Recipes: 60 results
4 pears salad with vanilla
(Found inTexts)It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
220K4.2 37 min. February 21th 2011
Finger biscuits
(Found inTextsStages)These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
333K5 50 min. July 30th 2021
Citrus crunch
(Found inTexts)These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with...
225K3.7 1 hour 16 min. February 2nd 2016
How to succeed in making sabayon (syllabub)
(Found inTexts)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...
924K 54 18 min. November 12th 2017
Foie gras cured in salt
(Found inTexts)This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.
554K5 2 days 16 hours 28 min. December 23th 2017
Four-tier glasses
(Found inTexts)This starter recipe, served in a glass, consists of four tiers of different vegetable preparations. Each can be made the day before, and it's only the assembly that is tricky.
256K5 1 hour 36 min. June 2nd 2015
How to use a forcing bag (piping or icing bag)
(Found inTextsStages)The forcing bag is the tool needed whenever you need to deposit a blob of something precisely in a particular place (in a mould, a glass, on a plate, etc). Here is how you do it.
293K 15 22 min. January 14th 2011
How to add beaten eggs whites to a mixture
(Found inTexts)It is common in cooking or pastry, having beaten whites mix preparation to another without making them completely fall, here are some tips to help you to.
122K4.3 10 min. August 3rd 2012
How to bake blind
(Found inTexts)This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).
908K5 1 hour 40 min. May 6th 2017
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.
507K5 7 min. July 5th 2013
How to prepare spinach
(Found inTexts)For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.
3.4M3.5 1 hour 9 min. June 5th 2015
How to make chocolate chips
(Found inTexts)These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.
268K3.8 5 min. February 21th 2011
Italian Meringue
(Found inTexts)Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
465K4.3 30 min. June 2nd 2015
Scrambled eggs (Oeufs brouillés)
(Found inTexts)French-style scrambled eggs are rather special. It's not very difficult, just a bit long because it's cooked slowly in a bain-marie. Eventually you will get a delicious, refined and delicate preparation which can be eaten "as it is" or added to another recipe.
262K5 30 min. February 21th 2011
How to prepare sorrel
(Found inTexts)Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.
419K3.3 34 min. October 6th 2010
How to divide a preparation evenly
(Found inTextsStages)It often happens in cooking: one makes a cream for 6 people in a saucepan, then the recipe says "divide the cream evenly between the glasses", which usually gets done by eye with varying degrees of success. To divide out the preparation more precisely, here's a simple tip just using weighing scales.
53K5 16 min. June 3rd 2011
How to prepare rhubarb
(Found inTexts)Rhubarb and its characteristic flavour can be the basis of delicious desserts, but it needs to be prepared a certain way before using.
208K4.9 30 min. October 13th 2010
How to prepare purple artichokes
(Found inTexts)The small purple artichokes, which are more tender than the larger green ones, are almost entirely edible. But they need to be prepared in a particular way. Here is how to do this fairly easily.
655K 44 19 min. February 26th 2016
How to prepare cockles
(Found inTexts)Cockles are small Atlantic shellfish which can be used in many delicious dishes. However, they need to be prepared with care before cooking. Here is a simple way to do this.
529K 13.7 1 hour 52 min. March 13th 2013
Pages: 4 results
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .425K4.0 August 29th 2023
Cooking with herbs
Herbs: there's nothing else so small that can add so much to a recipe. They are not only for garnishing, but are a true part of the dish, sometimes one of the main ingredients. A small example of the "power" of herbs: you make a chopped carrot salad, which is very good with a vinaigrette, but if you...185K 13.9 June 3rd 2024
The name of the elements
Where the names of the elements that make up matter come from.72K3.6 August 29th 2023
Blog articles: 24 results
The dissociation of a preparation
It may have already happened to you: You prepare a sauce, a cream, a ganache etc. and then suddenly or almost, the whole thing dissociates, and from a smooth mixture that you were preparing with love, you end up with a horrible thing with a more or less solid part and another liquid part. It's...7,8164.9 January 22th 2022
Preservative oil, an asset for taste
When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?2,1825 June 5th 2024
Clean your mixer easily
If you use a "bowl" or "blender" mixer, as opposed to a plunger, you've probably noticed that it's a bit of a hassle to clean it after use. And yet, with a simple trick, it can be done very quickly. See how here.1,4955 June 26th 2024
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.268K 23.7 June 23th 2021
There is vanilla and vanilla
The vanilla is a delicious taste that can be found in many many dessert recipes, creams (the cream and the cream for example), ice creams, but also cakes and entremets. Whenever you need to add this vanilla note, you have several possible choices because vanilla is commercially available in...8,7905 December 14th 2017
85 grams of eggs?
Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes. That's why, on the one hand, you have baking and cooking, where a certain tolerance is...47K4.6 November 26th 2018
The skin of the almonds
If you like almonds, in their dried fruit version, you must use them quite often in cooking or baking, whether powdered or whole. It is not obvious, but in fact there is 2 kinds of almonds in the market, wholesale with or without the skin. .18K4.7 February 8th 2020
How to avoid lumps
You've probably come across this unpleasant phenomenon where, when you try to incorporate an ingredient (usually a solid or powder) into a preparation (usually a liquid), the mixture doesn't mix properly and you end up with little "balls" or little lumps of the solid part that refuse to mix with the...14K4.8 October 9th 2020
Balancing flavours
In the kitchen, we sometimes use ingredients that can be a little overwhelming in taste. Grilled lardons, for example, are very good, they give a great taste to a lot of recipes where they are added, but you have to be objective, they're still pretty fatty!5,0135 November 7th 2020
The proper use of a pastry bag
Ever used a pastry bag? Handy, isn't it, but unfortunately not very easy to fill. In fact, to be comfortable with this tool, you'd need 3 or 4 arms, which isn't very common. Does that mean it's a goner? No, of course not. Here are 2 or 3 tips to help you get comfortable with it.4,9254.7 December 5th 2020
Thermal inertia or "out of the fire"
When you're cooking, you need a lot of heat to cook, and most of the time it's on the fire, literally if you're on gas, more indirectly if you're not. An expression that comes up quite often is "Off the heat", but what does it really mean?5,9264.6 December 12th 2020
The 3 secrets of successful mousses
When you make a traditional mousse, that is to say without using a siphon, whatever the recipe, it's always the same principle: on one side you have a dense mixture, very tasty, and on the other side egg whites beaten until stiff. All the difficulty of the success of a mousse, it will be to mix the...5,8144.6 April 3rd 2021
The so-called "nervous" meats
You've probably heard this before, we're talking about "nervous" meat, or meat with nerves, to describe what is indicated by the blue arrow on the left. This is a piece of beef, and what we call a nerve is not a nerve, it is in fact collagen (chemists sometimes call it a "collagen sink"), a...24K4.5 April 16th 2021
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...4,3444.8 May 7th 2021
How to break eggs properly?
It is a very common gesture in pastry, bakery and of course cooking: breaking eggs to incorporate them into a recipe. You have eggs (which professionals call "shell eggs" to differentiate them from liquid eggs in cartons or cans), and you must break them to incorporate the contents into your...9,5204.8 June 26th 2021
Cooking scallops
We are, as I write these lines, in the season of the scallops, if you like that it is necessary to benefit from it as much as possible, although it is alas not cheap. I like scallops a lot, but I have to admit that it has naturally little taste, or, said differently, it takes the taste of what...8,5845 November 23th 2021
The return of the "Norman hole"
You maybe know the "trou normand", this old gastronomic custom typically French which consists in taking a (small) glass of calvados, generally between the last course and the dessert? It's something that seems a bit anachronistic nowadays, having a glass of an alcohol of more than 60° in the...8,5344.8 December 18th 2021
The super powers of cornstarch
I start this new year by evoking an old product, that you most probably have in your cupboards, a white powder, often in a small cardboard package with a slightly outdated look, only the "gluten free" is relatively recent, it is simply cornstarch, hence its name of maïzena. It's used for a lot...8,811 January 14th 2022
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.6,4854.7 March 5th 2022
Parmesan cheese crusts
If you use Parmesan cheese (Parmigiano Reggiano) in your recipes, you may have already noticed: when you grate it, it becomes (very) difficult near the crust, especially if it is a slightly aged parmesan, as the cheese gets harder and harder. So we stop grating, leaving some crust on top, and a...12K4.8 September 14th 2022
Lexicon: 7 results
Checking seasoning
(Found inTexts)Tasting to see if the preparation has enough salt and pepper.
776K 2
Passing through a sieve
(Found inTexts)To push a fairly thick preparation through a"sieve", usually with a maryse, thus removing any remaining lumps. The aim is to produce something totally smooth in texture.
776K
Utensil: 6 results
Soft spatula
(Found inTexts)This is a flexible rubber or plastic spatula, ideal for stirring a preparation that could stick to the bottom of the pan, or for completly emptying a bowl or a pan cleanly without leaving a drop.
776K
Electronic thermometer
(Found inTexts)When cooking it is frequently necessary to know the temperature of a preparation. Sometimes it's indispensable, like for recipes using cooked sugar or foie gras.
776K
Dessert ring
(Found inTexts)Like tart rings, but taller (generally 4 cm ou 1.6 inches), dessert rings are used to keep preparations, usually cold, in shape during the assembly of a layered dish.
776K
Ingredient, product: 2 results
herbes de Provence
(Found inTexts)The "Herbes de Provence" (Provençal herbs) preparation, as used in France, is a mix of dried herbs, crumbled fairly small. This mix is used for the typically "Mediterranean" flavour it brings. It is usually a combination (quite variable) of rosemary, thyme, basil, parsley, marjoram, summer savory,...
776K