Béchamel is a quintessential French gourmet sauce perfect for garnishing toast, lasagna and especially moussaka. Made from flour, butter and milk, it’s prized for its delightfully soft, velvety texture and, above all, delicious consistency. However, when preparing a sauce, the main difficulty is obtaining a lump-free sauce. How to get there? suggestion. This material is … Lire la suite
In almost all pastry recipes, even kitchen preparations, eggs are often called to be beaten until firm. The principle is actually to introduce air into the egg whites through a high-speed whipping mechanism to obtain foam of air bubbles and egg white droplets. There shouldn’t be a drop of yolk in the egg white, and … Lire la suite
To spice up the night, especially among the girls, a shot of tequila can add more atmosphere and humor. This way of gathering creates great conviviality at the same time and elevates the atmosphere to the maximum. The art of tequila paf lies in its great traditions, which must be strictly followed. Let’s start with … Lire la suite
When you’re juggling work, studies and many responsibilities, it’s not always easy to cook and eat healthy food quickly. When pressed for time, we always think of dishes that cook quickly, which are not necessarily good for our health. In this article, you’ll find ideas for quick and healthy recipes! Nothing beats a healthy awakening … Lire la suite
Who says who Mojito is? Ernest Hemingway. Originally from Cuba, this cocktail is indeed popular because of the American writer who is a big consumer. Therefore, it is not surprising that it has become one of the most popular cocktails in bars, not only in France, but throughout Europe. In addition to its aromatic taste, … Lire la suite
Bechamel is a typical French gastronomic sauce, very suitable for garnishing toast, lasagna, especially Mousaka. It is made of flour, butter and milk and is highly regarded for its pleasant soft, velvety taste and most importantly delicious consistency. However, when preparing white sauce, the main difficulty is to obtain sauce without lumps. How to get … Lire la suite
In order to avoid many additives in the various caramel on the market, the solution is to make your own caramel. The latter is used to decorate cakes, spread ice cream, decorate dessert plates, or simply arrange molds… In short, it has many uses. If you just need a good caramel, here is a recipe … Lire la suite
For a long time, oysters have been particularly popular in French gastronomy, and even represent a certain tradition. Please note that France is currently one of the main oyster producers in the world, producing approximately 130,000 tons of oysters every year. However, many families who particularly like oysters cannot taste and prepare them at home … Lire la suite
In almost all pastry recipes, even in the kitchen preparation work, it is usually necessary to whipped eggs. The principle is actually to get air in through the mechanism of high-speed whipping in the egg white, thereby obtaining bubbles and foam of the egg white. Knowing that egg yolks shouldn’t fall into white people, here … Lire la suite
What is more delicious than making fresh juice yourself? Compared with industrial juice, the taste is unparalleled, and from a health point of view, the contribution of vitamins and trace elements in fresh juice is more important. Industrial juice contains almost no healthy nutrients! Sugar is often added to improve the taste. With homemade juice, … Lire la suite