APR.MAG 2014
XI
adjustment allows accurate keep it
constant, ant it guarantees a better
result.
Work environment. Cooler temperature,
up to 15-20 ° C lower), air less polluted
and more breathable, quick and easy
cleaning
Matter of pots
To run these plans require ad hoc
clocks. “In the past - says Felice
Del Magro, consultant of Ballarini
Professionale - the only suitable
containers were those made of stainless
steel, which were at the bottom of
a ferritic steel disc which allowed
the use of induction or even iron
ones. In more recent times we have
had a development of the articles of
aluminum, an excellent heat conductor,
with ferritic base. These pans have
cooking times faster and are easier to
handle. However, almost all materials
can be combined with these bases. I
would not recommend, however, to
double the entire battery, but buying
containers compatible with the
measurement of levels: there must be a
specific relationship between the size of
the inductor and the ferritic base of the
container. If this ratio does not exist,
we could have even a non- functionality
of the container. The modern
professional kitchens have powerful
sources for induction, on which you
can also put containers of diameter 40
that is very large. A receptacle for the
induction, however, can be used on all
heat sources.”
As we have seen, to use successfully
serving experience in the regulation of
heat and cooking techniques. “For this
reason - says Angelo Agnelli, owner
and general manager of the historic
Baldassare Agnelli family business -
we work with the chefs to identify the
most appropriate tools for each type of
cooking, materials and form. Thanks
to the comparison with the cooks,
even in our training center, we have
perfected our pots, in order to adapt to
induction. So we equipped our product
in aluminum for food of a metal disk of
about 1 cm, which makes them suitable
for the induction, we have done the
same for copper. The disc does not
weigh too much cookware: those with
aluminum chef can safely perform the
jump or the pan use. Those copper,
because copper heaviest weighs much
more than aluminum, are suitable for
static firings. Obviously, the greater
processing implies a 30-40 % higher
price than their counterpart’s pots for
cooking hobs flame.”
The opinion of the chef
Danilo Angè.
A technology that requires learning
the technics.
Danilo Angè, for some years traveling
chef, he learned to juggle different
cooking surfaces, according to what
is in the rooms where the kitchen.
“Even if you cook over the flame has a
unique charm - he admits - induction
has significant advantages, especially in
terms of practicality. Between cooking
and the other one just went to the floor
to prevent build up of dirt that will
inevitably find them burned at the end
of shift on a traditional plan. And then
the handles do not burn, although we
should not delude ourselves to be able
to place one hand on a plate just off
without getting burned!
Who, like me, learned to cook with gas,
when it has to do with the induction
should be very careful at the time of
firing, which are reduced. Another
advantage. On the other hand with
the induction you will lose some of
the gestures of the chef: to flame must
adopt a torch and when you skip a
preparation for the heat transfer is
interrupted, even briefly. Fortunately,
most modern plans continue to transmit
the heat even when the bottom of the
pot is removed by a few millimeters.
Among the downside is the fact that
the investment is not low, especially
if you also have to provide a set of
pots dedicated to this type of cooking,
because the pots do not last forever and
sometimes go anyway replaced.”
AT PAGE 34
The fifth quarter,
all to rediscover
This term indicates the entrails,
offal, and the less noble parts,
including the head, the tail, the
legs of cattle, sheep and pork.
We continue to appreciate
Gregori Nalon,
Already existed in prehistory with the
habit of eating offal. The Etruscans
had a predilection for the heart of calf
and worshiped the fattened goose
liver with figs, passion then passed
to the Romans, mentioned the great
gastronome Apicio (Marco Romano):
The same passion that has gone
through the Middle Ages and the
Renaissance to land up to the coders of
taste in the modern age with Escoffier
and Pellegrino Artusi.
In my experience over twenty years
I can say that often leave many chefs
lose these parts, giving priority to those
noble, just for lack of knowledge.
The taste, however, is where you least
