Your 1 comments or questions on this recipe

• It sound great, but what are those reds fruits in?
  Posted by Sarah september 15^th 2008 at 19:40 (n° 1)
• For Sarah : this is a red kind of peaches call "vineyard peaches", they are pretty but not very tasty. If you can find small, very tasty and flavoured vineyard peaches from your grand-mother garden (or something), this will certainly be great.
  Posted by jh september 15^th 2008 at 19:47 (n° 2)
• Hello, during holidays in Peru I try ceviche with small pieces (cubes) of fish, delicious too.
  Posted by Alfonso september 15^th 2008 at 19:49 (n° 3)
• At last, the french bakers secret !
  Posted by jo september 15^th 2008 at 19:52 (n° 4)
• Absolutely delicious, and so easy!
  Posted by Anna september 16^th 2008 at 09:21 (n° 5)
• At last, a readable french recipe ;-)
  Posted by Emma september 16^th 2008 at 09:22 (n° 6)
• Can I use wholewheat flour to make my leaven ?
  Posted by Deidre september 20^th 2008 at 10:38 (n° 7)
• For Deidre : Yes, but use organic kind, to maximize your success chances (not sure that it's a correct english expression)
  Posted by jh september 21^th 2008 at 18:46 (n° 8)
• Great!
  Posted by Jim october 4^th 2008 at 12:24 (n° 9)
• Oh my goodness! Your Crème brulée" looks amazing. It happens to be a personal favorite of mine. Thanks for the info on the pan also. I didn't know that:)
  Posted by louise october 4^th 2008 at 20:41 (n° 10)
• Wow! I never realized the simplicity in preparing Moussaka. There is hope for me. Thank you so much for sharing jh. I am filing it for future use.
  Posted by Louise october 22^th 2008 at 14:30 (n° 11)
• What an intriguing idea. I'm going to save this for the holidays. Thanks jh
  Posted by Louise november 17^th 2008 at 14:40 (n° 12)
• At last, pumpkin in something else than soup !
  Posted by sarah november 20^th 2008 at 09:07 (n° 13)
• I am confused. The recipe is for normal french baguette but it calls for leaven. I thought leaven was only used for making sourdough french baguettes. Is the recipe then for normal ("white") baguette or sourdough?
  Posted by anonymous coward et bogos november 30^th 2008 at 05:16 (n° 14)
• I'm delighted to get your recipe updates in my email J.H. Thank you so much for sharing, Louise
  Posted by louise december 1^st 2008 at 02:12 (n° 15)
• It's still a great pleasure Louise !
  Posted by jh december 1^st 2008 at 09:25 (n° 16)
• Yes, you're right, usually there is no leaven in classical baguettes recipe, but sometimes there is only a small part of leaven who is there mostly for the taste (yeast is more important for dough growing). This kind of baguettes are called "French traditional baguette", and I'm suppose to call this recipe like that, but I think it's not very signifivative in translation to english. Anyway, if you want only a completely "white" baguettes, you can suppress leaven from this recipe.
  Posted by jh december 1^st 2008 at 09:35 (n° 17)
• I always have vanilla sugar on hand. I never thought to prepare it this way. So much easier. Thanks for sharing, J.H.
  Posted by Louise february 22^th 2009 at 17:18 (n° 18)
• Cold, blustery, rainy day in New York today. Perfect day for mulled wine. Thank goodness its warm enough not to snow:)
  Posted by Louise february 22^th 2009 at 17:20 (n° 19)
• I will be preparing this recipe tomorrow as soon as I find beautiful salmon:) Thank you jh
  Posted by Louise march 13^th 2009 at 22:47 (n° 20)
• I really appreciate your site: I hope you will not be offended if I remark that spaghetti alla carbonara canonically does not contain any lemon whatsoever. There can be differences of opinion as to the technique, some people mix the sauce and the pasta on a burner, some do it off the burner and count on the pasta residual heat to cook the eggs. But the lemon will really change the taste. And I do not say that it does not taste good! But it is not carbonara any more...
  Posted by Walter Aprile march 25^th 2009 at 16:51 (n° 21)
• Hi there, I have made this according to directions, and it worked like a charm! Thank you for rescuing me from zabajone disasters - merci beaucoup.
  Posted by Walter Apile march 25^th 2009 at 16:53 (n° 22)
• For Walter Aprile : I'm not offended (at all !), I love when people suggest or comment recipes like you do. But Walter I'm terribly sorry to not agree with you, THERE IS (some) lemon juice in carbonara pasta, otherwise it will be only pasta with cream and eggs sauce. Lemon juice give an indispensable small acidity wich is very important in the egg-cream-cheese mix, which could be a bit too soft otherwise. If you have time, please try pasta with it, and come back to the website to tell us what you think about that. In the same way, I've meet an Italian lady who said that if you don't add white pepper, or black pepper instead, you will not make carbonara...
  Posted by jh march 25^th 2009 at 19:53 (n° 23)
• I may try this as you suggest with apricots. The new time information is nice added touch, JH. Thanks for sharing:)
  Posted by louise march 26^th 2009 at 11:39 (n° 24)
• Thank you so much for this recipe. I made it to celebrate the Paris-Roubaix bike race with the substitute of Munster cheese. Served with green salad as you suggested. We enjoyed it (and the race) very much. I will be looking for more great recipes to cook my way through the Tour de France! Karen from Tennessee, USA
  Posted by Karen april 13^th 2009 at 13:42 (n° 25)
• Hi Karen, I Hope that the next published recipes will be good enough for le tour de france...
  Posted by jh april 15^th 2009 at 17:20 (n° 26)
• This recipe looks delicious jh. Your directions are most appreciated. The entire site is very comfortable to read especially the times. Thanks for sharing...
  Posted by louise april 20^th 2009 at 23:18 (n° 27)
• Yes, le Tour demands some very special cooking! There are so many fabulous recipes on your site; I want to try them all. The photos are really helpful. Your chef techniques are advanced for me (I've never made puff pastry from scratch before) but its really fun to try new things. Thank you so much for sharing. My husband really appreciates it too!
  Posted by Karen may 1^st 2009 at 01:05 (n° 28)
• Oh my goodness J.H This recipe sounds heavenly:) I hope you don't mind but I just had to add the link to a post I did for Irish Coffee Day back in January. Delectable!
  Posted by Louise may 1^st 2009 at 14:06 (n° 29)
• I've actually prepared this exact recipe before from the cookbook. Gee, mine did not look as "pretty" as yours:)
  Posted by louise may 17^th 2009 at 19:04 (n° 30)
• Great for chocoholic like me!
  Posted by Jenny may 22^th 2009 at 14:06 (n° 31)
• Hi Jh, I LOVE the new look. I never thought the other look was off but boy oh boy this new look sure does blend quite well. As for the recipe, it reminds me of a meal we use to have on Friday's minus the ham. I can't recall what the name was in Italian, however, I know my favorite part was doing the flip! I remember once the eggs weren't quite done and I almost got burned. Always checked after that. Gee, I miss that dish. I think I will save your recipe and give it a try:) Thanks for sharing...
  Posted by Louise june 1^st 2009 at 22:00 (n° 32)
• Pork with Sauerkraut is often an overlooked marriage. I happen to think it should be brought to the head of the table once again. I like the addition of Riesling and lemon juice. I usually add apple juice and apples...
  Posted by Louise june 1^st 2009 at 22:36 (n° 33)
• Hello, We bumped into your blog and we really liked it - great recipes YUM YUM. We would like to add it to the Petitchef.com. We would be delighted if you could add your blog to Petitchef so that our users can, as us, enjoy your recipes. Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members and benefit from their exposure on Petitchef.com. To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site" Best regards, Vincent petitchef.com
  Posted by vincent june 2^nd 2009 at 19:22 (n° 34)
• Es la misma que lo a comer en espana durante las vacaciones !
  Posted by Pete june 2^nd 2009 at 20:44 (n° 35)
• Salmon just as I enjoy it. Simple yet elegant. I think even I can prepare this jh. Thanks for sharing. The "new" look on your site is quite pleasant. Looking Good:)
  Posted by Louise june 14^th 2009 at 11:23 (n° 36)
• this recipe turned out very well in the chinois I made but I added apricot brandy instead of eau de vie de mirabelle. Big mistake. It was terrible. No fault to the pastry cream recipe though the flavor and texture on the remake without the brandy was fantastic!
  Posted by Iowonian june 18^th 2009 at 17:40 (n° 37)
• Hi J.H Thanks for sharing these easy instructions. I'm sorry I haven't been here. We're playing the Picnic Game over at my blog and it's been so hectic, yet FUN!!! Do you know the game? I'm going on a picnic and I'm bringing...(and you say a letter of the alphabet) We're doing it with recipes. Such FUN!!! Drop by if you get a chance.
  Posted by louise june 21^th 2009 at 12:28 (n° 38)
• Thank you, I am pleased to learn the dry over the bottle suggestion. Julie
  Posted by Julie june 25^th 2009 at 09:05 (n° 39)
• Very easy, very good. Thanks! Sauteeing the herbs & garlic gave it a nice, subtle flavor. Cooking then draining really helped reduce the water. I used yellow squash from garden in honor of the maille jaune. Vive le Tour!
  Posted by Karen july 24^th 2009 at 11:39 (n° 40)
• Hallo, what is cancoillotte metton? I have never heard of this? Thank you.Lori lori@quest13.co.nz
  Posted by Lori august 1^st 2009 at 02:31 (n° 41)
• Hi JHI just printed out one of your recipes, the first time I have done this in about 2 months, and the page is way too big for my printer - so I have lost about 2cm of text on the left and half the photo on the right. Hopeless! Have you changed your settings on the web site? I already have "shrink to fit page width' on my own settings, so any thoughts or advice? I like to be able to print out your recipes...Many thanks. Lori
  Posted by Lori august 1^st 2009 at 02:35 (n° 42)
• Hi Lori : Cancoillotte metton is a strange cow cheese from the east of France (my birth area). It look like a rough powder when not prepared, so it's called "metton", and when prepared (on slow heat with milk) it become Cancoillotte, and it's a very very smooth and tasty cheese, which is almost liquid, even cold, it look like (a bit) to peanut butter thicken.
  
  Some short informations in English about it in wikipedia.
  
  I suppose it's very difficult to find in New-Zealand... So instead, please use grated Parmesan (Parmigiano reggiano).
  Posted by jh august 2^nd 2009 at 13:11 (n° 43)
• Hi Lori : Yes, I have made a version more "actual fashion" of the site, using CSS. I'm sheepish to have not verify printing results, and I promise to see that as soon as possible.
  
  On the same kind of problems, I'm actually working on an e-cookbook made from site recipes, it will be in pdf and, I hope, resolve all printing problems. Coming soon...
  Posted by jh august 2^nd 2009 at 13:40 (n° 44)
• Very good recipe giving excellent result, with a fluffy, light and delicious brioche!
  I made a chinois with the dough and that truly turned out beautiful!
  
  Just a word of warning though, the dough is hard to knead, and nearly killed my Moulinex robot, so had to switch to my hand mixer with the 2 dough "blades" that look like corkscrews and it takes the strain fine.
  
  Thank you so much for this great recipe!!!
  
  Franck
  Posted by Franck august 2^nd 2009 at 19:04 (n° 45)
• Very good recipe giving excellent result, with a fluffy, light and delicious brioche!
  I made a chinois with the dough and that truly turned out beautiful!
  
  Just a word of warning though, the dough is hard to knead, and nearly killed my Moulinex robot, so had to switch to my hand mixer with the 2 dough "blades" that look like corkscrews and it takes the strain fine.
  
  Thank you so much for this great recipe!!!
  
  Franck
  Posted by Franck august 2^nd 2009 at 19:06 (n° 46)
• How about using parchment paper, and would this work in a conventional oven?
  Posted by Annie august 4^th 2009 at 18:59 (n° 47)
• This is the best macaron recipe I hae ever seen, step by step with photos. I generally use egg whites for Shaum Tortes, but now will try macarons, especially after eating Thomas Kellers at Bouchon.
  
  PS> My best friend rode Paris Brest Paris in 07 and wished she could have seen more of Brest, so we are going back in September!
  
  Thanks for a fantastic site. Found you via Google
  Posted by Annie august 4^th 2009 at 19:02 (n° 48)
• For Annie : Yes no problem at all with parchment paper and conventional oven. Think to well close parchment paper enveloppe by several foldings, preheat your oven at 360°F (180°C) and let stay in about 10 to 15 minutes.
  Posted by jh august 5^th 2009 at 09:37 (n° 49)
• Thank you Annie for this appreciation.
  What is a Shaum Tortes ?
  
  PS : Please feel free to contact me before coming back to Brest.
  Posted by jh august 5^th 2009 at 09:41 (n° 50)
• Thank you so much for posting this golden recipe JH. I adore Hollandaise Sauce but I'm just so bad at preparing it correctly. I'm saving this for sure!!!
  Posted by Louise august 20^th 2009 at 22:10 (n° 51)
• Why not use an plastic box cutter with a retractable blade? i am very comfortable with knives and blades, but an exposed double sided blade like that is a dangerous proposition(at least use a single edge)especially if it ends up in a sink. the bread looks beautiful and i am sure it tastes great.
  Posted by jac august 23^th 2009 at 15:48 (n° 52)
• To jac: Yes you're right, it could be dangerous if considered as a classical cooking tool, but (of course) I don't, and I always wash it apart. Are you sure that an usual cutter, with plastic box, is sharpen enough to cut bread dough? Sometimes with very soft ones, even razor blade is just enough.
  Posted by jh august 23^th 2009 at 16:45 (n° 53)
• I was trying to understand the French breads I enjoy so much when in Paris. first learned of the Levain and having brewed beer in my basenment ws looking for5 more information on levain. Your excplanation was the best I found after some time and I believe I can suspend research until making some breads.
  
  Tbanks for the translations as wellI am learning to speak french, but when baking I have come to the understanding that to succeed I need both the ingredients , measurements and technique.
  
  Merci
  Posted by willy august 23^th 2009 at 21:51 (n° 54)
• For willy : Thank you, appreciated comments on my translations because I'm always scared to make huge English mistakes...
  Posted by jh august 24^th 2009 at 14:37 (n° 55)
• I had this dish recently in France, or a very similar one. The Morteau sausage flavour is intense and delicious, smokey and succulent. This is a great way of cooking them. I have also had Morteau in a warm potato salad with poached egg...sublime.
  
  Rob, U.K.
  august 25^th 2009 at 09:42 (n° 56)
• These look heavenly, JH. I would love to try to bake my own someday. Thank you for such clear, easy instructions.
  Posted by Louise august 25^th 2009 at 12:33 (n° 57)
• This is a new way to me for making rice, JH. I'm liking it very much. It seems easier and I bet it can be flavored with most anything. Thanks for sharing...
  Posted by Louise august 31^th 2009 at 18:47 (n° 58)
• These are simply adorable JH. I must save this idea and share it with my blog visitors. Thank you!
  Posted by Louise august 31^th 2009 at 18:52 (n° 59)
• Such a simple technique. I'll give it a try. Thanks JH:)
  Posted by louise september 7^th 2009 at 12:53 (n° 60)
• Yummy. This sounds oh so good!
  Posted by Louise september 7^th 2009 at 12:55 (n° 61)
• We made and played with these when we were kids back in the 60's. We called them French arrows and if they were weighted on the tip they often flew over 200 meters. Fantastic fun for kids.
  Posted by Geoffrey september 11^th 2009 at 20:32 (n° 62)
• What a wonderful blend of garden vegetables JH. This recipe sure is a keeper!!! Thanks for sharing your detailed directions. I really appreciate it!!!
  Posted by louise september 20^th 2009 at 13:36 (n° 63)
• I would learn how to make puff pastry just to be able to prepare this recipe, jh. It sounds absolutely wonderful!!! I never knew the correct word for that shape pastry. Now, if I could just learn how to say it properly and learn how to bake. I am going to save this post though because I sure would like to give this one a try!!! Thank you jh:)
  Posted by Louise september 29^th 2009 at 22:00 (n° 64)
• I love your site -we have tried several of your excellent recipes, all really lovely!! Also I have found all your help and cooking tips very useful.
  We visit France very often and your site reminds us of some of the wonderful food we have enjoyed there. Thank you so much for sharing your skills and knowledge with us all.
  
  So far our favourite is Creme Brulee but lots more to try!!
  Posted by John and Beryl october 3^rd 2009 at 05:48 (n° 65)
• For John and Beryl: Thank you !
  Coming soon (I'm working on) another great French classical: "Pêche Melba", I'm sure you will love it.
  Posted by jh october 3^rd 2009 at 08:05 (n° 66)
• What an interesting Risotto, JH I love the melody of vegetables with the flax. Thank you so much for sharing...
  Posted by Louise october 7^th 2009 at 22:16 (n° 67)
• As soon as I saw this recipe it reminded me of Bubble & Squeak, although I'm not sure why:) I've been thinking about making stuffed cabbage for the past few weeks. Perhaps, I should try this version instead. So much easier...Thanks for sharing, jh.
  Posted by Louise october 13^th 2009 at 20:34 (n° 68)
• My bread seems to cook very slowly and be a bit soggy in the middle when the crust is cooked. Is the oven too hot or cool?
  Posted by Tim october 14^th 2009 at 15:32 (n° 69)
• For Tim : possibly oven too cool, usually it's around 240°C or 460°F.
  Posted by jh october 14^th 2009 at 16:19 (n° 70)
• Odd name indeed...Most interesting recipe, jh. It's a rainy, blustery day today in New York. I may have to check the pantry to see if I have these ingredients. We sure could use a hint of green to warm up our day. Thanks for sharing...
  Posted by Louise october 18^th 2009 at 12:12 (n° 71)
• Great experiment jh. Something I never really considered before. Thanks for sharing...
  Posted by Louise october 29^th 2009 at 16:26 (n° 72)
• I think you failed to look at all the aspects of boiling them with the skins on, although i don't doubt your conclusions regarding the retention of water, i would disagree that cooking them either way gives you the same result. the skin of the potatoes, while shielding the inside from absorbing water, is also the source of a majority of a potato's nutrients, and furthermore has a flavor of its own. during the cooking process i would suspect that some of the nutrients and flavor is absorbed by the inside of the potato, hence differing outcomes.
  Posted by jacob november 8^th 2009 at 00:18 (n° 73)
• To jacob : I rather agree with you, but it's always the same way of reflexion we think or suppose or suspect that... But what's the truth?
  
  The next step of the experimentation would be probably to cook potatoes with and without skin, peel those with skins, cut them in pieces in differents plates with numbers, call few friends for a "blind taste potatoes party" (prepare some bottles of wine and paté too, otherwise I'm not sure they will come) and then try to determinate which ones are the bests.
  Posted by jh november 9^th 2009 at 07:58 (n° 74)
• I made this recipe on an apprenticeship while working at The Hotel Ritz in Paris. It was the first recipe I was asked to make and so it is nostalgic. After all this time, I serve it at my restaurant over a spinach salade. I was hunting around for recipes relating to sabayon this morning and saw this one. I must say, however, that the addition of dijon mustard is omitted, which is an absolute necessity for mimosa eggs. Also, I learned to screen the yolks, making them baby fine to receive the elements of the mayonnaise, which if hand-made is divine. So try with the addition of mustard and a bit of sea salt and freshly ground peppercorn and allspice to bring out the flavor of the egg. Most times, the white is chopped very finely for mimosa eggs, and added to the "yolk mousse". At any rate, is this an English or French based recipe site?
  Posted by Chef Eileen november 16^th 2009 at 12:04 (n° 75)
• Now, after reading your recipe Les Pommes au Four I must be convinced that you are French, so all the more exciting to become acquainted with your cuisine site. I was amazed at the peeling of your apples, and I adore, absolutely, reinettes. We don't have these in the US but I get an apple here, similar, the Stayman Winesap, a very old style apple similar to yours, but alas still not the same. I was dreaming of reinettes just last week. I make an apple recipe at my bed and breakfast which I made up after much street-wise study of the "crumble" in France. I simply wash the apples, dry well and core. Then I make a traditional crumble recipe using the demerrera sugar, flour and unsalted butter, however, I add a dash of sea salt also. I stuff the center of the apple with the crumble. Then I bake for 1 hour and serve with creme anglaise. I must say, that the peeling of the apple would assist in a more delicate consumption of the dish, but I also adore the color of the skin and believe it holds in the moisture of the apple while roasting, similar to the skin of the chicken. Happy Cooking!
  Posted by Chef Eileen november 16^th 2009 at 12:19 (n° 76)
• Hello Chef Eileen : Yes you're right, I'm french and a great fan of pommes reinettes. I don't know where you leave in the US, but if you are maybe in a not too hot state you can plant a reinette tree? (it's rather unexpensive here, and easy to buy). Good and yummy recipe of your crumble stuffed apple, maybe you could also try with almond cream?
  Posted by jh november 23^th 2009 at 10:23 (n° 77)
• But Eileen there is already mustard in the recipe, because there is mayonnaise in, and mayonnaise contain mustard.
  Posted by jh november 28^th 2009 at 17:58 (n° 78)
• Are you sure you are not Julia Child is disguise? LOL:) I've been wanting to try my hand at this recipe ever since seeing the movie. Your guidance is all I needed. Thank you JH. I will be preparing this one day over the holiday season. I will let you know how I do!!! Thanks for sharing. Your site is really unfolding nicely...
  Posted by Louise december 13^th 2009 at 19:46 (n° 79)
• Well, almost... ;-) I suppose that the part of femininity in me (like all mens on earth as I read), added to the great satisfaction of demystifying some famous French recipes, make me walking in Julia's foot print ? After the movie now, it's difficult to imagine her as somebody else than Meryl Streep...
  Posted by jh december 13^th 2009 at 20:04 (n° 80)
• Hi jh, thinking about you this holiday season and wishing you and yours all the best. Thanks for the recipe too. Thanks for sharing ALL of your recipes with us. Louise
  Posted by Louise december 24^th 2009 at 16:10 (n° 81)
• Thank you so much! i failed 2 times before and was about to give up. it was then i found this page. the pictures were promising. so i decided to give it a try and, yes, i did it! however, they are cracked[i did leave it for more than 30mins outside] and they have a peak at the top and looks like a hill. it deflates after a while looking flat and empty. its a little brown on the sides and i have only baked it for 8 and a half minutes opening the oven at 6mins. how should i fix it???
  Posted by Jocelyn december 31^th 2009 at 04:52 (n° 82)
• You're welcome ! For the peak on top, it's possibly that they have not leave enough before cooking for crusting. Have you use the tips to check how it stick with your finger? And for the cooking time, try to leave your oven closed and for 12 minutes (maybe more, it depend of your oven, look how your macaroons are after this time). Bonne chance !
  Posted by jh december 31^th 2009 at 09:19 (n° 83)
• Thanks for your advices. i made another batch. it looked better. but it is too flat and not chewy enough for my liking. its top layer is a little too crisp. [i left it out for about 1h15mins this time, was it the long timing that caused it?] the bases sticks to the baking paper i use. how should i correct these problems? happy new year to you! (:
  Posted by Jocelyn december 31^th 2009 at 14:43 (n° 84)
• I had coffee creme brulee at a wonderful restaurant, and found a recipe to reproduce it at home. You wisk instant coffee into the creme before adding it to the eggs. It gives it a wonderful flavor.
  january 1^st 2010 at 16:08 (n° 85)
• Happy new year too ! 1h15 is a bit long but not so much, have you check the top with your finger? Sticking macaroons is often a matter of cooking time or temperature oven. See the "If you encounter problems" in the recipe there is tips there to help you.
  Posted by jh january 2^nd 2010 at 11:08 (n° 86)
• Leeks and Scallops, YumEEEE!!! Love your new look, jh. You are just amazing. Such delicious looking recipes and a web designer too. How do you do it!!! If I can find fresh scallops, I may be cooking this up very soon. Thanks for the great instructions too:)
  Posted by Louise january 10^th 2010 at 23:17 (n° 87)
• Oh jh this looks heavenly. Perfect for Valentine's Day:) Thank you so much for sharing...
  Posted by Louise january 27^th 2010 at 18:56 (n° 88)
• There is parsley in the receipe, but not in the instructions? When does it go in?
  Posted by John february 12^th 2010 at 06:14 (n° 89)
• Oups ! Forgot in step #4 (now corrected).
  Posted by jh february 12^th 2010 at 16:55 (n° 90)
• LOVE this recipe, jh. I've been using oat flour when ever I can include it these days. I enjoy the flavor it imparts especially in baked goods. Although, I have added it to bread crumbs too. Thanks for sharing this recipe.
  Posted by louise february 20^th 2010 at 18:31 (n° 91)
• I have baked the chocolate macaron using your recipe. I add 30g of cocoa powder and subsitube 30g from the ground almond. The macaron in the oven was baked beautiful with smooth surface and nice feets but when out of the oven, the surface started to be uneven What is the reason behind it or did i use the wrong recipe for the chocolate macaron?
  Posted by christine february 22^th 2010 at 12:55 (n° 92)
• Usually when surface "fall" when out of the oven, it's ofently a matter of temperature (a bit not enough hot) or cooking time (a bit too short).
  Posted by jh february 22^th 2010 at 13:29 (n° 93)
• So the recipe for the chocolate macaroon is 2 egg whites 150 g icing sugar 50 g ground almonds 1 tablespoon caster sugar 30g cocoa powder Bake at 160c for 12 to 15 min. Or is it 80g ground almond and 30g cocoa powder?
  Posted by christine february 22^th 2010 at 14:50 (n° 94)
• It is 80 gr ground almond and 30 g cocoa powder. To be not so precise a teaspoon of cocoa powder is enough because it's only a matter of color, not of taste which will come with inside chocolate ganache. See fillings for macaroons about that.
  Posted by jh february 24^th 2010 at 09:25 (n° 95)
• Oh jh, they look so elegantly delectable. Thank you for sharing...
  Posted by Louise march 14^th 2010 at 21:34 (n° 96)
• This is great recipe, but what can i substitue in for ground almonds? and i'm wondering if the mixture should be runny or like dough. mine was runny and it just messed up the piping bag. so now i am going to try again with ground macadamias?
  Posted by Anonymous april 5^th 2010 at 23:18 (n° 97)
• I am half way through making a batch of macaroons. at the moment they are sitting waiting to 'crust' it has been over 2 hours and they are still sticky. the only progress they have made is leeking food colouring out the side, this is the second time i have tried making these today.
  Posted by nina april 6^th 2010 at 03:06 (n° 98)
• I'm afraid ground almonds could not be replaced, I had try to make hazelnut macaroons a few weekfs ago, and it was a complete crash. Mixture should be runny, see photos to know how much.
  Posted by jh april 6^th 2010 at 13:13 (n° 99)
• To nina: maybe the ambiant air is not dry enough, where you are, to 'crust'? Carry on, you will finally succeed!
  Posted by jh april 6^th 2010 at 13:15 (n° 100)
• I would like to make a natural leavened whole wheat bread without any regular yeast. Can you help?
  Posted by Madhusudan april 18^th 2010 at 03:58 (n° 101)
• Yes, use this recipe and forget yeast. Using only leaven will make a bread with crust a bit stronger, but more tasty. You will probably need to increase first rest time from 1.5 hour to 2 or 3 hours. Have a good bread!
  Posted by jh april 18^th 2010 at 08:41 (n° 102)
• Cute recipe!
  Posted by Jane april 29^th 2010 at 16:19 (n° 103)
• I really like that you added measurements in US. Your other recipes for creme patisserie are as easy as this apple tart. Thank you very much.
  Posted by GEB may 10^th 2010 at 04:13 (n° 104)
• Those are absoluetly perfect!! I love it! I sure wish we could share that cup of tea while enjoying your yummy cupcakes.
  Posted by Krissy may 10^th 2010 at 04:40 (n° 105)
• Thank you for a clear, well detailed page. I made my all leaven baguettes using T65 flour following your instructions, the only variation was an overnight rest for the dough, and no dried yeast. Hopefully these images come through for you. Thanks again. Gill from Cheltenham. the crumb inside And excellent recipe.
  Posted by gillthepainter may 10^th 2010 at 14:32 (n° 106)
• And lovely photos and baguettes, congratulations!
  Posted by jh may 10^th 2010 at 14:43 (n° 107)
• I'm very please that you use and enjoy it!
  Posted by jh may 10^th 2010 at 14:44 (n° 108)
• I'm very interested in this, since I live in San Francisco, and apparently our air is world-renowned for the natural yeasts in the air. I am a few days into this process and hope to have the leaven complete in about a week. My question is then, if I gave some of it to my mother who does not live here (for example, by your drying method), once she crushed and diluted them, would the natural yeasts where she lives take over and erase the "San Francisco-ness" of that yeast? Thank you so much for a great tutorial!
  Posted by Jared june 1^st 2010 at 17:45 (n° 109)
• Hi Jared, You must keep in mind that each time you refresh your leaven, you divide by 3 his "roots", so in a few times there will be only new natural yeasts in it. But don't worry, the difficulties with leaven is to start it. So if you do it for your mother in San-Francisco, using the famous air, then later wherever she lives, she will get a nice "San-Francisco started" natural leaven.
  Posted by jh june 2^nd 2010 at 14:58 (n° 110)
• Why does it need to be rested in the fridge?
  Posted by Anonymous june 5^th 2010 at 23:07 (n° 111)
• That's the case of all pastry with butter inside, without going to the fridge butter will be soft, too soft, and so your dough rather impossible to roll out.
  Posted by jh june 6^th 2010 at 07:43 (n° 112)
• Oh JH it looks simply heavenly. I would love to try to create something as beautiful one day. Thank you for your step by step instructions. Louise P.S. Will you be vacationing here again this year:)
  Posted by Louise june 21^th 2010 at 20:10 (n° 113)
• Thank you Louise! You know it's Nanou's favourite cake, I MUST do it for her bithday. P.S. No not USA this summer, we will be closer in London.
  Posted by jh june 22^th 2010 at 20:26 (n° 114)
• You have to love the classics, J.H. and this is one of my favorites when it comes to anything Greek! Thanks for sharing...I especially like your choice of Greek wine:)
  Posted by Louise july 6^th 2010 at 18:46 (n° 115)
• So yummy, I wonder if how it would be to put a bit of pistachio in the sweet crust pastry? Some day I will need to hone my baking skills. Till then, at least I get to feast my eyes on yours! Thanks for sharing, J.H P.S. I'm so sorry I haven't written you back. I was so busy with the Picnic Game on my blog and now, I'm having a problem with my email when it comes to writing. I can read email but oddly, can not write it. Hope you enjoy/enjoyed your vacation!!!
  Posted by Louise july 6^th 2010 at 18:51 (n° 116)
• Very good idea Louise! Maybe you can also try to dry pistachio by a short stay (5 minutes)in the oven before use. Don't be worry about e-mail, you will have time to later...
  Posted by jh july 7^th 2010 at 15:01 (n° 117)
• Have a glut of cherries, can I use cherries to make this coulis?
  Posted by sarah july 11^th 2010 at 13:58 (n° 118)
• Yes you can, if you use a blender remove kernels of cherries before, otherwise use a vegetable mill.
  Posted by jh july 11^th 2010 at 15:02 (n° 119)
• Thank you for this excellent Recipe - it tastes delicious!
  Posted by Johannes july 27^th 2010 at 13:14 (n° 120)
• I remember the pie my mom made when i was young.a custard pie with gram cracker crust.dose any one know the recipe?i would love to no it.
  Posted by Anonymous august 5^th 2010 at 22:37 (n° 121)
• Just finished following this recipi BRILLIANT . my colors were a little darker but the good thing is i know were i went wrong the Phone rand darn it but they are not 2 bad thanks again
  Posted by frangiepan august 25^th 2010 at 16:50 (n° 122)
• This recipe looks brilliant! But I must say that it should be macarOns in English as well. MacarOOns are actually the nutty chocolates with coconuts and is completely different in texture and taste. As a fervent macaron lover, it is sad to see that this delicate french pastry is misnamed by most people. I was surprised when I went to this one art gallery cafe and found that even this fancy cafe actually labelled the pastry as macarOONs not macarons.
  Posted by macarOns september 3^rd 2010 at 23:27 (n° 123)
• I was in London a few weeks ago, and I saw a Ladurée shop full of macarons, the price write on the windows was xx£ (I don't remember, but expensive surely) for 10 macaroOns. I'm gonna modify the recipe right now! Thank you for this interesting precision.
  Posted by jh september 4^th 2010 at 07:02 (n° 124)
• Hey i'm not sure how to do the first tricky step where you make the dough runny. Can you explain it? Thanks for sharing this great recipe. =)
  Posted by Shy september 19^th 2010 at 08:59 (n° 125)
• Sure! The most important thing is to remember that you are making macarons, not a mousse or something else. That's why the dough should be runny, you don't need to make something fluffy at all, but a dough almost liquid. And to do that you need to mix the dough lightly, turning it, using a soft spatula (for a good deal of time for beginners I'm afraid) until it get this famous runny and shinny state. The best way to do is not to turning dough, not like for a cake for example, but turning around instead with the soft spatula. Turning around and raise the dough, turning around and raise, and again, and again... It is a so special process or gesture that in French pastry it's a dedicated verb "macaroner", which could be something like "to macaroon". I hope this help?
  Posted by jh september 19^th 2010 at 09:42 (n° 126)
• I want to make a hot wire cutter to cut round grooves [1/2"; 3/4"; 1"; etc. in the styrofoam portion of ICF [insulated concrete blocks] after installation for plumbing and electrical channels. How can I make a cutting edge in a U shape for this purpose? 26 gage nichrom wire is too flexable for the U.
  Posted by David october 1^st 2010 at 21:48 (n° 127)
• Maybe you can use the heating wires inside a reformed old hair-dryer?
  Posted by jh october 2^nd 2010 at 16:50 (n° 128)
• Thank you for your recipe , it is very clear and easy to understand , i wish that you have the amount of yeast to use for each kilo of flour , my self i make bread with instant yeast it works very well but not like natural yeast
  Posted by egusa october 15^th 2010 at 19:52 (n° 129)
• You're welcome egusa! For a bread recipe with only instant yeast (no leaven), I personally use about 10 gr (about 2 tea-spoon) by kilo of flour.
  Posted by jh october 16^th 2010 at 13:04 (n° 130)
• Hi JH, I may not be able to understand the recipe in French, for some reason the English translator is not working, however, there is not language barrier when it comes to; Those potatoes look heavenly! One of the dishes I would adore prepared in honor of Julia Child, lol:) Thank you for sharing...I have taken a rest from blogging for a while but I always love hearing from you even though I am so bad at writing back. Please know you and yours are often in my thoughts. Your site looks superb! Louise:)
  Posted by Louise october 24^th 2010 at 13:53 (n° 131)
• What is the french word for carrots cut into circles?
  Posted by copper penny carrots november 3^rd 2010 at 09:50 (n° 132)
• It's "rondelles de carottes"
  Posted by jh november 3^rd 2010 at 10:11 (n° 133)
• Hello, Could you please provide the recipe for the particular levain that you are using? Thank you.
  Posted by dolores november 7^th 2010 at 12:12 (n° 134)
• Hello, Sure, just click on "leaven" in the list of ingredients.
  Posted by jh november 7^th 2010 at 17:07 (n° 135)
• Thank you, I found the link, as per your instructions. Best regards,Dolores
  Posted by Dolores november 9^th 2010 at 03:34 (n° 136)
• Came out too eggy and corn tasting. Is only the egg yolk supposed to be used?
  Posted by Anonymous november 10^th 2010 at 13:57 (n° 137)
• No, full eggs, as indicated in the ingredients list.
  Posted by jh november 10^th 2010 at 19:22 (n° 138)
• I love the old classics! As a serving I agree with you: plain pasta is the best. If you want to try something easy and different, add pesto to a normal tomato souce and you have "sugo pasticciato". In that case I would probably not put the lemon. Buon Appetito! http://gemma-olivia.blogspot.com/
  Posted by marcovasce november 15^th 2010 at 13:38 (n° 139)
• Very good idea for my next pasta party at home. Grazie Mille !
  Posted by jh november 20^th 2010 at 15:22 (n° 140)
• I must admit JH, the thought poached eggs glistening with wine sauce just makes me want to jump on the next plane; body scan or not, he he...Thanks for sharing...
  Posted by Louise november 25^th 2010 at 17:18 (n° 141)
• Fascinating...I'll be saving this link to share with my visitors on the east coast. Just think, all the time I lived on Long Island, New York, I could have been baking this bread. Of course, you know, I'm not much of a baker:) Thanks for sharing, jh...
  Posted by Louise november 25^th 2010 at 17:21 (n° 142)
• I adore Tapenade! Thanks for sharing...
  Posted by Louise november 25^th 2010 at 17:24 (n° 143)
• I live at about 7000 feet. Is there anything I need to do differently given our high elevation?
  Posted by KristyKae november 26^th 2010 at 21:37 (n° 144)
• Hi, my food processor doesn't have the right attachments (only a sharp blade, no dough hook), can I still make these fabulous baguettes? I do have a bread maker. Txs..
  Posted by Anonymous november 27^th 2010 at 10:43 (n° 145)
• No I don't think so, just take care of the temperature (not too cold, otherwise leaven is "slowed").
  Posted by jh november 27^th 2010 at 15:18 (n° 146)
• Hi, Using the sharp blade is not a good idea, I think your dough will not be good. Maybe using your bread maker, just for the kneading step, is a good idea. At last you can knead with your hands, like in the old times, but it's a bit tiring...
  Posted by jh november 27^th 2010 at 15:21 (n° 147)
• YES! I MUST TRY THIS! I've tried several recipes and none of them worked! I have some baking in the oven right now under directions from another recipe but it looks a complete disappointment.. I can't wait to try this tomorrow!
  Posted by Anonymous december 8^th 2010 at 13:54 (n° 148)
• I wish I would have found your site before I made my terrine today. I appreciate your alternate version #3, I will attempt it next time, it looks much easier. Now I have a question about freezing my terrine for New Years Eve. Will freezing change the texture or the taste. Thank you for responding. Have a good day.
  Posted by Rose december 11^th 2010 at 01:44 (n° 149)
• No, don't be worry, freeze don't change texture or taste. But if you plan to make your terrine for new year eve, you could also wait some more days, and make it around the 20th, and keep in the fridge with a plastic film on top. Anyway, don't forget to remove it from the fridge, one hour before serving to your guests, taste will be better, and texture smoother. Have a nice new year "réveillon" !
  Posted by jh december 11^th 2010 at 16:30 (n° 150)
• How to heat plates without them getting damaged? The hot water method above could crack plates, for example
  Posted by carer december 12^th 2010 at 09:28 (n° 151)
• No don't be worry, it's a very short time of heating so the plates are safe.
  Posted by jh december 12^th 2010 at 12:49 (n° 152)
• I would like to use a french recipe for pains a semoule et carottes, semoule being semolina. In the list of ingredients, however, there is no mention of 'semoule, the main ingredient is T65 flour. Are they the same flour?
  Posted by pam.eastham@gmail.com january 6^th 2011 at 12:35 (n° 153)
• No they rae different: semoule or semolina is made of very smalls grains of hard wheat powder, and T65 is flour. Strange recipe without one of the main ingredient listed?
  Posted by jh january 6^th 2011 at 17:09 (n° 154)
• It is bit useful for me. thank you. I will try it.
  Posted by yogmour january 6^th 2011 at 17:57 (n° 155)
• Sauternes and Foie Gras, I will need to dream about it, JH. It sure sounds delightful but not on the agenda for this beginner:) Happy New Year!!! and thank you!
  Posted by Louise january 8^th 2011 at 15:09 (n° 156)
• Have just used this recipe with our new season apricots in Central Otago, New Zealand. Substituted local pure clover honey for sugar - divine! Thank you.
  Posted by Grimmee january 11^th 2011 at 00:36 (n° 157)
• You can add a bit of chocolate in the sauce to thicken it and make it smoother...
  Posted by agnes january 15^th 2011 at 22:37 (n° 158)
• How do i cut my dough?
  Posted by Anonymous january 18^th 2011 at 20:09 (n° 159)
• Using a knife.
  Posted by jh january 19^th 2011 at 07:28 (n° 160)
• I adore your attention to detail, JH. Your dessert looks simply heavenly! Thank you so much for sharing...
  Posted by Louise january 19^th 2011 at 14:15 (n° 161)
• Lovely macarons and I like your step by step guide. May I know 2 egg whites is about how many grams?
  Posted by Lisa january 27^th 2011 at 00:44 (n° 162)
• Yes, each egg white is about 30 grams.
  Posted by jh january 27^th 2011 at 08:19 (n° 163)
• Hello i have been asked to make a sponge cake with confectioners custard and fresh strawberries as the filling. How long will this recipe keep for? Also does it have to be kept in fridge? As lady would like the cake iced which can't be kept in fridge. thanks in advance for any advice
  Posted by Rebecca january 31^th 2011 at 18:37 (n° 164)
• Hello, Not more than one or two days in the fridge I'm afraid, because with time confectioners custard will finally wet the cake too much. Yes, in the fridge absolutely because there is egg yolks in.
  Posted by jh february 1^st 2011 at 12:25 (n° 165)
• Gonna give this a try!
  Posted by Anonymous february 15^th 2011 at 00:15 (n° 166)
• An old favorite, this version is beautiful my only addition was to a little grated nutmeg in the cheese and cream sauce and half an onion and bay leaf in the milk I cooked the potato then I discard it along with the milk. Lovely for a special occasion.
  Posted by Suzannah february 15^th 2011 at 00:29 (n° 167)
• Dear, JH, I have never been able to "master" the art of choux pastry. But, your steps may just change that. Thank you so much for sharing. They look heavenly...
  Posted by Louise february 15^th 2011 at 13:43 (n° 168)
• Gave it a try - removes way too much of the flavour.
  Posted by Anonymous february 16^th 2011 at 00:37 (n° 169)
• I do not have an oven and plan to use the basic bread recipe n put it in the pressure cooker on slow heat like i bake cakes.will that work out ok?
  Posted by s february 19^th 2011 at 08:48 (n° 170)
• I don't know what will happen... But some other peoples tell me that they try it, and it's fine except that the crust is not really golden brown.
  Posted by jh february 19^th 2011 at 12:08 (n° 171)
• Thank you for such quick response...i am encouraged and going to bake one today..i thought as much that the crust will not get brown but its okay.atleast i will give my toddler the best ingredients.
  Posted by s february 20^th 2011 at 09:34 (n° 172)
• So far it appears no-one has survived to comment. I am about to try the recipe and, with luck, return to comment. Hello goodbye.
  Posted by Davide february 20^th 2011 at 20:28 (n° 173)
• All my best wishes of success go with you...
  Posted by jh february 22^th 2011 at 15:32 (n° 174)
• Think about including the galette recipe....
  Posted by Anonymous march 11^th 2011 at 15:53 (n° 175)
• Yes, it's in my "todo" list.
  Posted by jh march 12^th 2011 at 16:31 (n° 176)
• I adore Ganache, jh. Thanks for sharing...
  Posted by Louise march 23^th 2011 at 17:32 (n° 177)
• I am looking for a large (48"?) natural gas plancha griddle, any suggestions?
  Posted by Lalo march 24^th 2011 at 04:15 (n° 178)
• This kind of plancha is quite common in trade, but you will have to choose between stainless steel and enameled cast iron. I personally prefer the first one, stronger and more resistant to scratch with iron tools like large spatula.
  Posted by jh march 24^th 2011 at 04:27 (n° 179)
• Hello! Thank you for the recipe. I made using your recipe for 20 macarons for the first time today. There are several things wrong with them. Most are cracked but 2 are smooth. I waited about 55 minutes (dry to the touch) to crust before baking. The mixture was runny (perhaps a little bit too runny than in your picture), therefore the end result I have fairly flat macarons. I made my own piping bag and I think I cut the hole (nozzle) too big. I think what I did wrong was not to weigh the egg white and not to use a proper piping bag with a fitted nozzle. They are cooling now but I am delighted because I know the result will be better next time. I will make some again tomorrow. I won't bother with the filling just yet. When they are perfect (one day, hopefully soon!) then I will make some filling. Thank you for the tips as well.
  Posted by Raspberries april 15^th 2011 at 11:22 (n° 180)
• This recipe sounds good and the food looks delicious. I like tarragon. I have a recipe Chicken with Tarragon in cream. I made it once and it was delicious. Yours is a healthier option for sure. Might give it a try if I can find some fresh tarragon. Love your website. Well done.
  Posted by Raspberries april 15^th 2011 at 12:42 (n° 181)
• This is another weakness of mine. I love choux pastry. Sprinkle profiteroles with chopped almond and sugar?? Oh, that would be a real treat. My favourite is profiterole filled with beaten cream with a bit of sugar. Yummy!
  Posted by Raspberries april 15^th 2011 at 12:53 (n° 182)
• My macarons are stuck to the baking paper. When I tried to remove them, only the upper crust came off and left some soft macarons on the paper. I waited overnight to remove. What do you think is wrong with them? Can you please advise? Thanks in advance.
  Posted by Raspberries april 16^th 2011 at 09:56 (n° 183)
• Merci Jean-Hugues! I've just created the most lovely pistachio paste (to use for warm pistachio cupcakes) thanks to your recipe... and I've tried many others before. Very much appreciated. Kind regards, Vicki (Melbourne, Australia)
  Posted by Anonymous april 17^th 2011 at 05:18 (n° 184)
• It's possibly a matter of cooking time or cooking temperature, maybe your oven is to low in temperature. Try to increase temperature, or cooking time.
  Posted by jh april 17^th 2011 at 10:57 (n° 185)
• Thank's Vicky, appreciate.
  Posted by jh april 17^th 2011 at 10:58 (n° 186)
• What is the purpose of icing sugar in the recipe? Just make it sweeter? Can I omit it or use other substitute? Thanks. A diabetes person.
  Posted by Anonymous may 2^nd 2011 at 05:36 (n° 187)
• Yes, make it sweeter and also the texture of the paste. You can try to reduce it, but I'm not sure that omit it will give you a pretty result.
  Start your try with no sugar, see what you got, then add some sugar or substitute and see what's happen.
  Good luck.
  Posted by jh may 2^nd 2011 at 09:07 (n° 188)
• I've actually enjoyed home made doner kebabs many many time, jh. However, to think, I may actually be able to make my own is just wonderful!!! It's spring in the states and May is National Barbecue Month, I know what I'll be grilling...
  
  Thanks for sharing...
  Posted by Louise may 3^rd 2011 at 01:51 (n° 189)
• ive read a spoon full of mustard works?
  Posted by tony cardiff may 15^th 2011 at 17:32 (n° 190)
• I don't know, but it's strong!
  Posted by jh may 15^th 2011 at 19:34 (n° 191)
• I thank you sharing for your secrets! Seattle restaurant, 13 Coins served this using Sambuca as the alcohol. Has anyone else a similar experience? I can't wait to experiment.. :)
  Posted by Biggie may 16^th 2011 at 06:11 (n° 192)
• It's a good idea to use Sambuca, like all sweet liquor (like amaretto, ...) it will certainly make a very good result. If you try it, come back to tell us what you've got?
  Posted by jh may 16^th 2011 at 07:15 (n° 193)
• I found your information about flour very useful. I live in France and am adjusting my recipes from using UK flour to French flour with varying results. I used T45 (all purpose) for short crust pastry for use in Quiches or Pies but found that the pastry had risen?? But the taste and texture excellent. I would appreciate your comments on this. I am also having difficulty english recipe cakes too. Is it possible to obtain the equivalent of Uk plain flour in France? Your advice would be appreciated.
  Posted by Whie Mist may 26^th 2011 at 06:47 (n° 194)
• To prevent pastry from rise, you should pick it with a fork when in his mould, before furnish it or put in the oven. The steam made by the heat of the oven could go away by the small holes and so not make bubbles.
  
  If you plan to cook a crust alone (in French "à blanc") it's more efficient because pastry could not rise with the weight of lentils (or anything else you use) on top.
  
  Unfortunately I'm not easy with UK plain flour, but I guess it's a matter of "T", T45 seems to be a French exception, so you could try a T55 instead?
  Posted by jh may 26^th 2011 at 07:10 (n° 195)
• Does it have to be a vanilla bean? Can it be vanilla extract, as the beans are difficult to find in the everyday grocery store...
  Posted by Adam june 1^st 2011 at 22:51 (n° 196)
• Yes it could be, I use vanilla beans because it's very common in grocery here (France).
  
  You can also reduce caster sugar of one teaspoon and add a teaspoon of vanilla sugar instead.
  Posted by jh june 2^nd 2011 at 09:34 (n° 197)
• Okay...heated sugar and pistachio and water to 250, how much should I cool before putting into food processor? Do you have an approximate temperature?
  Posted by Stacy june 2^nd 2011 at 18:27 (n° 198)
• Wait for about 15 minutes and it will be OK.
  Posted by jh june 3^rd 2011 at 07:37 (n° 199)
• If you use the powder in a cake, will it make the cake green or do you need to add food coloring?
  Posted by Anonymous june 4^th 2011 at 23:28 (n° 200)
• It will be light green with the powder in a cake, if you want a strong color you should use food coloring.
  Posted by jh june 5^th 2011 at 09:20 (n° 201)
• This has to be my very best favorite way to prepare potato salad. However, jh, I never thought to add cervelas, or any other kind of meat besides ham. Thanks for the clue and sharing...
  
  Hope all is well with you and yours,
  Louise:)
  Posted by Louise june 7^th 2011 at 02:10 (n° 202)
• Thanks for sharing, j.h. The removing of the seeds seems so obvious and yet, I never thought to use your method.
  Posted by Louise june 8^th 2011 at 12:14 (n° 203)
• Hi, just to clarify things, can i also put baking powder (levure) in T45 flour for cakes? Thanks
  Posted by Anonymous june 23^th 2011 at 00:09 (n° 204)
• Came out perfect and tastes delicious thanks !!
  Posted by jj june 25^th 2011 at 16:35 (n° 205)
• Hi, yes you can, no problems.
  Posted by jh june 26^th 2011 at 08:29 (n° 206)
• This is an excellent recipe, easy to follow with great results. Instead of doing one large tart, I made 12 small ones, so had lots of pastry and custard left over! They were very popular with my nephew and nieces, who are demanding that I make some more! This is a particularly good custard recipe, which I will use always from now on. Many thanks.
  Posted by James june 26^th 2011 at 18:39 (n° 207)
• Why do the blackcurrants suddenly turn red in the second photo? Are you sure you used the right ingredients?
  Posted by Anonymous june 27^th 2011 at 10:07 (n° 208)
• Because the skin is removed. Yes I am.
  Posted by jh july 1^st 2011 at 06:37 (n° 209)
• When I was a child, jh, my grandmother use to prepare green beans this way with garden tomatoes (i think plum tomatoes) she also use to add chunks of potatoes. Oh goodness, thanks for the memories. Your dish looks delicious:)
  Posted by Louise july 6^th 2011 at 20:23 (n° 210)
• Thanks for doing this, been wondering if it's at all true. Now I understand it's the lemon juice I've been using, not the stone, that has kept my guacamole fresh :)
  Posted by JPO august 15^th 2011 at 17:48 (n° 211)
• In regard to step 6: If you're not careful, the blade may also penetrate about a half centimeter (1/4 inch) into the hand as well; it is likely to be be painful. If you are not comfortable with a chef's knife, in order to avoid injury, you may devise another method of removing the stone.
  Thanks.
  Posted by Chris october 5^th 2011 at 21:50 (n° 212)
• Im doind a haccp plan with critical control points for a class for this potato, can you help with that?
  Posted by shauna october 7^th 2011 at 15:29 (n° 213)
• can i replace corn flour for plain flour?
  Posted by Anonymous october 15^th 2011 at 20:03 (n° 214)
• Yes you can.
  Posted by jh october 17^th 2011 at 13:33 (n° 215)
• Haccp is a very strong and precise method, can you give me more details about the one you plan?
  Posted by jh october 17^th 2011 at 13:36 (n° 216)
• Thanks for all the tips. I am trying my 1st batch , top good but they spread too far. What did I do wrong?
  Posted by Noela october 19^th 2011 at 01:55 (n° 217)
• I'm going to save some leftover mashed potatoes next time to try this, jh. It sure quick, easy, and tasty! Thanks for sharing...
  
  Hope all is well with you and yours, Louise:)
  Posted by Louise october 21^th 2011 at 21:42 (n° 218)
• thanks. very helpful, especially with pictures.
  Posted by Anonymous october 22^th 2011 at 13:39 (n° 219)
• Maybe you have too much, or too strongly, mix egg white with the mixture?
  Posted by jh october 22^th 2011 at 13:43 (n° 220)
• Best recipe ever..i tried this recipe after failing 3 times..Thank you sooo much..i follwed it step-by-step and it was perfect!
  Posted by Naseera november 8^th 2011 at 18:25 (n° 221)
• i like 2 use the last version with other recipes also if u can try to get hold of a recipe for water melon fillings
  Posted by nick november 13^th 2011 at 08:23 (n° 222)
• It could be a bit difficult to use water melon because it's very watery.
  Anyway you can try with blended water melon flesh (without seed), with sugar and some gelatin to get something enough thick.
  Posted by jh november 14^th 2011 at 08:46 (n° 223)
• Thanks for the tips. I absolutely agree with you that good ingredients and high hydration are very important for making good bread. I am an amateur baker. Started baking since August this year. I bake every weekend and it's rewarding to see the bread I make is getting better and better. Every time I bake, I learn something. I have the exact feeling as you do. Again, thanks for sharing your tips ! It's part of the pleasure in cooking and baking !
  Posted by Cynthia november 14^th 2011 at 10:44 (n° 224)
• I have stumbled upon this dish in many cookbooks, JH but I never seen an actual picture! It looks delicious!!! Thank you for sharing...
  Posted by Louise november 14^th 2011 at 23:20 (n° 225)
• can you tell me a bit more about the backgrounds of it please
  Posted by tiffy november 16^th 2011 at 12:20 (n° 226)
• I never says when or where to add the SALT????
  Posted by Cin november 16^th 2011 at 19:51 (n° 227)
• There is no salt in this recipe?
  Posted by jh november 17^th 2011 at 09:38 (n° 228)
• What do you mean by backgrounds?
  Posted by jh november 17^th 2011 at 09:39 (n° 229)
• Why do they crack on top? How do I fix this for next time?
  Posted by Opal november 17^th 2011 at 20:33 (n° 230)
• I am in the US, can someone please translate what is caster sugar? Is that the same thing as granulated sugar?
  Posted by Brittany november 18^th 2011 at 06:53 (n° 231)
• I am in the US and have been searching for this recipe for YEARS! My Grandfather and I ate this pastry every day we were in Paris when I was a teenager, and I would love to surprise and make it for him. We still talk about how tasty it was to this day! I would like to know if someone could translate to me what cornflour is because the only corn flour I know of over here is gritty and used for cornbread. Also, please explain caster sugar. Is that the same thing as granulated sugar or would it be considered confectioner's sugar. Thank you for your help!
  Posted by Brittany november 18^th 2011 at 06:59 (n° 232)
• With recipe originally in French, then translated by an English lady, it sound, of course, so British...
  To try to help you I can say that caster sugar, is powdered white sugar, the same you can put in your coffee in restaurants, and corn flour is a very very fine and white powder, frequently buy on trademark "Maizena" in Europe.
  Posted by jh november 18^th 2011 at 14:33 (n° 233)
• Hello...
  Can any one help me by providing me the Specifications of Flour T-80 "de meule" (stone-ground) flour.
  Posted by G.K november 19^th 2011 at 10:02 (n° 234)
• I live in France and am looking for a suitable flour to make pizzas. Any suggestions?
  Posted by marty november 20^th 2011 at 15:09 (n° 235)
• You can easily found T55 or better T65 in many shops in France
  Posted by jh november 20^th 2011 at 16:13 (n° 236)
• Hi, many thanks for the speedy reply. Am using a T65 with a Paul Hollywood recipe for great white bread. Can get different types of flour here (incl T65) a few kilometres away straight from a working water mill. Will explore. Thanks again.
  Posted by marty november 20^th 2011 at 16:27 (n° 237)
• Will guitar string work?? Have tons of that.
  Posted by papastash november 21^th 2011 at 08:08 (n° 238)
• You should try recipes of this site ;-)
  Posted by jh november 21^th 2011 at 11:50 (n° 239)
• I don't know, probably yes, but it should be tried.
  Posted by jh november 21^th 2011 at 11:51 (n° 240)
• No offence intended - just that I got the PH recipe before I found this great site. Have been looking at the traditionelle flours available here and have found ble noir. Any ideas?
  Posted by marty november 21^th 2011 at 12:40 (n° 241)
• Hi have been in france now for 5yrs and have always found the flour confusing so thank you for your time and trouble you go to to help us all
  
  Posted by blip november 21^th 2011 at 18:55 (n° 242)
• Thank you so much for your advice! I hope this turns out just as my Grandfather and I remembered.
  Posted by Brittany november 24^th 2011 at 06:32 (n° 243)
• How do you colour marzipan easily
  Posted by Susan november 24^th 2011 at 21:15 (n° 244)
• Follow the recipe of marzipan
  Posted by jh november 24^th 2011 at 23:27 (n° 245)
• I too have been to a French Market today and bought a delicious custard tart which looked just like your recipe the only addition was a sprinkling of coconut on the top.
  I think cornflour in the US is called cornstarch and caster sugar is midway between granulated and the very fine sugar that you'd use for icing cakes. If I haven't got caster sugar in the cupboard, I give it a quick whizz in a blender or liquidizer - just to break down the grains a little.
  I look forward to trying out your recipe - thank you !
  Posted by ad november 27^th 2011 at 20:40 (n° 246)
• @marty : Be careful with blé noir, it's not really a flour for bread or cake, it's mostly use for special, salted, pancakes called "galettes".
  You can also use it in breads or cakes, but always in addition with classical flour and in small proportions (something like 20% of ble noir only).
  Posted by jh december 4^th 2011 at 14:57 (n° 247)
• Hi JH, I'm very interested in this recipe. As there is only me, I changed the number of people from 4 to 2 (I eat a lot!). The amount of salmon didn't change but the amount of salt had halved. How much salt should I use to cure the salmon for 2 people and how big the fillet? Many thanks for you previous comments.
  Posted by marty december 7^th 2011 at 10:12 (n° 248)
• Many thanks for your comments jh.
  Posted by marty december 7^th 2011 at 10:13 (n° 249)
• Hi Marty,
  
  Small bug with the "For..." converter, but the amount of salt is quite the same (and very approximative) you just need enough salt to totally cover the salmon fillet, so about 400g for a fillet of about 300g.
  Posted by jh december 7^th 2011 at 19:25 (n° 250)
• In this recipe you do not say how much pork to use. You say 1kg of streaky bacon - is that the pork you mean? Can you not use real pork untreated and unsmoked? And if you use duck do you just substitute a kilo of duck meat? Thanks.
  Posted by Lori december 11^th 2011 at 19:51 (n° 251)
• 1) Yes, streaky bacon is 100% pork meat.
  2) No because real pork is not fat enough, and there is ham.
  3) Yes but instead of ham only, you should keep streaky bacon.
  Posted by jh december 12^th 2011 at 14:49 (n° 252)
• Having prepared the salmon fillet as shown, had it last night - absolutely delicious. Definitely have this again - and soon.
  Posted by marty december 15^th 2011 at 08:45 (n° 253)
• About how long does this take and is there anything that I can use this for? You mentioned like jam on toast... But is there a way that I can incorporate it into a dessert? The internet is not helping at the moment...
  Posted by Black_Maxx december 20^th 2011 at 00:28 (n° 254)
• You can use it in several express dessert, for example: - In a glass a layer of stewed apricots, and then a layer of mascarpone cream (see new tiramisu recipe). - On top of a riz au lait - Inside a quatre-quarts And my favourite, mixed with some crème chantilly.
  Posted by jh december 20^th 2011 at 08:34 (n° 255)
• hi,
  since am using a lot of egg white as i am doing macrons every day ,
  how can i use the egg yolk ? can i store them in fridge or freezer ??
  please advice & thank you for all honestly advises
  Posted by meroula december 26^th 2011 at 23:00 (n° 256)
• Hi, To have ideas to use egg yolk, you can use the "search in recipes" item menu. There is 30 recipes using it. I especially love the crème brulée.
  Posted by jh december 27^th 2011 at 11:06 (n° 257)
• And yes, you can freeze egg yolks. The good idea about this operation could be to make small "packets" of 1 or 2 egg yolks instead of a big one, it will be easier to separate, de-froze and use.
  Posted by jh december 27^th 2011 at 11:07 (n° 258)
• Hi, I was trying to make the Italian macarons today.
  I separate the eggs siff the almond powder with sugar powder & added the egg white ,but I had to leave home @this step,
  so I mix the almond with sugar with egg white together on the fridge to continu tomorrow
  Will this rewind the recipe??
  Thank you ,meroulla
  
  
  Merci ,merulla
  Posted by Meroulla january 2^nd 2012 at 22:38 (n° 259)
• Hey, this is French macarons ! :-)
  For the delay, I don't know (never try this), but I don't think so macarons are so fragile and delicate...
  Tell us what you get if you try to?
  Posted by jh january 3^rd 2012 at 08:16 (n° 260)
• hi jh
  it worked very good after delay of 48hrs .i was very happy for the successful
  thank you jh for your advises ,
  the only thing i need to practice with my forcing bag to get them the same sizes
  Posted by meroula january 5^th 2012 at 15:10 (n° 261)
• I need to know how much sodium is in each recipe.
  Posted by Bobbie january 8^th 2012 at 03:37 (n° 262)
• There is sodium in salt, that's all I know.
  Posted by jh january 9^th 2012 at 16:36 (n° 263)
• Is the rind edible once cooked, specifically oven baked?
  Posted by Juls january 14^th 2012 at 22:41 (n° 264)
• Rind of what?
  Posted by jh january 16^th 2012 at 08:40 (n° 265)
• No you cant!
  Posted by LOWONIAN january 20^th 2012 at 23:16 (n° 266)
• I confirm: yes you can! The cream will be a bit less smooth but it's ok.
  In the past, when corn flour was not existing, that how pastry chef does.
  Posted by jh january 21^th 2012 at 10:26 (n° 267)
• I'm not much of a bread baker, jh but if I was, I sure would be trying these. They look heavenly! Thank you so much for sharing...
  Posted by Louise january 22^th 2012 at 13:58 (n° 268)
• Since moving to Pennsylvania, I have not been able to get fresh seafood of any kind. I took it for granted, when I lived in New York, fresh seafood was but a stone throw away, {sigh} Lovely dish, jh. Thanks for sharing...
  Posted by Louise january 22^th 2012 at 14:03 (n° 269)
• Hi, thanks very much for your instructions, you should be writing a cook-book!
  I was a bit worried at first but when I did the first refreshing my leaven shot up within hours, I'll be doing the second refreshing later today so fingers crossed all goes well and I have a nice leavened loaf before the end of the week.
  
  As I don't get through an awful lot of bread I was hoping you could tell me roughly how long I can leave my leaven before feeding it and how little I can feed it without risking it dying?
  I don't want to risk my leaven dying or under-feed it but also don't want to be buying loads of rye flour just to throw it away.
  Thanks very much for your recipes and your help.
  Posted by Tony january 29^th 2012 at 07:12 (n° 270)
• Hi Tony, For the time before feeding leaven, it is linked to temperature, but if you keep your leaven at ambient temperature you can easily wait 2 or 3 days between each refresh. That how I proceed along the week, to get good leaven on Saturday, the bread day for me. And to be honest, sometime I forgot my leaven for more than that, 5 days, so the leaven is ugly, it's a bit late, but with a refresh it restart anyway! PS: Thank you for the cook-book suggestion, I did see that.
  Posted by jh january 29^th 2012 at 12:20 (n° 271)
• Yours is the most easy to understand starter instructions I have come across. Thank you so much for taking the time to write it up. I wonder if you can tell me this: if you choose to use commercial granular yeast in a starter, does that yeast eventually give way to the natural sourdough yeast? Or will the commercial yeast remain dominant? I'm concerned about that only because I read somewhere that commercial yeast is very unhealthy.
  Posted by Marie february 7^th 2012 at 01:29 (n° 272)
• I think that using commercial yeast in a starter is not very important because from time to time, each time when leaven will be refresh the volume of commercial yeast decrease to nil. So yes you can use it as a starter without problems, anyway commercial yeast is not unhealthy, it's another kind of yeast (used to make beer for example) produced industrially.
  Of course, the better way is to make your own natural leaven, I'm sure with organic rye flour for the beginning you will easily succeed, come on!
  Posted by jh february 7^th 2012 at 08:48 (n° 273)
• Hi JH,
  thanks for getting back to me, I've left the leaven 4-5 days before a feed and it's surviving no problem.
  The first loaf I made was a bit strong for our taste so I fed the leaven half rye and half strong white flour with no problems and it gave a loaf more to our taste.
  The bread goes stale a bit too quickly for us so I was wondering if you know if there is a particular reason, other than perhaps a softer crust, that fat (butter or oil) is not added in sourdough bread recipes?
  Thanks
  Posted by Tony february 11^th 2012 at 07:12 (n° 274)
• Hi Tony,
  
  I'm afraid there is only one solution to slow the time for the bread to go stale (assuming that you keep it in a cloth bag, not plastic one) :
  
  You can modify a bit your recipe to add more water, the more water there is, the slower it goes stale. But unfortunately simultaneously the bread dough become more soft and more difficult to work. The goal is to find a fine and equilibrate compromise. Not so easy...
  Posted by jh february 11^th 2012 at 14:05 (n° 275)
• Hi, this recipe sounds great! Ive seen similar recipes that instead use for the filling: sweetened condensed milk, lime juice, egg yolks. Would this be an easier way of making the filling? Also is it a smooth limey filling with a tart flavour?? Im trying to recreate a pear and lime tart I ate from a restaurant recently! Thanks :)
  Posted by Helena_kitty february 16^th 2012 at 13:08 (n° 276)
• Hi,
  
  I don't know exactly how to make filling with sweetened condensed milk and egg yolks, but I'm quite sure that it will not be easier or smoother, than a good old tasty French pastry cream mixed with Italian meringue.
  I guess the restaurant you try, do it in that way too...
  
  Posted by jh february 17^th 2012 at 18:01 (n° 277)
• This was a goood recipe, but I did think that it was too sweet. Next time I will cut back on the amount of sugar. Yummy with plain yoghurt, but too sweet to have with icecream. Thanks for the recipe!
  Posted by Kerry march 11^th 2012 at 00:47 (n° 278)
• Whew! I finally made it here and not a minute too soon, jh. Love Tournedos Rossini but for some reason when I prepare them they just ever "sing" the way they should. I'll need to try it your way.
  
  Thanks for sharing...
  Posted by Louise march 16^th 2012 at 21:43 (n° 279)
• That's strange Louise, because usually you should hear The Barber of Seville when cooking, and William Tell overture when serving.
  Next time I'm sure...
  Posted by jh march 19^th 2012 at 13:39 (n° 280)
• thankyou(: this reaally helped with my assignment...
  Posted by ash. march 22^th 2012 at 05:43 (n° 281)
• thank you so much
  Posted by blessingghana march 23^th 2012 at 18:37 (n° 282)
• Thank you for this recipe... I traveled to Europe and I really enjoyed having this blackcurrant liqueur in drinks, only to find that I can't find it in the United States! I would love to try this recipe once blackcurrants are in season. Maybe I'll try it with strawberries now! :)
  
  Question: How do the leaves add to the flavour of the mix? And why is it that you advise not to include leaves on other fruits? What fruits have you tried that you really recommend? Thank you!
  Posted by Jessica april 4^th 2012 at 19:21 (n° 283)
• This is because blackcurrant leaves give some taste to the alcohol, less than fruits of course but a bit. It seems that it only occurs with blackcurrants, I've tried with other fruits and it make no change at all.
  
  I have tried with strawberries, blueberries, raspberries and cherries. The best results is with raspberries, especially wild ones, absolutely fabulous!
  Posted by jh april 4^th 2012 at 22:55 (n° 284)
• can i rehaeat creme brulee with a microwave (if this is all i have available) before serving?
  Posted by mayleeuh april 10^th 2012 at 21:41 (n° 285)
• You mean to burn it and make the caramel on top ?
  Posted by jh april 11^th 2012 at 17:21 (n° 286)
• I bought a black currant bush by accident five years ago, and it now produces quarts of berries each season. This recipe is the best thing I have found to do with the fruit--great to drink with champagne and a great gift at the holidays. Thanks for easy-to-follow instructions.
  Posted by Rob april 14^th 2012 at 19:26 (n° 287)
• Good job on your wen page! Is the battery 6 Volt or 9 Volt?
  Posted by Maynard april 20^th 2012 at 21:34 (n° 288)
• I have made macarons twice, first time they were undercooked and the second time I cooked them for longer and they were supposed to be a pink colour but the shell was brown. However they were perfectly cooked and the insides were pink it was just the shell. I don't think they were overdone cos they were still chewy and macarons consistency. Have u gone wrong or is it just natural with the colour I used?
  Posted by Anonymous april 20^th 2012 at 23:47 (n° 289)
• I mean have I gone wrong, sorry!!
  Posted by Anonymous april 20^th 2012 at 23:49 (n° 290)
• it's a car battery, 12 volts.
  Posted by jh april 21^th 2012 at 10:06 (n° 291)
• You've pointed one of the worst difficulty with macaroons, keeping the pretty colour vs get perfectly cooked. The problem is the more or longer you cook, the more the colour turn to brown. The difficulty is finding the good equilibrate (can I say this word?) between those 2.
  
  Please note that you should add much more food colouring drops than another recipe, because of the cooking.
  
  Good luck!
  
  Posted by jh april 21^th 2012 at 10:11 (n° 292)
• this is all what i need thank you very much
  Posted by babra april 21^th 2012 at 14:17 (n° 293)
• I want to know how i can make the red meat soft for eating?
  Posted by Anonymous april 22^th 2012 at 12:17 (n° 294)
• Please add your question to a related recipe or page, not here.
  Posted by jh april 22^th 2012 at 16:19 (n° 295)
• Your recipe works perfect for me. I've done a few times and the only complaint is that the feet rise but then deflates after a few minutes of baking while they are still in the oven so I don't get really nice feet. It seems that feet are not strong enough to support the shell. I have tried differents temperatures, with the door completely closed or partially open and sooner or later it happens.I have a professional electric convection oven with two fans at the back and no options to turn off the fan. Can you give me any advice?
  Posted by Elena april 23^th 2012 at 02:54 (n° 296)
• Because you have a great oven, it's probably a matter of working with the mixture before cooking. Possible problems could be : not enough macaroned dough or not enough waiting time for crusting.
  Posted by jh april 23^th 2012 at 08:25 (n° 297)
• Great recipe but why are mine too flat?
  Posted by cm april 29^th 2012 at 23:12 (n° 298)
• i want to use the equivelant to english plain flour in france so confused with the flour in france
  Posted by sandra april 30^th 2012 at 14:44 (n° 299)
• I guess it's T55, but I'm not sure, anyone else ?
  Posted by jh may 1^st 2012 at 10:41 (n° 300)
• What time of year are macarons served?
  Posted by Hannah may 3^rd 2012 at 06:26 (n° 301)
• Anytime.
  Posted by jh may 3^rd 2012 at 10:15 (n° 302)
• Would it be better to make this recipe or confectioner's custard to fill macarons?
  Posted by Bek may 6^th 2012 at 01:44 (n° 303)
• This recipe is too much liquid for a macaroon filling, you should better use confectioner's custard.
  Posted by jh may 6^th 2012 at 10:01 (n° 304)
• Hope to cook them 2 morrow.
  
  I will be back with the results!
  Posted by ghfjdkl may 12^th 2012 at 18:35 (n° 305)
• I came across the Waterbridge Plate Warmer which simply sits on any tabletop surface and heats plates...no mees no fuss and the plates can't get damaged. HAve you seen this? www.platewarmer.com
  Posted by winterguy may 15^th 2012 at 00:09 (n° 306)
• It seems to be good, but probably a bit slower.
  Posted by jh may 15^th 2012 at 08:16 (n° 307)
• After an extensive search online for a traditional Pate en croute, I found this site and will post a comment after I have made my first Pate en Croute
  Posted by Vernon may 30^th 2012 at 13:38 (n° 308)
• To keep celery fresher for longer. After purchase, trim off the leaves, wrap the celery completely in aluminium foil and put into fridge. I have kept celery in my fridge for 2 weeks this way and it keeps very well without it going soft.
  Posted by Marty june 3^rd 2012 at 17:54 (n° 309)
• thank you so much
  Posted by grace june 4^th 2012 at 22:18 (n° 310)
• You made macarons easy! I failed my first time but with your amazing tutorial I made lovely little macarons that everyone loved! The tips were genius! Truly amazing!!!!!! Thanks!
  Posted by Sw june 5^th 2012 at 03:58 (n° 311)
• nice
  Posted by Anonymous june 6^th 2012 at 11:38 (n° 312)
• I made the chocolate macarons today and while they come out well, they are not shiny, but a matte brown? When I see chocolate macarons on blogs and the Internet, they are always shiny?
  Posted by cravingthis june 10^th 2012 at 23:13 (n° 313)
• Maybe you have not enough worked the mixture?
  Posted by jh june 11^th 2012 at 18:08 (n° 314)
• Thankx for answer because of this i already made my assignment
  Posted by Edralyn june 14^th 2012 at 18:18 (n° 315)
• thank you so so much... yes i made my assignment now!!!!
  Posted by Apple Gem june 15^th 2012 at 14:12 (n° 316)
• Ty very much !! this could be help in our project ty very much again !! :">
  Posted by kimuel mark june 16^th 2012 at 14:17 (n° 317)
• Is this original recipe from one of Kayser's books, Ioff so, which one?
  Posted by Brad june 19^th 2012 at 21:56 (n° 318)
• No, it is not the verbatim recipe. Just an inspiration from Kayser's way.
  Posted by jh june 20^th 2012 at 08:19 (n° 319)
• Tnx much ........help me tew revise for my exam
  Posted by Anonymous june 21^th 2012 at 01:12 (n° 320)
• hello! i have been attempting to make macarons recently, but i have the dilemma of the crust not forming even after waiting a period of time and there is not a foot that forms during baking. instead it goes straight from sticking to the baking paper, to becoming burnt! i am thinking it might be due to the humidity of my country? (i am fron singapore, located in south east asia.) i am also using a very low-quality oven..
  Posted by ray june 24^th 2012 at 18:59 (n° 321)
• Hello ray,
  
  Yes, you're probably right it's a matter of humidity, and it's worst in this case if you have a rather bad oven, I'm afraid.
  But the first point to improve is certainly the oven, try to get a sophisticated one (electrical, "not a liar" with temperature), and I'm sure you're gonna succeed!
  
  
  Posted by jh june 24^th 2012 at 20:44 (n° 322)
• tnx this realy help my quiz
  Posted by johnny june 27^th 2012 at 02:35 (n° 323)
• How about household current? (e.g. plug into house outlet?)
  Posted by Bob june 28^th 2012 at 14:26 (n° 324)
• No, too high in volts and so too dangerous.
  Posted by jh june 28^th 2012 at 15:03 (n° 325)
• Thank you for the great advice! Would using this juice work in making a passion fruit icing, or would it be better to use a flavor extract? I'm not sure if this would make the icing runny.
  Posted by Katherine june 30^th 2012 at 01:03 (n° 326)
• Thanks, really helped :DD
  Posted by Krycht july 2^nd 2012 at 02:55 (n° 327)
• why do we use the different size and types of knives?
  
  Posted by mharlyn july 2^nd 2012 at 13:30 (n° 328)
• Because we cut different things of different sizes.
  Posted by jh july 2^nd 2012 at 13:39 (n° 329)
• I leav in france i want to make wheat chapathis so plz tel me the flour name in french.
  Posted by shilpa july 2^nd 2012 at 15:17 (n° 330)
• thanks....it helps a lot especially on our assignments. :)
  Posted by cath july 3^rd 2012 at 12:44 (n° 331)
• I've made this recipe twice and both times it was a great hit!
  I did however half the amount of oil for the remoulade dressing and doubled the other ingredients.
  
  Delicious!
  Posted by Kent july 4^th 2012 at 19:10 (n° 332)
• It's better to use the juice, more fresh and tasty.
  Posted by jh july 6^th 2012 at 08:41 (n° 333)
• Hi,
  I've been baking the finacers' recipe quite a lot. However mine didn't make the "little ball" in the middle of the small cake although they rised really well.
  Do you have any idea what's going on?
  
  regards,
  
  Camila
  Posted by Camila july 6^th 2012 at 17:06 (n° 334)
• Thanks, this was very well put with great information and option selecting this will better my talent and knowledge of becoming a chef and achieve my goals. Thanks Again!
  Posted by Unknown july 7^th 2012 at 20:15 (n° 335)
• Hi,
  
  It could be that your oven is not hot enough.
  
  Regards
  Posted by jh july 9^th 2012 at 10:43 (n° 336)
• It's "farine complète"
  Posted by jh july 9^th 2012 at 19:28 (n° 337)
• I didn't feed my leaven for a week and it went moldy on top. Guess it should be thrown away now?
  JB
  Posted by Anonymous july 12^th 2012 at 15:37 (n° 338)
• Not necessary, throw away only the moldy part and then refresh it.
  Posted by jh july 12^th 2012 at 17:00 (n° 339)
• When was foil first used in Britain?
  Posted by Anonymous july 15^th 2012 at 22:22 (n° 340)
• I don't know
  Posted by jh july 16^th 2012 at 12:16 (n° 341)
• Can medical table exam paper be used in cooking?
  Posted by Anonymous july 18^th 2012 at 23:42 (n° 342)
• Sorry I don't know either.
  
  Guys, you have really strange questions...
  Posted by jh july 19^th 2012 at 03:00 (n° 343)
• How to fill ice cream instead of custard?
  Posted by Anonymous august 1^st 2012 at 16:03 (n° 344)
• Same way, but you should cut choux pastry in two before putting ice cream in. Maybe you are talking about profiteroles?
  Posted by jh august 1^st 2012 at 16:52 (n° 345)
• Need to make a thick version which will hold well between the puff pastry top and bottom in a classic 'english' vanilla slice and noy quickly soak and toughen the pastry = ant suggestions
  Posted by DROSCAR august 10^th 2012 at 11:32 (n° 346)
• Increase volume of cornflour.
  Posted by jh august 10^th 2012 at 14:50 (n° 347)
• I made chocolate macarons today, I baked them for 15 min but when I tried to removed them from the silicon sheet the bottom were kind of mushy and like a little sticky (I waited around 5mins after taking them out of the oven) so I baked them for 15 more min they looked perfect but they are really hard not soft at all, I guess I overcooked them?? After the 15 min in the oven should they be kind of mushy in the bottom or not? And then cool them more before removing them from the sheet?
  Posted by Gabita81 august 13^th 2012 at 07:42 (n° 348)
• After 15 min they should be rather hard, so maybe you can increase temperature of your oven, or time in the oven. Don't mind if they are hard, because when furnished (filled ?) they will be softer.
  Posted by jh august 14^th 2012 at 11:32 (n° 349)
• hi thx this really kinda helped btw thx again
  Posted by gabby august 19^th 2012 at 10:31 (n° 350)
• I wanted to create my favourite French tart that I always buy on holiday.
  This recipe comes close but the French just seem to be on another level with their patisseries.
  Posted by Sir Alan Johnson august 27^th 2012 at 19:34 (n° 351)
• Yes sir!
  Posted by Anonymous august 29^th 2012 at 18:04 (n° 352)
• Thanks a lot it is very helpful i have tried the french recipe of croissant but it did not go well since i took the cake flour by lake of knowlegde i did not know that T55 meant white bread flour... Thank you!
  Posted by Happiness september 1^st 2012 at 07:44 (n° 353)
• You're welcome! By the way, the french croissants and chocolate rolls recipe on this site is going to be deeply modified, in September: more technical but also better results, like professional bakers (or almost).
  Posted by jh september 1^st 2012 at 10:28 (n° 354)
• At last a good and understandable site on French cooking!
  
  Lisa (From Mexico)
  Posted by Anonymous september 2^nd 2012 at 11:47 (n° 355)
• Very helpful indeed!
  Thank you so much
  Posted by The future kitchenhand september 3^rd 2012 at 10:39 (n° 356)
• Would you believe another Summer has almost passed and I didn't have not one scoop of Coleslaw this season??? I may just have to change that today, JH. It's Labor Day here in the states and Coleslaw, especially with carrots, must be on the menu!!!
  
  Thanks for sharing...
  Posted by Louise september 3^rd 2012 at 17:25 (n° 357)
• Does anyone know what the flour equivalent for the French "farine T150" is in Ireland and the UK?
  Posted by Anonymous september 6^th 2012 at 15:27 (n° 358)
• Glad I found this site. Like your clear explanation and great tips. The photos are great as they really help memorise the process thus saving time and stress. Thanks
  
  Posted by Pete september 7^th 2012 at 11:12 (n° 359)
• Maybe whole-wheat?
  Posted by Lucy september 7^th 2012 at 13:52 (n° 360)
• thanks for many it is very helpful
  
  Posted by hannygrace september 8^th 2012 at 14:57 (n° 361)
• Thank you very much it is very useful and helpful to me now.
  Posted by Anonymous september 12^th 2012 at 15:41 (n° 362)
• what size tart mould? diameter.
  Posted by Mrs Fierce september 15^th 2012 at 18:51 (n° 363)
• About 23 cm.
  Posted by jh september 17^th 2012 at 18:00 (n° 364)
• very helpful indeed but needed more videos
  Posted by Anonymous september 19^th 2012 at 23:18 (n° 365)
• I've never removed the garlic germ. Why do you do that?
  Posted by Anonymous september 23^th 2012 at 03:56 (n° 366)
• What a fantastic recipe! Thank you for posting these step-by-step photos. I tried the recipe for the first time last night, and it worked almost perfectly. It would have been perfect if I bothered to sift the almond meal -- my own fault! I love the fact that you can scale up or down this recipe just by clicking the buttons on the page. :)
  Posted by Nerrida september 23^th 2012 at 11:13 (n° 367)
• By removing it you will make the garlic more digest, a bit less stronger in taste.
  Posted by jh september 23^th 2012 at 16:41 (n° 368)
• When you buy Morteau in France is it already cooked or do you have to cook it before eating?
  Posted by Ian september 24^th 2012 at 16:11 (n° 369)
• It's always a raw one when you buy a Morteau in France.
  
  I have seen only one time sausage already sell cooked, it was during winter for skiing period, some butchers cook and sell them, so that you can buy for your picnic.
  Posted by jh september 24^th 2012 at 19:10 (n° 370)
• Thank you, I will try this recipe soon. I always try your recipes.
  Manal
  Posted by Manal september 30^th 2012 at 12:32 (n° 371)
• you forgot to add the pistachio powder to your recipe!!!
  Posted by aishah october 3^rd 2012 at 20:43 (n° 372)
• Oups! OK now corrected, thank you for the warning.
  
  Posted by jh october 4^th 2012 at 08:21 (n° 373)
• to tell you the truth this was good after all.it soerisly help me in my assingment.thanks alot
  Posted by benie october 13^th 2012 at 16:40 (n° 374)
• This is a kitchen myth. The milk solids in butter will still burn at the same temperature, adding oil just disperses them more widely so it isn't as visible.
  Posted by Laurie october 17^th 2012 at 21:55 (n° 375)
• oh it can really help in doing my assignment in food tech.
  Posted by mae october 18^th 2012 at 14:47 (n° 376)
• There is no milk in butter! Butter is made from cream, made from milk.
  Posted by Lana october 22^th 2012 at 11:56 (n° 377)
• Oh gosh, jh, I feel like Sarah Bernhardt or Dame Nellie Melba having a delectable dedicated to me. How very sweet. And you remembered my love for oats. Thank you so much, JH. I hope all is well with you and yours. Not to worry, although my blog is on hold at the moment, I will visit you as often as I can:)
  
  
  Posted by Louise october 23^th 2012 at 00:02 (n° 378)
• A small culinary tribute to your kindness Louise, I wish you will enjoy it.
  Posted by jh october 23^th 2012 at 16:53 (n° 379)
• Thank you for this recipe. i have about 30 pheasant livers and 10 mallard livers and am making a few pots of pate . I am surprised that you havent blended your pate, why is that, every recipe I have seen blends the liver after adding other ingredients.
  Posted by peter october 24^th 2012 at 18:56 (n° 380)
• Blending is not needed because seasonings are sprinkled all around liver sides.
  Posted by jh october 26^th 2012 at 13:33 (n° 381)
• Hello,
  
  I have just finished a deep improve of the recipe, more simple, more tasty, I'm sure you'll enjoy it!
  Posted by jh october 27^th 2012 at 08:10 (n° 382)
• i like it it answer my question thank uuuuuuuuuuuuuu
  
  Posted by alleah october 28^th 2012 at 06:45 (n° 383)
• could you use this in a Manchester Tart
  Posted by casm october 30^th 2012 at 19:52 (n° 384)
• yes
  Posted by lindo november 1^st 2012 at 10:43 (n° 385)
• Thank you, it helps alot for my homework =))
  Posted by jelly november 6^th 2012 at 13:33 (n° 386)
• This is No help to me it is just the basic untensils
  Posted by Grrrrrr november 6^th 2012 at 18:21 (n° 387)
• thanks for this page...this is very helpful for me even if im a high school student...this is the big answers to my questions..so i know how to use the different tools and equipments...thank you very much
  
  Posted by lethe salen november 9^th 2012 at 06:48 (n° 388)
• What kind of milk does this recipe use? Whole, 2%, skim, etc...
  Posted by Ashley november 18^th 2012 at 04:17 (n° 389)
• thank you so much for this information this is very important to as, as a HRM students thank you so much and god bless!!!
  Posted by kramoel aruga siclap november 18^th 2012 at 07:49 (n° 390)
• This is a good example of a classic dish,unlike many 'supposed' Rossini recipes posted on the internet.
  Try it with Madeira wine for the sauce.
  Posted by runtonboy november 19^th 2012 at 11:36 (n° 391)
• thank you helped with my HW
  Posted by nigga november 20^th 2012 at 08:46 (n° 392)
• i love this site alot gave me all what i wanted
  Posted by Wisdom november 24^th 2012 at 12:13 (n° 393)
• Very useful..Thank u soo much!!!
  Posted by Achintha november 26^th 2012 at 04:56 (n° 394)
• i love this site. this what i expected to get the name of the kitchen utensils. Thank u
  Posted by Ugan november 28^th 2012 at 11:10 (n° 395)
• How many degrees when in the oven? ;)
  
  Posted by Anonymous november 28^th 2012 at 15:41 (n° 396)
• It's indicated in the recipe.
  
  Posted by jh november 28^th 2012 at 17:28 (n° 397)
• I always prefer whole milk, but you can use skimmed if you prefer.
  Posted by jh november 28^th 2012 at 21:34 (n° 398)
• What is the term chefs use for a tray that is specifically used for gathering ingredients?
  Posted by Anonymous november 30^th 2012 at 00:03 (n° 399)
• I think it's a "grille" (a grid), but I'm not sure to have completely understand the question, sorry broken English...
  Posted by jh november 30^th 2012 at 15:40 (n° 400)
• I would love to try making these, jh. They would make great gifts too! Thanks for sharing...I'm going on holiday to visit my daughter for the holidays. Just in case I don't "see" you before then, Merry Christmas to you and yours!!! Louise
  Posted by Louise december 4^th 2012 at 20:45 (n° 401)
• I live in Colorado altitude 6100. Have been following the guidance in "The Bread Builders: Hearth Loaves and Masonry Ovens. I am grinding fresh rye and wheat 50/50. However after four attempts with new batches, I have not been successful in creating anything more than a somewhat tenacious but non-bubbly concoction. I can't figure out what I am doing wrong. Could it be the altitude? I just don't get it. Does this ring any bells for anyone. I could am getting really frustrated. Any help would be greatly appreciated.
  
  E.
  Posted by Evans december 5^th 2012 at 06:03 (n° 402)
• 6100 it's feet I guess? ;-)
  Well it's high and it could be a reason of your problems. Here is a few ideas to help you :
  - Do you really use organic rye flour, and not chlorinated water?
  - Start your leaven at friends or family places, lower and warmer, and then bring it back home. Once started, it is much easier to work with it.
  - Start your leaven with a pinch of yeast, just a pinch, it could be a starter sometimes.
  Good luck!
  Posted by jh december 5^th 2012 at 08:42 (n° 403)
• thanx,,,solve my assignment...
  Posted by heart december 5^th 2012 at 08:53 (n° 404)
• Thanks.
  
  Yes I use organic from Whole Foods and bottled spring water. The ambient temp here is around 68 degrees.
  
  If it is the altitude, how would I compensate.
  
  By the way, I got the last batch to start. However once I added flour, water, and salt, after 7 hours.....nothing. I just put it in my oven which is now set on 'proof.'
  
  How can I tell my leaven is dead?
  Posted by epsound december 7^th 2012 at 22:30 (n° 405)
• You should/could increase the temperature where the leaven is to 25°C, 20 is a bit low to start a leaven. Try to add some honey at the first mix.
  
  You could not compensate the altitude I'm afraid, except maybe by increasing temperature but I'm not really sure.
  
  Look at the pictures to see how a leaving leaven is.
  
  Posted by jh december 8^th 2012 at 13:49 (n° 406)
• Thank you so much for the great explanation. I tried yesterday, and the mix was too runny, and then today it was perfect, but like someone above, mine never dried enough. So I put the in the oven anyway, but there was no "foot". I see how it is important to have the top dry so the foot forms, so what should I do? Thanks.
  Posted by Vero december 9^th 2012 at 05:54 (n° 407)
• Let stay a longer time, possibly in a warm and dry place until macaroons top is not sticking.
  Posted by jh december 10^th 2012 at 08:46 (n° 408)
• Could you please list the exact amounts of all the ingredients for making less. I need to use this custard in a cake and that recipe says 2 cups of CREMA PASTICCERA - it's an Italian recipe, so I am guessing this is what they mean... How much of each ingredient will I need to end up with 2 cups of this creme? thanks a lot.
  Posted by kiska december 23^th 2012 at 14:42 (n° 409)
• Make 360g of the recipe, take your 2 cups, and use the (small) remaining for something else.
  Posted by jh december 24^th 2012 at 14:50 (n° 410)
• Merry Christmas jh. Your biscuits are simply darling. Thank you so much for sharing. Wishing you and your family a very Merry Christmas. Louise
  Posted by Louise december 25^th 2012 at 07:13 (n° 411)
• Thank you so much Louise, I wish you a merry Christmas too.
  Posted by jh december 25^th 2012 at 17:30 (n° 412)
• It really helped me i'm grateful i never had any kitchen experience but now with the pictures i know what they look like..thanks once again
  Posted by Deejay december 27^th 2012 at 10:48 (n° 413)
• I have been looking a recipies for the pastry for a raised pork pie (pate en croute ) the ingrediente for the pastry include "strong plain white flour "what is this in France? and is pate brisee the same as traditional raised pie pastry made with lard, milk, hot water ?
  Posted by Philippa december 30^th 2012 at 18:45 (n° 414)
• 1) It's "farine type 55".
  2) It's quite the same texture, but better in taste.
  Posted by jh december 31^th 2012 at 11:16 (n° 415)
• What is the UK equivilent of T45?
  Posted by scullery maid december 31^th 2012 at 11:27 (n° 416)
• Oh how I adore Madeleines, jh. I especially like the use of the pistachio paste. Why have I never thought of that, lol...Thank you so much for sharing and a very Happy New Year to you and yours!!! Louise:)
  Posted by Louise january 6^th 2013 at 15:02 (n° 417)
• I'm pleased with the results
  Posted by Chef robinson january 9^th 2013 at 10:19 (n° 418)
• How many grams of grapefruit peel will you get from one grapefruit?
  Posted by bob january 14^th 2013 at 00:08 (n° 419)
• About 60 g.
  Posted by jh january 14^th 2013 at 17:53 (n° 420)
• It may have helped to have suggested some recipes in which to use the romanesco
  Posted by runtonboy january 16^th 2013 at 09:12 (n° 421)
• You're right, but actually there is only one on the site, it's Quartet of brassicas with cream.
  Posted by jh january 16^th 2013 at 09:43 (n° 422)
• When I was a student in France many years ago, a local patisserie made miniature succes. It was my favorite cake, and I have thought of that pastry with longing. Thanks for the recipe.
  Posted by Claire january 16^th 2013 at 13:44 (n° 423)
• why do we need to know the different cooking utensils?
  
  Posted by Anonymous january 19^th 2013 at 13:36 (n° 424)
• To cook easily, with the right one at the right moment.
  Posted by jh january 19^th 2013 at 15:05 (n° 425)
• I have sheets of strofoam which is 30" X 20", and is 6 cms wide. What I need to do is to slice the sheet into 1 cm widths. Will I be able to do this, using your method?
  
  Posted by Joyce january 21^th 2013 at 06:49 (n° 426)
• Yes, but you need a cutting wire of at least 20 cm long.
  Posted by jh january 21^th 2013 at 13:23 (n° 427)
• what about misanplas ?
  Posted by jon january 22^th 2013 at 10:23 (n° 428)
• Is this recipe suitable to use in Danish pastries>
  Posted by Sheanne Carr january 24^th 2013 at 20:26 (n° 429)
• Yes
  Posted by jh january 25^th 2013 at 09:09 (n° 430)
• good,but I need to know the equipment needed for it
  Posted by Akiza Directioner february 6^th 2013 at 18:17 (n° 431)
• Thank for assisting me in doing assignment.
  Posted by munesh february 8^th 2013 at 08:57 (n° 432)
• Thanks for your valuable page. I plan to make about 150-200 macarons for special even. How should I do that? I have 1 oven and 2 pans(to use them at the same time), I have about 3 weeks to finish it. Can you give me advice as I don't know how to keep macarons for a long time and keeping a good taste?
  Thanks again for everything
  
  Posted by Ram february 14^th 2013 at 07:23 (n° 433)
• I suggest you:
  1) If this is your firsts macarons, first make a (or some) test to improve your skill.
  2) Make your macarons in different flavours and colours (maybe 3 or 4), this will be more pretty to your guests eyes
  3)Transform your kitchen in a macarons factory the day before, make them all in a day, and store the macarons in the fridge once finished.
  4) Keep smiling...
  Posted by jh february 14^th 2013 at 08:56 (n° 434)
• Thanks for your replay,
  1)I did followed your receipt and it worked good with me thanks for your receipt and your follow up as well.
  2)Can I use 2 racks (2 pans , one at top and other at bottom) and the same time? If so, should I switch them after 6 minutes?
  3)After I finish them and finish filling as well, right?
  4)When should I keep them in freezer and when should I keep them in fridge?
  Thanks again and again for your nice efforts which added a lot of smiles for all of us.
  
  Posted by Ram february 15^th 2013 at 03:47 (n° 435)
• 1) good news!
  2) Yes, and yes, it will be better
  3) First make all your macaroons, then only fill all
  4) For 1 to 2 days before => fridge, more than 2 days => freezer (a good idea is to make a test with some macaroons in the fridge and some others in the freezer to see how they are after some days)
  You're welcome...
  Posted by jh february 15^th 2013 at 15:04 (n° 436)
• Gorgeous!
  Posted by Dave february 17^th 2013 at 18:18 (n° 437)
• cain i used 24dc 1.5amp rectifier,what size of wire element should i used
  Posted by Anonymous march 5^th 2013 at 03:31 (n° 438)
• Yes, make tests to find the right one.
  Posted by jh march 6^th 2013 at 09:04 (n° 439)
• i just wana run to get one it seems to complex
  Posted by Anonymous march 8^th 2013 at 04:57 (n° 440)
• Not so much...
  Posted by jh march 8^th 2013 at 11:07 (n° 441)
• thank you so much i was doing my kitchen task n found this helpful
  Posted by zaibster47 march 16^th 2013 at 04:35 (n° 442)
• Help?
  I picked '10 macarons'
  Will that make 10 shells or 10 made macarons
  Posted by Marlan march 17^th 2013 at 22:03 (n° 443)
• "Recipe is for 20 macaroons, that's 40 half shells." said the recipe
  Posted by jh march 18^th 2013 at 08:12 (n° 444)
• Thank you.It is so useful.Arshia.
  Posted by Anonymous march 19^th 2013 at 13:02 (n° 445)
• I LOve it
  Posted by Anonymous march 20^th 2013 at 08:17 (n° 446)
• Can i use adapters so that i can reduce the volts if i'll plug it in a house electric outlet?
  Posted by JC march 21^th 2013 at 07:51 (n° 447)
• Yes, no problem.
  Posted by jh march 21^th 2013 at 09:11 (n° 448)
• The Genoa Sponge recipe is absolutely first class and suits a novice well. I can manage a very acceptable Victoria Sponge but this Genoa recipe knocks the socks off the Victoria ones. The only problem I still have to overcome is keeping the tops level and even. With such a loose batter, I thought this would be taken for granted as a level product but it is not so far. Perhaps it is my fan assisted oven with a dodgy door? Many many thanks, this has made my day. P.S., I filled it with raspberry jam and cream....fantastic!
  Posted by Indy-Jestion march 25^th 2013 at 17:59 (n° 449)
• right now i am gonna try and bake bread. i took the dough and covered it with a towel to let it rise etc. what temp. do i cook it on and for how long. help!
  
  Posted by right now i am trying ti bakle april 7^th 2013 at 09:24 (n° 450)
• Look at a recipe of bread on this site, all needed informations are in.
  Posted by jh april 8^th 2013 at 08:38 (n° 451)
• Thank you for the recipe and clear instructions. I halved the recipe since I am cooking for two and it still came out beautiful. But beating the eggs and sugar mixture with the hand mixer took a very long time! :)
  
  Thanks,
  Kristin
  www.erisbeauty.com
  Posted by Anonymous april 11^th 2013 at 17:07 (n° 452)
• My sponge turns out uneven, far too often. (i.e, one side higher than the other) I don't know if it is the fan that is disturbing the rather light batter. Anyone else having the same trouble please?
  Posted by Biggles april 11^th 2013 at 20:27 (n° 453)
• @Kristin: You're right, hand beaten genoa sponge is a sign of courage...
  
  @biggles: It could be a problem of not enoughly mixed flour to the egg+sugar mixture.
  Posted by jh april 12^th 2013 at 10:28 (n° 454)
• @ jh Thank you for your reply. I will give attention to this point on future occasions. It may be that I was paying too much attention to the instructions that I have only thirty seconds to get the flour into the batter? I did use a balloon whisk to do the mixing of the flour, and the eggs and sugar were whisked by high-speed whisking in a Kenwood machine. When I have spent time whisking in the flour, I seem to have knocked too much air out of the batter, hence my haste to get the flour in and the batter into the tin
  Posted by Biggles april 12^th 2013 at 12:07 (n° 455)
• I'm sure you can't imagine how many genoise I've missed, before having a good and nice one (like on the photos).
  Keep courage!
  Posted by jh april 12^th 2013 at 15:16 (n° 456)
• I followed the description in the interview given by Charles Barrier to Quentin Crewe in 'Great Chefs' and so julienned the vegetables. I suspect that your suggestion would have been better. However I do think that the fresh tarragon mentioned in the interview is worth adding.
  Posted by julianmay april 14^th 2013 at 22:55 (n° 457)
• Thanks this help out a lot for homework!!!(:
  Posted by that babe shay april 15^th 2013 at 20:20 (n° 458)
• I have overcooked macarons before now, which is probably why they browned slightly and I lost the pastel colours. I've read that when testing to see if they're cooked, you should test them for 'wobble' by gently touching with a fingertip to see if they move. Should they be totally without woble, or is a tiny bit OK? It seems that if i cook for a few more minutes after testing, that's when they brown!
  Posted by Artylady april 23^th 2013 at 17:29 (n° 459)
• What a great find this is! My problem has been that the macarons always brown slightly, spoiling the colour.I've tried lowering the oven temp but am wary of doing this too much. My oven has quite a strong-seeming fan which can't be swithed off. Could this be the problem?
  Posted by Artylady april 23^th 2013 at 17:25 (n° 460)
• Yes, it's better to switch off the fan of the oven, if you can.
  Note that macarons mixture should be strongly coloured, more than a meringue for example, because of the loss of coloring during cooking.
  Posted by jh april 23^th 2013 at 17:43 (n° 461)
• You can now find recipes on their nutrition facts: which recipe give less than 200 calories for example.
  Posted by jh may 2^nd 2013 at 15:20 (n° 462)
• good, but how do u care for them. incomplete but comprehensive answer. :)
  Posted by kimberly may 4^th 2013 at 22:34 (n° 463)
• Thank you so much for a very clear and helpful step-by-step. The photos were really great and we enjoyed some delicious purple artichoke as a result. After boiling, we just added olive oil, capers and lemon juice. So good!
  Posted by Anonymous may 6^th 2013 at 01:07 (n° 464)
• Is this the pudding made for Pearl tapioca? If not is there a tapioca. Recipe?
  Posted by Nicola may 7^th 2013 at 02:42 (n° 465)
• I don't think so.
  Posted by jh may 7^th 2013 at 08:31 (n° 466)
• its amazing.!! it will help me because im taking hrm this year.. thanks a lot!! ^^
  Posted by mr.y0w may 15^th 2013 at 10:18 (n° 467)
• Oh this sounds yummy, jh. Just what the doctor ordered, lol. Thank you so much for sharing...
  Posted by Louise may 20^th 2013 at 01:52 (n° 468)
• im very thankful........it will help me cauz im taking my grade seven""""
  Posted by andrea june 6^th 2013 at 12:03 (n° 469)
• Thank you for this It can mr to my homework in Culinary Arts
  Posted by Meira May june 12^th 2013 at 06:48 (n° 470)
• thankx......
  Posted by Lady june 15^th 2013 at 08:51 (n° 471)
• So I've failed twice at making Macarons. The second time I was sure I did everything right. I whisked the mirangue to high peaks and missed the batter till it was if a lava insistence and left it to crust for 40 mins. Bake at 150 degrees Celsius for 15 mins. They had a hard shell but the didn't have feet and stuck to the bottom. What did I do wrong??
  Posted by Bek june 15^th 2013 at 09:13 (n° 472)
• Maybe you have whisked too much the egg whites? They should be firm (look at the photos), not like lava but instead like a strong shaving foam.
  And have you test the crust with your finger?
  Posted by jh june 15^th 2013 at 18:02 (n° 473)
• No I mean when I mixed in the almond meal and sugar I mixed it till it stretched out a little and looked like lava. But yea maybe I over beat the mirangue. Ill try again and see what happens. Wish me luck
  Posted by Bek june 16^th 2013 at 15:47 (n° 474)
• I cross my fingers for you...
  Posted by jh june 16^th 2013 at 16:17 (n° 475)
• I can't remember the last time I had Nougat, jh. It looks so good I wish I could have just a small sample:)
  
  Thank you so much for sharing...Hope all is well with you and yours, Louise
  Posted by Louise june 19^th 2013 at 20:52 (n° 476)
• It is actually spelt mise-en-place, it is defined as before you start cooking, you have time to prepare e.g. Put apron on, wash hands, get equipment, weigh ingredients out and chop up vegetables or meat etc. These are just a few examples :)
  Posted by Anonymous june 19^th 2013 at 21:43 (n° 477)
• Thanksss it help me so much,,! especially my project..
  Posted by Kimver Lee june 23^th 2013 at 14:39 (n° 478)
• thanks/// it really worked for me
  Posted by Shivi june 24^th 2013 at 04:22 (n° 479)
• thank you !!!!
  its very useful in a student like me:)
  Posted by inami june 25^th 2013 at 11:23 (n° 480)
• Vary helpful thnx
  Posted by LeCook june 25^th 2013 at 23:23 (n° 481)
• What are words which sound like 'punwa' and 'matignor' in french
  Posted by arissafahim july 8^th 2013 at 07:29 (n° 482)
• They don't exist in French.
  The second could be "Matignon", it's a mix of vegetables cutted in small dices, and cooked in olive oil.
  Posted by jh july 8^th 2013 at 08:57 (n° 483)
• I have tried three different macaron recipes and have the same problem every time. They look fabulous and I get so excited that I've done them right but then I try to take them off the tray and they are sticky and uncooked through the middle and bottom with a thin crispy top making it look decent. Ugh! I feel like my oven just sucks because I have no other idea what could be going wrong?! Help!
  Posted by Shauna july 13^th 2013 at 11:06 (n° 484)
• Is it proper to peel a tomato for table use? I like mine peeled, my husband likes the skin on. What is proper when serving dinner guests?
  Posted by Mavmacaw july 23^th 2013 at 02:39 (n° 485)
• For me it is always proper, tomato skin is nothing for taste, and it is always more sophisticated and pleasant for your guests. You can also argue that on tomato skin stay all the chemical products and pesticides the tomato receive when it grow.
  The only moment where skin is "needed", is for picnic, with well washed tomatoes, but that's all I think.
  Posted by jh july 23^th 2013 at 11:46 (n° 486)
• it's realy help me to finish my ass.thanks a lot..........
  Posted by ellen mae august 7^th 2013 at 10:41 (n° 487)
• what are the ingredients of a jar of griottines? are there any chemicals, additives, flavourings,aromas?
  Posted by trebor august 11^th 2013 at 20:48 (n° 488)
• No, there is nothing more than: cherry, sugar and alcohol (for good griottines of course :-).
  Posted by jh august 12^th 2013 at 09:40 (n° 489)
• mise-en-place = having everything necessary for the task(s) ahead prepared/within arms reach. aka organization
  Posted by chef-to-be august 19^th 2013 at 18:19 (n° 490)
• I really like this recipe. I have "modified" it in that I slice the salmon very thinly, then place each small strip on a small "biscuit" that has some herby soft cheese and serve it with aperros. Always popular.
  Posted by marty august 19^th 2013 at 18:33 (n° 491)
• To the New Zealander who used local honey... about how much honey did you use in place of honey? Or perhaps the author of the recipe has an idea? Sounds delicious.
  Posted by Naomi august 20^th 2013 at 22:35 (n° 492)
• Honey in place of honey ? Sorry, I'm not sure to understand the question.
  Posted by jh august 21^th 2013 at 09:02 (n° 493)
• very helpful..^^
  tnx..
  finally..
  my prob is solve..
  Posted by kio august 21^th 2013 at 10:51 (n° 494)
• Are all of the baking utensils listed above?? If so, thank you so much. I have been searching for hours to find these. Thanks a lot!
  Posted by Katherine august 29^th 2013 at 00:27 (n° 495)
• Well, almost I think. At least the most used.
  Posted by jh august 29^th 2013 at 09:40 (n° 496)
• thank q it helped me in my project
  
  Posted by Dimple august 30^th 2013 at 19:12 (n° 497)
• thanks!
  Posted by thanks! september 10^th 2013 at 05:26 (n° 498)
• Looks delicious jh, I've always wanted to make a Soufflé. With these instructions, I just may be able to "wing" it! Thanks for sharing...
  Posted by Louise september 11^th 2013 at 14:21 (n° 499)
• wow interesting cooking equiment
  Posted by sumaya september 11^th 2013 at 19:44 (n° 500)
• oh my god!!!!!! this is what i think about!!! thank you so much houngsameda!!! philippines
  
  Posted by goo jane young september 25^th 2013 at 14:20 (n° 501)
• thanks but when you learn about more utensils, add them to this because my assignment requires 50 utensils and their uses but im only on number 12.Thanks anyway
  Posted by Anonymous october 9^th 2013 at 16:04 (n° 502)
• all of this is rally helpful
  Posted by Anonymous october 9^th 2013 at 16:50 (n° 503)
• thanks got a good grade now
  :)
  Posted by hgnu ou october 9^th 2013 at 20:30 (n° 504)
• Hi JH, That sure looks good. I've never heard of Cranachan before. Just look at what I've been missing, lol...Thank you so much for sharing...
  Posted by Louise october 14^th 2013 at 03:39 (n° 505)
• Please where can I find big mill for flour in France
  Please can you give me some names for mill
  Posted by Raad october 24^th 2013 at 00:41 (n° 506)
• There is mills everywhere in France, several in each departments, you should look into yellow pages.
  Posted by jh october 24^th 2013 at 08:23 (n° 507)
• tnx a lot,its such a big help,more power and god bless....
  Posted by anne october 25^th 2013 at 13:21 (n° 508)
• This recipe look yummy. Where do I get the brioche dough. Don't know how to make it. Need actual recipe.
  Posted by Lina november 13^th 2013 at 04:39 (n° 509)
• Click on "brioche dough" in the list of ingredients (top of recipe).
  Posted by jh november 13^th 2013 at 08:20 (n° 510)
• Bravo pour ce super site. Je suis pâtissière et habite Tahiti (mais plus pour très longtemps). Nous partons vivre aux USA, c'est pourquoi je remets à jour toutes mes recettes en anglais. Votre site va mettre précieux pour beaucoup de point. Merci bcq. Petite question : je n'ai pas trouvé de moyen rapide pour transformer des grammes en cup à part le faire approximativement. Avez-vous une solution à me proposer ? et merci encore.
  Posted by Lolo Choux november 16^th 2013 at 04:54 (n° 511)
• Non, hélas ce n'est pas simple de faire des conversions, il faut malheureusement tout calculer !
  Bon, ceci dit, avec les recettes de ce site vous avez un bouton de conversion automatique dans tous les sens.
  Posted by jh november 16^th 2013 at 10:02 (n° 512)
• thank u very much (:
  
  
  Posted by yatzkie93 november 25^th 2013 at 14:33 (n° 513)
• Hello, thank you for the article.
  I live in US, I have several flours at my home but I can't find the T symbol on the package. But some of them have more protein then others. Do you know how to figure out the T symbol by checking how much proteins flour has?
  Posted by iwona november 28^th 2013 at 14:56 (n° 514)
• Hello,
  
  I'm afraid Txx is only on French package, I think in US you have only big categories like "plain" or "whole wheat"...
  Posted by jh november 28^th 2013 at 15:29 (n° 515)
• Thanks :)
  
  Posted by iwona november 29^th 2013 at 01:10 (n° 516)
• what is the types of equipment? i need a answer please thank you
  Posted by tine december 1^st 2013 at 01:28 (n° 517)
• What do you mean by types, and for which utensils?
  Posted by jh december 1^st 2013 at 13:58 (n° 518)
• What a refreshing meal, jh and so easy too. Thank you so much for sharing...Hope all is well with you and yours:) Louise:)
  Posted by Louise december 1^st 2013 at 21:00 (n° 519)
• Am really greatful.... Assignment solved
  Posted by Hamzat.... Determination december 25^th 2013 at 12:37 (n° 520)
• Mérci beaucoup
  Posted by Azeezat december 25^th 2013 at 14:22 (n° 521)
• Looks like it's easy to make. How long does marzipan paste keep in the refrigerator? Can egg white powder be used as a substitute for raw egg white? Thank you for the beautiful recipe!
  Posted by Olga december 26^th 2013 at 07:42 (n° 522)
• 1) see "preservation" in top of recipe
  2) usually no, because egg white powder is dry (so water should be added to)
  Posted by jh december 26^th 2013 at 12:07 (n° 523)
• Thanks! I am going to try it.
  Posted by Olga december 26^th 2013 at 22:38 (n° 524)
• Stewed apricots go very well condensed milk
  Posted by KJC december 29^th 2013 at 14:18 (n° 525)
• Hello,
  
  Here's a new version of the recipe, more simple and more efficient.
  Posted by jh january 3^rd 2014 at 16:40 (n° 526)
• i really luv dis site it helps me alot in my assignment i was even doubting on how to get the answer but with the help of ur site i did everything perfectly thanks.
  Posted by nureni khadijat damilola january 4^th 2014 at 18:25 (n° 527)
• I look forward to following your site in the future. Best Wishes to everyone and a Happy New Year to all gourmets and gourmands
  Posted by gerry january 6^th 2014 at 16:08 (n° 528)
• Happy New Year, jh...Thank you so much for sharing this lovely cake:)
  Posted by Louise january 7^th 2014 at 15:05 (n° 529)
• Happy new year Louise! all the best for you and your family.
  Posted by jh january 8^th 2014 at 08:28 (n° 530)
• Hello!
  
  I was using the old version, could youpls keep it for reference? thanks!
  Posted by Anonymous january 8^th 2014 at 15:27 (n° 531)
• Hello!
  
  Sorry, no, but this one is much better and give tastier baguettes.
  Posted by jh january 9^th 2014 at 08:43 (n° 532)
• Where did you acquire the small plastic pastry pricker? I can't find one on the web. Thanks.
  Posted by pv123 january 18^th 2014 at 13:53 (n° 533)
• Look for or google "pique-vite"
  Posted by jh january 18^th 2014 at 18:31 (n° 534)
• how to store this and till how many days we can store in freezer??
  Posted by Anonymous january 20^th 2014 at 17:28 (n° 535)
• Read the recipe, step #10
  Posted by jh january 21^th 2014 at 09:03 (n° 536)
• much simpler as well. Thank you again.
  
  Where the old one came from? Actually I saw a french baker in Youtube ising that method, playing the dough in a big plastic box. Is that method a traditional one?
  
  Salut!
  Posted by Paulo january 23^th 2014 at 18:27 (n° 537)
• Hello,
  
  The old one was coming from the web, and the new one from a great French baker who teach me.
  Posted by jh january 24^th 2014 at 08:58 (n° 538)
• Thank you for this great tutorial. What is the thickness of the resistive wire that you used? Thanks.
  Posted by Jim february 19^th 2014 at 01:22 (n° 539)
• It's a 4/10 of mm thick
  Posted by jh february 19^th 2014 at 13:31 (n° 540)
• It sounds too good for me and be the fact that I have much interest in the subject matter. I still get lost with the way you are gaging the wires. Could u please use the (mm) just for me to understand
  Posted by CHRIS february 25^th 2014 at 10:25 (n° 541)
• Thank for accepting my subscription with you.
  Posted by Chris february 25^th 2014 at 10:39 (n° 542)
• Already indicated, but it's 0.4 mm.
  Anyway no need to be precise, any wire will be ok.
  Posted by jh february 25^th 2014 at 11:46 (n° 543)
• we are trying to construct a hot wire cutter to split 4 inch thick foam board into 2 inch thick. It needs to have an approximate 4 ft. cutting wire area. Will we need to increase voltage or will a commercial battery charger work for this length cutting wire?
  Posted by TED february 26^th 2014 at 19:52 (n° 544)
• No, I don't think so.
  But you'll certainly need to push the piece of foam a bit slower, to get a nice cut.
  Posted by jh february 27^th 2014 at 08:50 (n° 545)
• We love this pie! You're invited to come link it up (and your other pie recipes you may have) at our Pie Party here: http://www.ourminifamily.com/2014/03/its-pie-party.html
  
  Have a great day,
  ~Cathy~
  OurMiniFamily.com
  Posted by Cathy march 10^th 2014 at 14:39 (n° 546)
• love this, wonderful for assignment
  Posted by Orz march 17^th 2014 at 19:16 (n° 547)
• Ever good to me
  Posted by Anonymous april 4^th 2014 at 14:47 (n° 548)
• I was hoping to make madeleines, I'm in the US, but can't find T45 flour. I'm thinking cake flour is the american equivalent? But it seems a bit different feel? Suggestions?
  Posted by Juine april 15^th 2014 at 04:33 (n° 549)
• For madeleines, cake flour will be OK.
  Posted by jh april 15^th 2014 at 08:20 (n° 550)
• Where do you buy French Custard Tarts?
  Posted by Abby may 21^th 2014 at 01:36 (n° 551)
• I don't buy, I made them.
  Posted by jh may 21^th 2014 at 08:41 (n° 552)
• How would you prepare a honey juice.
  Posted by christopher may 29^th 2014 at 11:42 (n° 553)
• What for?
  Posted by jh may 31^th 2014 at 14:34 (n° 554)
• I just wondered if you happen to know to make the nit sourdought leaving. The one that feeds from honey and isn't made of gluten. Till know I always had to buy it, but i would love to know how to do it myself. My daughter has a gluten alergy but loves bread.
  Posted by Yuu june 1^st 2014 at 14:07 (n° 555)
• Sorry no, I don't know.
  Posted by jh june 1^st 2014 at 19:03 (n° 556)
• Thanks fir recipe, had continental market today in Kilmarnock and bout custard tart, tasted amazing, goi to try this at the weekend.
  2 questions, is your over a fan oven? Just working out if it needs to be 180 if fan.
  Lastly, top shelf or bottom?
  
  Cheers for easy instructions.
  Posted by Craig june 2^nd 2014 at 00:16 (n° 557)
• 1) yes it is a fan oven, but it's not really necessary for this recipe
  2) bottom preferably
  Posted by jh june 3^rd 2014 at 08:16 (n° 558)
• thank you for you and i wish that this will stay and make every one smile!!!!!
  
  Posted by lee june 4^th 2014 at 15:40 (n° 559)
• How safe are the lids for aluminium containers one side has cardboard the other aluminium
  Posted by George june 21^th 2014 at 19:32 (n° 560)
• I don't know, but I use them for the freezer.
  Posted by jh june 22^th 2014 at 11:23 (n° 561)
• there is no heat in these recipe ? how is that with the eggs in there
  Posted by lug june 24^th 2014 at 17:29 (n° 562)
• This is because the cream is for cooking in recipes.
  Posted by jh june 25^th 2014 at 09:00 (n° 563)
• this is so wrong.that is not i need..
  
  Posted by althea luna july 3^rd 2014 at 12:24 (n° 564)
• Thank you very much!!!!!
  lolol
  Posted by Anonymous july 5^th 2014 at 11:11 (n° 565)
• Thanks so much guys you safe my life at homework
  Posted by philip august 18^th 2014 at 12:30 (n° 566)
• Hi,
  I'm hoping you might read this before I attempt the tart tomorrow... Have made the pastry and will line the tin with it. Do you need to blind bake the pastry before adding the custard? I am nervous of having a soggy bottom pastry!
  Thank you!
  
  Posted by Els august 20^th 2014 at 18:59 (n° 567)
• Hi,
  
  No, it's not necessary, but you should absolutely use a cold custard to put in the pastry, otherwise it will melt the pastry and make a sad result.
  
  Carry on Els! you will succeed, I'm sure...
  Posted by jh august 20^th 2014 at 21:44 (n° 568)
• this website is pointleess
  Posted by hi september 8^th 2014 at 18:54 (n° 569)
• This helped very much thank you
  Posted by Anonymous september 12^th 2014 at 02:21 (n° 570)
• This infermations are 100% helping for my project work... So thanks
  Posted by Akash september 18^th 2014 at 19:48 (n° 571)
• Hello,
  Fleur de Sel is not made, it is the first hand harvested of the delicate and tasty flakes on top of the salt fields. What you are making is salt FLAKES. I actually want to make salt flakes so I will use your instructions.
  
  Fleur de Sel is sold by the name of the salt fields or regions such as the Fleur de Sel (flower of the salt- French) de Guerande. It is one of the more coveted Fleur de sel salts in France. Because it is hand harvested, it costs considerably more than gross salt and is considering a 'finishing salt'. That is the salt sprinkled on the food on your plate just before it is eaten.
  Posted by Fleurdesel september 26^th 2014 at 00:33 (n° 572)
• Can the gherkins be sliced before putting them into the jar or would you recommend leaving them whole?
  Posted by Kirstie-G october 19^th 2014 at 12:48 (n° 573)
• I always leave them whole, because they are small and don't need to be cut.
  But if you use big one, I think (but not totally sure) that you can cut them in pieces.
  Posted by jh october 20^th 2014 at 10:25 (n° 574)
• thank you !!
  Posted by cutie november 3^rd 2014 at 13:40 (n° 575)
• thank you very much!!!! I think this homework will give me a high score to my adviser
  ❤❤
  
  Posted by maureen november 22^th 2014 at 12:20 (n° 576)
• Thanks for this recipe--I definitely don't like almond paste (marzipan) and didn't realize until now that one could use walnuts instead. I intend to try to make an Irish Christmas fruitcake. At the end of the process, it calls for covering the cake with "almond paste" and royal icing, so I will instead cover mine with walnut paste.
  
  Cheers, Talia
  Posted by Talia december 3^rd 2014 at 06:06 (n° 577)
• Hi JH,
  So sorry I haven't been over in while. I see you are still preparing fabulous delicacies. This pie looks superb! Thank you so much for sharing, JH...In case I don't make it back in time, a very Happy Holidays to you and yours:) Louise
  Posted by Louise december 10^th 2014 at 18:57 (n° 578)
• Hi Louise,
  
  Thank you so much, happy holidays too.
  Posted by jh december 13^th 2014 at 10:39 (n° 579)
• Thank you very very much now I must pass my foods and nutrition exam
  Posted by Aneisa december 15^th 2014 at 01:23 (n° 580)
• SO, I really want to make this but i don't have a food processor and probably won't for a while so, can I do this in a blender or perhaps a magic bullet blender? (I just want to make powder, not the paste, for macarons) Please and thank you!
  Posted by Sophia december 19^th 2014 at 21:02 (n° 581)
• I think you can try using a blender, it's not gonna be easy, but with a container a little bit bigger than the blender head, it could be possible.
  But perhaps if you could ask for a friend with a food processor, it will be much much easier...
  
  Posted by jh december 20^th 2014 at 11:01 (n° 582)
• Thank you for the instructions. I have just bought gherkin seeds for this year's summer, but did not know how to pickle them.
  I am looking forward to harvesting and pickling my own gherkins!
  Posted by Fumiko from Japan january 14^th 2015 at 08:37 (n° 583)
• Sorry, I don't know how to.
  My skill in garden work is close to zero :-(
  Posted by jh january 14^th 2015 at 09:19 (n° 584)
• Thanks for posting this Potato flour. I like it to prepare my indian dish.
  
  Posted by Anonymous january 22^th 2015 at 12:44 (n° 585)
• Hi
  Can I use potentiometer mash powder to make cutlets?
  
  emmakumar@gmail.com
  Posted by Emma january 29^th 2015 at 13:46 (n° 586)
• Hi,
  
  By "mash powder" do you mean mash potato powder?
  If so, yes you can, see how to on this chicken recipe : chicken breasts in a potato crust.
  Posted by jh january 29^th 2015 at 17:35 (n° 587)
• thanks very much very easy to understand
  Posted by nata february 1^st 2015 at 13:36 (n° 588)
• Thanks for the information now i can get an A on my assignment!!!
  
  Posted by Anonymous february 10^th 2015 at 18:00 (n° 589)
• rubbish
  Posted by bob february 28^th 2015 at 20:20 (n° 590)
• how did you get it that green from step 7 to 8
  Posted by shafique march 11^th 2015 at 21:24 (n° 591)
• By the use of the food processor and his blade.
  Posted by jh march 12^th 2015 at 09:23 (n° 592)
• Nicely explained, I actually made this dish today, it is a universal fact that food cooked in rice cookers tastes delicious. Rice cooker usually saves time in cooking and does retain the nutritive value of food. It is guaranteed method of fast cooking. http://www.mybestcookwarereviews.com/
  Posted by Jaki april 5^th 2015 at 21:19 (n° 593)
• This site is very good because it is very helpful for me and give good information.
  Posted by Anonymous april 17^th 2015 at 13:37 (n° 594)
• very helpful altough some weren't there that i need but thanks though.. my teacher will help when we are going through it.. imma grade 7 student
  Posted by cheyanne april 25^th 2015 at 19:48 (n° 595)
• Several places say "silicon" (a chemical element) where "silicone" (a plastic that withstands high temperature) is meant.
  
  Posted by Josh may 17^th 2015 at 19:32 (n° 596)
• If you live in the USA, eggs should be refrigerated. Because in the USA and some other countries eggs are washed with soap, which removes a protective layer that is required when eggs are not refrigerated.
  Posted by mvdmolen may 27^th 2015 at 19:01 (n° 597)
• Good one
  Posted by gooloo. june 15^th 2015 at 08:33 (n° 598)
• The bread is fantastic! No to sweet and very moist.
  Posted by Berenice june 18^th 2015 at 04:46 (n° 599)
• Hi Jean, thanks for the article! Any suggestions for cheap cooking film and oven bags? Am in UK now, but I see the cooking film's box in french.
  Posted by daki june 26^th 2015 at 00:24 (n° 600)
• Hi Daki,
  
  I had buy cooking bag at Tesco, it was a very reasonable price, and you have huge ones for turkey or big poultry that we haven't in France, lucky you are!
  Sorry, no idea for cling film, except maybe to look in yellow pages for shops for chefs?
  Posted by jh june 26^th 2015 at 12:01 (n° 601)
• I had been looking for an uncomplicated recipe for pickled gherkins. Great thing here is that it seems the most sensible and gets straight to the point without having to read lots of twaddle!
  Posted by Frederick july 3^rd 2015 at 18:48 (n° 602)
• what is the 00 flour equivalent too ?
  
  Posted by Sam july 30^th 2015 at 06:14 (n° 603)
• I don't know
  Posted by jh july 30^th 2015 at 13:19 (n° 604)
• thanks for the some idea and information,now i can make a business plan....))
  Posted by Anonymous august 29^th 2015 at 08:48 (n° 605)
• I have had eggs like this since I was a child.
  My grandma made them for me.
  I made them for my girls and now I make them for my grandchildren.
  Some things never go out of style.
  Posted by Charlie august 30^th 2015 at 18:16 (n° 606)
• My name is Zahabiyah l get My answers
  Posted by Zaha iyah september 5^th 2015 at 18:11 (n° 607)
• Prepared this menu last night in a buckwheat galette with a small serving of emmental cheese, which melts as the galette and its contents are warmed in a pan. Enjoy
  Posted by Stotti september 9^th 2015 at 13:04 (n° 608)
• You can use the tungsten wire out of an electric bar fire with a 6v (square) battery for a more portable unit.
  Posted by ian september 21^th 2015 at 16:37 (n° 609)
• I have been baking a cinnamon/sugar recipe called "Elephant Ears' or "Shoe Soles". They are a pastry similar to a palmier. They come out nice and crispy after baking about 6 or 7 minutes at about 400 degree in a convection oven. How can I maintain that crispy texture overnight?
  Posted by Shoesole guy september 25^th 2015 at 04:50 (n° 610)
• Unfortunately it's quite impossible, you can just reduce (a bit) the loss of crispy texture.
  6 or 7 minutes at 400°F seems to be a short time, try to reduce temperature and increase time.
  Posted by jh september 29^th 2015 at 08:22 (n° 611)
• "Eggs don't need to be kept in the fridge"
  
  This is true in countries that do not wash eggs but in countries that do eggs must be kept refrigerated.
  
  The washing process strips away the natural protection of the egg.
  Posted by Larkspeed october 30^th 2015 at 23:54 (n° 612)
• What flour should I use to make authentic crepes?
  Posted by Henry november 1^st 2015 at 13:26 (n° 613)
• If we are talking about "crepes", not "galettes", Traditional white flour (T45 or T55 in France)
  Posted by jh november 2^nd 2015 at 08:36 (n° 614)
• thanx for heping me for my project
  dipika
  
  Posted by Anonymous november 15^th 2015 at 08:34 (n° 615)
• i like this site because they give u a more utensils for cooking
  
  Posted by jaylloe november 16^th 2015 at 12:39 (n° 616)
• You do not use flour, it is a whipped cream ... Whipped by hand adding flour is a. Lazy and b. Gross in texture. you must whip eggs until 180°. And whip until room temperature using either an electric mixture or by hand.
  Posted by Anonymous november 30^th 2015 at 05:25 (n° 617)
• No, it is not a whipped cream, at all, there is no cream in this recipe.
  Posted by jh december 1^st 2015 at 12:04 (n° 618)
• I actually baked this recipe and followed directions. I also used your Brioche and Custard recipes also. My results looked exactly like yours in the picture, except for one thing, when my Chinois cooled, the bread inside the "Rolls" shrank to almost nothing! I am not sure why, but that was disappointing.
  Posted by Anonymous december 2^nd 2015 at 11:43 (n° 619)
• Quite strange, problem with the brioche dough maybe?
  Posted by jh december 3^rd 2015 at 15:26 (n° 620)
• Hi, Sorry instead of the 1/2 vanilla pod can I use custard powder?
  Posted by Anonymous december 17^th 2015 at 15:42 (n° 621)
• Hi,
  
  No, instead you can use vanilla powder or extract.
  Posted by jh december 17^th 2015 at 16:29 (n° 622)
• I've only put eggs from fridge to cold water, then put on heat slowly until soft boil. After 10 min. or so I put cold water & ice to stop the cooking! Shells fair,but I can't seem to use fresh only at least 10 or older. Next time I'll
  pierce the eggs. Maybe they will shell easier.
  
  Posted by dick sr december 18^th 2015 at 02:07 (n° 623)
• 4volts battry can work?
  It's just for science project.
  
  Posted by Sam december 19^th 2015 at 10:22 (n° 624)
• I'm afraid it's a bit low.
  Posted by jh december 19^th 2015 at 10:28 (n° 625)
• 6 volts
  Posted by Sam december 19^th 2015 at 10:34 (n° 626)
• Increase
  Posted by jh december 19^th 2015 at 14:48 (n° 627)
• Hello,
  
  You listed cream in the ingredient list, but you don't use it.
  Is it normal ?
  Regards
  Posted by Yann december 25^th 2015 at 16:02 (n° 628)
• Hello,
  
  You're right, small translation error, now corrected.
  Thank you for saying.
  Posted by jh december 25^th 2015 at 19:52 (n° 629)
• I did the recipe without cream, taste perfect just to let you know.
  Posted by Yann december 26^th 2015 at 02:54 (n° 630)
• uhhh, this is completely wrong... this is not how ovens work. "the shiny base will reflect a large part of the oven heat (like a mirror)" Ovens do not use LIGHT to heat food, rather convective heat transfer. A shiny surface will literally have no impact on how your food heats.
  Posted by Anonymous january 21^th 2016 at 02:25 (n° 631)
• Of course not, oven don't use light to cook/heat, who say that?
  But the heat they produce, mostly infra-red, act as light in front of a shiny base of aluminium.
  So this is true, sorry for you...
  Posted by jh january 21^th 2016 at 11:16 (n° 632)
• Thank you very much it helps my assignment very good in commercial cooking
  Posted by Rovin navarrette january 28^th 2016 at 12:52 (n° 633)
• I have a microme 80 wire of 26 gauge .is it useful for make a hot wire fome cutter
  Posted by Anonymous february 4^th 2016 at 16:49 (n° 634)
• No idea what it is, anybody else?
  Posted by jh february 12^th 2016 at 08:49 (n° 635)
• I sow many recipes ask to leave the dough in the refrigerator for night ? is it necessary ?
  Posted by david february 18^th 2016 at 14:05 (n° 636)
• Not absolutely necessary, but this improve the taste of the baguettes.
  Posted by jh february 19^th 2016 at 12:38 (n° 637)
• why we need to use utensils for cooking?
  
  Posted by angelica capillo march 16^th 2016 at 02:21 (n° 638)
• Because it's much easier.
  Posted by jh march 16^th 2016 at 08:21 (n° 639)
• Why shouldn't you leave egg yolks in sugar?
  Posted by SK march 17^th 2016 at 08:03 (n° 640)
• Explain in this page
  Posted by jh march 17^th 2016 at 08:22 (n° 641)
• you bet. goto: http://www.jacobs-online.biz/nichrome/NichromeCalc.html
  Posted by limpinlou march 30^th 2016 at 18:54 (n° 642)
• Nice article on Google.
  Posted by tom april 12^th 2016 at 03:41 (n° 643)
• Will this process harm the pan I use?
  Posted by Anonymous april 15^th 2016 at 18:28 (n° 644)
• Hi JH,
  Thank you so much for inviting me to see the new version of your website. It looks fabulous!!!
  
  Of course, this recipe looks mighty tasty too. I really appreciate all the information it includes. The pictures are picture perfect and the step by step directions are very helpful.
  
  Thank you so much for sharing, JH...
  Posted by Anonymous april 17^th 2016 at 02:56 (n° 645)
• No, don't worry
  Posted by Anonymous april 18^th 2016 at 09:10 (n° 646)
• I had a wonderful eclair filled with a pistachio cream, it was kind of thick, could I use this for a base to make it.
  Posted by Anonymous april 28^th 2016 at 00:16 (n° 647)
• Yes, absolutely.
  Posted by Anonymous april 28^th 2016 at 08:38 (n° 648)
• Just made this. It was delicious! very easy to follow your instructions.
  Many Thanks!
  Posted by Anonymous may 2^nd 2016 at 09:58 (n° 649)
• How can I compensate for not having a small enough terrine for the liver?
  Posted by Anonymous may 3^rd 2016 at 13:59 (n° 650)
• You can't.
  Instead use a smaller container, a jar for example.
  Posted by Anonymous may 3^rd 2016 at 14:51 (n° 651)
• Hi, thanks for the great looking recipe. Do you think chicken livers will make a suitable substitution for foie gras? I am certainly going to try your recipe.
  Posted by Anonymous may 18^th 2016 at 00:02 (n° 652)
• Hi,
  Yes probably, I think you should cook them before.
  Posted by Anonymous may 18^th 2016 at 08:14 (n° 653)
• Thanks for your quick reply! Got all the ingredients today, and ready to roll!
  Posted by Anonymous may 18^th 2016 at 10:04 (n° 654)
• I made a semi promise to try a different fruit or vegetable each month that I've never tried. (You only live once). This month was passion fruit. Yes, they are expensive. In the Sacramento area, CA I spent $8.97 USD for 3 at Safeway. With that said, they are very good, sweet & juicy. I put mind in a blender, added a little water & blended for several seconds (don't puree). Put through a small sieve. Thank you for this post. I stumbled upon it & that gave me the the inspiration to try them. I'm thinking an after dinner drink with vodka.
  Posted by Anonymous may 18^th 2016 at 23:16 (n° 655)
• Hi! I've made your recipe. It looks great and is currently cooling off on the stove top. Haven't tried it yet. My question is: how did you remove the whole thing out of the baking dish so neatly? Mine looks like some juices have spilled over and got baked in between the dough and the baking dish. Should I run the knife around the edges, or just cut through? Also, once it's cooled, can this be frozen for later use? Thank you so much!
  Posted by Anonymous may 19^th 2016 at 07:10 (n° 656)
• Hi,
  1) As you plan it, run a knife around the edges, then upside down the baking dish to get the terrine.
  2) Yes, it can be frozen
  3) you're welcome !
  
  Posted by Anonymous may 19^th 2016 at 08:31 (n° 657)
• Thank you! Love your great site! Looking forward to trying other recipes.
  Posted by Anonymous may 19^th 2016 at 09:05 (n° 658)
• Thank you so much again! Tried the terrine. It's absolutely out of this world! The recipe is a keeper and is added to my collection. I put most of the terrine in the freezer for later use. It'll be a treat with a bottle of good red wine.
  Posted by Anonymous may 21^th 2016 at 06:23 (n° 659)
• JH...what a nice, well written and comfortable website you have made. I live at 5500 feet elevation. I don't think elevation makes any difference as my leaven rises very well. I read an interesting article on natural yeasts "harvested" off of fruit peels. As spring is here in the "high country" fruit is just starting to mature. But I thought I would start with organic fruit from the store. I used apple skins (success but no good success) and then tried orange peel. I had very good success with orange peel. Just put into a glass jar, cover loosely with lid or holes in plastic wrap over the top and sit in a sunny window for 1 week. When you see bubbles, the yeast is growing. The orange peel does indeed give a citrus back taste (the floral smell/taste when swallowing) to the bread when that citrus water is used to refresh the leaven. My problem is not getting the flour to rise (I use 12 grains, 3 seeds and white organic flour) but to keep the rising going during baking. I have baked 8 loaves now and only two gave a good rise. Otherwise, the bread was dense with few "sour dough" pockets. I live on a ranch and use well water but also Brita water. I use coconut sugar (from the palm flower nectar) and that works well but does not guarantee me success. Do you have any idea of what I may be doing wrong? Thanks for your time and efforts and your great posts.
  Posted by Anonymous may 24^th 2016 at 03:22 (n° 660)
• Hi,
  I'm not very easy with fruits leaven, as an aficionado of rye flour as starter for leaven, so it's difficult to give you advice about your problems. Anyway, the symptoms you describe look like a problem of strength of leaven, which occur when leaven is very young, like only 1 or two refresh. Could it be your case?
  Posted by Anonymous may 24^th 2016 at 08:51 (n° 661)
• How to avoid the macaron from sticking to baking paper: remove from oven when finished than gently lift corner of paper add a few drops/ to a teaspoon of water under the paper. This will "steam" and release cookie from paper. Good luck et Bonne chance
  
  Posted by Anonymous may 29^th 2016 at 23:43 (n° 662)
• Delicious!
  Posted by Joe june 7^th 2016 at 08:22 (n° 663)
• thank u so much this really hepls my assignment..! :)
  
  #imSoThankful
  
  Posted by Althea Belle S. Cullen june 14^th 2016 at 11:28 (n° 664)
• Really useful. Very clear! Just what I wanted to make a Pain Surprise for my daughter's wedding. She lived in the Vendee when young, and this was what she loved. Thankyou.
  Posted by Patricia june 18^th 2016 at 20:56 (n° 665)
• thanks :)
  Posted by Emily june 25^th 2016 at 03:35 (n° 666)
• Does natural leavening "eat" gluten?
  Posted by Marge july 9^th 2016 at 00:26 (n° 667)
• No, I don't think so
  Posted by jh july 9^th 2016 at 18:30 (n° 668)
• Would 18 volts be adequate?
  Posted by Ben july 23^th 2016 at 01:16 (n° 669)
• I use "en chemise" also for boiled potatoes, as served with raclette, for example.
  Posted by Carlo july 23^th 2016 at 13:43 (n° 670)
• It depend on your wire size, but should be.
  Posted by jh july 24^th 2016 at 03:02 (n° 671)
• :3 thanks it help me to my assingment i will share this web to my freinds and classmates to your web will be famous :3
  
  
  
  
  
  
  
  
  
  #(RTBF) RoadToBeFamous
  
  Posted by Type Mo Katawan ko no? july 26^th 2016 at 16:10 (n° 672)
• Maybe 'Punwa' is Brunoise? https://en.wikipedia.org/wiki/Brunoise
  Posted by Andy F august 2^nd 2016 at 17:09 (n° 673)
• thank you it helps me for hom ed
  Posted by Anonymous september 2^nd 2016 at 19:47 (n° 674)
• can I use guitar string on 9 volt power supply, I am combining my 5 4 volts phone charger
  Posted by simon september 27^th 2016 at 17:39 (n° 675)
• It depend of the size (diameter) of your wire, could be tried.
  Posted by jh september 29^th 2016 at 08:56 (n° 676)
• I remember some walnut pettitfours that were very dark in colour, not exceedingly sweet, with half a walnit on top and finished with a clear,thin hard sugar glaze. Have never found a recipe for them. MOST yummy. Can you advise about how to make same? Thanks Zoe
  Posted by Zoe october 28^th 2016 at 11:57 (n° 677)
• I found this very helpful thank you.
  Posted by Nikk. october 28^th 2016 at 12:59 (n° 678)
• Sorry, no idea what it is, never seen that.
  Posted by jh october 30^th 2016 at 11:33 (n° 679)
• Is it sticky one side?
  Posted by Anonymous november 1^st 2016 at 08:11 (n° 680)
• Which one?
  Posted by jh november 2^nd 2016 at 08:11 (n° 681)
• Adding sugar with the nuts helps grind them aiding in the paste process
  Posted by Cat november 4^th 2016 at 16:39 (n° 682)
• Thanks!It really with my assignment!
  :) !
  
  Posted by rickyjr. november 15^th 2016 at 16:00 (n° 683)
• thankkkkssss!!!!!!!! IT HELPED ME IN MY HOMEWORK
  Posted by MARKY MALL november 30^th 2016 at 22:08 (n° 684)
• Hi can this sauce be served warm?
  Posted by Anonymous december 16^th 2016 at 09:13 (n° 685)
• Hi, yes but only warm, because if too hot parsley will turn to brown
  Posted by jh december 16^th 2016 at 09:50 (n° 686)
• May I know how long can this be kept if in chiller and freezer?
  Posted by Shannon december 18^th 2016 at 15:42 (n° 687)
• I'm not sure it's a good idea in freezer, when going back to usual temperature the sauce could be less smooth. Anyway, in the freezer for weeks.
  Posted by jh december 18^th 2016 at 16:54 (n° 688)
• Does one eat the pastry?
  Posted by David december 27^th 2016 at 12:59 (n° 689)
• Yes!
  Posted by jh december 27^th 2016 at 13:16 (n° 690)
• Can you demonstrate the proper use of kitchen utensils?
  Posted by julie Ann january 15^th 2017 at 10:23 (n° 691)
• I'm afraid not.
  Posted by jh january 15^th 2017 at 10:43 (n° 692)
• give me a 10 kitchen utensils
  Posted by andro february 6^th 2017 at 11:31 (n° 693)
• 😋so intersting it is....Thanku
  Posted by Rameesha Nadeem february 8^th 2017 at 15:01 (n° 694)
• We have a wonderful book - though very technical and expensive - but husband now makes the most amazing bread. We use T45 for pastries and T55 for bread and pizza dough. We found the T65 too strong. If you have the patience it is worth a read/browse - "The Taste of Bread" by Prof Raymond Calvel. There is also reference to American flours.
  Posted by Michele february 10^th 2017 at 14:12 (n° 695)
• My mom has a traditional way of cooking it, and I love it. My mom keep the white layer of grapefruit too along with skin.she soaked it into water and change water till bitterness is gone, she then simply fried it with garlic, sugar and soy sauce, delicious..
  Posted by Ling february 16^th 2017 at 17:49 (n° 696)
• nice site guys;).....
  Posted by minerva february 20^th 2017 at 03:53 (n° 697)
• Gideon:
  Thanks so much, I love and encourage your effort
  Posted by Anonymous february 21^th 2017 at 23:34 (n° 698)
• Hi, I like to make custard tart and use confectionery custard as the filling. Is this recipe suitable for me? Janine
  Posted by Anonymous february 23^th 2017 at 01:58 (n° 699)
• Yes it is.
  Posted by jh february 24^th 2017 at 14:47 (n° 700)
• Why would you say that the apples are butterscotch when they're in fact just caramel? I was dissapointed when i read that there was no butterscotch involved.
  Posted by Natasha february 27^th 2017 at 03:36 (n° 701)
• Sorry, it's a story of translation, I'm not good enough in English (not at all) to make the difference between caramel and butterscotch, who are all translated in french as "caramel".
  Posted by jh february 27^th 2017 at 08:33 (n° 702)
• thank you. this is very helpful ^_^
  Posted by Bev march 10^th 2017 at 05:09 (n° 703)
• trash site lol jk thx for putting time and efort into it
  Posted by Anonymous march 10^th 2017 at 20:01 (n° 704)
• Hi 😄 Thank you for this wonderful recipe. I thought you might like to know that I made it with coconut cream instead of milk and it worked great. Thanx again
  Posted by Fiona march 14^th 2017 at 06:19 (n° 705)
• hi - can you let me know what consistency the cream mixture is whipped to (soft peaks? stiff peaks?).
  Posted by maheen march 16^th 2017 at 16:20 (n° 706)
• Hi, does not really matter, soft peaks is preferable but not mandatory.
  Posted by jh march 17^th 2017 at 09:01 (n° 707)
• I am delighted to find this site. I haven't had a real Breton crêpe since I worked in La Belle France years ago. Merci, Jean-Hugues, merci mille fois!
  Posted by Bonne B. april 21^th 2017 at 00:11 (n° 708)
• You're welcome! :-)
  Posted by jh april 21^th 2017 at 13:54 (n° 709)
• Lovely recipes, easy to store in a folder
  Posted by Susan april 30^th 2017 at 15:24 (n° 710)
• Looking to put an outdoor plancha over an outdoor fire pit at the folks house. Any advice, options or ideas would be helpful. Thanks!
  Posted by Tricia may 8^th 2017 at 22:19 (n° 711)
• I just made these - they were easy to make (I used the purchased pistachio paste from King Arthur Flour)...but the pistachio flavor was not as pronounced as I would like....next time I might add a couple of drops of either almond or pistachio extract.
  Posted by Lisa may 24^th 2017 at 01:19 (n° 712)
• Just made this, and it's way too sweet. Next time will reduce sugar to half.
  Posted by Pam june 3^rd 2017 at 17:33 (n° 713)
• I hv discovered that 98% of all USA flour has been sprayed with MONSANTO ROUND UP chemicals, right before harvesting, leading to a slightly larger yield of wheat, does France do the same with its Wheat at harvest time?
  Posted by Anonymous june 7^th 2017 at 15:48 (n° 714)
• No, many flours in France are organics, or another quality label (like "label rouge") which ensures that there is no pesticides on the wheat before it goes to the mill.
  Posted by Lola june 7^th 2017 at 16:37 (n° 715)
• Bonjour!
  I would like to make soured dough for Roscoff bread. Can you write the recipe for soured dough with amounts?
  Mersi beaucoup!
  Posted by Daniela june 9^th 2017 at 22:27 (n° 716)
• Hello Daniela,
  To make soured dough for Roscoff bread is the classical way: make the dough, without onions and sausage, as usual (step 7 in the recipe https://cooking-ez.com/four/recipe-roscoff-loaf.php, but without soured dough of course), and only the half or quarter of the amount of ingredient. Put this dough in the fridge for the night. The day after, cut in piece of 100g, keep one for the recipe, and put the others in the freezer. Make the Roscoff bread recipe using those 100g. Enjoy it!
  Posted by jh june 10^th 2017 at 10:14 (n° 717)
• Using chicken liver is a good alternative to fois gras, don't over cook it, puré it when it's still pink inside..
  I am making it with turkey in lieu of veal. It's a fantastic recipe. Thanks
  Posted by HPB june 25^th 2017 at 12:55 (n° 718)
• thank you for this information , it helps on me alot as a senior high student ^_^
  
  Posted by Justin june 28^th 2017 at 04:09 (n° 719)
• I love walnuts, so I tried this wonderful cake... easy to prepaire and delicious! The suggestion to dry roast the walnuts helps to a very intensiv walnuts taste, when the cake is ready. My only change was to add a spoon of rum to the egg and sugar mixture.
  Posted by Undine july 26^th 2017 at 17:48 (n° 720)
• What is sweet rust pastry mentioned as an ingredient in the filling? How is it boiled?
  Posted by Susan august 4^th 2017 at 03:32 (n° 721)
• Click on sweetcrust pastry (pâte sablée), or the same one in the ingredients list, and you will have all the details about it. It's not boiled, but baked.
  Posted by jh august 4^th 2017 at 11:07 (n° 722)
• Your instructions specifically say to use white vinegar, but then right below it u say you can use a different vinegar if we'd like, but don't use white vinegar because it leaves and unusual color....? Which one is it?? White or not white?
  Posted by Julie august 4^th 2017 at 16:50 (n° 723)
• As you read it in the recipe: At your choice, white vinegar => classical gherkins, other vinegars (red wine vinegar for example) gherkins with unusual colour, but still goods.
  Posted by jh august 4^th 2017 at 18:28 (n° 724)
• Where do you get square rice paper? Or can you use the more available round, that are use for spring rolls? Or is this something different?
  
  
  Posted by Buckaroo september 17^th 2017 at 15:43 (n° 725)
• This is not exactly the same rice paper like the one used in spring rolls or nems, it's a bit thicker.
  In France it's call "azym paper" (try to google that around you).
  Anyway if you cant's find this special one, traditional rice paper is a good second option.
  Posted by jh september 18^th 2017 at 09:47 (n° 726)
• Thank you jh
  Posted by Buckaroo september 24^th 2017 at 14:57 (n° 727)
• Bonjour! Thanks for your delicios and detailed recepies. I wonder if this cake don't need any baking powder?
  Posted by Daniela october 5^th 2017 at 16:25 (n° 728)
• Hello Daniela,
  No, baking powder is not needed for this recipe (this is the magic of quatre-quarts style cakes).
  But you can add some if you want, this will probably make the cake a bit more "light".
  Posted by jh october 5^th 2017 at 18:45 (n° 729)
• This can be used with any kind of salt, including table salt. You can also change the amount of water to change the structure of the crystals...
  Posted by Jimmie october 17^th 2017 at 00:26 (n° 730)
• Great recipe, delicious result.
  Posted by Meta november 1^st 2017 at 11:31 (n° 731)
• Bonjour😊
  I would like to add some seeds, but how many grams and do I have to add more water?
  Merci beaucoup!
  Posted by Daniela november 8^th 2017 at 22:26 (n° 732)
• Hello daniela, You're welcome!
  Yes, you can add seeds (very good idea btw) , about 20% of the weight of flour. Check out this recipe for some advices: seeded loaf.
  
  Posted by jh november 9^th 2017 at 16:06 (n° 733)
• I've got very god baguettes with seeds. I have pictures but I don't know how to download it. Thank you again for yours recipes!😊
  Posted by Anonymous november 12^th 2017 at 16:30 (n° 734)
• This bread is sooo god. I'm prepare the ingredients wright now for 2 loafs for this weekend.🌻
  Posted by Anonymous november 18^th 2017 at 11:06 (n° 735)
• Hi. Is any other liqueur I can use in this recipe?
  Posted by Daniela november 19^th 2017 at 22:57 (n° 736)
• Hi,
  You could use something not to high in alcohol and sweet. I guess you are out of France, but if you have access to liquor like Muscat, Banyuls, Porto or Marsala, it will be good second choice.
  Of course, it will be better with Macvin!
  Posted by jh november 20^th 2017 at 09:14 (n° 737)
• Science concept?
  Posted by jd november 30^th 2017 at 15:13 (n° 738)
• Can you post this recipe for Whole wheat flour?
  Posted by Viqar december 7^th 2017 at 01:18 (n° 739)
• It is a whole wheat flour recipe.
  Posted by jh december 7^th 2017 at 16:59 (n° 740)
• Greatest taste ever, will make this again
  Posted by Miggles december 18^th 2017 at 06:55 (n° 741)
• How long will stewed apricots keep before freezing
  Posted by Barbara december 29^th 2017 at 11:26 (n° 742)
• Preservation: Several days in the fridge, in a closed jar
  Posted by jh december 29^th 2017 at 11:53 (n° 743)
• What is optimal temperature for cutting styrofoam and how to make ( for instance) 100W cutter if I have transformer of 17,5V?
  Posted by jure january 5^th 2018 at 15:11 (n° 744)
• I don't know, but it's a rather slow temperature, I mean the wire don't need to become red.
  Posted by jh january 6^th 2018 at 06:22 (n° 745)
• If you are using Colman's mustard powder, that's English mustard, not French.
  Posted by Neil january 8^th 2018 at 11:53 (n° 746)
• That's what I wrote in "Remarks".
  Posted by jh january 8^th 2018 at 14:06 (n° 747)
• Hello, my question about frangipan. Since almond cream has to be baked, doesn't it ruin Creme Patissiere? I thought you are not suppose to bake or overcook Creme Patissiere?
  Posted by Joe january 9^th 2018 at 13:37 (n° 748)
• Hello,
  No, don't worry about that, the mix of almond cream + crème patissière make a great result after baking.
  Posted by jh january 9^th 2018 at 16:13 (n° 749)
• Hello, I have T55 wheat floor, Can I make cake out of it?
  Thank you in advance
  Posted by Anonymous january 11^th 2018 at 11:02 (n° 750)
• Hello,
  Yes you can, no problem at all.
  Posted by jh january 11^th 2018 at 12:33 (n° 751)
• do you have the recipe in weights and measures?
  Posted by Yolanda january 15^th 2018 at 14:03 (n° 752)
• Click on the button,Measures: "USA"
  Posted by jh january 15^th 2018 at 20:03 (n° 753)
• Nice recipe. I substituted the milk with coconut cream and water. I also spiced it with turmeric and paprika once and with red Thai curry paste another time both worked. I will try it with cardamom seeds and cumin next.
  Posted by James january 23^th 2018 at 19:25 (n° 754)
• What make is the popato and where can I buy it
  Posted by Jim january 28^th 2018 at 21:36 (n° 755)
• It's potato...
  Posted by jh january 29^th 2018 at 11:42 (n° 756)
• I want to stew 1 kg of nectarines How much water and sugar should I add please? I followed your stewed apricot recipe and they were beautiful. Thankyou
  Posted by Gayle february 9^th 2018 at 02:49 (n° 757)
• You can use for your 1kg of nectarines (I guess with skin and cores?) about 100g of sugar, because nectarines are much less sour than apricot, and 4 spoon of water.
  Other way: peel your fruits, dispose cores, cut in pieces, add sugar, no water, cover and let rest for the night. This will make a syrup during the night, useful for cooking the day after, and no need of water.
  Posted by jh february 11^th 2018 at 10:35 (n° 758)
• I love your site. Great recipes and tips.
  
  I tried giving you 5 stars on this recipe but a new page loaded and had a message that "Notation impossible...". I have no idea what that is.
  
  Anyway, thank you for all the hard work you put into this website.
  Posted by Zlatan february 18^th 2018 at 17:27 (n° 759)
• Thank you, appreciate!
  
  Strange problem with the notation, this is suppose to happen only when you rate the same recipe twice in less than 5 minutes... Anyway, don't worry, if you have time try again in a few minutes.
  Posted by jh february 18^th 2018 at 18:06 (n° 760)
• La glace est délicieuse
  Posted by Daniela march 3^rd 2018 at 13:06 (n° 761)
• Very delicious and very moist .
  Posted by Daniela march 13^th 2018 at 21:55 (n° 762)
• Hello I made the potato dish vegan style. I used cashew milk that I thickened a little with potato starch and I added nutmeg salt white pepper, powdered garlic. I used smoked tofu instead of bacon and I used vegan cheese on top with a sprinkle of parsley. Yummie
  Posted by EVIE Aguia march 21^th 2018 at 16:02 (n° 763)
• If I wanted to make this with a poolish (sponge) would I just replace the leaven with the same amount of poolish?
  Posted by Karen march 22^th 2018 at 07:04 (n° 764)
• Recipes using leaven and recipe using poolish are different, and could no be replace simply because there is 3 main ways to use poolish : "Third" = 30% of total amount of dough, "French" = 50%, and "Vienna" = 80%.
  For this recipe you could start by a French one (50%), and see what you got?
  Posted by jh march 22^th 2018 at 17:24 (n° 765)
• So if I understand right, I take 50% of the yeast, flour and water and make a sponge from that? I could try that, that wouldn't be difficult.
  Posted by Karen march 22^th 2018 at 19:35 (n° 766)
• OK for water and flour, but a lot less yeast.
  Posted by jh march 23^th 2018 at 20:33 (n° 767)
• How far in advance can i make this?
  Posted by Alison april 1^st 2018 at 13:20 (n° 768)
• If you keep it in a closed jar in the fridge, several days.
  Posted by jh april 3^rd 2018 at 18:34 (n° 769)
• Hello, I would like to make my own pasta here in France, which flour type should I use? In the UK we would use 00. I am happy to make white and brown / whole grain pasta. Apologies if this has already been answered, I read through the threads but couldn’t find the information.
  Posted by Kate april 5^th 2018 at 08:16 (n° 770)
• Hello, I think the best choice for pasta is to use a french T55 or T65 (you have here a recipe of fresh pasta dough). But if you are happy with a bit "rough" flours you can go higher to T80, I'm afraid that beyond that value it will make a curious, but probably tasty and coloured, pasta.
  Posted by jh april 5^th 2018 at 13:26 (n° 771)
• Hi, I was trying to get your recipe for shoe soles. For some reason I can’t search it on your web page:(.
  Posted by Angela april 17^th 2018 at 19:17 (n° 772)
• Hi, I'm not sure to understand what is a shoe sole, sorry, and Google translate told me about real shoe only, I guess this not your aim? Would it be, possibly, a kind of flat pastry, made with puff pastry? If so, it could be this recipe : apple semelles (flat apple tarts)? Come back to me if I'm wrong.
  Posted by jh april 17^th 2018 at 20:58 (n° 773)
• How do i make my own Styrofoam cutter?
  Posted by Astrid april 20^th 2018 at 21:46 (n° 774)
• By checking out the right page: Make your own hot-wire or styrofoam cutter
  Posted by jh april 21^th 2018 at 06:03 (n° 775)
• Dont go to Jacobs online. Service is terrible
  Posted by Jet april 22^th 2018 at 23:36 (n° 776)
• I like the page. I am desperately trying to make a hotwire cutter but getting kind of confused. Ive spent about a hundred dollars and gotten nowhere with what I thought was good information that I dug up on the internet. I like the idea of using a car battery. I need to be able to cut styrofoam about 4 feet in length.Is it possible with this kind of setup? What kind of wire will I need to hook up battery and what kind of wire for the cutting? Id appreciate your comment. Thank you.
  Posted by Jetjanitor may 1^st 2018 at 20:59 (n° 777)
• Yes it is, and everything about the cutting wire is in the text page.
  For the battery wire use standard cooper wire of appropriate diameter (not too small).
  Posted by jh may 1^st 2018 at 21:11 (n° 778)
• Hello from Beaulieu sur Dordogne! I have no idea how I found your site and I do not recall subscribing to it, it just popped up at the side of my screen and I am very glad it did! I find it very. very interesting and easy to navigate and you have some wonderful sounding recipes. I shall certainly be visiting often and there are many I really want to try.
  
  Thanks very much
  Liz Thomas
  Posted by Liz may 16^th 2018 at 11:38 (n° 779)
• Thank's Liz!
  Posted by jh may 16^th 2018 at 21:12 (n° 780)
• DO NOT POUR THE WATER WITH FAT DOWN THE DRAIN!!!!! Unless you WANT to clog your pipes and risk a sewage backup, or pay the money to have a professional come out and roto-rooter your pipes. Only an IDIOT would do something so stupid.
  Posted by Anonymous june 17^th 2018 at 19:02 (n° 781)
• Only an idiot could write such bullshit!
  There is only a small part of fat in the water after blanching bacon, not enough to clog.
  
  Posted by jh june 18^th 2018 at 07:51 (n° 782)
• Great tutorial, I've been entertaining making one of these or something similar to try and cut a memory foam pillow. With it being so dense do you think this method would work?
  Posted by Levi june 20^th 2018 at 08:57 (n° 783)
• Yes, I think so. I got friends who cut foam mattress for their baby bed with it.
  Posted by jh june 20^th 2018 at 09:30 (n° 784)
• This sounds absolutely delicious! I shall probably do it on Tuesday. I really am enjoying your site, it's all so clear and easy to follow.
  
  Cheers!
  Liz
  Posted by Liz june 24^th 2018 at 14:17 (n° 785)
• We British don't use "cup" measures. That is something that ONLY the Americans use. We use either Metric, or pounds and ounces. The Americans can't use weighing scales...LOL
  Posted by Bill august 11^th 2018 at 12:14 (n° 786)
• Thank's Bill for the precision, I have modified the site and so now choosing "British" measure give you pounds and ounces.
  By the way when there is very small amount of some ingredients, like 1 or 2 grams, it give a bit strange values like 0.01 oz...
  Posted by jh august 11^th 2018 at 20:15 (n° 787)
• Hi.......will you please tell me how to figure out 1-1/3 cups of puff pastry for this recipe. thanks so much. anything salmon is my favourite food. joyce
  Posted by Anonymous september 9^th 2018 at 19:38 (n° 788)
• Hi,
  Not easy for a website to convert grams in volume measure, especially for ingredients who are are also a recipe. Sometimes it's readable sometimes not... Always prefer metric if you can.
  Posted by jh september 10^th 2018 at 08:54 (n° 789)
• THE idea waS excEptionally wonderFul. I will Find a way To make it Happen. i wanT to do this so badly, but im afraid i won't havE ENough time in my work ShedculE, but its fine. i remember learning about Velocity in gradE school. it was very boring theN. it got much more inTeresting in Eighth gradE wheN we learned about life science.
  Posted by Pesaront forio meRton october 16^th 2018 at 02:14 (n° 790)

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