You are looking for
Searching...
each of the words
Recipes: 6 results
How to divide a preparation evenly
How to divide a preparation evenly
(Found inTexts)
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.
51K5 16 min. June 3rd 2011
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry (pâte sablée)
(Found inStages)
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...
465K 24.4 33 min. July 1st 2019
Chocolate rolls (petits pains)
Chocolate rolls (petits pains)
(Found inStages)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.
426K4.6 5 hours 27 min. October 30th 2021
Apricot jelly
Apricot jelly
(Found inStages)
An apricot jelly is made using only the pulp of the fruit, removing the skin and any fibrous parts, which requires some cooking. The result is a much smoother, more pleasant preparation, a little less tart than a classic jam.
9,916 2 hours 53 min. July 16th 2023
Home-made terrine of foie gras
Home-made terrine of foie gras
(Found inStages)
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
5.2M 64.2 4 days 15 hours 50 min. December 17th 2023
How to heat milk without it catching on the bottom of the pan
How to heat milk without it catching on the bottom of the pan
(Found inComments)
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.
243K 24.2 1 min. February 21th 2011
Pages: 4 results
Making your own bread
Making your own bread
In praise of home-made bread, so much better.
562K 63.9 August 29th 2023
Information on weights and measures in the kitchen
Information on weights and measures in the kitchen
Weights, measures and volumes in a recipe.
817K3.7 December 10th 2023
Start off well to cook well
Start off well to cook well
How to get off to a good start in cooking; what equipment and basic ingredients you should always have to hand.
301K 13.6 August 29th 2023
What is this site, and who am I?
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.
199K 44.2 August 29th 2023
Blog articles: 4 results
A memo of utensil weights
A memo of utensil weights
You will no doubt have come across this problem while cooking: after starting a recipe, when you already have some ingredients in a pan and have maybe cooked them, you need to know the weight of the pan's contents so that you can take half out, or add the same weight of sugar, for example.
23K4.6 May 9th 2011
What is the difference between bakery and patisserie?
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .
118K 14.1 February 7th 2017
The mock CAP baker's certificate exam
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...
16K4.4 May 1st 2018
Salt and yeast
Salt and yeast
Let's take a look at an old baker's legend: You may have already read that somewhere in a recipe that uses baker's yeast(bread, pastries, leavened doughs in general) it is often specified "Don't put salt in contact with the yeast, you'll kill it (the yeast)"! Well, that's a belief, and there are...
68K4.3 March 15th 2019
Lexicon: 1 results
chocolate drops (pistoles)
chocolate drops (pistoles)
(Found inTexts)
Chefs like to use chocolate in the form of regular-sized round "drops", weighing a couple of grams. The French term "pistole" probably arose by analogy with the 16th century gold coin of the same name. The classic form for chocolate is the bar or tablet, but as drops (or smaller "chips") it is...
716K
Utensil: 1 results
Weighing scales
Weighing scales
(Found inTexts)
With it you can weigh everything, even in small quantities (10-20 g, sometimes less).
716K


Back to top of page