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GUMES
1. Nettoyez bien les gumes. Épluchez-les, coupez-les ou hachez-les si
cessaire. Les petits morceaux cuisent plus vite que les gros.
2. Quantité, quali, fraîcheur et grosseur des aliments congelés peuvent
affecter la cuisson à la vapeur. Modifiez les volumes d’eau et la durée
de cuisson au besoin.
3. Ne faites pas dégeler les légumes congelés avant de les faire cuire.
4. Certains légumes devraient être plas dans le bol à riz et couverts de
feuille d’aluminium pour cuire convenablement à la vapeur. Les
aliments congelés devraient être sépas ou brassés après 10 à
12 minutes de cuisson, avec une fourchette ou cuiller à long manche.
CONSEILS PRATIQUES (suite)
VARIÉTÉ POIDS OU DURÉE APPROX.
NOMBRE (EN MINUTES)
DE MORCEAUX
ARTICHAUTS, ENTIERS 4, feuilles paes 30 à 32
ASPERGES, TURIONS 500 grammes 12 à 14
HARICOTS (VERTS/JAUNES) 250 grammes 12 à 14
FLOCONS D’AVOINE 500 grammes 20 à 22
BETTERAVES 500 grammes, coupées 25 à 28
BROCOLI, POUSSES 500 grammes 20 à 22
CHOUX DE BRUXELLES 500 grammes 24 à 26
CHOU 500 grammes, en tranches minces 16 à 18
LERI 250 grammes, en tranches minces 18 à 20
CAROTTES 500 grammes, en rondelles minces 18 à 20
CHOU-FLEUR, ENTIER 500 grammes 20 à 22
MAÏS, ÉPIS 500 grammes 14 à 16
AUBERGINE 1,5 kilogramme 16 à 18
CHAMPIGNONS, ENTIERS 500 grammes 10 à 12
GOMBOS 500 grammes 18 à 20
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