Vous aurez aussi besoin d'eau, mais la quantité depends de la farine.  
1. Commencer par préparer la pâte.  
2. Mettre la farine, le sel et l'huile dans un bol.  
![Stage One Flammkuchen](https://i.imgur.com/fYTHWKE.png)
Commencer à mélanger du bout des doigts.  
![Stage Two Flammkuchen](https://i.imgur.com/k0HzgNc.png)  
3. Puis ajouter suffisamment d'eau pour former une pâte. La quantité d'eau dépend du type de farine utilisé. Il faut y aller petit à petit. Puis pétrir la pâte soit à la machine avec un crochet à pâte, soit à la main pendant 10 minutes. 
![Stage Three Flammkuchen](https://i.imgur.com/UKmQO35.png)  
4. Mettre cette boule de pâte dans un film étirable puis **une heure** au frais pour la détendre!
![Stage Four Flammkuchen](https://i.imgur.com/a55W6So.png)  
5. Etaler la pâte finement, puis garnir à volonté (crème fraiche, oignions, lardons c'est la tradition, mais on peut être créatif!)

6. Enfourner à la chaleur maximale! Jusqu'à ce que ce soit prêt (c'est-à-dire croustillant).

Flammkuchen Dough

### The Prep  
To make rice correctly it must be thoroughly rinsed, drained and air dried.  
1) Place rice in a large bowl.  
2) Fill with cold water 5cm above the rice.  
3) Very gently stir the rice with your fingers until the water turns milky white. It’s important that your gentle so you do not damage the rice grains.  
4) Pour off the water, then repeat the filling, stirring, draining as above until the water is clear. This could take five or six washes.  
5) When the water is clear drain the rice in a colander and let it sit for about 30 minutes.  

### The Cooking

Usually I just use the rice cooker, but in a pinch here are the instructions to do it without rice cooker:
Place the rice and water in a heavy saucepan. The correct size sauce pan should allow the water to rise 1 inch above the rice. If the water is lower than 1” above the rice the pan is too large. If the water rises more than 1 1/2” above the rice the pan is too small.
Cover the sauce pan and place on medium high heat.
Bring to just a boil
As soon as the water begins to boil turn the heat to HIGH. This is probably contrary to everything you have read about cooking rice.
The lid will begin to jiggle and white bubbles will come out from under the lid. Do not reduce the heat the jiggling and bubbling are your cues.
When the bubbles stop forming around the lid and the lid settles reduce the heat to the lowest setting. It’s important that you allow for this boiling to occur, otherwise The rice will not absorb the water correctly.
Cook the rice on low for about 15 minutes. The first couple of times you may need to check to see if the rice is cooked after 15 minutes. The amount of rice, size pot and the power of your burner will affect cook time. When I make rice it’s done in 15 minutes. When my SIL makes it she uses a larger pot with a more powerful burner and his rice is done in 10 minutes.
Do not remove the lid throughout the boiling and cooking process.
After the rice is cooked remove it from the heat. Leave it covered and let it sit for approximately 20 minutes.
[Source](https://www.reddit.com/r/Cooking/comments/96opzh/what_is_the_best_way_to_cook_and_season_sushi_rice/)

### The Seasoning

1. Dissolve the sugar salt in the vinegar over low heat. Transfer to a heat proof bowl and swirl to cool.
2. After rice has cooked and rested, gently fluff with a fork.
3. Transfer rice to a wide shallow container.
4. Fluff the rice. Use a lateral motion that sort of cuts through the rice from one end of the dish to the other. You do NOT want to spread it like frosting a cake as that will mash the rice.
5. Sprinkle half the dressing over rice, then fan as you fluff. I use one of those small flexible cutting mats as a fan. 
Continue to sprinkle with dressing and fluff and fan.  

The amount of dressing can varies to personal taste. Don’t be afraid to add more or less dressing depending on your preference. You just don’t want the rice to become soggy.  
When the sushi rice is done, cover the container with a damp clean kitchen towel. Otherwise it will dry out.
Sushi rice cannot be refrigerated. So it should be used the day it is made. It does NOT make good fried rice, so only make what you need.


Sushi Rice

## Dough (for 1 person)
1. Combine the water and with the salt and mix until it’s completely dissolved.
2. Place the flour in a large bowl and gradually add the salted water.
3. Combine the dough until there is no dry flour left and form into a ball. If there is some flour left, add a tiny bit of water. Then place the dough in the large durable plastic (zip) bag. Close the bag leaving a small air gap and leave it for 20-30 minutes to relax the gluten.
4. Just in case the plastic bag breaks, place the bag between 2 kitchen cloths on the floor. Step on the dough with your feet (heels) using your weight. Turn around and press from the inward to outward. You can do this step with your hands, but it will take more effort and time. Stepping udon dough with your feet is a common practice in Japan! Step on the dough until the dough is completely flattened.
5.  Take out the dough and fold it into a ball again. Place it in the bag and close the bag leaving a small air gap.
6. Step again until the dough is stretched and flattened. Take out the dough and fold it into a ball again. Repeat this process one more time (total 3 times), or until the dough is soft just like the ear lobe (that’s how it's said in Japan).
7. After the 3rd round of stepping the dough, fold it into a ball and place it in the plastic bag. Seal tight and rest the dough for 2 hours (3 hours or overnight in winter).
8. Dust the working surface with potato/corn starch and take out the dough. Form a nice round ball and then flatten with your hand.
9. Using a rolling pin, stretch the dough into a rectangular shape. Dust the dough with potato starch or cornstarch in between to make sure the dough is not sticky. Turn the dough 180 degree and stretch it evenly.
10. Once it’s a nice rectangular shape, turn 90 degrees and stretch to make it into a square. If the dough is square, all the noodles will have the same length when you cut them.
![Udon Cutting](https://i.imgur.com/05TeYwr.gif)
11. Once the dough is around 3mm thick dust the potato/corn starch on top of the dough and fold the dough like an accordion.
12. Put more potato/corn starch on top and then cut noodles into 3 mm thickness. Pick up some noodles and fluff the noodles to make sure the noodles are covered with the potato/corn starch to prevent sticking to each other.

## Cooking
Boil a big pot of water (do not add salt) and cook for 10-12 minutes (depending on the thickness of your noodles). Stir the noodles so they don’t stick to each other. Drain and rinse well with cold water to remove the starch. Drain and they are ready to use for your favorite udon recipe.

## Keeping dough for later
Divide the uncooked noodles into small portions (150 grams per person) and freeze in an airtight container/bag for up to a month. You can refrigerate for a few days but it tastes better when you freeze the fresh udon right away. To cook frozen udon, boil the frozen udon in a large pot of water for 12-13 minutes without defrosting.

Udon Dough

1. Das Mehl mit Speisestärke und Backpulver mischen, in eine Rührschüssel sieben.

2. Zucker, Vanillezucker, Orangenschale, Ei und Butter hinzufügen. Die Zutaten mit dem Handrührgerät mit Knethaken zunächst kurz auf niedrigster, dann auf höchster Stufe gut durcharbeiten. 
3. Die Schokolade in kleine Stücke schneiden, kurz auf mittlerer Stufe unterkneten, anschließend alles auf der Arbeitsfläche zu einem glatten Teig verkneten. 

4. Aus dem Teig 3 etwa 3 cm dicke Rollen formen, breit drücken, so dass die Teigstreifen etwa 5 cm breit und gut 1 cm hoch sind, kalt stellen, bis der Teig hart geworden ist. 

5. Die Teigstreifen mit einem scharfen Messer in knapp 1/2 cm dicke Scheiben schneiden, diese auf ein Backblech legen und im vorgeheizten Ofen bei 180°C (Ober-/Unterhitze) ca. 10 Minuten backen. 


Orange Schoko Kekse

1. Couper l’échalote en tout petits cubes
2. Mettre une noix de beurre dans une casserole à feu doux.
3. Dès que le beurre commence à fondre, ajouter l’échalote, toujours à feu doux
4. Remuer, et laisser “suer”, c.a.d s’enrober de gras, il n’y a pas de couleur dans cette étape, l’échalote ne dois pas brunir.
5. Pendant ce temps, écraser le poivre avec un verre – laisser quelque morceaux
![Step 5 Sauce au poivre](https://i.imgur.com/41EHGDI.jpg)
6. Ajouter le poivre – après 4-5 minutes de mijotage, toujours à feu doux
7. Ajouter 3cl de cognac, augmenter le feu pour faire réduire la préparation
8. Ajouter le vin blanc après réduction du cognac.
9. Attendre que ce soit bien réduit, sinon on sent le gout de l’alcool et c’est pas bon.
10. Ajouter le fond brun et la crème fraiche liquide
11. Porter à ébullition et bien laisser réduire jusqu’à avoir une consistance bien nappante
12. Optionnel pour faire monter la sauce au beurre: retirer la casserole du feu, mettre le beurre froid et faire tourner la casserole en petit ronds pour émulsionner la sauce.

Voila ! Prêt à déguster ! 

Sauce au poivre

1. Julienne the carrots
2. Add the garlic to the carrots using a garlic press.
3. Fry over high heat with 2/3rds of the dark sesame oil.
4. Once gold brown, remove from heat and put into a serving bowl.
5. Top off with more sesame oil.
6. (Optional: Add sesame seeds to make it prettier).

Carrot Namul

1. Mix the yeast in the water (optional add a teaspoon of sugar to help the yeast).

⏰   Wait 30 minutes.  

2. Add the flour and mix by hand. Should be a bit sticky. 
3. Make into a ball and put into a big glass bowl coated with olive oil and cover with plastic wrap.
4. Put the bowl in a warm place.

⏰   Wait 1 hour.  

5. Form your focaccia and garnish it.

6. Preheat oven to max, then bake for 15 minutes or until desired crispiness has been achieved.

Freds Cooking Corner