I use flour to coat, including the ends, and I use toothpicks to hold the wider part shut. Even when I try to fold the cutlet envelope style, most of my cheese
The first recipe of "The Nero Wolfe Cook Book" by Rex Stout is for Eggs au beurre noir. For the black butter sauce he gives the following instructions: "In
When I make Béchamel sauce I keep getting different results. Sometimes the sauce becomes too liquidy and never seems to firm up. Other times it might ge
The other day someone delighted me to a Stuffed Gougere. Mind you, I've made these delicacies at least 50 times, I've never figured out a way to stuff them with
I have a recipe for macarons that works well; it says to use 2 trays while baking to get the raised lip. I find if I crust the macarons overnight, that the li
I was reading Julia Child's autobiography, and she mentioned that she loved the book Gastronomie Pratique by Ali-Bab. It's apparently a classic compendium of Fr
I'm travelling in Europe right now, and in France, Spain, and Italy I've had croissants and similar pastries. Unlike the ones I've had in America, these have a
A famed physicist Murray Gell-Mann compared a theoretical machinery in high energy physics theory to a technique in French cuisine, which he described thus:
This question mentions macaron "feet". What are macaron feet?
I usually make the French onion soup with white onions. The prodecure I normally use is as followed: I slowly caramelize them on a low heat for around 40min.
I've seen them shaped like a rugby ball (but longer) but geometrically can't see how a circle can be folded into such a shape. I've also ordered French omelett
How do I get the filling inside a pâte à choux (cream puff)? Do I have to cut a hole in the baked pastry form? Also, is there a way to get the
I'm planning on making a quiche (Lorraine with leek to be exact) and I was looking up recipes for quiches. Most recipes call for blind-baking the crust in advan
A mille-feuille (or tompouce) is a pastry, consisting of layers of puff pastry with pastry cream in-between (see this if you don't know it). If you buy it in
I used to love the French snails, straight out of the oven in a heavy garlic sauce. Simple question: how long should they be in the oven and at what temperature
How many grams of sugar should I use for 250 mL of heavy cream to sweeten it? Some recipes omit sugar entirely, so the lower bound appears to be zero at
I am aware that not all snails are edible. Generally speaking, what types of snails are used to make Escargot? What qualities of the snail makes it a good can
I am trying to replicate a recipe that my father-in-law performed once at home… well, not much of a recipe, rather a cooking style, as you'll see. The i
The “sauce marchand de vin” is a French red wine thick sauce typically served with meat. Its recipe in my French cookbooks call for two main ingredi
I tried a few times to make gluten-free béchamel, by using cornflour instead of wheat flour because I have some in my cupboard (for thickening sauces, ev