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| 1 OR 2 CONSULTINGS FOR STARTING WELL! |
Before launching you in the preparation of a receipt, check that you have all the ingredients well with range of hands. Avoid encumbering your workspace, and stronger reason, your cooking surface.
Recall that certain dishes, when one leaves them the furnace, can project greases and thus cause grâves burns, and so the fall of the dish on the ground.
Of other-share, we know all that they adore to take part in the kitchen, but for the reasons stated above primarily, as much as possible move away the children from your workspace when you handle hot dishes.
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Before putting a dish in your furnace, check well that this one is planned for that. In the same way, made very attention if you decide to try to make heat water in the microwaves, because they is very dangerous. Indeed, water can accumulate energy without boiling. If you doubt it, look at this video.
Concerning times of cooking that we indicate to you in our receipts, those are given to you as an indication and can slightly vary according to your knack, as well as adjustment of your hotplate. However, attention, when it is indicated in a receipt “to make mijoter with soft fire during X minutes”, do not think of saving time while putting at sharper fire; the savour of the dish could be strongly depreciated about it, without counting that you would have large risks to make burn or catch your preparation. |
 Fault of beginner, think, if you must prepare a dish which owes mijoter a long time, that your gas demi-john is sufficiently filled not to find you without gas, one Sunday, with the guests who arrive in less than one hour. The current life always any more does not enable us to think of all.
In the same way, we remind to you that if you use a gas stove and that your dwelling does not have a VMC, your kitchen must have a low ventilation and a high ventilation, and that in winter, those should never be blocked, under penalty of intoxication with carbon monoxide. |
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As regards the domestic equipment of your kitchen, or can always find that too expensive, but it should be known that a good pan, good a marmitte, or a good casserole, can last a whole life and much more. Without wanting to incite you to invest in hardware of professionals, be wary of the ustensils at very low price, because often quality is on the level of the investment. If your means do not enable you to invest in average and top-of-the-range hardware, at the time of your purchase, we advise you to pay a very particular attention to the quality of fixing of the handles of maintenance and handling.
Indeed, certain ustensils had problems of fixing of handles and caused accidents grâves. The materials employed for the manufacture of certain ustensils support heat badly and become deformed quickly or take play. |
Imagine an ebullient water pan which you would raise of fire for will empty in your strainer and whose handle would break or would be detached at this time there. In all the cases, think of moving away your children or of taking care that the cat is not in your legs at the time of this kind of operations.
Remember that the kitchen is an art, and that any art depends on what one is ready to invest oneself there.
We hope that these some elementary consultings will have encouraged you to make the decision to cook, and that you will take a real pleasure to do it. You will discover every day of new savours to your dishes, because, as we already said it to you, a receipt, even prepared same manner, will have some-thing of different each time. It is the richness of savours, the richness of the life very short, and we hope that you will have like us, the desire for discovering some always more. |
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