To drown
It consists of cooking food by immersing it in a liquid that does not exceed 80° in temperature. Even the bain-marie is considered a cooking technique by "drowning".
Shapes: High Casserole, Low Casserole, Bain-marie.
The Materials: Stainless Steel, Aluminum.
To roast
There are two types of roasting that can be done.
The best known is the baked one, the second on the spit. Roasting means cooking a food with a fatty substance and without added liquids. The temperature must initially be around 200° and then lowered to 150°/140° for cooking in the oven, while on the spit it starts at around 260° and then drops to around 180°.
Shapes: High Casserole, Low Casserole, Oval Casserole.
Materials: Aluminum, Tinned Copper.
Braise
The braising of a food is usually done for red meats, the same cooking technique for white meats or vegetables is called Glazing. The braising technique consists in browning the food with herbs, vegetables and fatty substances at a fairly high temperature. Then it is wetted with a brown base up to 1/3 and covered.
Shapes: Oval Casserole, Braising Pan, Rectangular Pan, High Casserole, Low Casserole, Gastronorm Baking Pan.
Materials: Aluminium, Tinned Copper, Soapstone.
To boil
Depending on the preparation to be made, a food can be boiled starting from cold or hot water. Boiling consists of cooking food in a container with liquid, with or without a lid, keeping it at a temperature slightly above 100°.
The Shapes: Pot, High Casserole, Fish Pot.
The Materials: Stainless Steel, Aluminum.
To caramelize
The caramelization operation is carried out by bringing the sugar inside a mold at a temperature of 175°. It is added to the sugar, at the moment of boiling, of the dried fruit and the operations of sandblasting and pralining will be carried out. Fruits and vegetables can also be caramelised.
Shapes: High Casserole, Low Casserole, Sugar Casserole, Bastardella.
Materials: Aluminum, Tinned Copper.
Foil cooking
The preparation of the pouch consists in placing the food, with the relative perfumes and condiments, on a thin sheet of aluminum or baking paper, forming a pouch and closing the ends in order to create a watertight seal. Cooking can be done in the oven or on a hot plate.
Shapes: Thin sheet.
The Materials: Aluminum.
Bake
The oven cooking technique must be carried out without the presence of liquids, fats or lids. It is usually used to cook preparations that require placing in molds or plates (bread, sponge cake, plum cake, etc…).
Shapes: Moulds, Rings, Shapes, Gastronorm Trays.
Materials: Aluminum, Non-stick Aluminum.
Grilled or grilled
It consists in arranging a food, usually lightly sautéed with seasoning, on a previously heated iron grate. A plate can be used as an alternative to the grill which can be produced in different materials.
Shapes: Grid, Plate.
Materials: Aluminum, Non-stick Aluminum.
Sauté cooking
Stir-fry cooking is the most used for ala carte cooking (sautéed potatoes, fish fillets, meat medallions, creaming of fresh and dried pasta, etc.) consists of cooking food with the addition of a minimum of fat or liquid substance inside a pan by performing a vertical or horizontal rotary movement.
Shapes: Low Flared Pan, High Flared Pan, Stirring Pan.
Materials: Aluminium, Non-stick Aluminium, Tinned Copper.
Steamed
It can be steamed in the oven, in a steamer, in bamboo baskets or in a pressure cooker. Steam cooking means ensuring that the food does not come into direct contact with water or other liquid but only with the water vapor produced by the liquid itself when it reaches a temperature usually above 100°.
Shapes: steamer, cylindrical baskets with lids.
The Materials: Aluminum, Stainless Steel, Bamboo.
To fry
Frying consists in immersing a food in a fatty substance (lard, extra virgin oil, clarified butter, etc…) at a temperature between 160° and 180° depending on the food.
Shapes: Frying pan.
The Materials: Iron.
Gratinate
It consists exclusively in producing a more or less thin crust on top of a cooked food. It is done in the oven between 260° and 300° or in a salamander.
Shapes: Gastronorm pan.
The Materials: Aluminum.
Stir
More than a cooking system, it is the operation that allows pasta and rice to be linked with the various ingredients used in the preparation of a dish. The operation is usually carried out by adding a fat inside the container used for the preparation of the recipe itself.
Shapes: Pan for creaming, High Flared Pan, Low Casserole.
The Materials: Aluminum, Copper.
Blanch and Blanch
Cooking method used to keep the color of the vegetables alive and usually to degrease the bones before using them in some preparations. It consists of putting the vegetables in boiling water for a few seconds and cooling them quickly in cold water and ice, while for the bones we start with cold water. It can also be whitened in oil at 130°.
The Shapes: High Casserole, Low Casserole, Pot.
The Materials: Aluminum, Stainless Steel.
Stew
As a cooking method, stewing does not only include the preparation of meat but also stews and the cooking of legumes. Stewing takes place by pouring a fatty substance with herbs and vegetables into a shape; they are sweated, the main food is added and it is lightly browned, then the liquid is added, covered and cooked over low heat.
Shapes: High Casserole, Low Casserole, Pan.
Materials: Aluminium, Tinned Copper, Soapstone.
Vacuum cooking at low temperatures
The vacuum technique at low temperatures is used to obtain amazing textures and flavours. A precisely controlled low temperature is used, obtaining uniform cooking and reducing food weight loss.
The Tools: Conventional Ovens (special program)
Poaching
It consists of cooking food by immersing it in a liquid that does not exceed 80° of temperature. The bain-marie is also considered a cooking technique for “drowning”.
The Shapes: High Casserole, Low Casserole, Bain-marie.
The Materials: Stainless Steel, Aluminum.
Roasting
There are two types of roasting that can be done.
The most known & egrave; the one in the oven, the second on the spit. Roasting means cooking a food with a fatty substance and without added liquids. The temperature should initially be around 200° and then dropped to 150°/140° for cooking in the oven, while spit-roasting starts at about 260° to then drop to about 180°.
Shapes: High Casserole, Low Casserole, Oval Casserole.
Materials: Aluminum, Tinned Copper.
Braising
Braising a food is usually done for red meats, the same cooking technique for white meats or vegetables is called Glazing. The braising technique consists in browning the food with herbs, vegetables and fatty substances at a rather high temperature. Then it is wetted with a brown base up to 1/3 and covered.
Shapes: Oval Casserole, Braising Pan, Rectangular Pan, High Casserole, Low Casserole, Gastronorm Baking Pan.
The Materials: Aluminum, Tinned Copper, Soapstone.
Boiling
Depending on the preparation to be made, it can be boiled. boiling a food starting from cold or hot water. Boiling consists of cooking food in a container with liquid, with or without a lid, keeping it at a temperature slightly above 100°.
The Shapes: Pot, High Casserole, Fish Pot.
The Materials: Stainless Steel, Aluminum.
To caramelize
The caramelization operation is carried out by bringing the sugar inside a mold to a temperature of 175°. It is combined with the sugar, at the moment of boiling, of the dried fruit and the operations of sandblasting and pralining the same will be carried out. Fruits and vegetables can also be caramelised.
The Shapes: High Casserole, Low Casserole, Sugar Casserole, Bastardella.
Materials: Aluminum, Tinned Copper.
Baking in foil
The preparation of the foil consists in placing the food, with the relative perfumes and condiments, on a thin sheet of aluminum or baking paper, forming a foil and closing the ends; to create a watertight seal. Cooking can be be carried out in the oven or on a hot plate.
The Shapes: Thin sheet.
Materials: Aluminum.
Baking in the oven
The baking technique must be carried out without the presence of liquids, fats or lids. It is usually used to cook preparations that require placing in molds or plates (bread, sponge cake, plum cake, etc…).
Shapes: Moulds, Rings, Shapes, Gastronorm Trays.
Materials: Aluminum, Non-stick Aluminum.
Grilling or grilling
It consists of placing a food, usually lightly sieved with seasoning, on a previously heated iron grate. use a plate as an alternative to the grill which can be produced in different materials.
Forms: Grid, Plate.
Materials: Aluminum, Non-stick Aluminum.
Saute cooking
Saute cooking is the best way to cook with vegetables. the most used for ala carte cooking (sautéed potatoes, fish fillets, meat medallions, creaming of fresh and dried pasta, etc...) consists of cooking food with the addition of a minimum of fat or liquid substance inside a pan by performing a vertical or horizontal rotary movement.
Shapes: Low flared pan, High flared pan, Cream pan.
The Materials: Aluminum, Non-stick Aluminum, Tinned Copper.
Steam cooking
You can cook with steam. steam in the oven, in a steamer, in bamboo baskets; or in a pressure cooker. Steam cooking means ensuring that the food does not come into direct contact with water or other liquid but only with the water vapor produced by the liquid itself when it reaches a temperature usually above 100°.
The Shapes: Steamer, Cylindrical baskets with lids.
The Materials: Aluminum, Stainless Steel, Bamboo.
Frying
Frying consists of immersing food in a fatty substance (lard, extra virgin oil, clarified butter, etc...) at a temperature between 160° and 160°C. and 180° depending on the food.
Shapes: Frying pan.
Materials: Iron.
Gratinating
It consists exclusively in producing a more crusty crust. or less thin over a cooked food. It is carried out in the oven between 260° and 300° or in salamander.
Forms: Gastronorm pan.
Materials: Aluminum.
Mantecare
More; that a cooking system is the operation that allows you to bind pasta and rice with the various ingredients used in the preparation of a dish. The operation is usually carried out by adding a fat inside the container used for the preparation of the recipe itself.
Shapes: Pan for creaming, High Flared Pan, Low Casserole.
Materials: Aluminum, Copper.
Blanching and Blanching
Cooking method used to keep the color of vegetables alive and usually to degrease the bones before using them in some preparations. It consists in putting the vegetables in boiling water for a few seconds and cooling them quickly in cold water and ice, while for the bones we start with cold water. You can also blanch in oil at 130°.
The Shapes: High Casserole, Low Casserole, Pot.
Materials: Aluminum, Stainless Steel.
Stewing
As a cooking method, stewing does not only include the preparation of meat but also stews and the cooking of legumes. Stewing takes place by pouring a fatty substance with herbs and vegetables into a shape; sweat, add the main food and let it brown slightly, then add the liquid, cover and cook over low heat.
Forms: High Casserole, Low Casserole, Pan.
Materials: Aluminum, Tinned Copper, Soapstone.
Low-temperature vacuum cooking
The low-temperature vacuum cooking technique is one of the most popular methods of cooking. used to achieve amazing textures and flavours. A precisely controlled low temperature is used, obtaining uniform cooking and reducing food weight loss.
The Tools: Conventional Ovens (special programme)