FISH
When
you buy
fish,
the
smell should
be
pleasant and
not too fishy.
The
body
should
be firm
and
rigid
and
the
scales should
be
firmly
stuck to the
skin;
the
eye should
be bright
and rounded and
gills will
appear shiny and
moist.
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
greaseproof paper between
the grill
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..
CHICKEN:
Carefully match
the
plate
to the
size
of the
chicken
so that the
grease doesn’t
burn.For
tastier chicken
rub
marinate under
the skin. Do not
use fresh chopped herds
when
roasting chicken as they
will burn.
TARTS
/
QUICHES:
Do
not
use glass and porcelain dishes, they are
too thick
and make cooking time
longer,
preventing the base from turning
crisp
and
golden.
With fruit, the
bottom of
the
tart is
in danger
of
becoming soggy:
just
add a few spoonfuls
of
fine semolina, crushed
biscuit
crumbs, almond powder
or
tapioca, which will absorb
the juice
during
cooking.
VEGETABLES
To make a smoother
potato
gratin,
the
potatoes should
be
precooked
cut into medallions
in
milk
or
milk and cream
for
about twenty
minutes.
To make stuffed tomatoes: after having
cut
open a head, remove
the
seeds, salt
the inside
and
put
them back
on the grill so that
they drain before you
stuff them..
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