How to make béchamel sauce
How to make breaded foods
How to make choux pastry dough
How to make colored egg pasta
How to make fresh egg pasta
How to make potato gnocchi
Béchamel is one of the most versatile and commonly used sauces in European kitchens. It is considered a fundamental preparation anyone who is learning to cook.
Tags: Basic technique, butter, Easy, flour, milk, nutmeg, salt, 30 minutes
Learn how to make crispy, evenly breaded food.
Tags: Basic technique, breadcrumbs, Easy, egg, flour
Round balls of dough baked in the oven, beignets made of choux pastry are certain to please.
Tags: Basic technique, butter, flour, salt, Medium
Red or green egg pasta bring a touch of color to your table.
Tags: Basic technique, egg, flour, spinach, tomato sauce, Medium
Fresh egg pasta, together with dried pasta, is the symbol of Italian cuisine throughout the world.
Tags: Basic technique, Easy, egg, flour
Tender, but firm, our chef will show you how to prepare the potato gnocchi that will not fall apart during cooking.
Tags: Basic technique, black pepper, Easy, flour, nutmeg, potatoes, salt