One should always cover a pan while heating

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Tradition says: "One should always cover a pan while heating". In other words, if you heat water (or something else), it comes to the boil faster with a lid on the pan than without. True or false? Let's try the experiment...
July 25^th 2017113 K 15 1 hour 20 min.

Boiling potatoes in their skins

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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 25^th 2017617 K 34.4 30 min.

When to add salt to cooking water?

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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 25^th 2017147 K4 15 min.

The fastest type of hob

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You may have asked yourself already: between gas, electric and induction, which is the quickest? Let's try the experiment...
February 21^th 2011120 K3.7 25 min.

The avocado stone stops the flesh turning brown

(Found inTexts)
Tradition says: "if you leave the avocado stone in a purée or guacamole you have just made, it will not turn brown". True or false? Let's try the experiment...
July 25^th 201774 K 14.1

Filet mignon with mustard and tarragon sauce

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Medallions of filet mignon (pork tenderloin) are first pan-fried, then kept to one side. The same pan is used to prepare a cream sauce with tarragon and strong mustard. The medallions are returned to the pan to finish cooking in the sauce while it thickens on low heat, keeping the meat beautifully...
December 30^th 201984 K3.8 1 hour

Eggs meurette

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Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce.
March 29^th 2020205 K 14.1 1 hour 15 min.

How to succeed in making sabayon (syllabub)

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A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...
November 12^th 2017941 K 54 20 min.

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 12^th 2024441 K4.0