How to peel a pineapple

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For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.
196K3.7 20 min. February 21^th 2011

How to extract passion fruit juice

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Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.
503K 32.3 20 min. March 23^th 2011

How to peel a fruit

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Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits.
174K4.3 32 min. February 21^th 2011

How to prepare an avocado

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Here is how to get from an avocado only the flesh of the fruit.
189K 14 11 min. January 9^th 2010

Grilled fillet of salmon with corn-salad cream

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A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...
260K 13.9 1 hour 14 min. October 13^th 2010

How to prepare a pumpkin (or potimarron)

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Here is how to prepare a pumpkin for use in a recipe like the delicious potimarron soup.
397K4.6 25 min. February 21^th 2011

The avocado stone stops the flesh turning brown

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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...
68K 14.1 July 25^th 2017

Lobster Thermidor

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In this recipe, the lobster are cooked first in a court bouillon (stock), then the flesh is removed and cut into small pieces before being cooked with the cream and alcohol. The dish is browned in the oven to finish.
148K 14.7 35 min. January 22^th 2012

Peach Melba

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Peach Melba is a famous dessert created in 1893 by an equally famous chef, Auguste Escoffier, and inspired by the singer Nellie Melba. There have been many versions of this well-known dish but, in principal, it consists of vanilla ice cream, poached peaches, raspberry coulis and sweetened whipped...
115K3.9 2 hours 20 min. September 9^th 2012

Avocado with Tuna

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Here is a quick recipe for a simple starter: avocado, tuna, chopped herbs and mayonnaise.
76K5 12 min. April 29^th 2015

Stuffed pumpkin gratin

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The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of two sorts of fried meat (chicken and bacon), chestnuts and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from...
56K4.3 1 hour 9 min. November 29^th 2015

Triple-Cheese Pumpkin Gratin

(Found inTexts)
The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of three sorts of cheese and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from the oven like this, it is good...
78K4.1 53 min. January 24^th 2016

Quick stuffed courgettes

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This is a relatively rapid way to prepare stuffed courgettes, using ready-made items that you can take out of the fridge or freezer at the last minute (or nearly).
40K4.4 1 hour 6 min. September 17^th 2017

Mackerel rillettes

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This recipe for mackerel rillettes (or potted mackerel) starts with poaching the fish. The flesh is then taken off the bones and forked into a seasoned mixture of butter, mustard, cream and lemon juice. In France this is traditionally eaten as an aperitif snack, served on small slices of toast.
43K 1 hour June 19^th 2019

Artichoke Soup

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For this recipe, we will first steam the artichokes, recover all the flesh, and prepare with shallot and milk a delicious soup.
11K 46 min. December 4^th 2022

Hasselback or "Swedish-style" potatoes

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Hasselback potatoes are cut into thin strips, leaving some of the flesh intact, to form a sort of puff pastry or "porte-feuilles". They are then baked in the oven, and topped with cheese and ham. It's a simple recipe, and at the same time quite technical.
6,486 1 hour 53 min. November 26^th 2023

Green avocado salad

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This salad is all green and fresh, with diced avocado, lettuce, spring onion and the softness of pieces of hard-boiled egg. The flavour is brought out further with a lime and olive-oil dressing, pepped up with a touch of Tabasco.
51K 27 min. July 8^th 2018

Stock-pot fish

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A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
301K4.3 2 hours 36 min. December 31^th 2013

How to prepare rhubarb

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Rhubarb and its characteristic flavour can be the basis of delicious desserts, but it needs to be prepared a certain way before using.
204K4.9 30 min. October 13^th 2010

Wiener Schnitzel

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A Wiener schnitzel is a thin veal cutlet (escalope) coated in breadcrumbs.
131K4.1 1 hour 20 min. September 7^th 2018

The power of sayings and beliefs in the kitchen

One day, in the comments on the recipe for beaten egg whites, a young woman asked if you could beat egg whites stiff while having a period, as a friend had told her it wasn't possible. Sometime later another person commented that for mayonnaise it had been (get this!) scientifically proven that a...
47K4.4 February 6^th 2011

The secret of cooking until "done"

This is a real chef's skill: being able to look at a fish fillet cooking and say, "Stop – that's enough, it's cooked". I always admire this ability to see at a glance if something is done. It is what sets the professionals apart from us mere amateurs. And it's true that how fish is cooked is...
15K4.4 November 26^th 2012

The skin side of the fish first?

When it comes to cooking fresh fish, if it's filleted with its skin on and you're planning to pan-fry it in a little olive oil, for example, you might ask yourself the following question: Which side, skin or flesh, should come into contact with the pan first?
18K4.4 February 13^th 2021

Incise some meats before cooking

Have you ever had this rather unpleasant phenomenon: you grill a meat, a pork chop or a veal cutlet for example, and during cooking it becomes completely deformed? It takes a very strange shape, a bit difficult to describe, a sort of cone around the central area of the meat, which also hinders...
7,1274.9 June 19^th 2021

Remove bones from fish

Let's talk about fish: It's not a scoop, it's much more pleasant to eat fish from which all the bones have been carefully removed, even if it's a rather painful and time-consuming job, the result is worthy of your efforts. Here are some important points to keep in mind.
8,1605 October 16^th 2021

Celeriac soups and the 3rd ingredient

Do you like celeriac, a vegetable that is not always a big hit? If your answer is "no" or "not so much", it is perhaps that you have in mind the celery remoulade, the emblematic starter, with the eggs mimosa, of the bistrot kitchen. It's very good, well if you like it of course, but it's a bit...
8,6424.9 May 21^th 2022