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HOW TO STEW? (FIG. C)
•
Pour water in the container of your
steam cooker up to the mark “steam
max”.
•
Place the “bain-marie” container in a
collar on the heating tank and close
with the glass lid.
•
Select the desired cooking
temperature (80 or 100°C).
•
Program the cooking time with the
timer.
•
Insert your ingredients to the
“bain-marie” container and let
simmer.
Stewing: to simmer and to pickle
Stewing is a gentle cooking method in a closed container. The food cooks slowly so as to use as much as possible of
their juice as cooking juice. We also use the word “steaming” to describe this type of cooking. Just as for other gentle
cooking methods, stewing preserves the nutritive values of the food.
THE TASTE OF
AUTHENTICITY
DThis cooking method has the advantage
of preserving the minerals, but, above all,
of multiplying the flavours!
Stewing is the secret of the delicious
stews of our grandmothers: a slow
cooking at low heat which preserves all
the flavours.
Stewing is a real tribute to creativity. It’s
all about the association of ingredients to
create authentic and/or unusual flavours.
It is the perfect cooking method for all
dishes in sauce: stew, curry, ratatouille,
tajine, etc.
Generally, stewing is realized in a large
casserole or a cast-iron pot at low heat. If
you don’t pay enough attention, what is on
the bottom of your casseroles might burn!
With your steam cooker, it is easier: there
is no risk of burning your dish since the
heat source is the steam.
To simmer
Cooking very slowly (at the limit of
boiling) and for a long time in its
own juice or in another sauce, in a
closed container.
To pickle
Cooking food at very low heat in
vinegar, sugar or fat
