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Recipes: 97 results
How to cook hard-boiled eggs properly
How to cook hard-boiled eggs properly
(Found inTextsStages)
A 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.
November 4th 20131.4M 65 1 hour 28 min.
How to prepare tomatoes
How to prepare tomatoes
(Found inTextsStages)
Yes, 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...
June 6th 2012325K 24 40 min.
How to prepare a bain-marie
How to prepare a bain-marie
(Found inTexts)
A bain-marie is the best way to cook or heat a preparation gently without risk of burning.
July 5th 2013509K5 7 min.
Blackcurrant coulis
Blackcurrant coulis
(Found inTexts)
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
February 21th 2011441K 23.5 25 min.
Poached eggs
Poached eggs
(Found inTextsStages)
Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points.
January 8th 2013307K5 2 hours 40 min.
Pilau rice
Pilau rice
(Found inTexts)
Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice,...
February 21th 2011379K 14.4 33 min.
Boiling potatoes in their skins
Boiling potatoes in their skins
(Found inTextsStagesComments)
Boiling potatoes has given rise to two sayings: 1) You should not peel potatoes before boiling. 2) You should not leave potatoes to cool in the cooking water. The first suggests that potatoes should be always cooked in their skins, to prevent water penetrating and making the potatoes go soft and...
July 25th 2017609K 34.4 30 min.
When to add salt to cooking water?
When to add salt to cooking water?
(Found inTexts)
Is it better to salt cooking water, for vegetables for example, at the beginning when it is cold or when it boils? I always heard that one should salt "after", when water is boiling, because if it is salted "before" it will take longer to boil. True or false? Let's try the experiment...
July 25th 2017142K4 12 min.
How to prepare asparagus
How to prepare asparagus
(Found inTexts)
Preparing asparagus spears properly involves washing and peeling, then cooking them just right. Here is a simple way to do this.
June 26th 2013262K4.9 33 min.
Pork medallions with "full" turnips
Pork medallions with "full" turnips
(Found inTextsStages)
This recipe brings together sautéed medallions of pork filet mignon and turnips, pan-fried then filled with a creamy mixture made from their own green tops. As in all the best cookery, nothing is wasted.
December 30th 201947K4.7 1 hour 4 min.
Langoustine gratin
Langoustine gratin
(Found inTextsStages)
This elegant gratin has a layer of brunoise vegetables in the bottom, with langoustine tails (scampi) cooked in two stages on top, finished with a thick creamy sauce, made with the "fumet" from the langoustines. This recipe is quite long to make, but can be prepared in stages over a number of days....
December 30th 201964K3.9 2 hours 15 min.
How to peel tomatoes using a flame
How to peel tomatoes using a flame
(Found inTexts)
The 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.
July 17th 201967K 11 min.
Split peas "à la française"
Split peas "à la française"
(Found inTexts)
To cook fresh peas à la française (French style), they are first blanched in boiling water, then combined with fried lardons and onion. This idea can also be used with split peas, but they need cooking for much longer.
February 5th 2020164K 54 min.
Fish terrine with spinach and tomatoes
Fish terrine with spinach and tomatoes
(Found inTextsStages)
This terrine is made up of alternating layers of fish fillets with spinach and preserved tomatoes. It is cooked gently in the oven, then served in slices (yes, it really is a kind of terrine) with hollandaise sauce, for example.
November 8th 202030K5 1 hour 52 min.
Smoky sausage and mash
Smoky sausage and mash
(Found inTexts)
This is sausage and mash with a smoky Gallic twist: the smoked sausage (Morteau sausage here) is cooked in with the potatoes, so that they take on its smoky flavour. The potatoes are turned into a French-style purée – softer and richer than British mash.
July 21th 202128K 1 hour 35 min.
Pistachio powder or paste
Pistachio powder or paste
(Found inStages)
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.
October 13th 2010366K 154 48 min.
Stock-pot fish
Stock-pot fish
(Found inStages)
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
December 31th 2013306K4.3 2 hours 36 min.
Herb olive oil
Herb olive oil
(Found inStages)
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
February 21th 2011302K3.8 21 min.
Quick orange marmalade
Quick orange marmalade
(Found inStages)
Just oranges (organic) and sugar in this simplified marmalade recipe.
February 26th 2014149K3.9 1 hour 11 min.
Pork chops with a duo of brassicas
Pork chops with a duo of brassicas
(Found inStages)
In this recipe, the pork chops are pan-fried and served with a sauce of the reduced pan juices and white-wine, and two different brassicas: Brussels sprouts and romanesco.
November 20th 201650K4.3 46 min.
Blog articles: 17 results
The time of the jams
The time of the jams
We are well into summer as I write this, and this is the time when most of the fruit is giving or about to give in full. And for many of us, it will also be the time for jams and jellies, one of the best ways to preserve fruit for the next winter.
July 12th 202123K4.5
Different kinds of pastry and dough
Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .
November 6th 2012106K 14.0
One should cover a pan while heating?
One should cover a pan while heating?
You've probably heard it before: "Cover your pan, it'll boil faster", but is it true? Let's find out.
February 27th 201526K 13.4
Children and vegetables
Children and vegetables
This is an attempt to address the question that all parents and grandparents, maybe you included, face so often: how can we get children to like vegetables? And at the same time, we might get away from the familiar, day-in, day-out round of pasta, chips, toast.. Well, I can hear you say, it's...
March 9th 201712K5
Egg yolks and caster sugar
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.
February 15th 201874K 24.4
Should a sausage be pricked before cooking?
Should a sausage be pricked before cooking?
If you are using sausages in a recipe, you may have already asked yourself the question: Should you prick it before cooking it, or not? You will certainly find as many opinions "you should prick" as "you should not". Let's try to untangle all this.
September 29th 201843K4.1
The bitterness of endives
The bitterness of endives
As I write these lines, we are entering the endive season, and if you like it, it's time to enjoy it, if possible with your local producers. Endive is good, but the reproach that is often made of it, and children in particular, is: "It's bitter! And it is (somewhat) true of course, endives...
February 9th 20199,5334.9
Double cooking of vegetables
Double cooking of vegetables
When you cook vegetables, it's not easy to capture and preserve the flavours. It is easy to undercook, but you can make up for it, or overcook, and then it is unfortunately a bit cooked (in the sense of "ruined"). But above all, how to get the maximum of the taste of the vegetable in the pan, then...
July 12th 201919K4.1
Cooking time for pasta
Cooking time for pasta
What is as good and simple as pasta? Not much, I think, and it's so easy to prepare: boiling water, salted (or not, depending on your taste), a few minutes of boiling and it's ready. The only "difficulty", so to speak, is the respect of the cooking time and the risk of, unfortunately, overcooking...
July 18th 201919K4.6
The perfect boiled egg
The perfect boiled egg
Making boiled eggs is always a delight and it pleases the young and old alike. This little transgenerational side puts them on the list of "things to do on Sunday evening when you don't know what to do" in many families (including mine)... That said, it's not that simple, you have to pay...
January 30th 202113K4.7
Let's rehabilitate spinach
Let's rehabilitate spinach
We are currently (as I write this) in the season of fresh spinach, and it is a delicious vegetable that unfortunately has a bad reputation among a lot of people, children and teenagers in particular. I wonder if this lack of appetite isn't due to what I call, probably unfairly, "school food...
May 7th 20214,5014.8
Brussels sprouts are very good
Brussels sprouts are very good
We are, as I write this, in the season of Brussels sprouts, a delicious vegetable that often suffers from a bad reputation, let's try to fix that.
March 5th 20226,6624.7
The salad spinner is not only for salad
The salad spinner is not only for salad
Where we see that the salad spinner can be used for many other purposes.
March 25th 20227,5664.8
Beans in primeur
Beans in primeur
As I write this, it is the beginning of the short season for fresh beans. If you've never made them before and you're just starting out (and that's a great idea) you'll find that it's a bit time consuming to prepare, you have to shell them once, remove the beans, scald them to remove the skin (and...
June 4th 20229,605
Sausage broth
Sausage broth
I've already talked to you about vegetable cooking water, which becomes a precious broth after cooking that would be a shame to throw away. Now let's look at the special case of meat cooking broth, and in particular sausages, which are often poached.
June 28th 20235,9835
Cooking cauliflower
Cooking cauliflower
Dramatic observation: cauliflower when cooked has a bad reputation ("it doesn't smell good!" and the like), and yet it's an excellent vegetable, very Breton, that deserves to be treated well, to give the best of itself.
August 29th 20237,7863.3
Should asparagus really be cooked in bunches?
Should asparagus really be cooked in bunches?
You'll probably read recipes here and there explaining how to cook asparagus "en botte", i.e. in a small package (the famous "botte"). Is this really the right way to cook asparagus?
May 22th 20243,5355
Lexicon: 4 results
Blanch
Blanch
(Found inTexts)
Blanching. Plunging an ingredient (usually vegetables) into boiling salted water for a very short time (a few seconds), and then into very cold water. .
799K
Blanch (almonds etc.)
Blanch (almonds etc.)
(Found inTexts)
For almonds (or other nuts), blanching is the process of plunging in boiling water in order to remove the skins easily.
799K
Al dente
Al dente
(Found inTexts)
"Al dente" ("at the tooth" in italian) is a term that mean: the optimum cooking pasta. .
799K
À l'anglaise (English style)
À l'anglaise (English style)
(Found inTexts)
French cooking term, said of a cooking, rather of vegetables, which is done in a large volume of boiling salted water.
799K


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