FISH
For a smoother
potato
gratin, pre-cook
the
potatoes sliced
into
rounds
in
milk
or
milk +
cream
for
about twenty
minutes.
To prepare stuffed tomatoes: after
cutting off the tops,
remove
the
seeds, sprinkle
some
salt inside them and
put
them upside down
on
a mesh
so
they drain before stuffing
them.
When buying
it, it
should smell pleasant and
not too “fishy”.
The body should be firm and
rigid
and the scales should be firmly
stuck to
the skin; the
eyes
should be
bright
and rounded and gills should appear shiny and
moist.
CHICKEN
Choose a dish size suitable
for
the chicken
so
the
fat
does
not
burn.For
tastier
chicken
rub
marinate under the
skin.
Do
not
use fresh chopped herds when
roasting
chicken as they will
burn.
MEAT IN
GENERAL
Cuts
for Roasting:
BEEF: Fillet, rump, topside, sirloin,
rib roast
LAMB: Rack
of
lamb, rolled loin, shoulder,
leg
PORK: Shoulder, belly, loin,
rib
roast, loin
blade
Cuts
for
Braising/Slow
cooking:
BEEF: Chuck/blade, brisket, shin, veal
shank
LAMB: Shank, shoulder, chuck, diced
lamb
PORK: Spare ribs, hocks,
shin
PIZZA
To prevent cheese
or
tomato sauce from dripping in the oven, you can place a piece
of
parchment paper between the
grid
and the pizza. Alternatively, you can use a pizza stone
in
the oven
to
enhance the texture. Note: Pizza stone must be preheated
for
best
results.
TARTS
/
QUICHES
Avoid glass and porcelain dishes: because they are
too
thick, they extend the cooking
time
and the
bottom of
the
crust is not crispy.
With fruit, the
bottom of
the
tart
risks becoming soggy:
just
add a few spoonfuls
of fine
semolina, crushed
biscuit
crumbs, almond powder
or
tapioca, which will absorb the
juice
during
cooking.
BISCUITS
:
make sure
that
biscuits are placed even and spaciously
on
the tray as they
will
CAKES
:
spread during
cooking.
Do
not
place cookie dough
too
close
to
the edges
of the
tray.
Place cake in the centre
of
the oven
for
even
cooking.
Always
cool
cakes
for
5
to 10
minutes in the pan
on
a rack before
unmoulding.
To Next Page
Loading...
Need help?
General
