Cooking separately is a method which states that, while preparing a recipe, all the elements that constitute it should be cooked separately, if necessary, by using the best techniques and the most appropriate cooking times, and then reunited at the end of the cooking process.

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Often the most important component of a recipe is the one that is cooked worse. The asparagus that connotes the risotto is overcooked. Or the fillet is boiled to flavor the sauce. The result? A risotto that tastes like asparagus with overcooked asparagus, or a chewy fillet with a tasty sauce.
Using the art of cooking separately you will learn how to cook the most important ingredient, enhancing what accompanies it. The risotto must have the taste of what will connote it, avoiding to overcook it. The sauce must already have in itself the taste of the fillet, without this being cooked inside. When finished, everything must be cooked perfectly and perfectly harmonized.
The stock, the fumet, what s stuck to the pan and and the cooking juices, they will all act as a bridge between the most important ingredient and whatever will accompany it. They will connote pasta, rice and sauces in order to let them perfectly accept the recipe ’s most important element.


Author: Giuliano Cingoli
Graphic project: Laboratorio Cingoli
Editor: Laboratorio Cingoli Edizioni
Language: English
Pages: 160
Dimensions: 24 x 22 cm

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