Brioche dough

(Found inTexts)
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16^th 2020518 K 44.2 14 hours 30 min.

Bouquet garni

(Found inTexts)
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
March 21^th 2017411 K3.5 15 min.

Vanilla sugar

(Found inTexts)
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
August 12^th 2018413 K 15 30 min.

Sweetcrust pastry (pâte sablée)

(Found inTexts)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
July 1^st 2019476 K 24.4 35 min.

Sugar syrup

(Found inTexts)
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21^th 2011744 K3.5 8 min.

Traditional nutty choc-chip cookies

(Found inTexts)
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.).
January 5^th 2020371 K4 1 hour 50 min.

Coconut paste

(Found inTexts)
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.
October 13^th 2010286 K 14 15 min.

Natural leaven

(Found inTextsStagesComments)
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
April 3^rd 20201.69 M 304.0 7 days 15 min.

Special small breads

(Found inTexts)
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.
October 13^th 2010382 K4 6 hours 30 min.

How to peel a pineapple

(Found inTexts)
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.
February 21^th 2011201 K3.7 20 min.

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 6^th 2012327 K 24 40 min.

How to prevent peeled fruit or vegetables turning brown

(Found inTexts)
Most fruits turn brown soon after peeling due to oxydation, and this is unattractive. To prevent this, you will find many recipes that tell you to coat them with lemon juice as soon as they are peeled. It's relatively effective when fruit are simply to be used peeled, but if you want to make a...
February 21^th 2011117 K4 1 min.

You should not add raisins to recipes dry

(Found inTexts)
Used straight from the packet raisins are too dry and hard.
February 21^th 2011257 K4.1 40 min.

Vanilla ice cream

(Found inTexts)
Rediscover the full flavour of a real vanilla ice cream with this classical recipe.
November 6^th 2017433 K3.8 1 hour 7 min.

Profiteroles

(Found inTexts)
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
October 13^th 2010306 K 14.5 1 hour 35 min.

Cooking sugar

(Found inTexts)
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often...
April 3^rd 2019485 K4.9 45 min.

Muffin dough

(Found inTexts)
This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes.
February 6^th 2013556 K5 25 min.

Bechamel sauce

(Found inTexts)
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.
June 13^th 2024423 K4.3 20 min.

How to use a vanilla pod effectively

(Found inTexts)
Vanilla pods are used in many recipes, but they need to treated in a particular way to be effective, detailed here.
February 21^th 2011383 K4.3 35 min.

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.
February 21^th 2011265 K5 30 min.

Recipes

A recipe is really quite a simple thing (or should be): a list of ingredients, a method, and that's all there is to it. Unfortunately its not always the case. Sometimes you might get the impression that a recipe, found in a magazine or on a web site, has been concocted especially to make you fail:...
June 3^rd 2024170 K3.6

Advices for writing your recipes

If you choose to submit one of your recipes, you'll need to do so via a form (accessible when you're logged in), in which you'll need to enter all the information about the recipe. Please note that in order to log in, you must first create an account. Here are some tips on how to fill in the various...
August 29^th 202358 K4.4

Subscriber's recipes

This list includes the recipes which were submitted by subscribers of ez-cooking.com. Those recipes, under the responsibility of their author, are not always in the same format of the site, one photo by each step, but they are the result of the work of passionate womens and mens, thank you to them...
August 29^th 2023173 K3.7

The protection of your data

At cooking-ez.com we are always concerned about your data, both those that you have entrusted to us by registering, that those you generate by consulting the various pages and recipes of the site. This page presents our commitments, and the various measures we put in place to ensure this protection.
August 29^th 202336 K4.3

Bread oven

Building a bread oven was until a few years ago a job for the professionals. But now you can buy a kind of kit which allows you to build your own bred oven without professional masonry know-how. You should know that the kits only provide the main part of oven, the hearth, where you light the fire...
October 15^th 20241.16 M3.6

Nutritional information and ingredients

For each recipe you will find on this site, dietary information is calculated. It is thus presented to you: Protein weight in grams (gr)Weight of carbohydrates in grams (gr)The weight of lipids in grams (gr)And finally the energy value, expressed in kilo-calories (1 kilo-calorie = 1000 calories) and...
August 29^th 2023520 K3.5

All the videos on the site

Here you'll find all the recipes that include a video in each step.
August 29^th 2023232 K 23.7

My menus

To make my personal menus, with recipes from the site, add comment and title.
July 1^st 202110 K4.5

What is this site, and who am I?

The important thing is the content of the site, the recipes and information you can find, but some of you want to know who is behind it all.
August 29^th 2023210 K 44.2

Other cookery websites

List of my other favourite sites.
August 29^th 2023195 K3.9

Films and papers in the kitchen

It's now fairly easy to find a range of papers and plastic films that are invaluable, and sometimes indispensable, kitchen aids. Here's a quick overview of the main products available, and what you can and can't do with them.
August 29^th 2023574 K 93.6

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 2024433 K4.0

A little molecular gastronomy

Long-cooked meat becomes meltingly soft. What happens to achieve this result?
August 29^th 202339 K4.4

Making your own bread

You'll find a whole range of bread and pastry recipes on this site, but before you get started, perhaps you'd like to know more about the subject, get some tips and tricks, and find out what the main mistakes beginners make? If so, this page is for you.
August 22^th 2024565 K 63.9

My best addresses...

Quite a few of you often ask me where I can find this or that? or is such and such a thing a good buy? or which brand is best for this or that? On this page, I'm going to group together my good addresses for suppliers of this or that product or utensil, and good books on the subjects that interest...
August 29^th 2023300 K3.9

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...
June 3^rd 2024188 K 13.9

Recommended Dietary Intake or RDI

The various agencies and organisations in the field of nutrition have defined a standard measure for the necessary daily nutritional requirements; these are the RDI or "Recommended Dietary Intake".The RDI represents the required energy, expressed in kilo-calories or kilo-joules, which our food needs...
August 24^th 202460 K4.1

Cost calculations

For each recipe presented, cooking-ez.com calculates the price of the recipe, by person, by parts or pieces, here is some information on how this calculation is made.
August 29^th 202398 K3.9

Start off well to cook well

What do I need to get started in the kitchen? First of all, a good website! That's it, you're there ;-), then a minimum of equipment, and the few products you should always have in your cupboards or fridge. Here are a few things to help you make your choices.
August 29^th 2023308 K 13.6

Webmaster tools

This page gathers in one place all the free widgets available for webmasters or bloggers to incorporate (automatically) news from the cooking-ez.com site.
August 29^th 2023235 K3.5

Lemon in recipes

Let's take a look at the lemon, yellow or green, which is used in a whole host of recipes, both sweet and savoury. It brings both its taste, and the small acidity that makes its charm. Mind you, I'm not talking about lemon used as an anti-oxidant that prevents it from turning black, or to just spice...
October 23^th 201712 K5

Rosemary in recipes

Rosemary, as I’m sure you know, is a culinary herb, one of the famous French "herbes de Provence", and is very effective in bringing a real taste of the Mediterranean to any dish. The classic way to use it in a recipe is to add a sprig or two and leave it in during cooking as a way of...
April 18^th 201820 K4.7

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...
February 6^th 201148 K4.4

Devising a recipe

A question I'm often asked is: how do you come up with your recipes? How do you perfect them? This is something I've already mentioned on this page, but I'll take this opportunity to go into a bit more detail.
October 15^th 201214 K4.4

Should I believe my oven?

Can you really trust your oven? This is an important question as we are always tempted to take the temperature indicated as gospel truth and, unfortunately, this is rarely very precise. .
July 4^th 201128 K4.6

Butter doesn't make you fat, unless you eat too much of it.

Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...
March 26^th 201239 K4.5

The 3 kinds of meringue

Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...
June 14^th 201358 K4.5

5 really useful cooking tips

Cooking is about recipes, of course, but it is also an impressive collection of small gestures, ways of doing things, knowing what to do and what not to do. All these little tips and tricks can be very important: they can affect the way a recipe turns out, simply because you did just the right...
March 29^th 201620 K4.9

Candied fruits: don't get ripped off

Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
June 21^th 201757 K 24.2

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.
June 23^th 2021272 K 23.7

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...
December 14^th 20179,1685

Is it really necessary to cream egg yolks?

Let’s try and answer a question that crops up in cookery and patisserie, even if it verges on the existential: do the egg yolks in a custard recipe really need to be beaten until pale, or not?
February 28^th 201839 K4.3

The Holy Grail of French bakers

While browsing through the recipes on this site, you may have noticed that while I adore cooking (everything, in fact, to do with eating and drinking), I am particularly drawn to bakery: bread, viennoiseries and all that goes with them – it’s a real passion of mine; I love making them and I...
March 24^th 201815 K 34.7

The mock CAP baker's certificate exam

The next instalment in my life as an apprentice baker at the French INBP professional school. I’m now halfway through training and it’s still as exciting as ever, and exhausting – but maybe I’m just getting old, or both… Anyway, a few days ago we had to go through the mock CAP exam. A sort...
May 1^st 201817 K4.4

The 3 essential knives

You must have heard a chef or cook say: "There’s no good cooking without good ingredients". This is very true, of course, but for any amateur or beginner it is equipment that really counts to start with. What I mean is that you should not skimp on kitchen equipment, good utensils, a food...
May 30^th 201821 K5

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...
November 26^th 201848 K4.6

Fruits and their syrup

As I write these lines, we are finally in the summer, the holidays are approaching, and above all, the fruits are pouring onto the market stalls, if they are ripe, it's time to enjoy them to the full! .
July 24^th 20197,9364.7

Roasting spices

If you like your food a little, or a lot, spicy, you'll no doubt have a jar or sachets of mixed spices in your cupboards from which to draw when preparing a dish. I'm thinking, for example, of curries, chili and couscous, all of which fill the kitchen, and sometimes far beyond...
October 30^th 20206,0164.9

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?
December 12^th 20206,4254.6

Do you know Yotam Ottolenghi?

Do you know Yotam Ottolenghi? Maybe not, in which case let me tell you a little about him.
December 19^th 20204,4594.8