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What is Hollandaise Sauce and Where is it Used?
Hollandaise sauce (French: “Sauce Hollandaise”) is one of the most elegant and basic sauces of French cuisine. With its creamy consistency, slightly buttery flavor and bright yellow color, it is used as a complement to many dishes. Especially from breakfast tables to elegant dinners, this sauce has become indispensable for both chefs and those who love to cook at home. So, what is Hollandaise sauce, how is it made and in which dishes is it used? You can find the answers to all these questions in this article.

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What is Julienne and Its Importance in the Food World
Julienne is a chopping technique that is frequently used in the art of food preparation and is indispensable in professional kitchens. This technique, which has spread from French cuisine to world cuisines, combines aesthetic presentations and balanced cooking methods. So, what exactly is julienne and why is it so popular? Let's take a closer look.
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What Does Tempering Mean? Techniques and Application Areas
In culinary arts, the term “tempering” refers to bringing particularly delicate ingredients to the right consistency and achieving the desired properties. This technique is used especially when working with chocolate, eggs or liquid ingredients. Proper tempering can make a big difference in both taste and appearance. So, what exactly does tempering mean, what materials is it used on and how is it applied? Here are all the details…
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What is Gratin? History, Cooking Techniques and Delicious Recipes
French cuisine is famous for its sophisticated flavors in world gastronomy. Among these flavors, “gratin”, a cooking method that is both practical and eye-catching, draws attention. Gratin creates a golden and crispy crust on the top layer of the dish, providing a rich experience both visually and tastewise. So, what is gratin, how is it made and in which recipes is it used? In this article, we will take a look at the details of the gratin cooking method, its tricks and the most popular gratin recipes.
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