Are you planning a meal with meat or fish? Then you should always take it out of the fridge early enough to cook it from room temperature, advises Marcel Skibba, head chef at IGNIV in St. Moritz and a V-ZUG ambassador.

Why is this? “Fish and meat will cook more evenly from the edge to the centre if the centre is not significantly colder than the surrounding meat,” says Marcel Skibba. You can also then use gentler cooking methods. “Cooking meat or fish from room temperature allows you to cook it at a lower heat,” explains Skibba. And a nice little side effect of this is that you use less energy as the cooking time is reduced.

How long before cooking should you take food out of the fridge? “30 to 40 minutes should be enough,” says the expert.




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