The right approach of recipes.

Here we  go...

As I wrote  earlier in my presentation, to make the job easy for you starting today, we shall take a little moment to find out the hidden basic techniques  in the recipe you want to execute.

This is how it works , with the alphabet  every word is at your reach !!!

Cooking is exactly the same; with the more or less 300 basics , every single recipe can be done which makes cooking  suddenly more simple; they work as benchmarks.

When I 'd been studying at the catering school , we had 120 recipes to know by heart which  included those 300 tips. So now , 25 years later, i can still remember most of them and they appear in every single recipe.

The best way for you to understand is a real example for sure.

Let's go for a veggie quiche ( vegetable tart)...what are the techniques i have  to isolate?

1. the dough
2. the salty set custard mix
3. the veggies

For number 1 , I think , most of you already know how to make  a tart dough , right? You can even buy it in the supermarket!  Number one wasn't that hard, was it?

For the number 2:  The "set" salty custard, mix only milk, cream, eggs  & seasoning  .... and you're suddenly able to make all the quiches you might dream at!

Number 3: peeling and cutting the veggies ( safe slicing is shown on my last post already), then "sweat"  them ( one of the basic techniques to be posted ) in a bit of oil or butter .
Not sauteed but just softened,  the aim is to make the vegetable sweat their inner juices in order to reveal their best taste.

And take 5 minutes to assemble the parts of the recipe , bake the quiche ( while reading or whatever...) and you're are done!


For your next quiche :

• you can use  mushrooms , blue cheese ,  seafood  or what you feel.
• put herbs in your dough?
• add some curry or tomatoes to the custard mix???

In fact , they are all done the same way . You can now make hundreds of different quiches.

Starting now , you can decipher every single quiche recipe and like a chef , add what you feel like to reach a interesting texture and flavor combination of your own.

That's how famous chefs do ......  

So damn easy!