Table of Contents
Advertisement
Steam cooking
Useful tips
- To retain the flavourings, use a
perforated cooking container. You
can use the concentrate that collects
in the universal tray to enhance your
sauces or freeze it for later use.
- Boiling chicken, back or top rib and
meat bones can be used to make
stock. Place the meat together with
the bones and some mixed
vegetables in a cooking container
and add cold water. The longer the
cooking duration, the stronger the
stock.
Rice
Rice swells when cooked and needs to
be cooked in liquid. The proportion of
rice to liquid will vary depending on the
type of rice.
The rice absorbs all the liquid during the
cooking process so that none of the
nutrients are lost.
Grains
Grains swell when cooked and need to
be cooked in liquid. The proportion of
grains to liquid depends on the type of
grain.
Grains can be cooked whole or
cracked.
64
European dumplings
Dry pasta and noodles
Dry pasta and noodles swell when they
are cooked and need to be cooked in
liquid. The liquid must cover the pasta
or noodles. Using hot liquid gives better
results.
Increase the cooking time stated by the
manufacturer by approx. 1/3.
Fresh food
Fresh pasta and noodles, such as those
you can buy from the supermarket
chilled counter, do not need to absorb
water. Cook in a greased, perforated
container.
Separate any pieces of pasta or
noodles which have stuck together and
spread them out in the cooking
container.
Fruit
To ensure that no juice is lost, cook fruit
in a solid cooking container.
If you cook fruit in a perforated cooking
container, catch the juice in the
universal tray.
Useful tip: You can use the collected
juice to prepare a glaze for a fruit flan.
Advertisement
Table of Contents
