89
❖
Simmering is cooking with a temperature of approx. 85
0
C. At this temperature
small bubbles ascend to the surface of the cooking liquid. Simmering is a perfect
way to cook delicious soups and stews as the flavours of the food unfold
completely without being over-heated. You should also cook egg-based sauces
and sauces thickened with flour in this way.
❖
Some cooking procedures, including the cooking of rice with the absorption-
method (= the water is consumed completely), require a setting above the lowest
power level, so the food is cooked within the recommended cooking time.
S
TEAKS
:
1.
Take the meat out of the fridge and let it rest at room temperature for approx. 20
minutes.
2.
Heat up a pan with a heavy base.
3.
Rub both sides of the steak with oil. Drizzle a small amount of oil into the hot
pan and place the steak into the pan.
4.
Turn the meat just once while cooking. The exact cooking time depends from the
size of your steak and your individual preferences (medium, medium rare etc.).
So the cooking time of each side may vary from 2 to 8 minutes. Press the steak
to check the cooking result - a firm steak is well done.
5.
Leave the steak on a warm plate for a few minutes; so it will become tender.
A
SIAN
-
STYLE COOKING
:
1.
Choose a wok with a flat base or a big pan.
2.
Prepare all ingredients and the cooking utensils you need. Asian-style cooking
should work fast. If you want to cook a big amount of food, you should divide
the food into several portions.
3.
Preheat the wok/pan briefly and add two tablespoons of oil.
4.
Cook the meat first. Put it aside and keep it warm.
5.
Now cook the vegetable. When the vegetable is hot but still crisp, reduce the
power level. Add the meat and, if desired, a sauce.
6.
Sauté the complete food carefully so all components are hot.
7.
Serve immediately.
5.1 Power levels
The power levels given in the following table are guidelines only. They depend
on the quality of food, the amount of food to be cooked, the used cookware, etc.
The following table does not claim to be complete.
