- Flambéing: Essential for Calvados dishes
- Cream Reduction: Never boil, always simmer
- Apple Selection: Mix sweet and tart varieties
- Butter Temperature: Often better at room temperature
Ingredient Notes
- Cream: Always use heavy cream (35%+)
- Apples: Boskoop, Reine des Reinettes for cooking
- Calvados: Save the best for drinking
- Cheese: Bring to room temperature before serving
Common Mistakes
- Overheating Cream: Causes separation
- Wrong Apples: Eating apples often turn mushy
- Too Much Calvados: Overwhelms other flavors
- Cold Cheese: Mutes flavors and textures