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Tips en trucs
Stomen
Bij stomen kunnen meerdere gerechten tegelijk worden gaar gemaakt. Zo
kunnen bv. rijst of peulvruchten tegelijk met groente met vergelijkbare
garingsduur worden bereid. Dit bespaart energie en servies.
Graan (bv. rijst of gierst) en peulvruchten (bv. linzen) kunnen met de
passende hoeveelheid nat in geschikte serveerschalen direct worden gaar
gemaakt.
Schuif bij het stomen altijd de roestvrijstalen plaat onder de geperforeerde
gaarplaat en het rooster, om stukken voedsel en condensaat op te vangen.
Plaats serveerschalen direct op de roestvrijstalen plaat of het rooster in de
kookruimte.
Het verdient aanbeveling om de groente pas na het stomen te kruiden.
Levensmiddelen
Gewicht
levensmiddel
Toe te voegen nat (bij benadering)
(afhankelijk van de gewenste
consistentie)
Rijst 100 g dl (zout water, bouillon, etc.)
Risotto 100 g 2½ dl (water, evt. wijn)
Maïsgriesmeel (polenta) 100 g 3 dl (water-/melkmengsel)
Griesmeel 100 g 2–3 dl
Linzen 100 g 2–3 dl
Ebly 100 g 1–1½ dl
Gierst 100 g –2 dl
Kikkererwten ingeweekt 100 g ½–1 dl
80


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