

  • Flours
    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...
    June 3rd 2024728 K 413.6
  • The amateur baker
    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.
    October 15th 2024171 K 44.1
  • Making your own bread
    Making your own bread
    You'll find a whole range of bread and pastry recipes on this site, but before you get started, perhaps you'd like to know more about the subject, get some tips and tricks, and find out what the main mistakes beginners make? If so, this page is for you.
    August 22th 2024566 K 63.9
  • Slashing loaves
    Slashing loaves
    When it's time to put them in the oven, the dough pieces for future breads or viennoiseries need to be "lamés", i.e. made with a very sharp blade, by making quick incisions at the top, known as "grignes". Let's see how it's done.
    August 29th 2023282 K 43.6
  • Leaven bread calculator
    Leaven bread calculator
    This short form will enable you to instantly calculate the weight of the other ingredients in your sourdough bread recipe, according to the weight you require. For example, you can recalculate the weight of flour, salt, sourdough and yeast, according to the weight of water you've decided on.
    August 29th 2023278 K4.1
  • Basic temperature in bread-making
    Basic temperature in bread-making
    When making bread, it's very important to keep to the correct temperature, as yeast and sourdough are very sensitive to temperature. The dough must be warm enough for the yeast to develop and make it rise, but not too warm, which would have the opposite effect. To express this ideal dough...
    August 22th 2024227 K3.7
  • Soured dough
    Soured dough
    Underneath this strange name lies a baking secret: when you want to give a bread or pastry dough (without leaven, but with yeast) a certain percentage of fermented dough must be added, i.e. the same dough made the day before, and left to ferment overnight in the refrigerator.
    August 25th 2024146 K 24.1
  • Calculator for water temperature in bread-making
    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.
    August 29th 202379 K4.4

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Flours
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Other cookery websites
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List of my other favourite sites.
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My best addresses...
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Quite a few of you often ask me where I can find this or that? or is such and such a thing a good buy? or which brand is best for this or that? On this page, I'm going to group together my good addresses for suppliers of this or that product or utensil, and good books on the subjects that interest...
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