What are the best tips for making gratin meals?

gratin dishes that may include any roast food that has a crunchy peak made of cheese or bread can create an easy but tasty side dish. When making any type of questioning bowl, make sure the ingredients are the same and are not too large to cook before bark burns. If you want to prevent gluing, first lubricate baking and maximize the amount of bark with a wider and shallow pan. For the best bark, cook gratin to high heat exposed or cover it until the interior is boiled and place it under the broiler to brown the upper part before serving. For starch, longer cooking, such as potatoes or other root vegetables, thin slices are generally best, because they become fine at about the same time as it takes brown. On the second ha, fast boiling vegetables, such as asparagus or broccoli, should be maintained large so that it is not surprised to be surprised. When making a bowl with multiple ingredients, make sure allThe components are of the same size, so you don't have one raw or one converted part.

As with any casserole, lubrication of a bakery pan can facilitate the administration of interviewing meals before adding ingredients. Even with a non -stick baking sheet, the high heat used in the production of interviewed meals can cause food to follow the sides or lower part of the pelvis. You can smear it with cooking spray, wipe it with oil or shortening and a paper towel or use butter.

The star of any gratin is the bark and one of the best tips to create this type of attachment is to ensure that it is as much crust as possible. Generally, the easiest way to achieve this is to use a wider Shallower Mr. Lesser, deeper. This not only shortens the food cooking time, but also provides more surface areas at the top for tasty cheese and breadcrumbs.

Determining whether to cover food during the cooking process isOne of the most important parts of preparation for graphic meals. If the ingredients you use will take a long time to cook or the bowl is deep, cover them until everything is boiled, and then removes the cover so that the upper part can brown; In general, Brojler is the best for it. Shallow dishes and instances where the ingredients are small enough or thin to cook at a time when the upper part is roasted, can usually be exposed during the cooking process; But watch on the bowl to make sure that the top does not burn.