Cooking
Technicals
Films and papers in the kitchen
Various papers and plastic films used in cooking .563K 93.6 August 29th 2023
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .412K4.0 August 29th 2023
A little molecular gastronomy
A little molecular gastronomy ot understand how slow cooking makes meat tender.37K4.4 August 29th 2023
Calendar of seasons
Calendar of what's in season, for buying fresh ingredients following their natural cycle.174K3.8 August 29th 2023
Foie gras proportions calculator
Small foie gras calculator, to find the right proportions of spices and alcohol needed according to weight.802K5 August 29th 2023
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.155K 44.1 August 29th 2023
Slashing loaves
Cutting the top of the loaf so that it rises better during baking: slashing.276K 43.6 August 29th 2023
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.140K 24.1 August 29th 2023
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.71K4.4 August 29th 2023
