Useful

The art of cooking with your kettle

The art of cooking with your kettle

While looking for a subject to write my article, I came across a unique book: Cooking at all times, in all places by Jean-Philippe Derenne. Thus begins the summary of this work: "Jean-Philippe Derenne offers here a revolutionary book based on a new cooking method. With a simple kettle, anyone can prepare delicious and dietetic dishes anywhere ..." Stop. I can already see myself cutting the kettle from work to cook my green beans. How is a kettle made? But let's continue reading: "Just place ingredients in a freezer-type plastic bag and then put it in a plastic container, pour boiling water, respect the cooking time (a few minutes at maximum) and the dish is ready! This extremely simple cooking method allows you to respect the flavor and nutritional qualities of the ingredients, without adding fat, without a pan, frying pan or cooking fire. " There's a trap. Another completely turned on guy who must have written other books like "How to lose 5 pounds in three hours without sport, without diet, without going to the sauna, without liposuction or amputation". But let's continue a little more: "So, at all times, in all places, the readers of this book will hold the secrets of a new way of cooking, easier, more economical, and above all more tasty." Ok I see, we're going to have to buy a special quadruple-walled stainless steel kettle that makes a microwave, alarm clock and digital photo frame. "The famous starred chef from L'Arpège, Alain Passard, seduced by this technique, had fun developing two completely new recipes ..." Hennnnnnnnnnnnnnnn, Alain Passaaaaard! I know him, even that he helped his friend Cyril Lignac for a cooking show on TV with the ladies of the canteen there! But do you not remember?

Well, let's take a look at one of these recipes to get a clear idea of ​​the content of this book. Take that of the dill haddock found on a kitchen site: "Put the haddock in a bag. Add the milk. Press well to expel the air. Close with the clip. Wash, dry and mince the dill. Put cream, dill and salt in the second bag. Press well to expel the air. Close with the clip. Boil 1 liter of water in the kettle. Put the bags at the bottom of the container, neck up. Pour Boiling water. Cover. After 5 minutes, discard the water. Open the first bag. Discard the milk. Place the fish on the plate. Open the second bag, pour the dill cream over the fish. : 5 minutes to boil the water. 6 minutes to cook and present the dish. " Hmmm… (serious expression, chin in one hand). We will round off the total preparation time to 15 minutes. Sure it takes more than 30 minutes to eat at noon otherwise it's dead. Do not be afraid to have dinner too in front of colleagues. But why not ? It must be worth a try, right? A next test? Cook at all times, in all places by Jean-Philippe Derenne at Fayard Editions, € 23.40.