I purchased this cannelés pan which lets me cooks a whopping 77 mini cannelés at once. I have tried it multiple times, with multiple recipes bu
What is it about croissants that requires two coats of egg glaze? All the recipes for brioche buns for example just require one coat before baking. With croissa
I'm learning french and thought I would check out the master himself, auguste escoffier, and I bought "Ma Cuisine" on my kindle. In looking at the poultry secti
Growing up, I got to visit France quite a bit. One thing I remember eating quite a lot was fish soup (or soupe de poisson), and it was customary to add a grated
If I will heat the stone in the oven, will it retain heat long sufficiently once out of the oven to make a few crepes? Will the dough not stick to the stone and
I'm a home sourdough baker in the U.S. and want to try a recipe that calls for the French T80 flour. Some questions: - I have read T80 described as half whole w
On Serious Eats, I read the following comment under a recipe: Why not flush before cooking? The correct spelling and translation, meuniere, means mussels a
What is the difference between French and British cuts of beef? I am told they just butcher the animals dfferently. Certainly the cuts don't seem the same. Fo
In the Wikipedia article about the Breton delicacy Kouign-amann, there is the following statement: The Welsh equivalent is the etymologically identical caca
The short story - cant get the temp in the oven right. It gets too brown, if I lower the temperature it is not cooked and the internal structure is not as good
This feels like a stupid question, but I've spend a fair bit of time reading about this without finding an answer... I'm trying to understand the French mother
What's the idea behind the standard French technique of three folds to shape a baguette where you fold it in from top and bottom and then the whole thing over,
My mother was not the best cook, well she cooked because she needed to, but I don't think she ever enjoyed it. One of the things she did was if she was making s
From Clarissa Dickson Wright's A History of English Food (2012): [In the 1920s, British] hostesses also started to serve canapés: little cheese Parmenti
Did Carême publish actual recipes for his mother sauces? I'm not looking for recipe suggestions, or Escoffier's revisions, or anyone else's revisions. The
The French language has many specific words for cooking. What is the term used for food which is diced into tiny pieces?
I'm looking to make boeuf a la ficelle as part of Christmas dinner this year, but am struggling to find a consensus on the execution. In the Les Halles Cookbook
All the recipes I've seen for parisian flans use a combination of whole milk and heavy cream. What will happen if I only use 1% milk? Will it affect just the ta
Curious as to the reasoning behind why the French favor straining out shallots. Specifically I'm wondering if this is a purely textural thing, or if leaving in
Example: https://youtu.be/lVcTvHTn6Dw?t=325 This chef is very French, yet he talks about Fahrenheit. In France, which is in Europe, surely they use Celsius? He