OTT. NOV. 2013
VIII
and pepper and add the lemon juice.
Add the sausage and roasted apple
cubes to the rice, stir well, finish with
a drizzle of extra virgin olive oil raw
and season with salt and pepper if
necessary.
APCI - Thousands of leading chefs,
restaurateurs supported by valid
colleagues, with the logistical and
operational support of a select team of
professionals, a dynamic presence and
bubbly to guarantee the success of the
most important format and food and
wine events. These are the ingredients
of the family of the white caps of the
Professional Association of Italian
Chefs.
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AT PAGE 24
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by Gregori Nalon
Dear readers, a big thanks to all of you
who have called me and sent emails
during the last months, to ask advice
and to thank me for the articles I write
about Qualitaly. In this number we will
discuss about meat, but not of the usual
cuts, which we can now find in any
book or recipe book. I want to change
the focus on less noble cuts, so-called
poor. We call them poor, but in reality
their taste, flavor and fragrance are in
them like no other cut of meat.
I would especially like to mention
the type cup cuts or real, or scapino
priest’s hat, shins, the portion of the
cost of the belly. In general, these
cuts require long cooking to soften
their connective tissue, collagen, and
their structure. For many years now
I take care to disclose the vacuum
cooking at low temperatures that
are now becoming fashionable (in
the kitchen and when something
becomes fashionable sooner or later
someone does something stupid). It is
necessary to proceed with experience,
follow the right advice and do not
underestimate any aspect hygienic, be
good at sanitizing the product itself
before firing in a low temperature,
and perform all the correct practice of
killing and proper storage.
I remember the first time I saw my
grandmother cooking in the wood
burning stove, putting the piece of
meat over there, near the fire without
letting it brown, to let it build up heat
and left it there, alone, for hours, but
at the table it was a riot of flavors,
perfumes, things that come into our
mind and stay there for years, decades.
Any cook who is able to bring back
those feelings to a customer, for sure
he won’t ever lose him as a customer.
With the cuts so-called second or
third choice, with the natural oils that
give flavor to the meat, you can make
many preparations, most importantly
at a very interesting. Let me give an
example (the picture represents it).
If you take a piece of muscle, tendon
remove the parts well, ribs, pass it
through the mincer, with the addition
of salt and a few herbs dipped for 1
minute in the vegetable broth flavored
with porcini mushrooms. At last you
can present it on to a barbecue sauce
with leek and cream, you will have a
wonderful outcome: the interior as a
tartar is sublime and delicious, with a
flavor of the meat really unique.
Another example: a piece of fried pork
neck meat in the pan to flavor and
fragrances (not to lock the liquid as we
have always said, for more information
go on my brand new smart blog www.
gregorichef.it), then bring the oven up
to 100 ° and put the meat on a grid
with a baking tray underneath juices.
After 15 minutes, bring the temperature
to 76 ° always dry heat and the core
probe at 68 °. Once it reaches 68 °,
bring the temperature up to 70 °, low
fan and let the meat for at least 2 hours
there alone, quiet, as the grandmother
does. Later, cut it into slices, sprinkle
with the sauce and let me know what
you ate. If you like, use the same
technique with the same flesh, with the
difference that the temperature should
be at 66 degrees and it should stay over
there during two hours. After cooking,
cut down to +3 ° and place the slices
Cup 3-4 cm high, with the coals on the
grill for 4 minutes on each side and
make a cut to scream.
Obviously the world of meat, cuts, etc..
is much broader than that described
above. Anyway, believe me that at this
time you must use the meat of low-
cost but high in flavor as long as the
flesh is nourished as it should without
antibiotics, estrogen, feed that would
neutralize any technique and cooking
skills of the cook.
AT PAGE 26
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BLEND COFFEE BEANS
Arabica and Robusta
Two coffees, both subjected to a
roasting hot air and cured for four
days.
Pleasure is a blend of coffee beans
consisting of 40% Robusta and
60% Arabica. These organoleptic
characteristics: full body, good flavor,
low acidity, no sour notes, slightly
sweet and fruity, not astringent.
Bond is instead composed of 10% for
Robusta and Arabica for 90%. This
gives it a light body, with medium
acidity and a fine aroma, sweet and
fruity, not bitter, not astringent.
FORMAT
Sacks, 1000 g, in a modified
atmosphere (under nitrogen with
non-return valve), with shelf life of 18
months.
FLOUR TYPE “00”
SPECIAL FOR PIZZA
Mythical, Classical, Superb. Those
are three types of flours particularly
suitable for preparing pizza, which
differ in some chemical-physical
characteristics, in particular the
percentage of humid gluten and
proteins and in the different
parameters of toughness, elasticity and
stability.
Organoleptic characteristics are identic
(color, appearance, odor and taste).
The flour looks pure and
homogeneous, free of antimicrobial
substances, preservatives, colorings,
additives or processing aids of
any kind. Complexly every flour
is produced complies with current
Italian legislation and especially the
law 04/07/1967 n. 580 and subsequent
modifications.
FORMAT
Bags of 25 kilos.
4(.(A05,
