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Special applications
110
Tips for reheating plated meals
– For fried or gratin dishes, useCrispy
reheating and for baked or boiled
dishes, useGentle reheating.
– UsingCrispy reheating ensures that
only food that was crispy before
reheating stays crispy.
– The food should not exceed a height
of 2–2.5cm. Transfer taller food into
flat containers (e.g. casserole) or slice
it into smaller pieces (e.g. roulades,
bakes).
– Only reheat pasta mixed into a sauce.
– Droplets of water may have
accumulated underneath the
crockery. 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
cornflour 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 cornflour.
– 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
duration 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
differing cooking durations with
layering: place food with a short
cooking duration 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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