British chefs told how to use the oven to the maximum.
In a cooling oven, there is enough heat to bring some products to readiness, chefs from around the world told The Guardian .
1. Spices
Mark Birchall, a Lancashire chef, recommends toasting end-of-life herbs (like rosemary) and then stuffing them into holiday duck or fish. For drying, a temperature of no more than 40 degrees is sufficient.
2. Breadcrumbs
Mark believes that the same can be done with bread, after cutting off the crust from it, cutting it into squares. Crackers can be served with cream soup or ground and used as a breading for homemade cutlets or chicken schnitzel.
3. Dried tomatoes
Sam Grainger, a chef from Liverpool, suggests cooking sun-dried tomatoes in the oven.To do this, cut them in half, add salt and a little oil so that they do not stick to the baking sheet.Then you need to leave in the oven until it cools down completely. These tomatoes are good to add to soup, salads, ramen or sauce.
4. Muesli
Rahul Mandal, author of Showstopping Cakes, recommends toasting oats and nuts in the oven, putting them in an airtight container, and then using the breakfast mix.
“Toasting oats, nuts and seeds for 10-15 minutes is a great way to extend their shelf life,” adds Rahul.
5. Spices
Rahul also advises preparing whole spices such as coriander, cumin, fennel, cardamom, cloves for cooking. After this drying, the seedssecrete essential oils, become incredibly fragrant, reveal their taste.They can be crushed and added to dishes. The shelf life of this seasoning is 2-3 weeks.
In addition, the cooling oven can be used to reheat dishes from the refrigerator, dishes for serving sauces and a frying pan before roasting meat. Earlier we talked about mistakes when using the oven .
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