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Carrément Spéculoos : 50 recettes à la mode de Dandoy et des by Philippe Berkenbaum, Frédéric Mahoux

By Philippe Berkenbaum, Frédéric Mahoux

"Carrément Spéculoos" vous suggest de visiter toutes les façons possibles de déguster et de cuisiner le spéculoos. Ce biscuit ancestral et épicé ne se contente plus d'agrémenter les fêtes ou d'accompagner le café, mais sert aujourd'hui de base à de nombreuses préparations sucrées et salées et encourage les maîtres-queux des plus grandes maisons. Du bavarois à l. a. pâte à tartiner en passant par les macarons et les sucettes, vous apprendrez à accommoder le speculoos à toutes vos envies du second. Plus encore, vous découvrirez en exclusivité les recettes originales de grands cooks qui ont adopté ce fabuleux biscuit au sein de leur delicacies. En compagnon de cette aventure gourmande, l. a. biscuiterie Dandoy, depuis one hundred eighty ans au carrier du spéculoos, vous dévoile les dessous de leur luck tale et quelques secrets and techniques de fabrication.

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Additional resources for Carrément Spéculoos : 50 recettes à la mode de Dandoy et des Grands Chefs

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Separate boards for separate tasks. An easy way to reduce crosscontamination is to have boards for different tasks. You need at least two: one reserved for raw meats, fish, and poultry; another for raw vegetables and fruits and foods that won’t be cooked. Cutting boards can be identified by material, color, shape, or design. Keep them clean. All boards should be cleaned immediately after use. Hot soapy water, elbow grease, and a good rinse under flowing water will remove most bacteria from a board that’s in good shape.

Because the dispenser’s spout is designed to provide good control over the amount of liquid being poured, you never use more soap than you need to. Plus the glass —Nancy Gold, Lexington, Massachusetts dispenser looks much nicer than the soap’s original plastic container. A clear bowl lets you see the water when double-boiling When I set up a double boiler, I use a heatproof clear bowl (such as  Pyrex) so that I can monitor the simmering through the glass and make sure there’s always enough water in the pot.

Fine Cooking contributor sink or dishwasher. Color: Having different-colored boards for different tasks can help you avoid cross-contamination. Channel:  A groove around the edge of a board prevents meat juices from spilling onto your countertop. Plastic vs. wood vs. bacteria —Linda J. , Fine Cooking contributor Plastic cutting boards don’t absorb moisture, so it’s relatively easy to remove surface bacteria from a new, smooth board. But when a board becomes knife-scarred, bacteria can get trapped in the crevices, and it’s very difficult to scrub them out.

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