Cooking recipes, tips and tricks
Passionate, Pastry chef, hunters, Tom Press customers, gourmet give us all ours secrets and tips to successfully your prepared dishes with the right equipment.
Find recipes from regions, recipes of desserts and pastries of Chef Tenailleau, declinations of paëllas, tricks for cooking a meat, different modes of cooking (plancha, barbecue, rotisserie, vacuum ... ).
Feast your eyes and taste buds with a thousand or new flavors!
Seasoning a metal pan
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How do I season a metal pan before using it for the first time?
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What is Aluinox?
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Aluinox: a combination of aluminium and stainless steel. A new high quality material for cooking designed for daily use.
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A recipe for scallops by Chef Tenailleau
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Recipe for Scallops in a steel pan by Chef Tenailleau.
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Citrus sauce recipe by Chef Tenailleau
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Recipe for citrus fruit sauce, ideal for accompanying fish by Chef Tenailleau.
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Pork ""filet mignon"" with ginger and lemon leaves by Chef Tenailleau
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Recipe for pork ""filet migon"" with ginger and lemon leaves by Chef Tenailleau.
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Seasoning a cast iron utensil
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Here is how to season a cast iron utensil in order to use it properly.
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Which paella pan for which burner?
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Which paella pan can I put on which burner? How to choose a paella burner depending on the pan?
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The secrets for successful paella
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Advice for making a successful paella recipe.
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Recipe for ""Valencia"" paella
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Genuine Valencia paella from Spain. Find out how to make delicious Valencia paella.
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How to clean a plancha plate.
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Find out how to properly clean and maintain a plancha cooking plate, whatever material it is made from.
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The Secret of Simmering
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Simmering means leaving time some time!
When it comes to cooking, we tend to think ""heat"", but when our food does not immediately reach the desired temperature, we think ""time"".
How long will it take before the meal is suitably cooked?
While this question is crucial for roasts, it does not have any meaning for slow cooking or simmering. Cut a slice of roast beef: the difference in colour between the dark brown skin and the pink and red heart tells you what temperature the meat has reached, but when it comes to a beef stew, the only thing that matters is time…
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Recipe for boar liver terrine
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A recipe for boar liver terrine by our customer Mr. J.-L. Bastian.
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Roasting on a spit - much easier than the barbecue
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Poppycock!
""You become a cook but you are born a roaster"" is without doubt the most famous gastronomical piece of poppycock!
Despite our high regard for Brillat-Savarin, he has been putting amateur roasters off for nearly 200 years with that statement.
Are a special gift and exceptional faculties required to dare roast on a spit?
In fact, the risk of burns, of dry or undercooked meat is lower when cooking on a spit than when cooking over a barbecue..
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Chef Tenailleau´s recipe for parsnip purée
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Chef Tenailleau´s recipe for parsnip purée
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Jacques Bernadou´s recipe for game terrine
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Jacques Bernadou´s recipe for game terrine at home.
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Tyrolean pancake recipe by Chef Tenailleau
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Tyrolean pancake recipe by Chef Tenailleau
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Book - Bien cuire à la broche (Good spit cooking) by Jean-Claude Algans
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Successful spit roasting
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Recipe for young guinea fowl with herbs and spices by Bruno Tenailleau
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Melt in the mouth young guinea fowl with herbs and spices by Jacques Bernadou
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Recipe for spit roasted hare by Jean-Claude Algans
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Recipe for spit roasted hare by Jean-Claude Algans, a Tom Press customer
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Cleaning and seasoning plancha plates
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Don´t confuse seasoning with a build-up of dirt! Your plancha plate should be clean, but you can make it non-stick in a natural way by seasoning it.
What materials can be seasoned and how do I go about it? How do I clean a plancha plate and avoid bad smells?
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Recipe for Chinese noodles in a paella style by Chef Tenailleau
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Chinese noodles in a paella pan by chef Bruno Tenailleau
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Making ice cream and sorbets
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Home made ice creams are absolutely delicious. If you are going to eat them right away, there is no need to sterilise and ice creams containing cream and milk are no more difficult to make than sorbets.
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