IT’S OUR LOW-FAT ISSUE!
November’s warm weather means one thing: bikini season is just around the corner! But don’t panic –...
more »
A little wine in your cooking adds a new dimension of richness and flavour to meals. Now Leggo's has...
There are many types of berries. Some may sound made-up but all of these are real, except one. Can you find...
Good to know > Complete Guide to Casseroles
Complete Guide to Casseroles
What is a casserole?
When it comes to winter comfort food, it's hard to beat the wonderful flavours and aromas you get from slow-cooked casseroles. This simple cooking method takes everyday cuts of meat and chicken and transforms them into hearty, delicious meals.
The real beauty of casseroles is how easy they are to make. All you need to do is combine the prepared ingredients in a casserole dish, then cover and place in the oven to cook. The indirect heat of the oven warms the ingredients slowly, preventing the food from sticking together and burning onto the base of the dish.
Casseroles are cooked in a deep ovenproof dish (with a tight-fitting lid) that is glass, ceramic, cast iron, or any other ovenproof material. While the whole process
of casseroling is fairly simple, there are a few secret tips and tricks that can help you
turn an ordinary casserole into an outstanding dish from the oven. By following our easy guide, you'll discover the art of making great casseroles, which cuts of meats
to use and how to prepare them in advance to make them taste even better.
WHAT YOU NEED
• Sharp cook's knives and chopping boards for cutting the ingredients.
read on below advertisement
• A flameproof, ovenproof casserole dish, with a tight-fitting lid, for browning ingredients on the stovetop and then cooking the casserole in the oven.
• A frying pan is necessary if you don't have a flameproof casserole dish
to brown the ingredients on the stovetop before transferring them to an ovenproof casserole dish to cook in the oven.
• A flat-edged wooden spoon for stirring and dislodging ingredients from
the base of the pan or casserole dish when browning.
• A tea towel for removing the hot casserole dish from the oven.
MEAT KNOW-HOW
Meat is the soul of most casserole dishes. Here are a few points to remember when selecting and
preparing meat for your casserole.
• Choose tougher cuts of meat.
They have more connective tissue that becomes tender and doesn't disintegrate when cooked slowly. They also tend
to be more flavoursome in casseroles.
(See Perfect Casserole Cuts, p 116.)
• Coat the meat in flour just before cooking. If you coat it too early, the moisture in the meat absorbs the flour and spoils the texture of the casserole.
• Begin by browning the meat or chicken, separately, before adding vegetables, liquids and herbs. This
next page »
When it comes to winter comfort food, it's hard to beat the wonderful flavours and aromas you get from slow-cooked casseroles. This simple cooking method takes everyday cuts of meat and chicken and transforms them into hearty, delicious meals.
The real beauty of casseroles is how easy they are to make. All you need to do is combine the prepared ingredients in a casserole dish, then cover and place in the oven to cook. The indirect heat of the oven warms the ingredients slowly, preventing the food from sticking together and burning onto the base of the dish.
Casseroles are cooked in a deep ovenproof dish (with a tight-fitting lid) that is glass, ceramic, cast iron, or any other ovenproof material. While the whole process
of casseroling is fairly simple, there are a few secret tips and tricks that can help you
turn an ordinary casserole into an outstanding dish from the oven. By following our easy guide, you'll discover the art of making great casseroles, which cuts of meats
to use and how to prepare them in advance to make them taste even better.
WHAT YOU NEED
• Sharp cook's knives and chopping boards for cutting the ingredients.
read on below advertisement
• A flameproof, ovenproof casserole dish, with a tight-fitting lid, for browning ingredients on the stovetop and then cooking the casserole in the oven.
• A frying pan is necessary if you don't have a flameproof casserole dish
to brown the ingredients on the stovetop before transferring them to an ovenproof casserole dish to cook in the oven.
• A flat-edged wooden spoon for stirring and dislodging ingredients from
the base of the pan or casserole dish when browning.
• A tea towel for removing the hot casserole dish from the oven.
MEAT KNOW-HOW
Meat is the soul of most casserole dishes. Here are a few points to remember when selecting and
preparing meat for your casserole.
• Choose tougher cuts of meat.
They have more connective tissue that becomes tender and doesn't disintegrate when cooked slowly. They also tend
to be more flavoursome in casseroles.
(See Perfect Casserole Cuts, p 116.)
• Coat the meat in flour just before cooking. If you coat it too early, the moisture in the meat absorbs the flour and spoils the texture of the casserole.
• Begin by browning the meat or chicken, separately, before adding vegetables, liquids and herbs. This
next page »
