CATEGORY Tips And Techniques | March 2013 | PERMALINK POSTED BY Valentina Bertazzoni
Here are a few tips to obtain an excellent meat dish. First and foremost it is essential to know how to choose the suitable cutting. I have listed for you, below, the main types of cooking, next to the recommended cuts of meat, both in British English and American English, when the words differed:
1. BOILED MEAT: plate, brisket, thick rib.
2. BRAISED MEAT: plate, shank, shin, leg.
3. BROTHS: brisket, shank, foreshank, shin, leg, tail.
4. CASSEROLES: round, topside, silverside, shank, foreshank, shin, leg.
5. ESCALOPES: rump.
6. FILETS: tenderloin.
7. GOULASH: brisket.
8. HAMBURGERS: flank, plate.
9. MEAT SAUCE: flank, plate.
10. MINCED MEAT: flank, plate.
11. POT ROASTS: shank, round, thick flank.
12. ROAST BEEF: ribs, rump, sirloin.
13. ROAST MEAT: plate, brisket, round, round steak, topside, chuck, brisket, thick rib.
14. SIRLOIN STEAKS: sirloin.
15. SLICED VEAL SHANK: shank.
16. STEAKS: sirloin, short loin, rib.
17. STEWS: plate, round, topside, silverside, thick flank.
18. STUFFED VEAL ROLL: plate, flank.
CATEGORY Tips And Techniques | October 2012 | PERMALINK POSTED BY NICOLA BERTAZZONI
When you buy a pot or a pan, you should consider carefully the type of use you want to make of it. Not all materials, in fact, are suitable for the same function!
Stainless steel, for example, has many advantages: it is durable, it is hygienic and easy to clean. It is particularly fit for boiling, while food tends to "stick" to the pot easily. It has low conductivity.
Aluminum is light and has high conductivity. It is suitable for all types of cooking, with the exception of frying. However it buckles, it is porous and it tends to stain light-colour sauces.
Teflon non-stick coatings allow you to cook without fats and do not stick to food. However, the coating is easily scratched. These types of coating are particularly suitable for the preparation of omelettes and sautés.
Ceramic, as a coating material for pots and pans, has lower non-stick properties and it is more fragile than an ordinary non-stick pan. On the other hand, it is healthier and it is ideal for golden brown and crisp cooking.
Tinned copper has high conductivity, it is hard-wearing and it does not stick, but it oxidizes easily. It is suitable for all types of cooking, but it is used primarily by "professionals", because of its high cost.
Iron is non-stick and thermostatic. It is used for cooking on a high flame and for frying, but it rusts easily.
Cast iron has good thermo-regulating capacity and it is non-stick. On the other hand, it is very heavy and fragile. It is ideal for stewing and casseroling.
Clay is fit for all heat sources, but it heats up slowly. It is ideal for cooking stews, on a low flame, but it is fragile and it absorbs odours.
Pyrex glass is not a good thermal conductor. It is used almost exclusively for cooking in a traditional oven or in a microwave. Excellent material when it comes to food, it is fragile and not very resistant to sudden temperature changes.
CATEGORY Tips And Techniques | September 2012 | PERMALINK POSTED BY Valentina Bertazzoni
Native of China, but nowadays used all over the world, a wok is a dome-shaped pan, once made only of iron or cast iron, now also of stainless steel or teflon.
It allows you to cook by dipping the food in little oil, as the central point is in direct contact with the flame. It is used for any type of cooking, from deep frying to steaming, casseroling, or stewing. A typical characteristic of wok cooking is its speed. This type of cooking allows you to maintain the nutritive value of food unaltered, while its flavour remains unchanged.
rinse your wok under running water, with little or no detergent and a soft sponge. Dry it on the fire and put it away after having spread a few drops of oil on its surface.
CATEGORY Tips And Techniques | May 2012 | PERMALINK POSTED BY Valentina Bertazzoni
In the Bertazzoni family tradition, baking and roasting have always been considered as healthy alternatives to cooking on a burner. The baking, in fact, is excellent both to cook foods and to warm them up. For each type of use and for each type of food there is an ideal type of oven and an ideal cooking function/setting. Gas ovens, for example, are ideal for fish and roasting meat. Gas reaches a high temperature in a short time, which helps to seal the food, making it crispy outside, but keeping it juicy inside. Electric ovens, on the other hand, are ideal for mid-to low-temperature cooking, such as baking or recipes that require slow cooking, such as casseroles. Moreover, the non-convection mode is excellent for baking cakes, while the fan-assisted mode ensures an even heat distribution, for single and multi-level roasting and baking, without flavour crossover.
Steam ovens, designed for professional chefs, employ water vapour for fast and healthy cooking. Keep that seals in flavour and vitamins. Steam ovens are ideal for vegetables, fish, meat and they allow you not to use added fats. The quality of the food remains excellent, while you save on time and energy, up to 15-20%, compared to traditional baking. It is also ideal for the warming of food.
To finish with, microwave ovens, heat up very fast. In fact, the heat is produced without heating the oven and the pan, as is the case for traditional baking. Microwave ovens preserve the nutritional value of foods and produce a lower fat oxidation. It is not, however, suitable for reaching high temperatures or for cooking thick food. They are unsuitable, for example, for the preparation of cakes and roasts. They are ideal for the defrosting and for the warming up of food. Remember to use glass or porcelain pots and no lid.
The Bertazzoni family recipe book includes many easy ways of cooking vegetables in the oven. Here is a simple and tasty one: put sliced tomatoes, aubergines, courgettes and onions (or leeks) into an oiled tray and cover them with a mixture of bread crumbs, garlic, parsley, basil, salt and oil. Bake at 180 ° C for about 20 minutes. Turn the grill on for the last 5 minutes. Enjoy your meal!
CATEGORY Tips And Techniques | April 2012 | PERMALINK POSTED BY Nicola Bertazzoni
Created by renowned Italian chef consultant Roberto Carcangiu for Bertazzoni Professional and Design Series, the Bertazzoni Assistant has been designed so that you, the cook, remain in control, without being obliged to monitor the cooking all the time. It consists of a specially-developed micro-processor control system, with exclusive settings. To use the Assistant, you decide on the main ingredient and its size/weight. You also select the type of cooking, including slow cooking, and the desired finish. At this point the Assistant takes over and continuously adjusts functions, temperature and time. Once the manual cooking of a particular dish has been completed, you can save it to the oven’s memory for future automatic use. The retrieve function allows you to repeat automatically the cooking method of any dish you have previously saved. There are no pre-loaded recipes, only suggested cooking methods organized in food categories and desired results. Simple, versatile, useful, the Bertazzoni Assistant lets you build up your own bank of cooking methods that are yours only.
CATEGORY Tips And Techniques | February 2012 | PERMALINK POSTED BY Valentina Bertazzoni
Human beings have eaten pasta for over 7,000 years and it is therefore very difficult to determine who invented it. The term pasta derives from the Greek πάστα and it means “dough”. One hundred years before Christ, Cicero and Horace already loved pasta, and, in A.D.1154, the Arab geographer Al-Idrin celebrated "a delicacy made of flour, in the shape of cords". It was called triyah, and it was manufactured in Palermo. Here is the first evidence of the existence of spaghetti nine hundred years ago!
In Italy, dry pasta - the one commonly on sale, not to be mistaken with handmade fresh pasta - is prepared only with durum wheat. According to the Italian law, it can be made exclusively with durum semolina or durum wheat and water. Durum wheat allows pasta to hold up to cooking, unlike soft wheat.
When you have to choose the right type of pasta, remember that smooth surface pasta is appreciated for its lightness, while the ridged type of pasta is usually preferred for its ability to retain the sauce.
when you want to cook pasta, fill a large pan with salted water, so that pasta does not stick. If you find out at the very last moment that the pan you have chosen is too small and you can do nothing about it, you can always add a little oil to the cooking water!
CATEGORY Tips And Techniques | July 2011 | PERMALINK POSTED BY Elisabetta Bertazzoni
If you are a “green” person and you are looking for some energy saving tips you can turn the oven off a few minutes before your food is ready. Cooking will continue by inertia allowing you to save up to 40% of energy.
CATEGORY Tips And Techniques | April 2011 | PERMALINK POSTED BY Valentina Bertazzoni
When grilling pay attention to how long it takes to the food to become crusty. If it’s too slow your food is sweatting and evaporating is getting colder. The grilling function is also used just to color your food: the golden brown finish makes your dish look better and more tasteful... appearence matters also in cooking.
CATEGORY Tips And Techniques | February 2011 | PERMALINK POSTED BY Valentina Bertazzoni
There are two reasons to do this: the first one is that you can really save your pasta if you have dried it too much, for example if you are tossing it in a hot pan with other ingredients or simply if your time management is not so perfect, as sometimes happens when cooking.
The second reason has to do with chemistry: the water in which you boil the pasta collects starch. Once heated again it expands and mixes very well with the gravy and the pasta. Get a sumptuous presentation and a pleasant creamy feel to the palate, not an oily one, but much lighter!
CATEGORY Tips And Techniques | November 2010 | PERMALINK POSTED BY Nicola Bertazzoni
For your home cooking needs it might take some getting used to using a gas oven, however the difference in results in very noticeable.
When using a gas oven remember that the temperature rises very fast and that pre-heating the oven is a must. Observing those basic ground rules is definitely worth it, as the moist heat generated by natural and LP gas does wonders to the food.
During combustion humidity is released and envelopes the food, resulting in tender and juicy roasts or plump patisseries coming out of your gas oven.
The Bertazzoni obsession with precision engineering has optimized the gas oven to prevent the drying out of foods and can be depended on to give you tasty results every single time.
CATEGORY Tips And Techniques | September 2010 | PERMALINK POSTED BY Elisabetta Bertazzoni
Did you know a roast can be made to perfection using a large roasting pot? Start on the cooktop burner, in this case from cold (yes let’s break the rules), letting it cook slowly and covered until nearly done. Then remove the cover and give it a good ten minutes roasting in a scorching hot oven, by using the grill at full power. The taste is fantastic.
And here is one more tip: make sure your pot has metal handles, not plastic! Otherwise your family and neighborhood might notice that your experiment went wrong.
CATEGORY Tips And Techniques | July 2010 | PERMALINK POSTED BY Valentina Bertazzoni
Here is a tip for a healthy alternative to deep frying. We call it “Roast Frying”.
Roast frying is very easy and applicable to low profile foods that are thin in shape, such as breadcrumb battered pork chops: just spray olive or frying oil all over the breadcrumb covered pork chops, preheat the oven to 430 F° (220° C) temperature and place the pork chops on a wire shelf or the roasting insert for the oven roasting pan. Then place the food on the wire shelf for 10 to 15 minutes. Wait until golden brown.
Your results will even be better when selecting the convection cooking mode. All Bertazzoni gas and electric ovens offer a convection cooking option as a standard feature. The resulting taste of the food might differ from traditional deep frying yet the flavors are plentiful and definitively healthier.
As an added bonus there is no oil splatter from the frying pan all over your kitchen counter and cooktop.
CATEGORY Tips And Techniques | April 2010 | PERMALINK POSTED BY Elisabetta Bertazzoni
For excellent cooking results always remember to pre-heat the oven.
Pre-heat the oven to about 35° F (20° C) above the desired cooking temperature. When opening the oven door to insert the food, some heat will escape, and in addition the food and the roasting pan/baking sheet will be cold, resulting some degrees of heat loss.
The higher pre-heat temperature will have several benefits: tastier and crisper food, shorter cooking times and some energy savings! Don’t forget however to re-set the temperature selector to the original recipe temperature setting after inserting the food.