COOKING TECHNIQUES
FOR
ITS BONUS ?
SMART TIPS
Whole pieces of meat
Cooked tender meat in its pastry
juice nicely crusty
1. Before using pressure cooker: color the meat and de-ice with 25 cl. (1 eco-dose) of liquid. Vary the flavours by replacing water with wine, cider, beer or broth. Carefully scrape
the base of the pressure cooker to remove the cooking juices. The de-icing will evaporate a lot of liquid, check that enough remains before using pressure cooker.
2. To obtain cooking juices when the cooking is finished, turn off the heat and allow meat to rest for 2 to 3 mins. Keep the meat warm and collect the juice to obtain the sauce
3. Added bonus for roasts: poke them with garlic cloves, leaves of thyme and rosemary to give a very fragrant result.
Risottos
Enhanced flavours for unsupervised cooking
1. Before using the pressure cooker, to boost the flavour, brown the seasoning (onion, shallot) then the rice.
2. Added bonus after cooking for an even more creamy result: add butter and cheese before allowing to rest for 1 to 2 minutes with closed lid.
Mixed vegetables or ratatouille
type dishes
Vegetables rich in taste
1. Brown the vegetables on a high heat in a little oil or butter, season then pour 25 cl (1 eco dose) of liquid of one's choice: : water, broth, tomato sauce, etc.
2. Quick tip: adjust the cooking time for the vegetable with the longest cooking time.
Pieces of meat
Tender meat cooked up to twice quicker
(compared to the cooking time in a
Lagostina stewpot).
1. For a creamy sauce: after having browned the meat, dip it in a bit of flour. Allow to cook for 2 minutes and stir well. and by removing the remaining cooking juices.
2. Once the cooking has finished, remove the meat and reuse pressure cooker with sauce on a high flame for 5 to 10 minutes, to allow sauce to thicken.
Fish
Slow cooking preserving the fish texture and
its nutrients
1. For odourless cooking, favour cooking in greaseproof paper in foil adding vegetables in strips and herbs.
2. For even more taste: brush fish filets in pesto and tapenade or even in curry before cooking them.
3. Small bonus to simplify the cooking: oil the steaming basket or lay baking paper along the bottom of the basket to avoid fish from sticking and not crumbling before serving.
Plain
vegetables
Healthy cooking avoiding the phenomena of
the leaching of vitamins and colours specific to
cooking in water
1. Slightly increase cooking time (1 to 2 minutes) for frozen vegetables.
2. No point in adding salt, because salt does not penetrate steam, however, season according to taste (salt, pepper, herbs, a knob of butter or drop of oil) just before serving.
Desserts
Even cooking with the guarantee of a result
that is creamy and tender
1. For individual desserts, use ramekins or individual mussles that resist heat (metal, thick glass or ceramic for cooking) and cut the cooking time in 2 versus a dessert to share.
2. Do not fill the mussels to the brim to avoid overflow during cooking
3. For easy removal of shells: to add butter or oil to mussels and ultimatley line with baking pape.
4. When sharing desserts, use a steam canister basket.
Dried vegetables
Cooking time up to twice quicker (for dried
vegetables dipped in advance, compared to the
cooking time in a Lagostina stewpot)
1. Before using the pressure cooker: soak the dried legumes for 8 to 12 hours, fully covered with water and with a pinch of coarse salt.
2. For an even faster result without soaking: pre-cook the legumes in the pressure cooker for 7 to 10 minutes.
3. Added bonus : for more flagrant steaming, flavour the water with a bouquet of fresh or dried herbs, a peel of citrus fruit and sticks lemongrass, or even flagrant tea. etc.
Soups
Cooking time up to twice quicker (compared to
the cooking time in a Lagostina stewpot)
1. Brown the vegetables on a high heat in a little cooking fat, season, then pour 25 cl (1 eco dose) of liquid of your choice: water, stock, wine, tomato sauce, etc.
2. According to taste, when mixing add milk or cheese.
25
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