technique

This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings

Classic Crêpes

plain flour

whole milk

eggs

unsalted butter,melted,

Classic crêpes

Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.

Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.

Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.

Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.

This simple garlic confit recipe will change your life, and this condiment our new favorite. Slow-cooked garlic becomes sweet in this confit garlic recipe. You can also prepare this on the stovetop, similar to what we did for our albondigas recipe.

Garlic Confit Recipe

garlic

Olive oil

peppercorns (pink

bay leaves

Flaky sea salt

Preheat oven to 250ºF. Place the peeled garlic cloves, peppercorns, and bay leaves in a saucepan and cover with the oil by about 1/2”. Add a sprinkle of flaky sea salt.

Turn the heat on the stove to medium and cook the confit until the oil begins to simmer and bubble. Turn off the heat.

Start the Confit:

Transfer the saucepan to the oven and cook for 1 hour 30 minutes, stirring occasionally.

Bake the Confit:

Remove the confit from the oven and allow to cool.

Once cool, transfer to an airtight container and refrigerate.

Finish the Garlic Confit:

Macaron recipe measured in cups and made without a mixer, scale, cream of tartar and other fancy tools or ingredients.

Making macarons without a scale, mixer, resting & fancy tools.

Measuring cups and spoons

Sifter

Flexible spatula

Piping bag or freezer Ziploc bags

Round piping tip*

Good quality baking pan

Template with macaron outline

Oven thermometer

Parchment paper or silicone mat

almond slices (78 grams)

+ 2 tbsp powdered sugar (78 grams)

egg whites, aged, room temperature*

tsp vinegar or lemon juice*

GEL color of your choice*

24 hours in advance, separate egg whites while...

24 hours in advance, separate egg whites while cold and place it in a clean cup. Cover with plastic wrap and poke a few holes on top and place it in the fridge, use at room temperature after 24 hours of aging. 

Carefully measure all the ingredients according to the...

Carefully measure all the ingredients according to the instructions in Step 1 in post.

Pre-heat oven to 325F.

Transfer the almond slices and powdered sugar into...

Transfer the almond slices and powdered sugar into a food processor and pulse until it becomes fine. Make sure to pulse the two ingredients together to prevent the almonds from becoming butter. Sift the mixture and discard any large pieces that cannot be sifted.

In a separate bowl, whip room temperature egg...

In a separate bowl, whip room temperature egg whites with a spatula until foamy (about 3 min.) Add vinegar or lemon juice and keep whipping.

Once the beater starts leaving tracks in the...

Once the beater starts leaving tracks in the egg whites and the bubbles have tightened up in size, add castor sugar 1/3 at a time. It’s important to do this slowly so the sugar can be fully absorbed. Keep whipping.

Once all the sugar has been fully incorporated...

Once all the sugar has been fully incorporated and before reaching stiff peaks (about 6 min), add 1-3 drops of gel color to your liking. Keep whipping until stiff peaks (another 6 minutes).

Test meringue stiffness. It should have pointed peaks...

Test meringue stiffness. It should have pointed peaks when the whisk is pulled out.

Pour a third of the almond/powdered sugar mixture...

Pour a third of the almond/powdered sugar mixture into the egg whites. Gently fold it into the egg whites. Then add the rest of the mixture and fold.

Stop folding once the dry ingredients have been...

Stop folding once the dry ingredients have been fully incorporated and the batter has reached a “lava” like or honey consistency. The batter should pass the figure-8 test. Watch video in post.

On parchment paper or silicone mats, pipe the...

On parchment paper or silicone mats, pipe the batter to the size of the circle on the template. Sign up to my newsletter to get free templates of various sizes.

Remove the paper template from underneath the parchment...

Remove the paper template from underneath the parchment paper or mat.

Rap the tray several times on the counter...

Rap the tray several times on the counter to rid of excess bubbles.

Before the batter dries, pop any remaining bubbles...

Before the batter dries, pop any remaining bubbles with a toothpick.

Bake them right away or if you're new...

Bake them right away or if you're new to macaron baking, let it rest on the counter for 30 min. AND until a “skin” has developed. This will help prevent the shells from cracking during baking.

Bake at 325F for 12-14 minutes on the...

Bake at 325F for 12-14 minutes on the middle rack.

Take them out and test doneness. The feet...

Take them out and test doneness. The feet should not push back and the shell should not be wobbly.

Let them cool off on the pan (or...

Let them cool off on the pan (or off if they are overdone).

Fill macarons with your own favorite filling. (Further...

Fill macarons with your own favorite filling. (Further reading: Yummy Macaron Filling Ideas)

Leave them in the fridge in an airtight...

Leave them in the fridge in an airtight container and let them mature for 24 hours.

After 24 hours of maturation in the fridge,...

After 24 hours of maturation in the fridge, bring them back to room temperature 30 min. before serving. They will remain fresh stored in an airtight container in the fridge for up to 4 days, depending on filling used. ENJOY!

https://mediavine-res.cloudinary.com/video/upload/cxx351sifkm877pfnaq7.mp4

Making macarons without a mixer (hand whipped meringue), scale, cream of tartar, pre-ground almond flour, convection oven & other fancy tools or ingredients. Measurements in cups. Learn how to whip a perfect meringue for macarons entirely by hand to prevent hollow macarons.

Making Macarons without a Mixer, Scale and Resting

I’ve met many people who tell me they’re hesitant about preparing fish. Often it’s because they don’t feel confident about it.

How to Perfectly Cook Salmon

Yukon Gold Potato, Very Thinly Sliced

Asparagus, Trimmed, Each Stalk Cut In Half

tbsp. Thinly Sliced Red Onion

weight Center Cut Salmon Fillet

Olive Oil

Lemon

And Black Pepper

An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings

Perfect pancakes recipe

semi-skimmed milk

sunflower oil

salt

Put 100g plain flour and a pinch of salt into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a>.

Make a well in the centre and crack 2 eggs into the middle.

Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start <a href="https://www.bbcgoodfood.com/review/best-gadgets-making-pancakes">whisking</a> from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.

Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.

Heat the <a href="https://www.bbcgoodfood.com/review/best-gadgets-making-pancakes">pan</a> over a moderate heat, then wipe it with oiled kitchen paper.

Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.

Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.

Hold the pan handle, ease a <a href="https://www.bbcgoodfood.com/review/best-gadgets-making-pancakes">palette knife</a> under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.

Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

I am a huge coconut fan and I love it right out of the bag, but toasted coconut is my absolute favorite.

How to Toast Coconut

c. Shredded Or Flaked Coconut

Making your own bread at home and the thrill of eating it warm from the oven beats shop-bought any day

Lulu’s simple white loaf

strong white bread flour

sachet fast-action dried yeast

tsp salt

olive oil

milliliters water

Mix the flour, yeast and salt. Add the olive oil and gradually stir in the tepid water, adding only enough to make a soft dough. Knead with a dough hook in a tabletop mixer for about 7 mins, or using your hands on a lightly floured surface for about 10 mins, until the dough feels bouncy and looks silky rather than dimpled. Put in an oiled bowl, cover and leave to rise until doubled in size.

Oil a 2lb loaf tin. Knock back the dough by kneading the air out of it, then gently mould the dough into a thick sausage. Drop into the tin, cover and prove for 1 hr more until doubled in size.

Heat oven to 220C/200C fan/gas 7. Dust the loaf with flour and cut a slash in the top with a sharp knife. Bake for 30-35 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

These easy, storecupboard sweetcorn pancakes are great for a late or weekend breakfast, or even an after school snack

Sweetcorn pancakes

corn

tbsp milk

butter

self-raising flour

spring onions

tbsp sunflower oil

tomatoes

bacon

chilli sauce

First turn the grill on high. If using fresh corn, remove the husk and slice the kernels from the cob with a large sharp knife, then cook them in a pan of boiling water for 5 minutes. Drain and leave to cool while you whisk the eggs, milk and butter together. Whisk in the flour and a large pinch of salt until smooth, then mix in the corn (fresh or canned) and the spring onions.

Put the tomatoes cut-side up on a large baking tray, drizzle with olive oil and season with salt and pepper. Lay the bacon next to the tomatoes in a single file on the tray. Grill for 8–10 minutes until the tomatoes have softened and the bacon is crispy, turning the rashers over at half time.

While the bacon’s crisping up, heat the sunflower oil in a large frying pan. Add 4 large spoonfuls of the batter and fry for 1-2 minutes on each side until the pancakes are puffed up and golden. Lift out on to a plate lined with kitchen paper and cook the remaining 4 pancakes. Bring to the table with a bottle of chilli sauce.

We gave biscuits the Thanksgiving treatment by packing these with classic stuffing flavors like sage, rosemary, fennel seed, and scallion.

Stuffing Biscuits

Tbsp.

Tbsp. baking soda

baking powder

sugar

1½ tsp. black pepper

(500 g) all-purpose flour,

(2 sticks) chilled unsalted butter, cut into small pieces

scallions, thinly sliced

Tbsp. finely chopped rosemary

Tbsp. finely chopped sage

fennel seeds

buttermilk,

Bon Appétit

Make this pork rib recipe in the air fryer. You can have tender, pull-apart ribs in a fraction of the traditional time.

Air Fryer Memphis-Style BBQ Pork Ribs

dark brown sugar

sweet paprika

garlic powder

onion powder

poultry seasoning

mustard powder

black pepper

individually cut St. Louis–style pork spareribs

Epicurious

Tender wine-braised short ribs are the perfect meal for a chilly fall or winter day. Get the recipe.

Red Wine–Braised Short Ribs

beef

salt and black pepper

vegetable oil

onions,

carrots, peeled, chopped

celery stalks, chopped

all-purpose flour

tomato paste

parsley

thyme

oregano

rosemary

garlic,

beef stock

Got leftover heavy cream? Throw it in your stand mixer bowl and whisk it on high until it separates into butter and buttermilk. It&#039;s so easy to make and a great way to not let food go to waste.

Homemade Butter (Stand Mixer Method)

heavy cream

bowl ice water

fine sea salt

Remove heavy cream from fridge and let stand at room temperature for 30-60 minutes to encourage separation.

Pour heavy cream into stand mixer bowl, fitted with whisk attachment. Place bowl guard/pouring shield on bowl to prevent splashing.

Gradually increase mixer from lowest to highest setting. This should take 20-30 seconds. After about a minute or so it will look like like whipped cream. Keep going at full speed — after about 3 minutes it will separate. The butter will collect inside the whisk and the buttermilk splash around in the bottom of the bowl.

Spoon any lumps of butter out of the buttermilk and smush them onto the butter in the whisk. Pour the buttermilk into a separate container and set aside. You can use it for baking, drink it, or freeze it for later.

Fill a bowl with 3 cups of water and a few ice cubes. Use a spatula to knock the butter off the whisk into the water. Swirl the butter around, then start gathering the pieces together on a paper towel. Change the ice water a few times as needed until it runs clear. Then smush and fold the butter firmly against the walls of the bowl to press out any additional buttermilk.

Wrap the butter in several layers of cheese cloth or two layers of paper towels and squeeze to remove any additional moisture. Flatten the butter into a disc between two paper towels, then fold back into a ball and repeat, until the paper towels aren&#39;t picking up any moisture.

Place the butter back in the mixer bowl and beat on medium with the paddle attachment. Add salt or any desired herbs to taste and beat again to combine.

Wrap butter well in an airtight container and chill.

This recipe has me omitting buying butter from the store!  It is so good, and works perfectly!!  Thank you so much!

Thank you so much!  The rinsing instructions are perfect!!!

I just used your instructions for making homemade butter today, and it was so easy! Thank you for making your steps clear, they were very helpful! Do you have any recipes for the buttermilk byproduct by chance? Everything I keep reading online says that it needs to be cultured, but surely there are dishes to make that don’t require that, lol!

Any tips on what to do with the buttermilk that is left?

This process worked great in a blender. No splashing mess.

What do I do if I mix it to long and now it's like a paste again? Thanks in advance

https://www.youtube.com/watch?v=tNdgz2Cz0Yw

Got leftover heavy cream? Throw it in your stand mixer bowl and whisk it on high until it separates into butter and buttermilk. Making homemade butter from scratch is SO easy and a great way to not let food go to waste. 

How to Make Homemade Butter Recipe: https://thepracticalkitchen.com/how-to-make-stand-mixer-butter-buttermilk/

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Top 14 technique recipes from across the web

The most viewed technique recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Classic Crêpes

Garlic Confit Recipe

Making macarons without a scale, mi...

How to Perfectly Cook Salmon

Perfect pancakes recipe

How to Toast Coconut

Lulu’s simple white loaf

Sweetcorn pancakes

Stuffing Biscuits

Air Fryer Memphis-Style BBQ Pork Ri...

Red Wine–Braised Short Ribs

Homemade Butter (Stand Mixer Method...

Simple and Easy Pomodoro Sauce Reci...

Sourdough Crumb Analysis: A Guide t...

Top 14 technique recipes from across the web

The most viewed technique recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Crêpes

Garlic Confit Recipe

Making macarons without a scale, mi...

How to Perfectly Cook Salmon

Perfect pancakes recipe

How to Toast Coconut

Lulu’s simple white loaf

Sweetcorn pancakes

Stuffing Biscuits

Air Fryer Memphis-Style BBQ Pork Ri...

Red Wine–Braised Short Ribs

Homemade Butter (Stand Mixer Method...

Simple and Easy Pomodoro Sauce Reci...

Sourdough Crumb Analysis: A Guide t...

The most viewed technique recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine