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Additional applications
104
Tips for reheating plated meals
- For fried or gratin dishes, useCrisp
Reheating and for baked or boiled
dishes, useGentle Reheating.
- UsingCrisp Reheating ensures that
only food that was crispy before re-
heating stays crispy.
- The food should not exceed a height
of 3/4"-1" (2–2.5cm). Transfer taller
food into flat containers (e.g., casse-
role) or slice it into smaller pieces
(e.g., roulades, bakes).
- Only reheat pasta mixed into a sauce.
- Droplets of water may have accumu-
lated underneath the dishware. Dry
the droplets of water before serving.
Tips for cooking plated meals
- You can easily make a sauce from
the meat and fish stock: add 1tsp of
corn starch to the raw meat or fish
before cooking. Stir the sauce with a
fork until smooth before serving. You
can also use 1tsp of mashed potato
powder (instant) or a pinch of guar
gum instead of corn starch.
- If cooking durations for different
foods are not the same, you can
compensate for this by changing the
size of the food: if the cooking dura-
tion is shorter, make the pieces larger
(e.g., large cauliflower florets). If the
cooking duration is longer, make the
pieces smaller (e.g., diced potatoes).
- You can also compensate for differ-
ing cooking durations with layering:
place food with a short cooking dura-
tion under a food with a long cooking
duration or put them together as a
small bake.
- To prevent the food from drying out,
prepare your dish with a sauce or
marinade. You can also use cheese
or bacon.
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