version FRANÇAISESavor, Taste and Flavor set out a journey together through a land of Gourmet Delights. Join Myriam on a culinary adventure where her recipes blend together aromas and scents with a touch of unexpected.Thym Orange Yaourt Vanilla Milk Eggs Garlic Rose Ginger Cinnamon Cumin Mint Rosemary Lavender Basil Coconut Kitchen tools My recipes My menus Boutique Glossary About Myriam Credits Caramel basic method Salted butter caramel Ganache: the base of all bases for all things chocolate! Orange off with the skin! Mint: snipping it is a cinch!
Here is a non-exhaustive list of the various “Essential Tools in My Kitchen.” It is a sample of my favorite - and essential – utensils.
The links provided are for your information.
Bowls of all sorts, Strainers of all shapes, and other Chinois…
Pots, pans, casseroles, kettles and other cookware…
Baking pans and molds, pie dishes and other bakeware…
Great little utensils that make life easier…
To preserve your liquid caramel, or your caramelized balsamic vinegar:
To whisk a sabayon, whip cream or beat eggs:
To gently remove vegetables out of their boiling cooking water:
To lift and turn food in a skillet:
Flip, grab, and serve with:
To scrape the bottom of your prep bowls:
To lightly baste scallops with olive oil, or glaze puff pastry with an egg wash:
Not a week goes by without pasta!
To prepare your salad dressing ahead of time and preserve it:
For meringues, caramel, and for baking puff pastry:
Measure accurately with:
A clean working surface at all times thanks to:
To bake pastry shells:
No more store-bought juice!
To purée vegetables:
To pound garlic to a paste…
A wooden pestle and mortar
… And grind spices:
Spin your salad dry with:
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