Cook Italian - Tips and Techniques
Category 
Tips And Techniques
June, 2014
Posted by 
Nicola Bertazzoni

The food probe - provided for with some of Bertazzoni latest generation ovens - is a very useful device for the control of the internal cooking temperature of any type of meat or fish in the oven. It is a sensor which enables you to measure core temperatures of food, that is in the thickest part of meat or fish, which is difficult to cook, thus helping you to get perfect cooking results. 

Category 
Tips And Techniques
April, 2014
Posted by 
Elisabetta Bertazzoni

Before cleaning your worktop and burners, don’t forget to disconnect the appliance from the main power supply and to close the gas valve.
Burners, pan supports, caps and gas rings should be periodically cleaned with warm soapy water, then rinsed and carefully dried. It is highly recommended not to wash them in the dishwasher, due to the presence of salt in the wash solution used.

Category 
Tips And Techniques
February, 2014
Posted by 
Valentina Bertazzoni

The choice between an induction and a gas hob is not a simple one, as it depends on your needs and habits.

Category 
Tips And Techniques
June, 2013
Posted by 
Elisabetta Bertazzoni

Among the functions of Bertazzoni new generation electric and hybrid ovens we can find dehydration, a method of long term food storage consisting in removing water from food, to prevent the proliferation of mold and bacteria that would find in water the suitable environment to develop.

Category 
Tips And Techniques
May, 2013
Posted by 
Nicola Bertazzoni

Many last generation Bertazzoni ovens have a pyrolytic self-cleaning function. It is therefore extremely easy to keep the oven in perfect conditions of hygiene and cleanliness. 

Category 
Tips And Techniques
March, 2013
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.

Category 
Tips And Techniques
September, 2012
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.

Category 
Tips And Techniques
May, 2012
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.

Category 
Tips And Techniques
April, 2012
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.

Category 
Tips And Techniques
February, 2012
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 πάσταand 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!

Category 
Tips And Techniques
July, 2011
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
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
Posted by 
Valentina Bertazzoni
Do not throw away all the boiling water, keep one glass of water aside and use it get a more uniform blend of flavours and, when sautéeing, to amalgamate the gravy.
Category 
Tips And Techniques
November, 2010
Posted by 
Nicola Bertazzoni
It is a fact that Chefs and culinary experts all around the world prefer to cook in a gas oven.

For your home cooking needs it might take some getting used to using a gas oven, however the difference in results in very noticeable.

Category 
Tips And Techniques
September, 2010
Posted by 
Elisabetta Bertazzoni
Finishing food with a strong heat blast in the oven adds a lot to the flavor of the food.
Category 
Tips And Techniques
July, 2010
Posted by 
Valentina Bertazzoni

Here is a tip for a healthy alternative to deep frying. We call it “Roast Frying”.

Category 
Tips And Techniques
October, 2012
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!

Category 
Tips And Techniques
April, 2010
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.

Category 
Tips And Techniques
August, 2013
Posted by 
Valentina Bertazzoni

Typical produce of the Mediterranean area, extra-virgin olive oil - obtained from the mechanical pressing of olives - is a key ingredient of the Mediterranean diet, with its high content of monounsaturated fats, facilitating the replacement of LDL (bad) cholesterol, with HDL “good” cholesterol in our blood. Extra-virgin olive oil is very digestible and therefore also recommended in the daily diet of those who have digestive problems. Its acidity reaches maximum 1%. Eighteen out of twenty Italian regions produce olive oil and several consortia are now issuing the PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) labels. Each region can boast at least one brand of extra-vergin olive oil.
We asked Roberto Carcangiu – a famous chef consultant - to help us choose the right type of extra-virgin olive oil, when preparing a dish. Here's what he suggested!