BÉCHAMEL SAUCE PREPARATION
Serving suggestion: dilute 200 g of the preparation in 1,3/1,5 kg of water or milk at room temperature. Stir in a planetary mixer or with a whisk until completely dissolved and is a thick, smooth, lump-free béchamel sauce. For a greater or lesser density vary the amount of liquid used in preparation.
READY BREADING WITH EGGS
Suggestions and use: moisten the food to be breaded with water or milk, then coat it evenly with the preparation. Repeating this operation will give thicker breading. Then fry.
CUSTARD CREAM PREPARATION
Recommended preparation: pour 400 g of powder mix in 1 litre of cold water (or 350 g of preparation in 1 litre of milk) and mix with a whisk or in a planetary mixer until cream is homogenous. Let it stand for a few minutes. Before using the cream work it quickly with a whisk until it is smooth and homogeneous. This cream is suitable for deep-freezing and cooking.
SWEET AND SAVOURY CRÈPE PREPARATION
Mended preparation for savoury crèpes: dissolve 250 g of the powder mix in 300 g of water and add 5 g of salt. Pour about 50/60 g (a ladle-full) of the mixture in a crèpe griddle or in a preheated crèpe frying pan, greased lightly with oil, and cook for about 30 seconds on each side. About 250 g of the powder preparation will yield about 10 crèpes, 20 cm diameter. They can be frozen. Recommended preparation for sweet crèpes: dissolve 250 g of the powder mix in 300 g of water, add 25 g of sugar and a packet of powder vanillin to taste. Proceed as for the preparation above. They can be frozen.
LEMON PEPPER FLAVOUR MARINADE
Suggestions for preparing a traditional marinade (can be changed depending on the end taste desired): prepare the marinade by dissolving 2,5 g of the preparation in 7 g of dry white wine, 30 g of olive oil and 3 g of lemon juice. Place the meat or fish (about 100 g) in a baking dish, cover with the prepared marinade and place in the refrigerator for 8 to 12 hours before using. Suggestions for instant use in the oven: brush the meat or fish with olive oil and pass directly in the marinade powder (approximate dosage: about 7 g – 2 teaspoons – for every 100 g of meat or fish). Place in an oven dish or on the oven tray and cook. For even browning, turn halfway through cooking. Suggestions for instant use in a pan: pass the meat or fish in the powder preparation (approximate dosage: about 7 g – 2 teaspoons – for every 100 g of meat or fish) and stir-fry with a little oil, pour a little white wine over it and allow it to evaporate.
PREPARATION FOR GLUTEN FREE BATTER
Ready and easy to use to prepare a light batter to make a crispy tasty fry for vegetables, meat and fish. Based on rice and corn flours. Suggestions for preparing tempura and batter: dissolve 100 g of the preparation in 135 g of water and stir to make a smooth sauce without lumps. Vary the amount of water depending on the desired density. Fry in hot oil. Suggestions for use as tempura: use the preparation as is, dry. Fry directly in hot oil. Suggestions for preparing a “bulging” batter (multiple layers): pass the product in the dry preparation, cover with the liquid batter previously prepared, place again in the preparation dry and add another layer of liquid batter. Then fry.