EN
TIPS
VEGETABLES
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.
FISH
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.
CH
I
CKEN
Choose a
dish
size suitable
for the
chicken
so the fat
does
not
burn.For tas
tier chick
en
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.
B
I
SCU
ITS
:
make sure
that
biscuits are placed even and spaciously
on the
tray as they
will
C
A
KES
:
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...
