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1. Mayonnaise: What equipment do I need to make it?

   The classic way to make mayonnaise requires a whisk, metal bowl, strong hands and patience! Alternat...

   Anonymous (not verified) - 22 September, 2012

2. Béchamel and velouté sauce: What is the difference?

   The difference between velouté and béchamel is that the milk is replaced by a stock, i.e. chicken, b...

   Anonymous (not verified) - 22 September, 2012

3. Béchamel: What are its ingredients?

   The béchamel we all know is made of milk, flour and butter, a recipe which is its simplest and most ...

   Anonymous (not verified) - 22 September, 2012

4. Béchamel: Where can it be used?

   Béchamel is relatively easy to make and has numerous applications. This sauce is very well known in ...

   Anonymous (not verified) - 22 September, 2012

5. Pesto: Can it be cooked?

   Pesto sauce is one of the most delicate and sensitive sauces. Cooking pesto must be very brief so as...

   Anonymous (not verified) - 22 September, 2012

6. Hollandaise sauce: Where can it be used?

   Hollandaise is a very particular sauce which requires practice to learn to make it correctly. Its in...

   Anonymous (not verified) - 22 September, 2012

7. Hollandaise sauce: What equipment do I need to make it?

   The classic way to make Hollandaise sauce requires a whisk, metal bowl, bain-marie, strong hands and...

   Anonymous (not verified) - 22 September, 2012

8. Knife: When is it safe?

   Knives are the most essential of kitchen implements. The most important thing you must remember is t...

   Anonymous (not verified) - 22 September, 2012

9. Which is the right knife for me?

   Choosing a knife is a very personal matter and there are no fail-safe rules. Initially, I would advi...

   Anonymous (not verified) - 22 September, 2012

10. Soufflé: Why does it rise and then fall?

    Why soufflés rise and then fall is a common question. The principle of the rising process of the sou...

    Anonymous (not verified) - 22 September, 2012

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