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Molecular gastronomy for all

Molecular gastronomy for all

Sprays, foam bombs and other pearls of alginates now allow you to create experimental cuisine, marie textures and unexpected tastes. This trend should be induced to impose in 2010. "Molecula...

 

Cooking with Kouz cooking on android Cooking with Kouz cooking on android Kouz cooking launches an application on android. Find thousands of recipes on your mobile with...

choco story Choco-Story - The Chocolate Museum in Paris The first chocolate museum in Paris opens its doors next February 5. Called Choco-Story, the hote...

Information

Porterhouse steak in a skillet

Porterhouse steak -1" to 1 1/2 " thick 1/4 c Olive oil Black pepper 2 tb Butter J...

Pie fillings

General: The following fruit fillings are excellent and safe products. Each canned quart makes...

Super bubble mixture

2 c Dish liquid (Joy is best) 6 c Warm water 3/4 c Corn Syrup (light) Mix and shake. Let se...

Info/tips

Pesticide

Beer 2 Garlic cloves 1 ts Hot peppers 1 c Water Homemade pesticide: To keep snails and ant...

Mexican cooking tips (2 of 6)

1 x Dictionary of MEXICAN Cookin 1 x (This is part 2 of 6) CHILI: Chilies are native to the...

Popcorn

The Diabetic High Fiber Cookbook by Mary Jane Finsand 1985 has these suggestions: Pillsbury...

Info

Sandwich safety

-Robbie Shelton Few lunch boxes, school lockers, or backpacks are refrigerated, so it's impo...

Selecting & using other chinese cooking utens

No ingredients While it is not absolutely essential to purchase a lot of exotic Chinese impl...

About pickling

Although many vitamins and minerals are leached away in the process, pickles remain popular as...