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Snail preparation in Court Bouillon To prepare snail or esgargot flesh for cooking, put them in Court Bouillon and simmer for 60 to 90 minutes. To make the Court Bouillon mix 1/2 part of white wine, 1 part of water, parsley, bay leave, thyme, onions, garlic, anethum, carrots, salt and pepper in a cooking pot. Bring to a boil, add snails and simmer for about 90 minutes. The quantities of each of the ingredients may vary, according to your personal taste; you may also add and/or remove ingredients.
You can also strain the Court Bouillon liquid and use it as stock in snail recipes
| | Preserving the color and reducing the smell of red cabbage To preserve the color of red cabbage when cooking it, add a tablespoon of lemon to it. This will also reduce the smell of the cabbage
| | Melting cheese Before melting, bring the cheese to room temperature. Melt
cheese over low heat to prevent the separation of oils and
liquid. | | Fluffy scrambled eggs For fluffier scrambled eggs, add a little water (1 teaspoon for every 3 eggs) while beating them. | | Fixing saulty pasta sauces If your pasta sauce is too saulty add some vinegar and cook for 5-6 more minutes. Alternatively, you can add a potato to the sauce, cook for a while and remove before serving | | Easy potato peeling Dip potatoes in boiling water for 30 seconds. Remove and dip them in cold water. That should make peeling a snap. Make an incision and start peeling the skin off. | | Cooking pasta Cook pasta in plenty of salted water and stir regularly to prevent from sticking. Do not overcook pasta; always cook it al-dente, or to-the-tooth, according to directions on the package |
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