All simple, the pancakes at the 4-3-2-1 ...
I beat her, the mayo does not take
The well sliced carpaccio
My béchamel is lumpy
Salt "killed me" soup
The cheese is good, but the smell ...
My lawyer turns brown
I have no more eggs to finish my cake
I exchange butter for ... zucchini
I want the skin of my peppers
My whites in snow are all soft
My green beans are gray mine
Cook in salt crust and with a hammer
The taste of pastis
Well preserved herbs
My blood sausages burst!
Flour a fish, yes, but all the cooking, no!
My sauce is bland
Between the degrees and the thermostat, it's the Berezina
The secret of fried potatoes
I pierced it the day it was explained to me that it was enough to get rid of their starch to prevent them from sticking. Peeled and diced or slices thick enough, I immerse 5 minutes in boiling water unsalted before draining them well, drying them in the towel (or paper towel because the oil does not like water) and blow them up approx. 15 min in the pan over high heat in the oil , without covering (otherwise they soften), stirring regularly and salting at the last moment. Alice
All simple, the pancakes at the 4-3-2-1 ...
It's the magic formula to memorize! 4 glasses of milk, 3 eggs, 2 glasses of flour and 1 pinch of salt . And we let rest 1 hour. If you like them crispy, they are cooked over low heat, and if you prefer soft, they are caught on high heat . To keep them warm, we forget the oven, it dries them. Place a plate on a pan of boiling water, place the pancakes in piles until the last and cover them with aluminum if they have to wait before being eaten. Gwenola
I beat her, the mayo does not take
The ingredients must all be at the same temperature. My recipe: 1 egg yolk, the same dose of strong mustard on which I pour the oil in a thin stream without stopping to whip (hand or electric). Salt and pepper arrive in the final. Then, I often add a fillet of lemon , I mix olive oils and sunflower, a dash of sesame oil, cider vinegar, chopped garlic, herbs, curry, pesto ... that it accompanies crudités, meat or fish. Matilda
The well sliced carpaccio
I place my piece of beef 10 minutes in the freezer before slicing it finely and serving it with a drizzle of excellent olive oil and basil leaves. Adriana
My béchamel is lumpy
To prevent it, I melt on low heat 50 g of butter to which I add 50 g of flour by turning with a wooden spoon until a homogeneous mass. Then, out of the fire, and still turning, I pour slowly 50 cl to 80 cl of cold milk depending on the desired texture. The smooth, lump-free sauce is then put back on a low heat to thicken, still turning, about ten minutes. Off the heat, you can add salt, pepper, grated cheese, nutmeg or curry , and pour into the gratin dish. Marjorie
Salt "killed me" soup
Quickly a few pieces of raw potato cut into thick slices and, at the end of cooking, it will not appear there. In fact, by removing them from the soup at the moment of serving, they will carry the excess of salt with them. Juliette
The cheese is good, but the smell ...
I slide a few sprigs of thyme on the tray under the bell. I also add a piece of sugar that prevents the formation of moisture. A trick that keeps them longer. Julie
My lawyer turns brown
To get the best, I buy them still firm and I wait until they are ready, flexible under the fingers. If necessary, I activate their ripening by rolling them in newspaper or burying them 24 to 48 hours in a bowl of flour, left at room temperature. Those with grainy skin are often softer than those with smooth skin. The flesh will not be damaged if the fruit is cut in half, before rotating the two halves in opposite directions and stitching the kernel at the tip of a knife to extract it. To avoid blackening them, it is enough to lemon the flesh. No lemon? I put the nucleus at the heart of the preparation, it slows the oxidation . Secrets of my Mexican mother ... Loupita
I have no more eggs to finish my cake
Do not panic, I mix 1 tsp. vinegar dessert in 1 cup of milk that I add to the preparation, it replaces 2 eggs, the result is lighter. Heloise
I exchange butter for ... zucchini
Swap the butter with zucchini in a fluffy chocolate, it may sound weird, but it works! My recipe: I melt 200 g of 70% chocolate. I mix with 200 g of steamed zucchini puree (without the skin and without the seeds). I mix with a soup robot. I add 80 g of brown sugar and 4 egg yolks. I mix with a wooden spoon. I add 1 tbsp. to s. flour, 2-3 pinches of yeast, 1 pinch of salt. I ride 4 snow white delicately. I cook for 20 min at 180 ° C (tea 6) in a dish (ø 20 cm) with high edge. Marion
I want the skin of my peppers
Child's play ... or almost. Once they have been grilled whole, directly on a flame or under the oven grill (turning regularly until the skin blackens and blisters), simply lock them in a plastic bag or roll them again. hot in stretch film. We expect them to warm up and the skin will leave almost alone. Afterwards, cut into slices , sprinkle with olive oil, sow a clove of minced garlic to make tapas worthy of a Spanish bar. Inès
My whites in snow are all soft
The bowl should be as large as possible so that they grow at ease , and perfectly clean and wiped, without trace of fat. Whites, maximum 6 at a time, must not contain any remaining yellow. I add 1 tbsp. to c. of water per egg, a pinch of lye or sugar according to their use and I slowly start whipping by hand without whiping the whites, but incorporating a maximum of air. When they become sparkling, I accelerate the movement until they become smooth and white. With the electric whip, it's the same, I start soft to accelerate then. Once mounted, I incorporate them with a metal spoon (never in wood with whites in snow, I do not know why, but my mother always told me) by lifting the spatula well to ventilate the preparation and avoid them to fall. Married
My green beans are gray mine
To keep them green, I throw them in a large volume of boiling water. They cook without lid a few minutes and, as soon as they are cooked, I immerse them in a bath of cold water. Thermal shock fixes chlorophyll. Another tip: I add 1 tsp. to c. of baking soda in the cooking water. It works also for other green vegetables. Clara
Cook in salt crust and with a hammer
As simple as impressive. Soft result at wish. Mix by hand 1 or 2 egg whites to the mass of coarse salt required (from 1 to 3 kg depending on the piece). Line the bottom of the aluminum foil (overflowing it) to avoid tedious cleaning. Place a layer of salt about 1 cm . thick in the bottom of the dish, put lamb, poultry or fish (be careful, you have to leave his scales that will protect his flesh, otherwise it is inedible), cover with salt until completely bury the "beast". Pack the hull well and bake 40 minutes for a fish at 1:30 for a chicken. At the moment of serving, the hull is broken by striking the top of the edge of a knife with a hammer. A real show. Zoe
The taste of pastis
I shrug a little note anise my dressing, but my biggest success is the teaspoon of pastis or Ricard in garlic butter , which reinforces the perfume without crushing. I always make at least 200 g rolled in rolls in parchment paper closed as a candy at the ends, then in foil to consolidate everything. I keep my roll a month in the fridge or a year in the freezer . Then simply cut slices according to your needs. Madder
Well preserved herbs
Since I learned to chisel herbs in a water glass, I sprinkle everywhere. After simply removing the larger stems, I cup the herbs at the bottom of the glass, then I plant the tip of the scissors and I cut everything to get the desired chiseling. I keep the bouquets of clean and rinsed herbs immersed in glasses of clear water that I refresh every day, or cleaned and wrung out, rolled in paper towels, in the fridge. In late summer, I prepare ice cubes of herbs: finely chopped, they are compressed and taken in ice with 1 tsp. to c. of water in the cells of an ice cube tray. These are then put in a bag where I draw throughout the gray season to wake up my sauces, my simmered dishes or my soups. It's a thousand times better than dry grass. Elisa
My blood sausages burst!
Cured meats do not bite at the fork but at the needle in several places. Too close bites are sources of cracks that burst when cooked. Emma
Flour a fish, yes, but all the cooking, no!
To avoid spilling everywhere, slip the fish in a plastic bag with flour and shake. Sophie
My sauce is bland
I add a few drops of soy sauce that salt while enhancing the flavors. Meat jus, vinaigrette, baked chicken or mushroom sauté ... Agnès
Between the degrees and the thermostat, it's the Berezina
A simple rule to convert oven temperatures. Thermostat 1 corresponds to 30 ° C, 2 to 60 ° C, 3 to 90 ° C ... 7 to 210 ° C. In fact, it is enough to multiply the figure by 30. I took thirty years to discover it. Helena
