Tips & tricks FOR TRAY BAK­ING

Diabetic Living - - MID-WEEK MEALS -


Pick the right tray.

Use a 38 x 25cm bak­ing tray made from heavy-gauge alu­minium or steel. These ma­te­ri­als cre­ate bet­ter brown­ing on the in­gre­di­ents.


Cut it right.

Fol­low recipe di­rec­tions for slic­ing thick­ness and dic­ing size. This en­sures all in­gre­di­ents will be cooked prop­erly and won’t turn to mush.


Make it siz­zle.

For recipes with larger pieces of meat such as chicken thighs, pre­heat the pan 5 min­utes be­fore adding the in­gre­di­ents. The hot pan will sear the meat, lock­ing in flavour and juices.


Space it out.

Spread in­gre­di­ents in a sin­gle layer for the best tex­ture and brown­ing. If too close to­gether, they’ll steam and not roast. To fit an en­tire meal’s worth of food, you may need two trays.


Save time.

Once the tray has made its way into the hot oven, start prep­ping any top­pings and sauces so they’re ready when din­ner is.

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