Catalogo Prodotti Product Catalog - Horeco

LESSONS FROM THE CHEF: 14 COOKING TECHNIQUES
POACHING
This is a variant on the more common boiling method and involves cooking
food, generally fi sh or eggs, in liquid which is kept just under the boil, not
hotter than 80°C. Bain-marie is a refi ned poaching technique.
THE BEST SHAPE HIGH / LOW SAUCEPAN – DOUBLE BOILER
THE RIGHT MATERIAL STEEL - ALUMINIUM
ROASTING
Roasting is a type of cooking in which the temperature increases on the
surface of the food and then progressively spreads inwards. This method
is especially suitable for cooking beef, pork, chicken, game, large fi sh and
shellfi sh. It is also used for some vegetables, such as potatoes, or baked
products, such as bread.
THE BEST SHAPE SAUCEPAN – BAKING TRAY – RECTANGULAR PAN - FRYPAN
THE RIGHT MATERIAL COPPER - ALUMINIUM
BRAISING / GLAZING
Braising is a slow cooking method in which food is cooked in a container
covered with suffi cient liquid to produce steam during cooking. For perfect
braising, fi rst brown the food with herbs, vegetables and fat at a fairly high
temperature. Then add wine and cover. Put in the oven at 180°C and pour
the cooking juices over the food. The term “braising” is used for cooking
red meat while the same procedure for white meat and vegetables is called
“glazing”.
THE BEST SHAPE OVAL STEW PAN – BRAISING PAN – RECTANGULAR PAN
HIGH / LOW SAUCEPAN
THE RIGHT MATERIAL STEEL - ALUMINIUM
BOILING
Boiling is one of the oldest and most traditional methods of cooking food,
together with direct exposure to fi re (roasting). It obtains light food and
brings out its fl avour. Depending on the dish involved, food can be boiled
starting with cold or hot water. Boiling involves cooking food in a container
with liquid, with or without cover, keeping it at a temperature slightly higher
than 100°C.
THE BEST SHAPE STOCK POT – HIGH SAUCEPAN – FISH KETTLE
THE RIGHT MATERIAL STAINLESS STEEL - ALUMINIUM
SIMILAR TECHNIQUES BAIN-MARIE (SAUCEPAN) - SIMMERING (SAUCEPAN)
COOKING IN FOIL
Cooking in foil involves placing the food, with relative herbs and seasoning,
onto a thin sheet of aluminium or oven paper and closing the ends in order
to create an airtight chamber. Cooking can be done in the oven or on a
hotplate.
THE BEST SHAPE LOW / HIGH PAN
THE RIGHT MATERIAL ALUMINIUM – OVEN PAPER
BAKING
Food must be baked in the oven without liquids, fats or covers. Baking
generally involves food that needs to be placed in moulds or on baking trays
(bread, sponge cake, plum cake, etc.).
THE BEST SHAPE MOULDS – RING MOULDS
THE RIGHT MATERIAL ALUMINIUM - SILICON - STEEL
FRYING
Flying involves cooking food in fat (lard, clarifi ed butter, fractionated oil,
extra-virgin olive oil, etc.) at a temperature ranging from 160° to 180°C.
The type, condition and temperature of the oil, the shape and size of the
container, the humidity and porosity of the food, the width of the area to
cook and the cooking time are all elements that affect the fi nal result.
THE BEST SHAPE FRYPAN
THE RIGHT MATERIAL IRON
GRILLING
Grilling involves placing food, generally seasoned, on a preheated iron grill.
The same applies for hot plates which, however, can be made from different
materials.
THE BEST SHAPE GRILL - PLATE
THE RIGHT MATERIAL IRON - CHROME - CAST-IRON
TECNICHE DI COTTURA COOKING TECHNIQUES
TOSSING
Tossing involves adding of a small amount of fat or liquid to food in a frypan
and performing a vertical or horizontal rotary movement. It is often used
for à la carte dishes (potatoes, fi llets of fi sh, medallions of meat, thickened
meat and fresh/dry pasta, etc.).
THE BEST SHAPE LOW/HIGH TAPERED FRYPAN – THICKENING PAN
THE RIGHT MATERIAL ALUMINIUM – NON-STICK ALUMINIUM - COPPER
STEWING
Stewing is a traditional method of cooking food at low temperatures. It
produces full-bodied fl avours and aromas. It involves very slow cooking in
liquid. It is suitable for pulses or tough cuts of meat.
THE BEST SHAPE SAUCEPAN – STOCK POT
THE RIGHT MATERIAL COPPER – ALUMINIUM
THICKENING
Thickening is used to combine pasta or rice with the various other
ingredients used in a recipe. Food is generally thickened by adding fat into
the container used to prepare the recipe
THE BEST SHAPE THICKENING PAN – LOW SAUCE POT
HIGH TAPERED FRYPAN
THE RIGHT MATERIAL ALUMINIUM – NON-STICK ALUMINIUM - COPPER
STEAMING
With this method, the food is cooked by the humid heat of boiling water,
without coming into contact with it. Food can be steamed in the oven, in the
steamer, in bamboo baskets or in a pressure cooker. As the food cooks at
relatively low temperatures, very small amounts of vitamins and minerals
are lost and its fl avour and aroma remain more or less unaltered.
THE BEST SHAPE STEAMER - CYLINDRICAL BASKETS WITH COVER
THE RIGHT MATERIAL ALUMINIUM - STEEL
BLANCHING
This special cooking method maintains the colour of the vegetables and
removes fat from bones before using them for cooking. It involves placing
the vegetables into boiling water for a few seconds and then rapidly cooling
them with cold water and ice. Cold water is used for bones. Food can also
be blanched in oil at 130°C.
THE BEST SHAPE STOCK POT – LOW / HIGH SAUCEPAN
THE RIGHT MATERIAL STEEL - ALUMINIUM
AU GRATIN COOKING
Au gratin cooking involves producing a crust of a certain thickness on
the surface of food. This cooking technique is performed in the oven, at
temperatures ranging between 260° and 300°C, or under a salamander
grill
THE BEST SHAPE LOW / HIGH PAN
THE RIGHT MATERIAL ALUMINIUM - PORCELAIN
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