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Cecile Delarue’s Followers (3)
Cecile Delarue
More books by Cecile Delarue…
“Poaching an egg: In a saucepan, boil 4 cups of water and add 2 tablespoons of red wine vinegar. Break the egg into a ramekin. When the water begins to boil, lower the heat until the water simmers gently, and then softly drop the egg into the water. When the egg white begins to congeal, use a spoon to shape into a ball and cook for 2 more minutes. Use a slotted spoon to remove the egg from the pan and place it in ice water or serve immediately.”
― Voilà!: The Effortless French Cookbook: Easy Recipes to Savor the Classic Tastes of France
― Voilà!: The Effortless French Cookbook: Easy Recipes to Savor the Classic Tastes of France
“Peeling a tomato: Plunge a tomato into 2 cups of boiling water, leaving it submerged for 1 minute. Meanwhile get a bowl of ice water ready. After 1 minute has passed, place the tomato into the ice water. Leave for another minute. The skin should be easy to take off.”
― Voilà!: The Effortless French Cookbook: Easy Recipes to Savor the Classic Tastes of France
― Voilà!: The Effortless French Cookbook: Easy Recipes to Savor the Classic Tastes of France
“Here’s a trick to always have a bouquet garni ready: Take the green part of a leek (the part you usually throw away). Cut it into 3-inch pieces. Inside each leaf, place a branch of thyme, a laurel leaf, and a branch of parsley (these are examples—you can use whichever herbs you like best). Tie the bundle with a kitchen string. You can then freeze them in a resealable bag and take them out whenever you need them.”
― Voilà!: The Effortless French Cookbook: Easy Recipes to Savor the Classic Tastes of France
― Voilà!: The Effortless French Cookbook: Easy Recipes to Savor the Classic Tastes of France
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