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Practical cooking advice
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Pressure cooking
Pressure cooker
Frying
Very high-flame
cooking
Grilling Boiling
High-flame
cooking
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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
Medium-flame cooking
¢
Bain-marie cooking Pressure cooking after whistle
¢
£
Low-flame
cooking
Low-flame cooking
(stews)
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Reheating dishes
Very low-
flame
cooking
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Chocolate sauce Keeping food hot