Separating Eggs
Many recipes ask you to separate eggs - whites from the yolk. If you are frothing or making a meringue with the whites, it is crucial that no yolk gets into the white. There are a lot of gadgets out there that will help you with this process, but why bother with those when the perfect tools are right at the end of your arms...



More Tips
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Vanilla Extract
Make it at home
Nothing gives you flavour like home-made vanilla extract.
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How to Measure Flour
The right tools and technique
It seems so easy, but there are reasons to use teh correct technique and tools when measuring flour.
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Baking Powder Vs. Soda
What's the difference?
They aren't interchangeable, so let's figure out why they are different.
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Condensed V Evaporated
Milk
They aren't interchangeable, so let's figure out why they are different.
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Buttermilk substitutes
Out of buttermilk? Here we show you a quick way to substitute what you have at hand.
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Check your thermometer
Get it calibrated
Make sure that your thermometer is giving you the right temperature
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Fold a paper cone
instead of a piping bag.
Don't have a pastry bag? Make one from parchment paper that will do the trick... works really well for delicate decorating.
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Compound Butter
Basic technique
Take this basic technique and make your own flavoured butter.
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Storing Avocado
Keep it from turning brown
A couple of tips that will let you store an avocado for days in the fridge.
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Separating Eggs
3 Easy-ish ways
Have a recipe that asks you to separate eggs? We give you 3 simple methods that work almost every time.
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Proofing Yeast
Help it come to life
Have a recipe that asks you to ‘proof your yeast’? It’s dead simple, watch and we’ll show you how.
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Soaking Beans
Get them ready to cook
An essential step for most recipes that call for dry beans.
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Decanting Wine
Bring out the flavour
Traditionally you would decant to keep sediment from your glass, today not all wine needs this; but decanting a young wine will help to release it’s flavour. Plus it just looks great to decant for your guests.
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Acidulated Water
so many uses!
Have a recipe that calls for acidulated water? Don’t fret, it’s really simple and we’ll show you how.
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Roasting Garlic
A great flavour base
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