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Practical cooking advice
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Pressure cooking
Pressure cooker
Frying
Grilling Boiling
Very high-flame
cooking
High-flame
cooking
Medium-flame cookingLow-flame
cooking
Very
low-flame
cooking
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•
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Crêpes Cooking on a high flame and browning
(roasts, steaks, escalopes, fish fillets,
fried eggs)
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Fast thickening (liquid juices)
Boiling water (pasta, rice, vegetables)
Milk
§
S
Slow thickening (dense juices)
S
¢
Bain-marie cooking
Pressure cooking after whistle
¢
£
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Low-flame cooking (stews)
Reheating dishes
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Chocolate sauce Keeping food hot