Food In The Casserole And In The Steamers - Demeyere Atlantis Gebrauchsanweisung

if not over cooked.
The Italians say that vegetables must be "al dente".
The cooking time depends on many factors. In general, times are the same as traditional
cooking but sometimes, it will be necessary to add a few minutes.

2.1.2 Food in the casserole and in the steamers

One can cook soups or casseroles or boiled meats in the lower casserole, at the same
time as vegetables in the steamer above. True couscous is made in the same way with
meat and vegetables in the casserole and the semolina above in the steamer (see recipe
for Couscous).
Idea : Remember it is always possible to cook meat without fat in the frying pan or
Demeyere casserole. Read the instructions which accompany each casserole or
frying pan.
2.1.3 To peel tomatoes or peaches
We are sure you know the system : put the tomatoes in hot water for 15 seconds, cool
in cold water and peeling will be no problem. You can also profit from the gratituous
steam available during steam cooking. Make an incision in the form of a +, put the
tomatoes in the steamer, leave for a minute, then put them into cold water. You can do
the same thing with some vegetables and fruits. Notably for peeling onions and shallots
(to stop the "tears").
2.1.4 To blanch vegetables and spices before freezing them
Vegetables and spices, as with other natural foods, can be preserved by deep freezing.
The procedure puts the bacterial activity of the food in a state of "slumber".
Nevertheless, the enzymes remain active even at these low temperature. So to blanche
the vegetables before freezing is an absolute necessity to slow down this activity.
1.Heat plenty of water
2. Put the vegetables in the steamer (do not cook too many vegetables at once)
3. Place the steamer on the casserole
4.Blanche for 2-4 minutes according to the type of vegetable
5.Cool the vegetables in cold water
6. Drain the vegetables and store them as usual
An idea for recipes with spices
It is marvellous to have fresh spices in winter. For this rinse the spices, blanch them for a
minute and put them in aluminium foil or a freezer bag.
When you regularly use mixed spices such as bouquet garni of parsley, cerfeuil and tarra-
gon? Freeze them together.
2.1.5 To keep dishes hot
We suppose that from time to time you will use frozen dishes bought or prepared by
yourself. It is very easy in a steamer to reheat them in their original wrappings or arran-
ge in heat resistant dishes.
This is "free" cooking when done whilst cooking/steaming other food.
En
19