To find out more...
The right size of zucchini
But which ones to choose? Here are a few tips.
From the outset, we have to admit that zucchini is a very pleasant summer vegetable, but it doesn't have a very pronounced taste.
But in its early stages, when it's not too big, the taste is still there, with a delicious crunch.
The problem, so to speak, is that both the taste and the crunchiness will diminish, while the size will increase.
Put another way, the larger the zucchini, the less flavor it has, and the greater the volume of its center and seeds in relation to its flesh.
So what's the "right" size?
A great chef, Alain Dutournier, used to say that beyond 15 cm (6 inches), a zucchini is of no interest (gustatory).
Here are a few tips to help you make your choice:
The smaller the zucchini, the crunchier and tastier it is, so try to limit yourself to a maximum size of 15-20 cm.
There are 2 exceptions, however: 1) for stuffed zucchinis, you can go (a little) beyond this size, to facilitate filling with the stuffing, and 2) for a soup.
The larger the zucchini, the more seeds you'll need to remove from the center.
When the zucchini is small, you can't feel them, but in a large one, they have to be removed because they're too big/hard.
Even very small zucchinis, as big as your finger, are interesting.
A delight to bite into, dipped in a lemon mayonnaise for example.
Unfortunately, many amateur gardeners are unaware of this taste/size ratio, and allow their zucchinis to grow to impressive sizes, thinking they're doing the right thing...
To sum up: the smaller the zucchini, the better. Ideally, the maximum size is around 15-20 cm.
XO Cognac Explained: Meaning, Aging, and Flavor Profile
XO Cognac always goes beyond the labels on the bottle: it is often associated with tradition and quality. You get to appreciate the artistry, character and ageing process when you understand what defines this smooth Cognac. The section below tackles everything about XO Cognac, from complex flavour...January 28th 20261,098 Sponsored article
Butter vs. grease
We often read in a recipe where a pastry is put into a mould that, just before pouring, the mould should be buttered or greased. But what's the difference between these 2 terms?December 1st 20252,6805
Getting out of the fridge early
Very often when you're cooking, you need to take food or preparations out of the fridge, to use them in the recipe in progress. There's nothing tricky about this: you just take them out of the fridge and use them, usually immediately, in the recipe. But is this really a good method?November 24th 20251,7125
Who's making the croissants?
When you look at a bakery from the outside, you naturally think that in the bakery, the bakers make the bread, and in the laboratory, the pastry chefs make the cakes. It's very often like that, with each of these professions having quite different ways of working, but sometimes there's also one...November 23th 20251,567
Oven height
When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.October 8th 20255,3335
Tranché, dissociated, failed, in short... missed!
When preparing a sauce or a cream, there's always a (small) risk that the creamy preparation you're working on will suddenly separate into two parts of different textures: a liquid part, for example, and a more or less solid part, or even become lumpy. It's terribly frustrating, but we'll see...June 19th 202314 K5
No need to boil gelatin
Gelatin is a magical ingredient for making light, creamy, structured desserts, yet it's often misused in the kitchen. A common mistake in some recipes is the idea that it needs to be boiled for it to work properly, but this is a mistake indeed: gelatin melts at a much lower temperature, around...November 21th 20249,2615
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.June 21th 201769 K 24.2
Drawing a pattern in pastry
Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.May 23th 201937 K4.1
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...June 14th 201365 K4.5