11 / TIPS AND HINTS
F
FIIS
SH
H
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.
B
BE
EE
EF
F
(MEAT IN GENERAL)
You must take all meat out of the refrigerator well before cooking it: cold-hot
temperature shocks toughen meat; this way you will produce a roast beef that is golden
outside, red inside and warm in the middle. Do not salt before cooking: salt absorbs the
blood and dries out the meat. Use spatulas to turn the meat: if you pierce the meat the
blood drips out. Always let meat sit after cooking for 5 to 15 minutes: wrap it in a sheet
of aluminium and place it just inside a warm oven. This allows the blood drawn toward
the outside during cooking to return to the middle and moisten the roast.
Use earthenware roasting dishes: glass promotes grease splattering.
Do not cook in the enamelled drip tray.
P
PIIZ
ZZ
ZA
A
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.
C
CH
HIIC
CK
KE
EN
N
Choose a dish size suitable for the chicken so the fat does not burn.
T
TA
AR
RT
TS
S//Q
QU
UIIC
CH
HE
ES
S
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.
With high-water content or frozen vegetables (leeks, spinach, broccoli or tomatoes) you
can sprinkle in a tablespoon of corn flour.
V
VE
EG
GE
ET
TA
AB
BL
LE
ES
S
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.
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