Search results

1. Adding herbs to vinaigrette: When is the right time to add them

   If you plan to add herbs to a vinaigrette which will not be used immediately, they will turn black f...

   Anonymous (not verified) - 20 September, 2012

2. Vinaigrette: Tips to prevent breaking

   To prevent your vinaigrette sauce from breaking, follow the advice below: • Add the oil at the begin...

   Anonymous (not verified) - 20 September, 2012

3. How to ensure the vinaigrette stays on the salad

   The salad must be completely dry before serving. This way, the vinaigrette sauce will stay on the sa...

   Anonymous (not verified) - 20 September, 2012

4. For successful pesto sauce

   To prevent your pesto sauce from turning black, you must: • have adequate quantities of ingredients ...

   Anonymous (not verified) - 20 September, 2012

5. Béchamel in mousaka

   When you wish to bake the béchamel for dishes such as mousaka or pastitsio, add a few egg yolks. The...

   Anonymous (not verified) - 20 September, 2012

6. Homemade mayonnaise: Three points to watch out for

   When preparing homemade mayonnaise, you must take care to: 1. Always add the fat very slowly at the ...

   Anonymous (not verified) - 20 September, 2012

7. Mayonnaise: The correct choice of oil

   Olive oil is a very good choice for mayonnaise if you want its flavor to be apparent in the final pr...

   Anonymous (not verified) - 20 September, 2012

8. Mayonnaise variations

   By ‘fiddling’ with the basic ingredients of mayonnaise you can create interesting variations of the ...

   Anonymous (not verified) - 20 September, 2012

9. How the roux influences the consistency of béchamel

   The consistency of the béchamel is defined by the quantity of roux one uses during preparation. So, ...

   Anonymous (not verified) - 20 September, 2012

10. Hollandaise sauce: The right butter

    The butter used in a Hollandaise sauce must be:  firstly, good quality   secondly, clarifie...

    Anonymous (not verified) - 20 September, 2012

Pages