Tired salad, sauce falling to the bottom of your salad bowl… do your salads lack vitality? Here are 5 tips for making the perfect salad every time!
In your bowl, your salad is looking at you with a gray face: the leaves are cooked through, the sauce is sinking to the bottom, and your only garnish is a few tired cherry tomatoes. You already know that this power will not satisfy you. If making a salad seems simple at first glance, you’ve succeeded in getting a delicious salad. both healthy and satisfying, You can’t make up for it! Here are 5 tips to follow to achieve success in all your endeavors authority.
1. Cut all ingredients to the same size
Salad, tomatoes, cucumbers, feta, everything has to be cut into small pieces. If all ingredients are the same size, so will your salad More fun to eat : Not only can you eat it with a spoon, but all ingredients will stay crunchy!
2. Use a large salad bowl
How often do you throw lettuce leaves out of the bowl while mixing? To avoid this, it is essential to provide yourself with a large salad bowl. Even if this seems too big In terms of content, only then will you be able to mix all the elements properly.
3. Mix it by hand
Forget the serving salad, the salad is tossed by hand. Wash your hands well and put on plastic gloves before starting. Mix from the bottom of the bowl up So that the olive oil is evenly distributed and spices. If you add cucumber, raw peppers, or grated carrots, that’s all the more reason to mix by hand. This light rub with olive oil will soften the raw vegetables, making them more pleasant to eat.
4. Don’t forget about protein
For a complete and nutritious salad, don’t miss out on the protein! Otherwise, you take a riskFeeling hungry for just a few hours after your lunch. Chicken nuggets, tofu, cheese cubes, lentils or red beans, get creative!
5. Add crisp
Nothing is more boring than a salad that lacks crunch! To liven things up, you can add homemade croutons, toasted almonds or walnuts, fried onions, or even leftover crunchy crumbs (add them at the last minute). Everything is good to prepare your salad !
If you know Cyril Lignac as a jury member for Best Pastry Chef or Chef at Tous en Cuisine, the chef was also a jury member for a show you definitely know. We rewind!
It is now part of our daily lives. whatever with daily offer Everyone is in the kitchen Where the chef prepares family meals and can be accessed directly or directly Best Pastry Chef Jury next to MerkutCyril Lignac punctuates our evenings by dabbling in our favorite shows. Even if you can now too Listen to it in the morning on RTL radio With his ideas and recipes, do you remember it Cyril Legnac Started on TV several years ago on a well-known show? Find out which one!
On which popular show was Cyril Legnac sworn in?
Let’s not make the suspense last any longer… He’s here top chef that Cyril Legnac was seen as a jury. And the chef didn’t just show up quickly, no! was the cook I swear for 5 seasons, from the first to the fifth. next to Christian Constant, Thierry MarxGhislaine Arabien and Jean-François Page, Cyril Legnac Mainly sworn during trials “gunshots” And also in the final. During these seasons hosted by Stefan Rotenberg (and yes, indeed!) and Sandrine Corman, it was the “shotgun” test that opened the show. the goal? Quite simply, candidates cook for a certain period of time on an imposed topic. I will later take the name Immunity test.
Juror from Season 1 to Season 5
Broadcasting From February 2010Highlight of the first season of Top Chef 12 young chefs. Today, they are 16 years old. During the five seasons in which Cyril Legnac participated, more than sixty candidates walked into the M6 studio. Notable names include, for example, John ImbertOr Norbert Tarraer or even Pierre Saint-Boyer.
It also signed 2023 The fourteenth season of Top ChefExams have changed a lot since the first year, but some have persisted. This is the case for Restaurant war For example, or the final face-to-face staged showdown at the Trianon Palace in Versailles during the first season. in season 3, Black box test – French creation – boy. When Cyril Legnac is a jury member in a competition, he is not There is no question about the “brigades” yet. Chefs will only have this role starting in Season 8. Chefs who have also changed over the years!
The team is made up of Christian Constant. Thierry MarxGhislaine Arabian, Jean-Francois Paige and Cyril Legnac will remain in the first five seasons, and in the sixth a major change occurs with the arrival of philip echibest, Helen Darrows and Michelle Saran. Jean-François Page will stay until the tenth season.
After fat and meat, Jean-Francois Piguet addresses the problem of food waste in his new recipe book, Zéro Gaspi. Where can it be found? At any price ? the answers.
Jean Francois trap would like to help us Reduce food waste. after Zero fat And Zero meat, zero fishthe two-star chef takes on leftovers, crusts and peels in his new book, No growling. Throughout the pages, Jean-François Piège reveals his best advice for using the ingredients whole and thus significantly reducing the contents of your trash.
Waffle with croissants from the day before, tortilla with potato skins, chocolate mousse with chickpea water, radish leaf soup.…the chef brings us his best techniques through about forty illustrated step-by-steps, made from leftovers, peels, tops and other often-neglected parts of everyday food. The recipes are easy, fun, affordable, and above all, delicious! In short, a little nugget to have fun while helping the planet a little. No growling Available September 6 from Editions Hachette Cuisine.
Biography of Jean-Francois Page
Jean-François Page was born in Valencia on September 25, 1970. He lost his father at the age of six and grew up with his mother, a hairdresser. This only happens in adolescenceHe would have had the revelation, and had lunch at Jack’s Peak (CamelAnne Sophie Beck). Then the teenager joined the school of the Tyne L’Ermitage Hotel. After working alongside Joel Normand in the kitchens of the Elysee, the young chef joined Louis XV in Monaco in 1992. one of the restaurantsAlain Ducasse. Then the chef developed with astonishing speed: opening a new Alain Ducasse restaurant in Paris, chef of the restaurant at the Plaza Athénée and then at the Ambassadeurs du Crillon. Success is that the first stars in Michelin guide Fall and he named Chef of the Year Award from Gault & Millau.
The chef left his privileged position in 2009 to take over the Thoumieux Braserie. It will take only a year for the establishment to receive two stars in the Michelin Guide. in parallel, Chef starts with his wife, Elodie Tavares, Clover. A hit for the couple who opened their Grill counterpart right away. In 2015, Jean-François Piguet left Thoumieux to create his own large restaurant, which quickly gained two stars. In early 2018, a surprise: the chef announced The acquisition of the Parisian establishment La Poule au Pot. It was awarded a Michelin star in January 2019, but lost it two years later in 2021.
But Jean-François Page shines not only in the kitchen! The star of the small screen, he made himself known to the general public in 2008 when he became a member of the jury of two programs that were broadcast on the M6 channel: Almost perfect dinnerthentop chef. For transportation, Jean-François Piège publishes his secrets in several cookbooks and even extracts his tips every Saturday, in a column for Le Point newspaper.
Where do you find its restaurants?
After assuming duties at Plaza Athénée and then at Crillon, he opened Jean-François Page Thomio Brasserie in 2009 and his upstairs gourmet table quickly earned two stars. head f His wife, Elodie Tavares launch clover flower, It is located in the heart of Saint-Germain-des-Prés. Success is that Clover Grill It opens instantly. The roasting and grilling establishment offers a wide range of quality meats to choose from from a glass cabinet. In 2015, Jean-François Piège left Thoumieux to start a new challenge: Opening her own big restaurant. In this unique preparation of 25 wrappers, the chef delivers a high quality tasting result that is quickly rewarded with two stars. In 2018, the institution received 5 points and a score of 19/20 by the Guide Gault and Milo. Always ready to take on new challenges, Chef She runs the Parisian establishment, La Poule au Pot In 2018. And after a few months, the institution will receive a star in the Michelin Guide.
Since its inception, Jean-Francois Piège’s cuisine has evolved and adapted to each establishment. But we still notice a unique will in each of them: Promoting local products and popular cuisine. A true culinary laboratory, the Grand Restaurant aims to be place Where French gastronomy is amplified and directed towards the future. Change the atmosphere at Clover, designed as an intimate space where the kitchen and dining room are one. At Clover Grill, the counterpart to the latter, Embers and grilling are queens. With its wide selection of exceptional meats – which can be admired and selected from a glass cabinet – fish and other authentic dishes, this address is well worth a visit! By finally taking over the kitchens of Poule au Pot, Jean-Francois Piguet bet on Back to the symbols of the so-called bourgeois cuisine. Generous and traditional gourmet cuisine that delights gourmets. Delight! And at the end of 2022, the chef also opened his first international restaurant. Concept clover flower And so it found its place in the Bellavita Shopping Center in Taiwan.
What are its symbolic attributes?
In love with good produce, Jean-Francois Piguet puts it on the plate. The chef’s gourmet dishes are blancmange and sweet bread. On the bistro side is her pie, according to Véronique André’s book “Petits Secrets de Grands Chefs,” published by Hachette Pratique Editions in September 2021. A highlight of his recipe is his famous mayonnaise. This very popular sauce to accompany the meat is a light version without the oil. At Clover Grill, the chef created a sensation by introducing… Charcoal pizza. Topped with scallops, mozzarella, or truffles, depending on the season, they’re as tasty and light as you want them to be! Gourmets can enjoy the Grand Restaurant Egg cream with bergamot It is served in a woodsy setting, as well as milk-fed veal cooked on a walnut crust, with concentrate and porcini mushroom head. But if we had to choose only one dish, The dish most appreciated by Jean-Francois Piège is dessert ! Rice pudding to be exact. This dessert is very retro, and is prepared with only milk, vanilla pods, round rice, sugar and a little water. Delight!
The survey reveals the most and least expensive department stores in France. Interesting shopping tip…which also exposes shocking inconsistencies in the practices of major retailers.
It is known, from one department to another, Supermarket prices vary. So a box of cereal (for example) might cost a few cents more depending on your location. To better understand these price differences, journalist Olivier Duvers conducted a survey in collaboration with A3 Distrib by Nielsen IQ. Here are the results.
Why do prices vary by department?
First of all, do you know Why do supermarket prices vary by location? ? The journalist explains this on his website, which bears his name, with three reasons:
The first: The operating costs should be commensurate with the price of the store’s premises. If land is more expensive in a particular city, this is reflected in the prices.
As for the second explanation, it is based on the “signal effect,” as the journalist put it. This means that if several brands compete for an area, competition will force them to offer the best possible prices to attract the consumer.
finally, “There is also domestic opportunism“Some supermarkets will increase the price because their customers can simply afford it,” reminds Olivier Duvers.It’s called… local adaptation!“, the journalist concludes.
Departments where it is better to have the means
before looking at The cheapest supermarketsLet’s focus first on the sections themselves. the goal ? Known In which department are the prices lower?. His study reveals that, not surprisingly, It’s Paris, the most expensive section. It is followed by Hauts-de-Seine (92nd) and Val-de-Marne (94th), both of which belong to the Ile-de-France region.
what about The cheapest departments ? It turns out that the rates charged in Côtes d’Armor are the lowest. Vendée and Haute-Marne are also affordable sections.
The most expensive supermarkets and hypermarkets in France
So what about supermarkets in all of this? The journalist and the institute reveal the three most expensive stores:
Auchan in Avalon (Yon) for the hypermarket category,
Casino in Roquebrune (Alpes-Maritimes) for the supermarket category
Franprix Marseille Tops the list of the most expensive stores.
The cheapest town platform and shops
The cheapest hypermarket in France is E Leclerc de Neuville
The most competitive supermarket is Colreuth-Durburg (Haut-Rhin).
Finally, the cheapest convenience store in France is U Express from La Teste-de-Buch (Gironde).
Some brands sell bird’s nest pasta. Why ? The answer to this puzzle is here!
While shopping, have you ever noticed it? Some of the noodles are sold in the nests ? Although wrapped in plastic bags like many others, these long pastas turn over on themselves, like birds’ nests. A funny presentation is more practical than you think!
Creative format or simple marketing?
When it comes to pasta, consumers have something to satisfy all their cravings. Small or large, long or short, straight or twisted… There is any shape of noodle. On the other hand, displaying them in birds’ nests seems less plausible at first glance. However, this one is very clever.
First, this spaghetti or tagliatelle has turned on itself Can be placed in all pans. No need to cut the pasta in half to fit in your small pot (which is a disgrace according to Italians!). From now on, you can cook all the long pasta you want at once!
The other advantage of this offer is that Makes it easy to measure your pasta. While some know exactly how much to put, many end up with too much or not enough on their plate. Problem solved because with these noodles in the nests, it’s much easier to evaluate portions.
other details: The nests prevent fresh pasta from sticking together. Once in a pot of boiling water, just stir it occasionally. You will see that it is much easier to eat after that.
Finally, long pasta is not always easy to store. They do not always fit in cupboards or jars, do not hold up, and it often happens that some come out of the package. While with these portions of noodles rolling on themselves the problem is no longer present, even though the package is large, The noodles themselves are easier to store and less likely to break.
Laurent Marriott brings you all the secrets of a successful Greek salad by the rules of the art. Discover the authentic Greek salad recipe!
On a picnic or for lunch in the sun, there’s nothing quite like it Greek salad For a healthy satiation and cool off in the summer! This Hellenic recipe has been widely adapted in France very well Sometimes his traditional recipe is slightly abused. Laurent Marriott, host of Little Plates in Balance, a program that airs on… TF1It tells you how to prepare real Greek salad.
Ingredients needed to prepare Laurent Marriott’s Greek salad
The secret to a good Greek salad? Good ingredients! here, Laurent Marriott He uses olives and olive oil from Kalamata, both of which are famous for being Among the best in the world. He also adds peppers, ingredients that are often omitted in Greek salads. Which is unfortunate, because they provide crunch and plenty of vitamin C when eaten raw. Here are the quantities to serve 6 beautiful paintings.
1 kilo of beef tomatoes
1 cucumber
3 small purple onions (fresh if possible)
2 green bell peppers
250 grams of feta
150 grams of Kalamata olives
2 pinches of dried oregano
Kalamata olive oil
Fine gray salt, ground pepper
Steps to prepare Laurent Marriott Greek salad
In order for the Greek salad to succeed in the rules of art, each element must be cut in a certain way.
we wash the tomatoes, Cut them into quarters And put in a salad bowl.
Peel and cut the cucumber in half. Cut it into slices and add to the salad bowl.
Peel the onions and cut them into rings, then add to the rest of the ingredients.
Cut the pepper into rings And move them into power.
Add olives, pour olive oil to your taste, A little oreganoSalt, pepper and mix everything together.
pruning Feta cheese cut into thick slices And put on power.
Sprinkle with oregano, pepper, Drizzle with olive oil And enjoy right away!
Chantal, an athletic candidate with a mind of steel, is full of energy and intends to surprise the judging panel of the best pastry chef.
do not decide with the look. Chantal I love a challenge! Underneath that sweet smile hides a strong competitive spirit. The favorites have come to win with only one goal in mind: to bring home the trophy and He wore the prestigious blue apron Best pastry chef !
What is his background?
Originally from Guadeloupe, Chantal is an active Parisian. During the day, she takes a position of responsibility in a company and deftly manages a team of 115 people with her leadership personality.
In the evening, Chantal swaps the working girl’s suit for Tangzhuang’s. In fact, the candidate is passionate about martial arts. She has been practicing kung fu for 9 years She believes that all women should be able to stand up for themselves. The discipline taught him important and basic values in daily life such as respect, patience and humility.
His world is in pastries
When she’s not traveling, Chantal, another of her passions, dedicates herself to baking. She also self-identifies as an “inveterate foodie”. His desserts: Generous, gourmet and above all designed for sharing. In one of her latest social media posts, we discover a delicious chocolate cake she made for her “dear brother”‘s birthday. For Chantal, cooking rhymes with sharing.
What is Chantal’s Instagram account?
on Chantal’s Instagram account, We find some creations particularly inspired by Cedric Groulet. We look forward to discovering more about the nominee and especially her pastry talents.
After several photos, we find the candidate smiling under the tent. She writes to be “proud to have lived through this amazing adventure alongside you”, a letter to the other nominees and to the bidding team. One thing’s for sure: We can’t wait to discover Chantal’s pastries while enjoying her goofy sense of humor.
Here’s how to get a salmon steak that’s crispy on the outside, tender on the inside, and won’t stick to the pan!
We love the taste of it, but cooking it gets us into trouble sometimes. cooked in frying panthe Salmontends to cling He left traces behind: the The skin sticks together and the Salmon meat falls apart. So how do you keep salmon from sticking to the pan? We got you theregood advice to know. Not only will the fish stop sticking, but it will also get a pebble Very crispy. All while preserving the skin! We’ll tell you how to cook salmon so that it stays moist when frying.
To prepare the crispy salmon fillets, you will need: Butter paperl absorbent paper and one stove. This technique was found on Instagram account From Creator Arash aka @Shredhappens Make life easier ! affiliate to cook in cleaningThis trick pleases us at all stages. To follow these tips, you will also need avocado oil (optional). And the’olive oil and spices of your choice. Arash chose garlic, chili powder, and paprika.
never b Dry your salmon steaks Using a paper towel on all sides.
Cover the salmon fillets with a spoonful of avocado oil, salt and pepper, and add the spices Massage the pebbles well To distribute the marinade evenly. Book them Salmon 15-20 minutes at room temperature to absorb the spices.
Heat your skillet Medium heat With a drizzle of olive oil. cut a A sheet of parchment paper So that’s it Marrying a frying pan without showing sides. Lay out a sheet of parchment paper at the bottom of the panWe cover it with a drizzle of olive oil, and distribute it carefully using a brush.
Reduce the heat to a minimum, and put the salmon steaks skin side And let it cook for 5-6 minutes. Turn the paving over and cook it 4-5 minutes on medium heat this time.
To find out if your salmon is cooked while it’s being fried in the pan, you need to do thisLook at the edge of the sidewalk. when Pale pink colour It gets caught while it’s cooking and is in the middle of the salmon, and it’s ready! Another style, pauvé is cooked when You can separate the fish easily out of the pan and when fork the fish falls apart.
How long to cook in the pan?
To successfully cook your own salmon in the skillet, keep in mind fish fish. Leave your stones around 20 minutes at room temperature Before you cook it, you will only have one cooking time Ten minutes : Five minutes on each side. You can also cook without turning the pebbles over. Make sure to place the fish in a hot skillet over low heat. skin side, for 10 minutes.
As a variation on gazpacho, Chef Cyril Legnac offers you his recipe for frozen velouté with carrots and turmeric. Discover her healthy and delicious recipe!
nothing not this gazpacho in summerThere are plenty of other cold soups you can chill! To moisturize the skin and provide it with vitamins, Cyril Legnac shared the perfect recipe with you from right to left : a frozen block of carrots, coconut milk and turmeric. Check out her recipe!
Ingredients for Cold Carrot Soup with Turmeric by Cyril Legnac
For this recipe, Cyril Lignac recommends pickling carrot sand. The sand of the Créances Islands, located in Normandy, in the Cotentin, is distinguished by its smoothness and Its refreshing sweet taste in the mouth.
Preparation of Cold Carrot Turmeric Soup by Cyril Legnac
For this recipe, you will need a large saucepan, whisk, salad bowl, good blender, and an apron!
In a bowl With a drizzle of olive oilSauté the chopped onions and carrots for a few minutes. Then we wet it with cold water, salt it with coarse cooking salt and bring it to a boil Cook for 30 minutes.
In a small bowl, using a whisk, mix the cream cheese with the cream until smooth. Great book.
Drain the carrots, then put them in a blender. Add a little cooking water and mix. Add the coconut milk, turmeric powder, and ice cubes, and mix the ingredients again. The consistency should be velvety.
In the bowl, pour the velouté, put a spoonful of vinegar in the middle Fresh cream cheeseCrushed hazelnuts and toasted bread. Add a drizzle of olive oilA dash of espelite pepper, salt and pepper and finish with fresh mint leaves. Treat yourself!
Admittedly, it’s a dry product, but can flour expire? Find out how long it lasts and use it after the expiration date.
be it Sarzan flour White flour expired 2 years ago or white flour expired 3 months ago, you’re not sure you can eat it: we tell you everything.
Can I use expired flour?
there precise It could expire But unlike fresh produce, it doesn’t really have an expiration date, but rather a minimum hardiness date, with the notation “best before”. Eating it after this does not previously present any health risk, but you must ensure that it is stored properly (preferably a cool, dry and dark place, or even an airtight container) and It should not contain mold or insectslike food moths. Therefore, poisoning with expired flour is unlikely, but it loses its quality over time, as well as its ability to ferment. Depending on the use you want to put it to, be aware that the pungent taste can spoil your preparations, especially baking.
What is the shelf life of flour?
Expired flour for 3 months, 2 years, 3 years, 5 years or 7 years in your cupboard and you don’t know what to do with it? If your product has been stored properly, its shelf life will vary depending on the type of flour. White flour shelf lifeor refined, 6 to 12 months after production. more prone to rancidity because it contains more fat, Whole wheat flour It will keep for 3 to 6 months. As for Buckwheat flourIt can be kept for about 3 months due to its richness in nutrients and its low fat content that causes rapid oxidation. A word of advice: don’t mix the flour.
How do you know if the flour is spoiled?
Is it permissible to eat expired flour? To find out, you must first Check your exactVisually to detect the presence of insects or MoldOr maybe a strange appearance. But it is mainly played the smell of your food. If it is strong and unpleasant, avoid eating it and even throw it away. It is recommended to pay attention to storage area From minute: at room temperature (avoid moisture, heat), up (protect from insects)…make sure the packaging is not damaged. And you also wonder what to do with expired flour? Other uses than food Worth noting: ant repellent, glue, shampoo, poultice against warts… Waste control ideas to avoid keeping them.
