Panasonic Combination Microwaves stay true to the produce…

Hi guys,

I have spoken before on The Ideas Kitchen about my belief that Panasonic Combination Microwave ovens stay true to the produce, to food itself – and how important this is. Because what it means is that your recipes will be more accurate and easier to follow, and – most importantly – your dishes will be tastier!

Another thing that’s also important is saving time – because for busy people, cooking should be easy and fun, but without compromising on the quality of your meals. And with a combination microwave, you will be able to create many new dishes as you use the product more and learn as you go along.

Take a few examples –

MEAT AND POULTRY

You can use your combination microwave to cook a proper roast – with the right colour and crispy skin, and deliciously moist all at the same time. You can also use it to grill and braise.

VEGETABLES

You can cook all green vegetables in water – without their discolouring or loosing their natural chlorophyll – so they have the right, al dente crunch. You can do great gratin and ratatouille, and create tomato paste, too.

FISH

You can grill fish without risking it drying out. Keeping in the moisture is always the key with fish – and your Panasonic combination microwave oven, incorporating a weighing scale and timer, can ensure it is never overcooked. I’ve also cooked fish pie and fish gratin with a salted crust in mine!

SAUCES

Of course, for reheating a microwave is great, but this combination oven will not lead to a skin on the surface, nor will it dry out sauces either. So this is already an advantage over hob methods. Plus, you can also melt ingredients to precisely the right consistency and temperature.

BAKING

Ah! Now we are talking! Our pastry chefs here at my restaurant, The Vineyard at Stockcross Relais & Chateaux, are playing all the time with biscuits, pastry and especially pre-baked tart rings (see below). And the results are superb – the crunch, softness, crumbliness, texture and flavour are great. By the way, we have tried soufflé as well – to a good standard so far… but we’re still experimenting!

PASTRY

I must say, I have provided two fantastic recipes for lemon and chocolate tarts this month, so you have a chance to try this out for yourself. You will see the recipes below and, I swear, you are going to like them!

Click here to find out more.

Merci!

Daniel Galmiche

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