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Guide decuisson (suite)
Guide de cuisson pour le riz et les pâtes
Riz Employer un grand bol de pyrex avec couvercle le riz double de
volume pendant la cuisson. Cuire avec couvercle. Une fois le
temps de c uisson écoulé, remuer avant de laisser reposer, puis
saler ou ajouter des h erbes et du beurre.
Remarque: le riz peut ne pas avoir absorbé toute la quantité d’eau
une fois le temps de cuisson écoulé.
Pâtes Employer un grand bol de pyrex. Ajouter de l’eau bouillante, une
pincée de sel et bien remuer. Cuire sans couvercle. Remuer
plusieurs fois pendant et après la cuisson. Couvrir et laisser
reposer puis bien égoutter.
.
Pommes de
terre
250g
500g
3-4
6-7
épluchées et les couper en
moitiés ou en quartiers de tailles
égales.
Chou-navets 250g 4½-5 3
Couper les choux-navets en petits
cubes.
Aliment Portion Puissance
Temps
(min.)
Temps de
repos
(min.)
Instructions
Riz blanc
demi
bouilli).
250g
375g
17½-18½
froide .Ajouter 750 ml
d’eau froide .
Riz brun
demi
bouilli).
250g
375g
P100
20-21
22-23
5
Ajouter 500 ml d’eau
froide. Ajouter 750 ml
d’eau froide .
Riz mélangé
(riz + riz
sauvage)
froide .
Grains
mélangés
(riz + grains)
250g P100 17-18 5
Ajouter 500 ml d’eau
froide .
d’eau chaude
Aliment Portion
Temps
(min.)
Temps de
repos (min.)
Instructions
P100
15-16
250g P100
Pates 250g P100
3
Peser les pommes de terre
5
Ajouter 500 ml d’eau
16-17 5
Ajouter 500 ml d’eau
10-11 5
Ajouter 1000 ml
110
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