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Koken van groente
Gebruik indien mogelijk verse groenten. Als groenten al wat slap
zijn geworden doordat ze te lang gelegen hebben kunt u ze een
tijdje in koud water leggen, zodat ze zich weer vol kunnen zuigen.
Gebruik voor het koken van groente een ruime schaal, zodat de
schaalbodem bedekt wordt met een niet al te dikke laag.
Kook groente bij voorkeur met aanhangend water.
Dek de schaal altijd af met een deksel of combi-magnetronfolie.
Voeg geen zout toe. De van nature in de groente aanwezige zouten
geven meestal voldoende smaak. Indien u toch zout toe wilt
voegen, doe dat dan na het koken.
Kook groente zo kort mogelijk. Houd rekening met het nagaren.
Controleer met een satéprikker of vork of de groente gaar is.
Koken van vis
Vis moet geleidelijk gaar worden. Schakel daarom bij dunne vissen,
vette vissen of kleine porties het vermogen in op 30%. In andere
gevallen kunt u het vermogen gerust iets hoger instellen. Houd wel
rekening met nagaren. Vis is gaar als het vlees ondoorschijnend is
geworden.
KOOKTIPS
23


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