Tag: RULES

Fried egg: the rules – Italian Cuisine

Of a person who does not know how to cook it is said that "he can not even make a fried egg". But why? Is it really so simple to prepare a fried egg?

THE'fried egg it is perhaps one of the quickest recipes to bring to the table. Few ingredients, indeed practically only if we exclude butter is salt that we all have at home.
But to make a really good fried egg, you have to respect the rules that no one has ever really taken seriously into consideration.
Like all good and well done things in the kitchen, however, there are steps to be respected even in a seemingly simple recipe like that of fried eggs. Here, then our tips.

Question of chemistry

The perfection of a fried egg is in compliance with some chemical rules that all lead to the achievement of the ideal cooking temperature.
It is very important, therefore, to consider the molecules of the egg and their relationship with the outside and to do so it is necessary to achieve perfect cooking. keep the fires very low and wait for the butter to melt slowly.
The same applies to the egg. As soon as the egg white has condensed the egg is ready for the yolk to remain creamy.

Fried egg: cooking

The egg should cook in a non-stick or cast-iron pan with a knob of butter.
You can also use monopodtion cocottes or oven dishes for large portions to put in the oven, but we recommend cooking on the stove because you can keep it under control.
The butter must be warm, but not excessively. To be clear, do not fry, but simply melt and heat slowly. Many use oil instead of butter, but the smoke point is lower and the egg is likely to burn on the outside. With butter, however, cooking will be perfect and the consistency of the egg will be softer.
The fried egg cooks for 4-6 minutes at most and yolk and egg white must reach a perfect balance of consistencies.
Unfortunately it is impossible to use a kitchen thermometer and the only rule to follow is to maintain a medium-low temperature.

But now let's go into detail to explain step by step the recipe of the perfect fried egg.

A touch more, fried eggs with truffles

the rules for enjoying the typical Christmas dessert at the top – Italian Cuisine

Eye to the form
The panettone's dome must be golden, swollen and round but not too high. In its most classic version, without icing, the surface is characterized by its characteristic cross cut, the "escarpment" that must be clearly visible. The hoof will be compact but not too dark.

Better big
Like all leavened products the panettone gives its best in large formats: in a larger volume it retains more moisture, which favors a good leavening.

Panettone loves the heat
It seems a paradox but the winter dessert par excellence is better if the temperature is high. The experts guarantee that in August it is better than ever. But for us traditionalists, who reserve it for the table of holidays, the advice is to keep it at least one day in one well-heated environment: this will give off its aromas and it will be softer.

You eat first with your eyes
The pleasure of a pleasant tasting of the panettone comes also from the sight and the smell: dedicated attention to the pasta, which must be yellow (a sign that contains many egg yolks) and well honeyed. Then enjoy the scents: first the citrus fruit (which comes from candied fruit) then the vanilla one and finally the buttery component (whose intensity also derives from the type of butter used: the best is the outcropping).

Impeccable service
The suggestion of the experts is to eliminate all the paper cups, to serve the dessert in its original form (the paper container was born for commercial reasons after World War II, with practical and hygienic but not aesthetic functions).

Perfect slices
Panettone should be cut with a slow and deep movement, keeping the knife parallel to the serving plate so that the air bubbles do not crush. The right portion is 80 g.

Pairings doc
Served simply smooth, the panettone goes well with i passito wines but also robust reds like a Barolo Chinato. If instead you want to combine it with one creamIn addition to the classic mascarpone cheese, you can try it with eggnog, pastry, but also a cream of hazelnuts and pistachio or a raspberry coulis, whose acidity perfectly compensates the fat component of the panettone. If you love gourmand experiments, you can serve it with a reduction of aged balsamic vinegar or, toasted, in combination with foie gras. And what's going on? Try it for breakfast, cut into cubes, always toasted or sautéed in a pan with a little butter.

Livia Fagetti
With the advice of Pier Venturi, product manager of IDB Group
November 2018

10 rules for serving – simplicity and beauty! – Italian Cuisine

Does the dress do or does not make the monk? Whatever your opinion, few are willing to deny that good food, when presented well, is even more throat. To use another popular saying: "The eye wants its part". Even the ear, however, we know that when the name of a dish is seductive, it is even more the dish, perhaps parca and healthy. Visually then, it is a question of beauty but also of size: in fact when the dish is large, eat more.

If at the level of taste, as far as amateur cooks sailed, we have discovered why our dishes do not seem to be those of the restaurant, now we discover how to make them similar, at least at the level of look. We rely on the advice to Luigi Taglienti – recently among other things in the World Pasta Championship jury – that the Chef has developed for the Birra Moretti Foundation.

Some of these rules are a classic, others are the result of contemporary trends that, wrongly or rightly, they want smaller portions, simplicity in the dish, reduced ingredients. In summary, the motto could be: "Less is better".

Here are the 10 rules for serving by Luigi Taglienti:

1) Occupy the central position of the dish with the main ingredient

2) Add garnish only if edible

3) Use a white plate with decorations able to enhance the color of the ingredients

4) Each recipe has its own dish, for example the risotto should be served in the flat plate, the spaghetti in the bottom plate, the dishes in broth – like the creams or soups – in the consommé cup

5) Place in the plate ingredients in balance and symmetry

6) Heat the dish before serving hot dishes

7) Add the sauces at a later time to give value to preparation and service

8) Use elements from different textures (Soft / crunchy)

9) Beat the plate with the risotto on a flat surface, or with the palm of the hand, to distribute it evenly

10) Roll the spaghetti in a ladle and serve them in a nest.

Recalling that aesthetics, of course, commands in this field, but it is, especially in certain cases, of rules also functional: to improve the performance of the dish and the taste experience. For example, by rolling up the spaghetti nest, the pasta stays warm. To return to the initial proverbs: two birds with one stone, no?!?

Stella Rita
October 2018