Tips And Hints - Brandt fp667 series Betriebsanleitung

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11 / TIPS AND HINTS

F F I I S S H H
When you buy fish, the smell should be pleasant and not too fishy.
The body should be firm and rigid and the scales should be firmly stuck to the skin;
the eye should be bright and rounded and gills will appear shiny and moist.
B B E E E E F F (MEAT IN GENERAL)
It is essential to take all meat out of the refrigerator well before cooking: 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 a spatula to turn the meat: if you prick it the blood will
drain away. 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 way the blood, drawn to the outside,
will flow back and moisten the roast.
Use earthenware roasting dishes: glass promotes grease spattering.
Do not cook in the enamelled drip tray.
P P I I Z Z Z Z A A : :
To prevent cheese or tomato sauce from dripping in the oven, you can place a piece of
greaseproof paper between the grill and the pizza.
C C H H I I C C K K E E N N : :
Carefully match the plate to the size of the chicken so that the grease doesn't burn.
T T A A R R T T S S / / Q Q U U I I C C H H E E S S : :
Do not use glass and porcelain dishes, they are too thick and make cooking time longer,
preventing the base from turning crisp and golden.
With fruit, the bottom of the tart is in danger of 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 on a tablespoon of cornmeal.
V V E E G G E E T T A A B B L L E E S S
To make a smoother potato gratin, the potatoes should be precooked cut into medallions in
milk or milk and cream for about twenty minutes.
To make stuffed tomatoes: after having cut open a head, remove the seeds, salt the inside
and put them back on the grill so that they drain before you stuff them.
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