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6. WERKINGSTECHNIEKEN EN AANBEVOLEN HOEVEELHEDEN
Ingrediënten Commentaar
Look/Ui/Sjalot
Ansjovis
Boter
Niet te hard en in stukjes gesneden
Ko e (bonen)
Max. 50g tegelijk
Verse groenten
In stukjes gesneden
Chocolade
Max. 30g tegelijk en in stukjes gesneden
Harde kaas
Max. 60g tegelijk en in stukken van 1,5cm gesneden
Halfharde kaas
Halfzachte kaas
Moet zeer koud zijn
Zachte kaas
Moet zeer koud zijn
Zaden (komijn, maanzaad, enz.)
Tuinkruiden
Moeten goed droog zijn
Gekookte groenten
Moeten zachtgekookt zijn
Okkernoten, hazelnoten,
amandelen
Olijven
Ontpit
Peper (korrels)
Vlees, gevogelte, vis
Moet zeer koud zijn (maar niet bevroren) en in regel-
matige stukken gesneden. Max. 150g
Slagroom
Ongeveer 45sec met impulsen
Vloeibare bereiding
Mayonaise
Door olie toe te voegen via de opening in het deksel
Ijsblokjes
In kleine hoeveelheden
35


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