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		<title><![CDATA[Homemade ketchup]]></title>
		<link>https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-ketchup-475.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sat, 19 Sep 2015 01:00:48 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
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		<description><![CDATA[Want to try to make homemande ketchup? Follow the steps of this easy and quick ketchup recipe.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;span class=&#34;hps&#34; &#62;When&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;eating french fries&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;or &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;burger&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;the perfect condiment&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;is generally&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;ketchup.&#60;/span&#62;&#60;/p&#62;  &#60;p&#62;This popular sauce, is made from tomatoes, vinegar and sugar.&#60;/p&#62;  &#60;p&#62;There is more than one recipe to make ketchup sauce. With this technic, we provide an easy and quick ketchup recipe.&#60;/p&#62;  &#60;p&#62;&#60;span class=&#34;hps&#34; &#62;Here are 3 steps&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to follow:&#60;/span&#62;&#60;/p&#62; &#60;h5&#62;&#60;strong&#62;STEP 1 :&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;Chop the shallot and garlic clove. &#60;span class=&#34;hps&#34; &#62;Sweat shallot and garlic&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low heat.&#60;/span&#62;&#60;br /&#62; &#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 2 :&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;Peel and cut tomatoes in half. Add to the pan. Incorporate 1 teaspoon of sugar, 30 g white vinegar, sea salt and sprinkle with some tabasco.&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 3 :&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;Simmer for 15 minutes. When the sauce has a bright red colour, mix it using a blender. Pour ketchup in a bowl.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Our tip:&#60;/strong&#62; y&#60;span class=&#34;hps&#34; &#62;ou can make&#60;/span&#62; different versions of this recipe &#60;span class=&#34;hps&#34; &#62;by adding&#60;/span&#62; &#60;span class=&#34;hps atn&#34; &#62;spices (&#60;/span&#62;Espelette peppers, &#60;span class=&#34;hps&#34; &#62;curry,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;paprika&#60;/span&#62;) &#60;span class=&#34;hps&#34; &#62;or herbs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;(thyme,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;basil,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;rosemary)&#60;/span&#62;.&#60;/p&#62;  &#60;p&#62;&#60;a title=&#34;How to whip up homemade mayonnaise ?&#34; href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/whip-homemade-mayonnaise-477.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;strong&#62;READ ALSO  :  &#60;/strong&#62;How to whip up a homemade mayonnaise ?&#60;/a&#62;&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;&#60;span class=&#34;hps&#34; &#62;Discover&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dishes in which&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;you can use your&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;homemade mayonnaise&#60;/span&#62; :  &#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;&#60;a title=&#34;French...&#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-ketchup-475.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-ketchup-475.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-ketchup-475.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Homemade mayonnaise]]></title>
		<link>https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-mayonnaise-477.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 18 Sep 2015 01:00:40 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
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		<description><![CDATA[Want to make a homemade mayonnaise to accompany your dishes? Follow our step by step technique to make this classic condiment.
]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;a href=&#34;http://gourmand.viepratique.fr/wp-content/uploads/sites/2/2014/03/mayo.jpg?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;&#60;span style=&#34;display: block;&#34; class=&#34;wrap-img&#34; id=&#34;wrap-img-34725&#34;&#62;&#60;img loading=&#34;lazy&#34; decoding=&#34;async&#34; itemprop=&#34;thumbnailUrl&#34; class=&#34;alignnone wp-image-34725&#34; src=&#34;https://sf.gourmandasia.com/wp-content/uploads/sites/2/2014/03/mayo-430x358.jpg&#34; alt=&#34;Comment faire une mayonnaise ?&#34; width=&#34;344&#34; height=&#34;286&#34; /&#62;&#60;/span&#62;&#60;/a&#62;To accompany your french fries or for sandwiches and meat, there is nothing like &#60;em&#62;mayonnaise&#60;/em&#62;.&#60;/p&#62;  &#60;p&#62;This sauce is widely used and appreciated by kids and grown ups.&#60;/p&#62;  &#60;p&#62;&#60;span class=&#34;st&#34; &#62;To make a homemade and tasty &#60;em&#62;mayonnaise&#60;/em&#62;,  better than bottled &#60;em&#62;mayonnaise&#60;/em&#62;, it is quite easy.&#60;/span&#62;&#60;/p&#62;     &#60;p&#62;Here is a 3-step recipe :&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 1 :&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;Place egg yolk in a small bowl. Add 1 teaspoon of mustard,1 teaspoon of vinegar, a pinch of salt and a pinch of white ground pepper. Combine until smooth.&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 2 :&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;Drizzle oil. Whisk until &#60;em&#62;mayonnaise&#60;/em&#62; consistency, then drizzle again with oil. Continue whisking for an extra 2 minutes.&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 3 :&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;If &#60;em&#62;mayonnaise&#60;/em&#62; is too thick, add some lemon juice, vinegar or cold water. If too liquid, add oil while whisking.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Our tips:&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;1. Use an electric mixer to make the homemade mayonnaise&#60;/p&#62; &#60;p&#62;2. It is better if the egg yolk is at room temperature&#60;/p&#62; &#60;p&#62;3. Add seasonings at the end of the process&#60;/p&#62; &#60;p&#62;4. If you wish to keep mayonnaise, cover the bowl with plastic wrap and refrigerate. You can store it up to 2 days.&#60;/p&#62;   &#60;h5&#62;&#60;strong&#62;&#60;span class=&#34;hps&#34; &#62;Discover&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dishes in which&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;you can use your&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;homemade mayonnaise&#60;/span&#62; :  &#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;&#60;a title=&#34;French fries made from scratch&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/french-fries-made-scratch-2594.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;...&#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-mayonnaise-477.html&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-mayonnaise-477.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-mayonnaise-477.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Tarator sauce]]></title>
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		<pubDate>Thu, 17 Sep 2015 01:00:20 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
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		<description><![CDATA[Tarator sauce is perfect to complement a wide variety of dishes. We explain you step by step how to make the tarator sauce.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;Tarator sauce or sesame oil sauce is a condiment from Lebanon. Made from&#60;em&#62; tahini&#60;/em&#62; (sesame paste), it complements very well a lot of Lebanese specialties such as &#60;em&#62;falafels&#60;/em&#62; but also grilled fishes, grilled meats and grilled vegetables.&#60;/p&#62;  &#60;p&#62;With this easy and quick recipe; you will be able to prepare a real tartor sauce. Follow the steps below:&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 1 :&#60;/strong&#62;&#60;/h5&#62; &#60;div&#62; &#60;p&#62;Peel and remove the green stem of the garlic. Squeeze the lemons.&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 2 :&#60;/strong&#62;&#60;/h5&#62; &#60;div&#62; &#60;p&#62;For an authentic preparation use a mortar and pestle, and crush garlic until creamy texture. Add salt, lemon juice and tahini.&#60;/p&#62; &#60;p&#62;Otherwise blend ingredients using a food processor.&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 3 :&#60;/strong&#62;&#60;/h5&#62; &#60;div&#62; &#60;p&#62;Whisk the mixture until smooth consistency.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;div&#62;&#60;/div&#62; &#60;/div&#62; &#60;/div&#62; &#60;/div&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/tarator-sauce-473.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/tarator-sauce-473.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[How to cook gnocchi?]]></title>
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		<pubDate>Tue, 07 Jul 2015 05:41:07 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Handy tricks]]></category>
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		<description><![CDATA[Some good potatoes, flour, egg and a little time ... And voila! Some ideas to accommodate the gnocchi.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;a href=&#34;http://gourmand.viepratique.fr/wp-content/uploads/sites/2/2013/10/shutterstock_81900685.jpg?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;&#60;span style=&#34;display: block;&#34; class=&#34;wrap-img&#34; id=&#34;wrap-img-23797&#34;&#62;&#60;img loading=&#34;lazy&#34; decoding=&#34;async&#34; itemprop=&#34;thumbnailUrl&#34; class=&#34;aligncenter size-full wp-image-23797&#34; src=&#34;https://sf.gourmandasia.com/wp-content/uploads/sites/2/2013/10/shutterstock_81900685.jpg&#34; alt=&#34;que faire avec des gnocchis ?&#34; width=&#34;412&#34; height=&#34;500&#34; /&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62; &#60;h3&#62;Italian style&#60;/h3&#62; &#60;p&#62;&#60;span class=&#34;hps&#34; &#62;A&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;complete dish&#60;/span&#62;, economical and &#60;span class=&#34;hps&#34; &#62;easy to achieve.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Fry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;500 g of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;ground beef&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;olive&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and sprinkle&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;teaspoon of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;curry powder&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Remove the seeds&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and chop 1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;red pepper and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1 green pepper,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;add them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to the meat.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Salt and pepper.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Pour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the mixture into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a baking dish&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Cook the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;gnocchi&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;water and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;spread them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the dish.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cover&#60;/span&#62; with &#60;span class=&#34;hps&#34; &#62;liquid cream&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;parmesan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;bake for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;25 minutes at&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;6-180&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#176;C.&#60;/span&#62;&#60;/p&#62;  &#60;h3&#62;Gnocchi gratin&#60;/h3&#62; &#60;p&#62;&#60;span class=&#34;hps&#34; &#62;Serve&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;hot&#60;/span&#62;, &#60;span...&#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/cook-gnocchi-9752.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/cook-gnocchi-9752.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/cook-gnocchi-9752.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Pâte à choux]]></title>
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		<pubDate>Thu, 02 Jul 2015 02:58:48 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Handy tricks]]></category>
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		<description><![CDATA[Want to know more about choux pastry? Here are some tips and advice. Enjoy your meal!]]></description>												
								<content:encoded><![CDATA[ &#60;h3&#62;&#60;span class=&#34;hps&#34; &#62;Is&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;there a trick to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;never fail &#60;/span&#62;your choux pastry dough?&#60;/h3&#62; &#60;p&#62;&#60;span class=&#34;hps&#34; &#62;The choux pastry secret&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lies in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;eggs.&#60;/span&#62; The p&#60;span class=&#34;hps&#34; &#62;erfect dough&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;should not be neither too&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;liquid&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;nor&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;too firm.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;To be sure to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;achieve the ideal&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;texture&#60;/span&#62;, add the &#60;span class=&#34;hps&#34; &#62;beaten eggs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;one by one,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and make&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a very simple&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;test:&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dip&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a wooden spoon&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;your dough&#60;/span&#62;, remove it, &#60;span class=&#34;hps&#34; &#62;and gently&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;turn the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;spoon.&#60;/span&#62;&#60;/p&#62; &#60;div id=&#34;gt-res-content&#34; class=&#34;almost_half_cell&#34;&#62; &#60;div dir=&#34;ltr&#34;&#62;&#60;span class=&#34;hps&#34; &#62;A ribbon&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;will be formed&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;if it&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;remains in the air&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;your dough&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;is too dry,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;then&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;more eggs.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;If it&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;quickly&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;falls&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;touches&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the back of the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;spoon,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;your dough&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;is too thin&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;... then you need to do it all over again&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;For a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;perfect consistency&#60;/span&#62;, the ribbon &#60;span class=&#34;hps&#34; &#62;must indeed&#60;/span&#62; &#60;span...&#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/pate-choux-9785.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/pate-choux-9785.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/pate-choux-9785.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[A step-by-step guide to plan your dinner]]></title>
		<link>https://www.gourmandasia.com/tips-and-coaching/choose-your-product/step-step-guide-plan-dinner-21222.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 11 Jun 2015 02:56:08 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Handy tricks]]></category>
		<category><![CDATA[Accessories]]></category>
		<category><![CDATA[Design]]></category>
		<category><![CDATA[Home]]></category>
		<category><![CDATA[Interior]]></category>
		<category><![CDATA[Stylodeco]]></category>
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		<description><![CDATA[Preparation is key to ensure a successful dinner party. Here is a step-by-step guide of what you should think about when entertaining friends at home. ]]></description>												
								<content:encoded><![CDATA[ &#60;h3&#62;A week before&#60;/h3&#62; &#60;p&#62;It is best to &#60;strong&#62;plan your menu&#60;/strong&#62; a week before, especially if you will be entertaining a large group of people or if hosting for a special occasion. The dishes you decide to serve on that day will be influenced by the season and the availability of certain produce. Always make sure none of your guests has food allergies. If this is the case, you will then be able to either change your menu or offer these guests an alternative option.&#60;/p&#62; &#60;p&#62;- Once you have planned your menu, start thinking about &#60;strong&#62;pairing wines&#60;/strong&#62;. You might need time to purchase new bottles of wines especially if you don&#039;t have the suitable ones at home.&#60;/p&#62; &#60;p&#62;- Think about your &#60;strong&#62;table setting&#60;/strong&#62; (r&#60;em&#62;ead our previous article on &#60;/em&#62;&#60;em&#62;&#8220;&#60;/em&#62;&#60;em&#62;how to set your dining table&#60;/em&#62;&#60;em&#62;&#8221;&#60;/em&#62;) and &#60;a href=&#34;http://www.stylodeco.com/home-decor/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;strong&#62;table decoration &#60;/strong&#62;&#60;/a&#62;so you know exactly how you plan to decorate on the day.&#60;/p&#62; &#60;p&#62;Depending on the occasion, you may need to purchase a few little extras to finalise the look you envisage.&#60;/p&#62; &#60;p&#62;- Start thinking about a &#60;strong&#62;seating plan&#60;/strong&#62;. Worst thing ever is to look totally unprepared when guests start seating around the dining table. You should know where each of your guests will sit.&#60;/p&#62; &#60;h3&#62;1 or 2 days before&#60;/h3&#62; &#60;p&#62;If you think you are going to be limited in the amount of time you can spend in the kitchen on the day of your dinner, then you may want to &#60;strong&#62;prepare some dishes beforehand&#60;/strong&#62;. It can be a dessert or a starter for instance. Check your &#60;strong&#62;cutlery and crockery&#60;/strong&#62; stocks. If they have been stocked in your cupboard for a couple of weeks, you may want to give them a bit of clean. Check your &#60;a href=&#34;http://www.stylodeco.com/dining/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;strong&#62;tablecloth and napkins&#60;/strong&#62; &#60;/a&#62;as well, they may need ironing.&#60;/p&#62; &#60;p&#62;- Go &#60;strong&#62;shopping for your ingredients and get the flowers&#60;/strong&#62; if you...&#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/choose-your-product/step-step-guide-plan-dinner-21222.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/choose-your-product/step-step-guide-plan-dinner-21222.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/choose-your-product/step-step-guide-plan-dinner-21222.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[How to improve the taste of your pasta?]]></title>
		<link>https://www.gourmandasia.com/tips-and-coaching/handy-tricks/improve-taste-pasta-5717.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 06 May 2015 05:19:33 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Handy tricks]]></category>
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		<description><![CDATA[Pasta is one of the food basics. In our article, you will discover several tricks to improve its taste and preparation.]]></description>												
								<content:encoded><![CDATA[ &#60;p style=&#34;text-align: left&#34;&#62;&#60;span class=&#34;hps&#34; &#62;Everyone loves&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pasta and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;it is one &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;of the most&#60;/span&#62; convenient&#60;span class=&#34;hps&#34; &#62;,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;quick and economical dish to prepare.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;span class=&#34;hps&#34; &#62;There is&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of course&#60;/span&#62; the classic: &#60;span class=&#34;hps&#34; &#62;pasta&#60;/span&#62; with h&#60;span class=&#34;hps&#34; &#62;am&#60;/span&#62; and &#60;span class=&#34;hps&#34; &#62;butter&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;but also&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;Bolognese tagliatelle &#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;carbonnara&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;...&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;span class=&#34;hps&#34; &#62;We asked&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;you &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;the following question&#60;/span&#62;: &#60;span class=&#34;hps&#34; &#62;&#34;How to improve&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the taste of your &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;pasta&#60;/span&#62;?&#34;&#60;/p&#62;   &#60;p&#62;&#60;strong&#62;Here are your best tips:&#60;/strong&#62;&#60;/p&#62;  &#60;p&#62;Elizabeth and Michel advise &#60;span class=&#34;hps&#34; &#62;you to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;always&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;salt the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pasta&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;water&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and add a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;drop of olive&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oil.&#60;/span&#62;&#60;/p&#62;  &#60;p&#62;Sarah and Natasha &#60;span class=&#34;hps&#34; &#62;use bouillon &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;cubes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with garlic and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;herbs&#60;/span&#62; &#60;span class=&#34;hps atn&#34; &#62;(&#60;/span&#62;Knorr &#60;span class=&#34;hps&#34; &#62;or&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Maggi&#60;/span&#62; ) &#60;span class=&#34;hps&#34; &#62;to improve the&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;taste&#60;/span&#62;.&#60;/p&#62;  &#60;p&#62;&#60;span class=&#34;hps&#34; &#62;Finally&#60;/span&#62;, Sophie &#60;span class=&#34;hps&#34; &#62;offers&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to use&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Viandox&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;It is a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;salty sauce&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with a little&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;flavored meat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;extract&#60;/span&#62;.&#60;/p&#62;   &#60;p&#62;&#60;strong&#62;&#60;span class=&#34;hps&#34; &#62;Feel free to&#60;/span&#62;...&#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/improve-taste-pasta-5717.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/improve-taste-pasta-5717.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/improve-taste-pasta-5717.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[How to make phyllo?]]></title>
		<link>https://www.gourmandasia.com/tips-and-coaching/handy-tricks/how-to-make-phyllo-487.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 30 Apr 2015 02:00:26 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Handy tricks]]></category>
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		<description><![CDATA[Made of flour, salt and water, phyllo is used to make pastries. Here is a recipe to make it at home..]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;span class=&#34;hps&#34; &#62;Phyllo &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;is used&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in Mediterranean cuisine&#60;/span&#62;: &#60;span class=&#34;hps&#34; &#62;Greece,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Turkey&#60;/span&#62;, the Balkans, &#60;span class=&#34;hps&#34; &#62;for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pastries&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;such as&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;baklava&#60;/span&#62;; &#60;span class=&#34;hps&#34; &#62;and also for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;strudels&#60;/span&#62;, a German &#60;span class=&#34;hps&#34; &#62;dessert.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;To&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;do it yourself&#60;/span&#62;, follow &#60;span class=&#34;hps&#34; &#62;the preparation:&#60;/span&#62;&#60;/p&#62;  &#60;h3&#62;Preparation:&#60;/h3&#62; &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Combine &#60;span class=&#34;hps&#34; &#62;the flour,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cornstarch,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;butter&#60;/span&#62;, salt &#60;span class=&#34;hps&#34; &#62;and water.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Knead the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dough lightly&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and let&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;rest&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;20 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the fridge.&#60;/span&#62;&#60;/p&#62; &#60;p style=&#34;color: #ffffff&#34;&#62;&#60;strong&#62;2. &#60;/strong&#62;Form &#60;span class=&#34;hps&#34; &#62;a roll&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cut&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;dough into regular pieces&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62;&#60;/p&#62; &#60;p style=&#34;color: #ffffff&#34;&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Roll out&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;each&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dough&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;separately using&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cornstarch&#60;/span&#62; if&#60;span class=&#34;hps&#34; &#62; needed.&#60;/span&#62;&#60;/p&#62; &#60;p style=&#34;color: #ffffff&#34;&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Layer&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the different&#60;/span&#62; rolled pieces of dough, on top of one another, &#60;span class=&#34;hps&#34; &#62;spread &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;some &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;cornstarch between each&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62;&#60;/p&#62; &#60;p style=&#34;color: #ffffff&#34;&#62;&#60;strong&#62;5.&#60;/strong&#62; With a spring pin, roll the layers into a &#60;span class=&#34;hps&#34; &#62;very&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;thin and translucent&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dough.&#60;/span&#62;&#60;/p&#62; &#60;p...&#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/how-to-make-phyllo-487.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/how-to-make-phyllo-487.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/how-to-make-phyllo-487.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[How to improve your lemon tart?]]></title>
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		<pubDate>Fri, 24 Apr 2015 01:00:27 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Handy tricks]]></category>
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		<description><![CDATA[The lemon tart is a very popular dessert. Get some tips to succeed each time you make it.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;span class=&#34;hps&#34; &#62;If&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the lemon tart&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;is a favorite&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dessert&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;French people&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;it is because it&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;is quite&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;simple to do.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;However&#60;/span&#62;, everyone &#60;span class=&#34;hps&#34; &#62;can not do it&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;the first time.&#60;/span&#62;&#60;br /&#62; &#60;/p&#62;  &#60;div id=&#34;gt-text-top&#34;&#62; &#60;div id=&#34;gt-src-c&#34; class=&#34;g-unit&#34;&#62; &#60;div id=&#34;gt-src-p&#34;&#62; &#60;div id=&#34;gt-src-wrap&#34;&#62; &#60;div id=&#34;tts_button&#34;&#62; &#60;div class=&#34;gt-hl-layer&#34; dir=&#34;ltr&#34;&#62;&#60;/div&#62; &#60;p&#62;&#60;span class=&#34;hps&#34; &#62;Here are some&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;tips&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;for a successful&#60;/span&#62; tart:&#60;/p&#62; &#60;/div&#62; &#60;/div&#62; &#60;/div&#62; &#60;/div&#62; &#60;/div&#62; &#60;div id=&#34;gt-res-c&#34; class=&#34;g-unit&#34;&#62; &#60;div id=&#34;gt-res-p&#34;&#62; &#60;div id=&#34;gt-res-data&#34;&#62; &#60;div id=&#34;gt-res-wrap&#34;&#62; &#60;div id=&#34;gt-res-content&#34; class=&#34;almost_half_cell&#34;&#62; &#60;div dir=&#34;ltr&#34;&#62;&#60;br /&#62; &#60;span class=&#34;hps&#34; &#62;1.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;To succeed&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the emon cream&#60;/span&#62;, stir &#60;span class=&#34;hps&#34; &#62;constantly&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;when you add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the eggs, cook&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over medium heat.&#60;/span&#62;&#60;/div&#62; &#60;div dir=&#34;ltr&#34;&#62;&#60;/div&#62; &#60;div dir=&#34;ltr&#34;&#62;&#60;span class=&#34;hps&#34; &#62;2.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;For a&#60;/span&#62; yellow &#60;span class=&#34;hps&#34; &#62;lemon cream&#60;/span&#62;, use &#60;span class=&#34;hps&#34; &#62;a little of food&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;gelatin.&#60;/span&#62;&#60;/div&#62; &#60;div dir=&#34;ltr&#34;&#62;  &#60;p&#62;&#60;span class=&#34;hps&#34; &#62;3.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;If you like&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the taste of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lemon&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;while fearing&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;its acidity&#60;/span&#62;, take &#60;span class=&#34;hps&#34; &#62;the zest&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lemons and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mix with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;grated&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;apples.&#60;/span&#62;&#60;/p&#62; &#60;/div&#62; &#60;/div&#62; &#60;/div&#62; &#60;/div&#62; &#60;/div&#62; &#60;/div&#62;   &#60;p&#62;Thank you...&#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/improve-lemon-tart-446.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/improve-lemon-tart-446.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/improve-lemon-tart-446.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[How to make a béchamel sauce?]]></title>
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		<pubDate>Mon, 05 Jan 2015 09:57:04 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[French]]></category>
		<category><![CDATA[Handy tricks]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Sauces]]></category>
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		<description><![CDATA[Béchamel sauce is ideal to complement many dishes. Here are some tips to make sure to succeed this basic sauce.]]></description>												
								<content:encoded><![CDATA[ &#60;p style=&#34;text-align: justify&#34;&#62;&#60;a href=&#34;https://www.gourmandasia.com/wp-content/uploads/sites/10/2015/01/B&#233;chamel-sauce.jpg?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;&#60;span style=&#34;display: block;&#34; class=&#34;wrap-img&#34; id=&#34;wrap-img-4833&#34;&#62;&#60;img loading=&#34;lazy&#34; decoding=&#34;async&#34; itemprop=&#34;thumbnailUrl&#34; class=&#34;alignnone size-medium wp-image-4833&#34; src=&#34;https://sf.gourmandasia.com/wp-content/uploads/sites/10/2015/01/B&#233;chamel-sauce-300x200.jpg&#34; alt=&#34;B&#233;chamel sauce complements ideally many dishes&#34; width=&#34;300&#34; height=&#34;200&#34; /&#62;&#60;/span&#62;&#60;/a&#62;&#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;B&#233;chamel sauce recipe&#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/sauces/bechamel-sauce-recipe-4838.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;B&#233;chamel sauce&#60;/a&#62; is one of the most used to complement French &#60;a title=&#34;Cook spinach and tuna lasagna recipe&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/cook-spinach-t&#8230;lasagna-recipe-3183.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;dishes&#60;/a&#62;.&#60;/span&#62; You find this&#60;span class=&#34;hps&#34; &#62; creamy&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sauce &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;in many different&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dishes like&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lasagna,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the croque-monsieur&#60;/span&#62;, moussaka &#60;span class=&#34;hps&#34; &#62;or &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;gratin&#60;/span&#62;.&#60;/p&#62; &#60;p style=&#34;text-align: justify&#34;&#62;&#60;span class=&#34;hps&#34; &#62;Although it is&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;quick to make,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;it can sometimes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;be difficult to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;succeed the first time&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Here are three&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;tips&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to achieve&#60;/span&#62; a delicious &#60;span class=&#34;hps&#34; &#62;b&#233;chamel&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;To avoid &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;lumps&#60;/span&#62;, make a &#60;span class=&#34;hps&#34; &#62;roux&#60;/span&#62; &#60;span class=&#34;hps atn&#34; &#62;(&#60;/span&#62;don&#039;t let the butter &#60;span class=&#34;hps&#34; &#62;cooked by stirring constantly&#60;/span&#62;) &#60;span class=&#34;hps&#34; &#62;and allow to cool&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Once the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;roux&#60;/span&#62; &#60;span...&#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/make-bechamel-sauce-4832.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/make-bechamel-sauce-4832.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/make-bechamel-sauce-4832.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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