AlainV

I have the same problem everytime I make "Escalopes a la Milanese". I sprinkle veal cutlets with lemon juice and keep them in the fridge for one hour. Then I pat them dry, put them in beaten eggs, then in breadcrumbs before frying them in a large non-stick skillet with olive oil. During cooking, the breadcrumbs coat detach itself from the meat and when I turn the cutlets, it breaks down. I tried putting the cutlets first in flour before beaten eggs without better results. Could someone help me ?

I am a Belgian and I love "moules frites" with a good beer. Restaurant "Chez Léon" is an institution in Brussels. It opened as a simple café in 1883 in "rue des Bouchez", the historical center of Brussels, near the "Grand Place". The funny thing is that the mussels in any belgian "moule frites" are not belgian but come from Zeeland, part of The Netherlands ! And to enjoy the great taste of these mussels (they just arrived in the market - in Belgium, it becomes a commercially evenement just like new beaujolais in France), no funny garlic sauce : just mussels, celeri, onions and carots to get "moules marinières".

Why not "profiteroles au chocolat" ? Everything can be made well ahead and assembled at the last minute.

Thanks for the recipe Sandra Just a couple of questions. What type of flour do you use ? Bread flour or all-purpose flour ? I suppose that cooked tortillas freeze well. But how to defrost them ? From the freezer to a pan, or to microwave ? Is it necessary to let them thaw first in the fridge ? Alain

I am looking for a T&T recipe for Flour tortillas as well as the way to cook them without special equipment (in a simple pan). Is it possible to make the dough with a stand mixer or a food processor ? Help welcomed

Thank you for the tips. I will now experiment.

To make homemade grissini tastier, I tried to roll them in sesame seeds while shapping and before final 30 minutes rest on the baking sheet. However, most of the seeds didn't stick to grissini after baking. Any tip to suggest to resolve this problem ?

When a recipe calls for "heavy cream", I am always wondering what to use. Around here, we have "liquid cream" also named "whipping cream" (crème liquide à fouetter ou crème fleurette), the same product but light (crème liquide allégée), "crème fraîche" and "double cream", which is in fact sour cream (crème épaisse). The fat content varies from 12 % for the light stuff to 35 % for crème fraîche and double cream. Could someone be kind enough to let me know the dairy product I can use instead of "heavy cream". I am so confused with the American dairy product names.

Thank you so much for your replies so far. I find it incredible that I have to go to an American forum to know the existence of a British Supermarket in my own country ! I will be back with other questions !

After a long search, I finally found a good (to me) recipe for a chocolate glaze to put on éclairs and doughnuts. I tried melted chocolate but the glaze is too hard and have a dull finish. I tried mixing chocolate with dairy products but was not happy with the results. I tried the chocolate glaze from CI Baking Illustrated but it was not good at all (It looked like hot cocoa). Then I tried the sugar-based chocolate glaze found in Malgieri's "Perfect Pastry" and "Chocolate" and it worked very well. To do the glaze, you put 1/4 cup water with 1/4 cup light corn syrup and 2/3 cup sugar in a saucepan. You bring to a boil then remove the saucepan from the stove and add 5 oz finely chopped bittersweet chocolate. You let the chocolate melt during 2 minutes then whisk it very hard to get the glaze. The only problem I have is that I can't find light corn syrup here in Belgium. So I used Lyle's golden syrup instead. It works fine but the glaze tastes too much golden syrup. I believe corn syrup is used to prevent crystallization so I have to use something similar. Could you help me ? Do you know another substitute I could use to replace light corn syrup ?