What can we do with remaining egg yolks that were not used? Some recipes only calling for egg whites it would be a shame to loose those lovely egg yolks without doing anything with them! Egg yolks are very perishable so you’d better know what to do quickly. Classic solutions: make delicious custards and ice creams. Vary the ingredients, [...]
Learn Cooking basics and techniques
A lot of pastry and dessert recipes call for egg yolks only, but what do we do with remaining egg white? Throw them into the sink? Certainly not! In fact you can keep leftover egg whites up to 10 days into your refrigerator, in an air-tight container, if you plan to cook them. If you need to use your [...]
Salt is an essential part of cooking: no salt, no flavor. To flavor up even more our compositions, why not make flavored salt by ourselves? Mark Bitterman wrote a great book about the various applications and variations around salt: Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes. These salts can pleasantly perfume our sauces or vegetable [...]
In general, sugar comes either from sugar cane or sugar beets. Brown sugar is extracted from sugar cane. Brown sugar consists of unrefined crystals still covered with a thin layer of molasses. Molasses is in fact a residue from the refining of sugar cane stems. It’s what gives the delicious taste to unrefined brown sugar. Brown sugar, whether light, [...]
Cooking red quinoa is not very difficult but we must be careful not to get tangled bushes …With all the grain that can cook it it is easy mess up the baking time, the amount of water, etc.. Here is my method so you do not miss out on [...]
Dandelion greens, the odd name of this vegetable originates from the French “dent de lion”, literally “lion’s tooth” which refers to the toothed leaves of the plant. The dandelion leaves are full of protein, fiber, calcium, potassium, and beta-carotene. They’re used a lot in European countries and they become more and more popular here. You can find [...]
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