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Practical cooking advice

GB
8
ª
Pressure cooking
Pressure cooker
•
Grilling
•
Crêpes
§
Fast thickening (liquid juices)
Boiling water (pasta, rice, vegetables)
Milk
§
S
Slow thickening (dense juices)
S
¢
Bain-marie cooking
¢
£
Low-flame cooking (stews)
™
™
¡
Chocolate sauce
Frying
Boiling
Cooking on a high flame and browning
(roasts, steaks, escalopes, fish fillets,
fried eggs)
Pressure cooking after whistle
Reheating dishes
Keeping food hot