Inhoudsopgave
Advertenties
Inhoud
Belangrijke opmerkingen en informatie over stomen...................................... 68
Het bijzondere van koken met stoom.................................................................... 68
Kookgerei .............................................................................................................. 68
Glazen schaal ........................................................................................................ 68
Niveau ................................................................................................................... 69
Diepvriesproducten ............................................................................................... 69
Temperatuur .......................................................................................................... 69
Bereidingstijd......................................................................................................... 69
Bereiden met vloeistoffen...................................................................................... 69
Eigen recepten ...................................................................................................... 69
Stomen ................................................................................................................. 70
ECO - Koken met stoom ....................................................................................... 70
Aanwijzingen bij de bereidingstabellen ................................................................. 70
Groente.................................................................................................................. 71
Vis.......................................................................................................................... 74
Vlees...................................................................................................................... 77
Rijst........................................................................................................................ 79
Graan..................................................................................................................... 80
Pasta/deegwaren .................................................................................................. 81
Knoedels ............................................................................................................... 82
Peulvruchten, gedroogd ........................................................................................ 83
Kippeneieren ......................................................................................................... 85
Fruit ....................................................................................................................... 86
Worstwaren ........................................................................................................... 86
Schaaldieren.......................................................................................................... 87
Zoetwatermosselen ............................................................................................... 88
Menugaren ............................................................................................................ 89
Sous-vide ............................................................................................................. 91
Nog meer toepassingen...................................................................................... 99
Verwarmen met stoom .......................................................................................... 99
Ontdooien met stoom ......................................................................................... 102
Blancheren .......................................................................................................... 105
Inmaken............................................................................................................... 105
Steriliseren .......................................................................................................... 108
Gistdeeg laten rijzen............................................................................................ 108
Vochtige handdoekjes verwarmen ...................................................................... 109
Gelatine smelten.................................................................................................. 109
Honing vloeibaar maken...................................................................................... 110
Chocolade smelten ............................................................................................. 110
Yoghurt bereiden ................................................................................................. 111
Spek uitsmelten................................................................................................... 112
4
Advertenties
Inhoudsopgave
