EN-30
•
The use of a cover reduces the cooking time and saves energy by trapping
heat.
•
Reduce the amount of liquid or fat to reduce cooking time.
•
Start cooking at high temperatures and reduce the setting when the food is
heated.
Low heat, cooking rice
•
Simmer is below the boiling point, with approximately 85˚C, when the bubbles
just occasionally rise to the surface of the cooking liquid. This is the key to
delicious soups and tender stews because the flavors develop without over
cooking. You should also cook based sauces egg and thicken below the boiling
point.
•
Some tasks, including cooking rice by the absorption method, may require a
higher than the lowest setting adjustment to ensure that food is cooked properly
in the recommended time.
Searing steaks
To cook tasty juicy steaks:
1. Place the meat at room temperature for about 20 minutes before cooking.
2. Heat a frying pan with a thick bottom.
3. Brush both sides of steaks with oil. Sprinkle a little oil in the hot pan and then
remove the meat in the hot frying pan.
4. Turn the steak only once during cooking. The exact cooking time depends on
the thickness of the steak and cooking you want. The time may vary from about
2 to 8 minutes per side. Press the steak to assess how it is cooked - the more
firm seems it will be "well done."
5. Let the steak rest on a warm plate for a few minutes so he can relax and
become tender before serving.
For skipped
1.
Choose
a
flat
bottom
wok
compatible
with
induction
or
large
skillet.
2.
Prepare
all
the
ingredients
and
equipment.
Sauté
the
food
quickly.
If
you
need
to
cook
large
quantities,
cook
the
food
into
smaller
lots.
3.
Preheat
the
pan
briefly
and
add
two
tablespoons
of
oil.
4.
Cook all meats first, reserve and keep warm.
5.
Sauté the vegetables. When hot, crisp, turn the cooking zone to a lower setting,
return the meat to the pan and add your sauce.
6.
Mix the ingredients carefully to ensure they are heated inside.
7. Serve immediately.