I used a youtube recipe for passion fruit creme brulee. I followed the ingredients and the steps and my creme brulee ended with lots of oil on top of it. Why
I know that cornichons are a type of pickled gherkin. None of the grocery stores in my area carry them. Would the best substitute be miniature dill pickles, m
I know that beurre blanc is made with shallots, an acid and butter, while beurre monte is made by just whisking butter in a bit if boiling water. However, I ca
I want to know if you have cooked your pork to the point where you can 'pull' it can you further cook the rillette in fat / lard in a similar way to what a conf
All the recipes I have seen for a Galantine just cooks the prepared chicken in an oven pan. What would you generally expect from the Galantine if it was cooked
When I add the indicated amount of water to my beignet recipe, I end up with humid flour: not enough moisture to form a dough of any kind. It seems apparent to
It's a low-acid vinegar from the Alsace region of France, made with spirit (alcohol) vinegar and honey, and infused with herbs. There is a version of it availab
So there is this amazing Belgian/French dish called carbonade flamande and as I browse recipes I see one major difference in them: some recipes use (beef) stock
In France, you often see both "langouste" and "langoustine" used to describe edible orange crustaceans. What is the difference between the two? Both look the s
Every time I make croissant. While I am folding the dough with a simple or double turn, I start to see the butter going outside of the dough and stick to the wo
What is the difference between the salt of guérande sel de guérande and normal salt ? I have a truffle flavored sel de guérande, which hav
In Mastering the Art of French Cooking, for the beef bourguignon recipe, there is an instruction towards the end I'm not sure if I'm understanding. After the
I have onions and leek and I want to sautee the two together. Can I use both?
I've heard about people eating escargot, but are slugs just as edible? I live in MN USA, and came across some all tan ones, but had no camera at the time.
I am looking for a book which concentrates on croissants. I already have some recipes and other books which either present them or delve a little bit into them.
What is the use of the olives in this recipe: https://www.diningandcooking.com/38945/french-beef-stew-with-red-wine-garlic-mashed-potatoes/ In the stew, the me
While I've been making it for years, hollandaise remains a fussy, error-prone sauce where the slightest error in technique, measurement, or timing results in an
I have 2 croissant recipes from 5 stars chef. The first recipe is for Pierre Herme: 1 Tbsp (12 g) active dry yeast 7 Tbsp (100 g) whole mil
Choosing from two alternatives: separating layers of dough with layers of icing sugar and making dough with a solution of sugar. If the latter option is prefera
Long ago, I ate at someone's house and was served pieces of meringue on chilled crème anglaise.* The hostess called it îles flottantes, but I have