Bio et AOP : Pseudo, votre utilisateur français préféré !

  • 13 Posts
  • 841 Comments
Joined 3 years ago
cake
Cake day: July 7th, 2023

help-circle



  • Oh… So I should use some gros sel whenever kosher salt is mention. That changes many thing. I probably try it (one day) and keep you updated but I feel like many times a recipe seems straighforwars it is because we make a lot of assumtions that don’t necessary match another culture well.


  • Oh I want to try it out but I’m kind of scare by any salt recipe from the new world. It seems that USA’ and Canada’s standard size of cristal salt is very diffdrent from the french one, living many of my dishes from there way over salted. I guess if we’re talking about melted salt and brine saturation it could be fine but I’m still scared.

    Can I use any potatoes or do I need something starchy/tender/…?












  • In France (a non tropical country with imported avocado), we eat them tender but not yet muchy, sliced in half, the kernel out and vinaigrette in the cavity left. The vinaigre balanced out the fattyless of the flesh. In other recipe, it would be mixed with something in small cube in a salad, as a spread in a sandwich or a cold sauce (in that case muchy) and they bring the fat of the dish.

    Avocado straight out the fridge might have less flavor than if it sit for a bit outside of the fridge before being eaten. I never found avocado sweet but I only eat cheap imported one pick up before maturity.