and noww....Action!

After those few posts , you know now that every single recipe is made of a selection of two or three  techniques out of  300.

In every future post , I'll decipher a recipe in techniques , exactly as I did with the Veggie quiche.

Every recipe will teach you one or two techniques with an allocated number . Afterwards , every new recipe will be refer to its number.

The purpose of this site is to provide you a kind of   French Cooking Techniques Directory.

In a matter of a year or so , you may refer to this blog to find the techniques you need for a particular recipe.

For the very first posts , we will focus on the simplest tips and then we'll go crescendo until we reach the most difficult  and delicate skills.

The easiest will show  the  "*"sign , the average difficulty tips will show the"**"  and the most delicate ones will show the "***" sign.

Last thing for today , but not least, a good dish has to highlight  and mix minimum two different textures ( cripsy and creamy for example) and match  properly two or three flavours. If you take a closer look at the famous chef's best masterpieces , you will identify those principles.


So , on the next posts , we'll start with  easy sauces, doughs, cooking modes, etc....  Keeping in mind our goal : mastering the tools .....

See you soon!