In the winter season, food and cooking methods change a lot compared to other seasons, discover the advice of PentoleProfessionali
The winter season is the perfect season. par excellence the time of rest, calm, home and of course good food. Taking care of your winter diet is essential. very important, to help the body prevent seasonal ailments. For these reasons, having adequate tools in the kitchen that allow you to try new winter recipes is essential. fundamental. Here are the tips from Professional Pots for a correct winter diet and the tools that cannot be missing in the kitchen for preparation.
Fruits and vegetables: natural medicines
In the winter food , fruits such as citrus fruits, rich in vitamin C, cannot be missing because they are rich in vitamin C. thanks to their properties; oxidants, stimulate the immune system and help fight coughs and colds. So orange or grapefruit juice but also apples, pears, pomegranates and dried fruit help a lot in the winter season . For the preparation of excellent juices or juices you need tools such as extractors, blenders, citrus juicers and pomegranate squeezers.
PentoleProfessionali ti suggerisce l’acquisto dei seguenti prodotti:
Winter is the season. the season of soups, broths and stews . For their preparation, the cast iron casseroles , the terracotta casseroles or the soapstone casserole . This is because; they have excellent conductivity; therefore they allow food to be cooked at the same temperature, to maintain constant temperatures for longer; for a long time and to keep hot food warm inside. If you want to prepare velvety soups, you have to blend the vegetables and therefore it is necessary; very useful is a immersion mixer .
meats
In the winter food braised meats and stews cannot be missing. These have two different types of cooking, in fact braising is usually done for red meats, white meats but also for vegetables. This type of cooking consists in browning with herbs and vegetables and fatty substances at medium-high temperatures. Subsequently it is deglazed with wine and wet, covering the food up to 1/3, finally everything is put in the mold, keeping it wet during cooking. While to stew a fatty substance with aromas is poured, the food to be cooked is then added, it is browned and then the liquid is added and covered with a lid, making it cook over low heat.
For their preparation are excellent pans in aluminum oi pans in copper which, thanks to their conductivity characteristics; thermal, allow you to cook food and monitor temperatures during cooking.
some recipes proposed by PentoleProfessionali:
- Cream of fresh peas and carrot flan
- Braised meat with polenta
- Velvety carrot and potato soup: the recipe
- Fillet of beef, red wine sauce and glazed shallots.