Cooking "home", materials and recipes
Stuffing of leg, soup, pizza, and fondue, simmered .
Find all tips and tricks to successfully carry out all your "home" preparations by sharing these recipes and know-how of Chef and enthusiasts.
By making the choice of the right material, the alchemy of the kitchen takes you to delights as pleasant as unforgettable.
Discover how to prepare, clean and maintain your steel stove, your cast iron casserole .
Good preparation and tasting.
Seasoning a metal pan
No feedback yet
How do I season a metal pan before using it for the first time?
Read more
What is Aluinox?
No feedback yet
Aluinox: a combination of aluminium and stainless steel. A new high quality material for cooking designed for daily use.
Read more
Seasoning a cast iron utensil
No feedback yet
Here is how to season a cast iron utensil in order to use it properly.
Read more
The Secret of Simmering
No feedback yet
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…
Read more
Roasting on a spit - much easier than the barbecue
No feedback yet
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..
Read more
Stéphane´s garlic soup recipe
No feedback yet
A recipe for pink garlic soup from Stéphane in the Tom Press sales department
Read more
3 chestnut recipes
No feedback yet
By Linda Louis, author of the book ""Châtaignes"" (Chestnuts).
Read more
Chestnuts: what you should know
No feedback yet
Did you know that chestnuts need to sweat and that they need to take a bath if you want to preserve them?
Read more
Recipe for preparing smoked trout
No feedback yet
You can start with fresh trout or if the catch is not sufficient, you can freeze your trout and smoke it after it has defrosted.
Read more
Easy to make and tasty: try tofu!
No feedback yet
Tofu and soy milk are sometimes associated with bland cooking
Read more
Getting to know your iron skillet. By Elise
No feedback yet
Until recently, I used traditional non-stick pans: I thought that iron pans were from another time, when women went to the river to do the washing! But my colleagues insisted, so I gave them a try…
Read more
What to make with green tomatoes - chutney
No feedback yet
How to make chutney with green tomatoes
Read more
Home made pizza: advice about the dough
No feedback yet
What flour for making pizzas? How do I work with the dough? Some practical advice for successful pizza dough.
Read more
Making home made ""crepinettes""
No feedback yet
Crépinette or flat sausage, these little meats are held together with caul fat and are particularly easy to make: just mince the meat!
Read more
Household appliances and how to choose them.
No feedback yet
How to choose your food processor, mixer or juicer.
Read more
Warm smoked oysters
No feedback yet
A short spell in the smokehouse and your oysters will take on another dimension.
Read more
Choose the right casserole dish
No feedback yet
How to choose the ideal casserole dish: what material, plain or enamelled, non-stick or to be seasoned…All you need to know about casseroles.
Read more
Spits: protect thin parts
No feedback yet
Spits: protect thin or exposed pieces.
When you turn a spit roasted meat, the thinnest and most exposed parts may become overcooked. Protect them!
Read more
Book -Faire de l´huile fumée (Make smoked oil)
No feedback yet
How to make smoked oil. Nothing could be easier when your smokehouse is on that to take the opportunity to slip a little oil in a dish to get deliciously scented oil ..
Read more
Recipe for rabbit terrine in preserve jars
No feedback yet
A video recipe for rabbit terrine preserve by Tom Press.
Read more
How to braise meat
No feedback yet
How to correctly prepare for braising, the type of casserole dish, the meat, the temperatures, the wine or stock..
Everything to braise in a traditional or modern way by putting the casserole dish in the oven.
Read more
How to cook stuffing properly on a spit
No feedback yet
Cooking stuffing on a spit
How to successfully cook stuffing on a spit. Practical advice for
meat, poultry, guinea fowl, capons..
Read more