Inhoudsopgave
Advertenties
Inhoud
Belangrijke opmerkingen en informatie over stomen...................................... 69
Het bijzondere van koken met stoom.................................................................... 69
Kookgerei .............................................................................................................. 69
Glazen schaal ........................................................................................................ 69
Niveau ................................................................................................................... 70
Diepvriesproducten ............................................................................................... 70
Temperatuur .......................................................................................................... 70
Bereidingstijd......................................................................................................... 70
Koken met vloeistoffen.......................................................................................... 70
Eigen recepten ...................................................................................................... 70
Stomen ................................................................................................................. 71
Eco-stomen ........................................................................................................... 71
Opmerkingen bij de bereidingstabellen................................................................. 71
Groente.................................................................................................................. 72
Vis.......................................................................................................................... 75
Vlees...................................................................................................................... 78
Rijst........................................................................................................................ 80
Graan..................................................................................................................... 81
Pasta/deegwaren .................................................................................................. 82
Knoedels ............................................................................................................... 83
Peulvruchten, gedroogd ........................................................................................ 84
Kippeneieren ......................................................................................................... 86
Fruit ....................................................................................................................... 87
Worstwaren ........................................................................................................... 87
Schaaldieren.......................................................................................................... 88
Zoetwatermosselen ............................................................................................... 89
Koken menu .......................................................................................................... 90
Sous-vide ............................................................................................................. 92
Overige toepassingen ....................................................................................... 100
Verwarmen met stoom ........................................................................................ 100
Ontdooien met stoom ......................................................................................... 103
Blancheren .......................................................................................................... 106
Inmaken............................................................................................................... 106
Steriliseren .......................................................................................................... 109
Gistdeeg laten rijzen............................................................................................ 109
Vochtige handdoekjes verwarmen ...................................................................... 110
Gelatine smelten.................................................................................................. 110
Honing vloeibaar maken...................................................................................... 111
Chocolade smelten ............................................................................................. 111
Yoghurt bereiden ................................................................................................. 112
Spek uitsmelten................................................................................................... 113
4
Advertenties
Inhoudsopgave
