It is used in most cakes, like for example chestnut cake, added to the mixture, and put in the oven without delay.
Note: French baking powder is not the same formula as British and is about twice the strength, so if you are using French baking powder in a British recipe, use half the quantity. If using British baking powder in a French recipe, double the quantity.
So big or even huge courgettes are not better than small ones, but are only good for being stuffed .
This cream, naturally liquid but which thickens over time, is drawn off the milk and sold as cream. From this basic cream, other kinds are developed:
If they are UHT, these creams (sold in cartons) can be stored out of the fridge until they are opened, .
"Full" cream means without any fat removed, so it's real cream. Beware of all the "light", "reduced fat" or other creams of this type. In order to produce them, manufacturers need to replace the fat they remove with something else to keep the creamy texture, and this other additive is not necessarily good for your health.
You will surely notice that UHT creams have less flavour than fresh ones, because the sterilisation leaves them bland.
Filo pastry is used for some famous Middle Eastern sweet pastries like baklava.
If you don't have any, you can replace it with a quick glacé icing, made by mixing icing sugar thoroughly with a little water until very thick and syrupy.
Be aware that sometimes you can find it in smaller sheet of 1 gram instead of 2, so you should note that recipes here use full size sheets of 2 grams.
It is different from the classic pumpkin, especially in 2 respects: the skin is edible, and its flavour - which is rather like chestnut - is stronger.
Potimarrons weight about 2-3 kilos each, they can be kept several times until they are open or cut.
It's a soft and full-flavoured cheese, sold in a characteristic wood box.
Mont-d'Or in Wikipedia.
You can see this on the calendar of seasons.
When eating a Morteau sausage, you are sure to enjoy a true quality product, made with traditionally produced pork from pigs raised on sub-alpine slopes. In my humble opinion, the best smoked sausage there is...
Each pork butcher has his own way of making sausages, so you will probably find small differences in taste (more or less smoked, salted, spiced) and texture (more or less fat) between different producers.
It is not easy to find good sausages, by good I mean, not too much fat and smoked enough. If your feet ever carry you to Franche-Comté, let me advise you to check this page of good addresses.
You can also find sausages with caraway, a stupid trendy sausage flavour, in complete conflict with the smoked taste...
They are used for decorating cakes and pastries, such as chouquettes, for example.
For cooking with pepper, it's a bit different because pepper eventually gives a bitter taste during cooking, due to its tannin. Auguste Escoffier (confirmed by Hervé This) says that this happens after about 8 minutes of cooking, so you should so try to avoid cooking pepper more than this, and add it "at the right time...".
Sometimes a fifth spice is added, ginger or chilli.
[Translator's note: this mix is rather hotter and less sweet than British "mixed spice", and in France is often used in savoury dishes. If using British style mixed spice as a substitute in French recipes, you will need to add extra pepper to get the same effect. I use quatre épices in cakes, fruit puddings and mincemeat, and I've got used to it - give it a try, but use with caution at first. The French "mélange sweet" is based on the British mix, but only normally available from professional bakery suppliers.]
There are two main types of salt:
You can make yourself a special salt with a particular flavour, as you make vanilla sugar. It's possible to make salt with herbs, citrus fruits or chili.
Vanilla can be found in different forms: beans (pods) - the best kind, and in liquid essence or powder extract.
The best vanilla (it is said) comes from the islands of Madagascar and Réunion in the Indian ocean, so called "Bourbon Vanilla ", but many other places in the world produce vanilla.
In particular Tahiti produces a special kind with large and very fragrant beans.
Vitamine C is in several fruits and vegetables like blackcurrant and lemon, but it can be bought in powder form for use in cooking.
Personally, I frequently practice: 1 dried yeast sachet = 10g fresh yeast, and vice versa.Note: For each recipe you can use either fresh or dried yeast, use whichever you have to hand.