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OTT.NOV 2014 XIII
AT PAGE 34
Blast chiller?
Indispensable
Whether it is preparing a
buffet or cook elaborate
dishes, the blast chilling
is a technique where the
modern restaurant can not
do without. To facilitate the
flow of work and to ensure
food security
By Gregori Nalon
“…But you do not need it, we’ve always
done without, it is a more powerful
refrigerators, espresso I cook, those
who do not know how to cook use the
blast...”
I’ve heard any kind of species, absurd
justifications, great chefs who quarrel
with the future, people who do not
get along with the technologies. But
we’re not talking about what they like
or not, of what each of us plays.
Here we discuss food safety, food
hygiene, practicality and production
flows. It is not science fiction. It
involves using equipment dedicated
to ‘culling proper food to preserve
flavor, freshness, quality and above
all to keep the most possible of
the characteristics of the foods
themselves. Having said that for the
skeptics, or for those who are still
convinced that he “is” in the right, I
want to continue pointing out some
issues and suggestions obtained from
my experience.
FAST FREEZING. Let’s start with
the concept of rapid reduction
in freezing (-18 ° C core product
in the fastest time possible). We
have already discussed in previous
issues of ‘Anisakis and function of
killing regard to raw fish. Now I
sit on a technique that guarantees
exceptional quality. Try to think of
how many times we’ve done a buffett
with sandwiches, cold cuts, bread,
mayonnaise, etc.. Well it happens
that we prepare them a few hours
before usual, maybe a day before,
but with disappointing results in the
colors, browned sausage, oxidized,
mayonnaise with skins, dry bread, just
not spectacular, and not just put the
leaves of fresh parsley or fresh lemon
slice, as if they had something to do
with what you have prepared.
Changing step, we begin to
understand that we can do better,
beautiful, colorful, bright, satisfying
and inviting. Turn on the chiller
temperature, put it in strong position
-18 ° (about -42 ° best blast). Take
white bread (such as for sandwiches),
create your own sandwich with
salami, mayonnaise, fresh tomato,
shrimp, tuna and / or what you want.
Arrange on shallow roasting pan with
parchment paper, and then place the
product in it. Give a thermal shock.
Store at -18 ° tightly closed. For the
service, remove them from the freezer
to -18 ° and place in refrigerator for
a few minutes and then in the buffet.
They will look nice during few hours
without problems. You could try doing
that with a cockpit freezer or a classic,
then you’ll understand what it means
to have an advanced technology which
helps you in preparation, preservation
and management of the food and
menu!
FOR MEALS. We come back to a
concept and context. I want to give
some information about the usage of
the chiller, and how using it affects
the good quality of products. Let me
give you an example of some generic
products. Think of your freshly
cooked roast. If you let it cool down
on the table, as was done classically,
the duration will be about 24 hours
as well, in fact, maybe less. Bacterial
growth advances and creates problems
roast. Often this is then placed in
the refrigerator after hours, and the
next day warmed up. Bad solution. If
the same roast it cut down correctly
within the parameters established
by law (90 minutes), the roast will
last about 5 days quietly, without
underestimating that when a product
is cold you can cut better from heat.
This small example means a lot, think
of the tomato sauce, meat sauce,
fish, cooked meats, sauces, creams,
cakes, breads and all that is usually
prepared. The technology is of help
and is not meant to embarrass anyone;
rather it is those who do not want to
know about technology in the risk of
causing damage to people’s health.
Just once, just once!
As a final gloss, however, I should
add that as described above, times,
temperatures, etc, have value only
because each in its activities comply
with the technical work properly, clean
and store food properly.
AT PAGE 38
Outdoor-Indoor,
a mirror’s game
Grounds that become
interiors, interiors that
extend outward, in a run
of styles and solutions that
break the preconceived
barriers
By Consuelo Redaelli, Toolskit
Even if the forniture changes its
natural place, the one for which it was
designed, is enriched with metaphorical
meanings ... here’s how furniture
“inside” go outside and those from
“outside” resettled in the room, perhaps
adjacent to a window, put in strong
relationship the two worlds to merge
them. The result can be sophisticated
and unexpected.
Outside from the usual boundaries
The Soho in Milan in Via Tortona, 12
the perfect
example to analyze the contemporary
choice of hybridization of space. This
restaurant, in fact, emphasizes the
strong relationship of recall with private
and domestic spheres transported in a
public setting such as a restaurant. The
restaurant is located in an old house
in Porta Genova-Navigli, area that is
accessed a covered exterior corridors
and furnished, a sort of private entrance
hall. From this narrow passage you
come to a small garden, cross the
porch and into a indoors, in the actual
restaurant.
The concept of the route in reverse
(from the outside) prepares the mood of
the restaurant. It would be a small green
space without barriers between inside
and outside the net. This small, hidden
garden restaurant takes us away from
the metropolitan to get us into a sort of
“home” secret.
The restaurant also serves as a
showcase for furniture and accessories.
An example is that of Agape, which
portrays the big bathtub on the veranda,
as if to underline that the barriers
between private and public disappear.
Also interesting is the intervention in
large green white vases that moves
inside the green creating continuity with
the garden-veranda. The relationship
between exterior and interior becomes
even more interesting when it is
permeable and continuous.