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Practical cooking advice
GB
16
Pressure cooking
Pressure cooker
Grilling
Crêpes
Fast thickening (liquid juices)
Boiling water (pasta, rice, vegetables)
Milk
Slow thickening (dense juices)
Bain-marie cooking
Low-flame cooking (stews)
Chocolate sauce
Frying
Boiling
Cooking on a high flame and browning
(roasts, steaks, escalopes, fish fillets, fried
eggs)
Pressure cooking after whistle
Reheating dishes
Keeping food hot
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