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AUG. SEP. 2021 XVI INDUCTION COOKING Many of you will have already seen in some professional kitchens these very elegant glass ceramic plates. But how do they work? Induction cooking uses the magnetic currents generated by the coils of the hob so that it is the bottom of the pan that heats up, not the hob, which remains cold. Energy saving is therefore ensured by the fact that the energy used is used to generate heat only where it is needed (the surface of the pan), when it is needed (when the pan is removed from the hob, the magnetic reaction stops). If we add to this the fact that cooking times are much shorter than those of other types of cooking (3 minutes are enough to bring a litre of water to the boil, compared to 5 minutes for gas hobs and 7 minutes for electric hobs), that maintenance and cleaning operations are simplified as much as possible, thanks to the type of material used for the hob, then a choice that favours this type of article is acceptable from every point of view. COOKING IN A STEAM OVEN The steam oven makes it possible to combine traditional cooking systems, i.e., thermo-ventilated cooking, with steam cooking. Today the steam oven is an essential appliance in professional kitchens. ENGASTRATION The tendency to put food inside other food has existed for centuries and is known as engastration. The ‘turducken’ combines turkey, duck and chicken, which is a recipe method in which one animal is stuffed inside the gastric passage of another. Making a turducken is by no means an easy task. It requires about eight to nine hours of cooking in a 225° Fahrenheit (107° Celsius) oven, in addition to the time it takes to debone the turkey, chicken or duck. Once the turducken has reached an internal temperature of 165° F (74° C), it is ready to be removed from the oven. COOKING WITH THE MOCHA Sometimes some everyday objects are destined for uses decidedly different from those for which they were conceived: the mocha pot is a curious example. In the last few years, some star chefs have started to use the domestic coffee pot in an unconventional way: for the preparation of emulsions, broths and flavoured waters to enrich many of their creations. The procedure for a flavoured broth is simple: instead of water we can put vegetable broth, instead of coffee a mixture of chopped herbs, spices and vegetables in small pieces. Put on the fire and voila! AT PAGE 47 BOOKS by Simona Cognoli, Luciana Squadrilli THE EXTRAORDINARY WORLD OF EXTRA VIRGIN OLIVE OIL (Lo straordinario mondo dell’olio extravergine d’oliva) euro 15.90 An important ingredient for healthy, balanced cooking and rich in nutritional properties, olive oil has always played a fundamental role not only in food, but in many other fields: from history to myth, from cosmetics to popular pharmacopoeia, from art to music, and even in the maintenance of the landscape and tourism. This book is intended to be a useful and enjoyable learning tool for those who want to approach this food and discover its various virtues, drop by drop, exploring its sensory characteristics, its uses in cooking and its remarkable nutraceutical properties. by Fritzsche, Bohlmann, Szwillus DIABETES: EATING WITH TASTE (Diabete: Mangiare Con Gusto) euro 29.00 For diabetes sufferers, the importance of a proper diet is essential because every day they must help their metabolism and glycaemic rate to find the right balance. This book, with over 160 quick and easy recipes, suggests a wide variety of delicacies to offer your clients, which will help you to propose an appropriate diet for them and to enrich your repertoire of recipes, from breakfast to dessert, with healthy dishes. by Tim Hampson, MoBI- Birrarian Movement Italy THE BOOK OF BEER (Il Libro Della Birra) euro 29.90 Considered a beverage to taste and savour, to talk about, and to travel for, beer has undoubtedly become the “new wine.” The Book of Beer showcases the most important beers from all brewing countries and reveals the secrets of new craft and specialty beers, along with classic styles. With a visual catalogue of more than 800 breweries, illustrated beer trails, and in-depth information on brewing and tasting, The Beer Book is your guide to the world’s most popular beverage. MAGAZINE