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Frituren
Temperatuurverlies uiterst gering.
Weinig olieverbruik.
De gerechten die gefrituurd worden nemen door de constante tem-
peratuur weinig vet op.
Vlees, vis, aardappelen, groente, enz. behouden een gelijkmatige kleur
en korst en daardoor hun typische smaak.
Alleen speciaal voor frituren geschikte vetten gebruiken.
Pocheren / Kloppen
Behoedzaam bereidingsproces.
Inductiewok is zeer geschikt.
Gewelfde vorm van de wok maakt hem uitstekend geschikt voor het
opkloppen van crèmes, sabayone, botersauzen, beslag voor koekjes-
of parfait zonder waterbad bij 65° C tot 80° C.
Aan de kook brengen / Garen
Koken: Garen op het kookpunt (borrelend), bijv. spaghetti.
Aan de kook brengen: Garen net onder het kookpunt (niet borrelend),
bijv. deegballen.
Stomen
Garen in eigen vocht, evtl. met toevoeging van een beetje vet en an-
der vocht.
Waterrijke levensmiddelen zoals groente, vis en fruit met gesloten
deksel op lage hitte garen, om geurstoffen - het aroma.
Stomen
Zeer behoedzame bereidingswijze
Voedingswaarde en kleur van levensmiddelen blijven erg goed be-
waard.
15


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