De Dietrich DFP8363A Manual De Instrucciones página 185

5
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COOKING
HINTS AND TIPS
• Beef, pork, lamb
- Always remove meat from 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. Turn
the meat over using spatulas; if you
pierce it, the blood will run out. Always
leave meat to rest for 5 to 10 minutes
after cooking. Wrap it in foil and put it at
the oven's entrance; the blood attracted
outside during cooking will return inside
and moisten the meat.
- Use earthenware roasting dishes; glass
tends to get splattered in grease.
- Do not cook in the enamelled drip tray.
- Avoid sticking garlic cloves into a leg of
lamb, this will cause it to lose its blood;
rather slip the garlic between the meat
and the bone or cook unpeeled cloves
alongside the lamb and crush them when
cooking is complete to season the sauce;
strain it and serve it very hot in a gravy
boat.
• Fish
- When you buy it, it should smell
pleasant and not too "fishy".
- The body should be firm and rigid and
the scales should be firmly attached to
the skin; the eyes should be bright and
rounded and gills will appear shiny and
moist.
• Tarts, quiches
- Avoid glass or porcelain dishes as they
are too thick and extend the cooking time
and the bottom of the crust is not crispy.
- With fruits, the bottom of the tart may
become 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 a tablespoon
of cornmeal.
• Pizza
- To prevent cheese or tomato sauce
from dripping in the oven, you can place
a piece of parchment paper between the
shelf and the pizza.
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