DEC.JAN 2014
I
MAGAZINE
DECEMBER / JANUARY
At pAge 1
Dishes and
much more
by Francesca Pulitanò
Allow me a personal reference: the
other day I was preparing a cake, and
I realized that my rudimentary food
processor had some problems due
to the loss of a seal. Consequence
of this is the progressive erosion of
the top piece of the plastic due to
the rotation of the support of the
mixer. Needless to emphasize that
my concern to see the pieces jump
out at any moment has definitely
frustrated my ambitions of pastry, on
the one hand, and, on the other hand,
stimulated a reflection about the
opportunity (to some) to buy a robot
intact and more complex decision
for me, about the type, brand, and
so on of the new tool. This little
episode allows me to introduce
one of the themes of this issue, to
which I myself am passionate about,
because that small kitchen equipment
is not only a matter reserved to the
insiders, but according to a study it
can be used by anyone who has had
the ‘ experience to spend time in
the kitchen. The kitchen equipment
alone is not enough to create a
cook, but certainly, let me tell you
... it helps! Getting almost trivial,
such as peeling an apple or an egg
white mount, or even slightly more
challenging as knowing how to cut
a vegetable or any other food in one
way rather than another can really
make the difference between a plate
and an anonymous class presentation.
That’s why we decided to focus our
attention on small tools, from which
it sometimes depends on the creation
of a great result.
Moving on to another topic, I like to
put in close relation to the section
devoted to olive oil, a product that
is inevitable in our pantry, with
a preparation technique far from
obvious: that of deep frying. I do not
have the expertise to spread neither
on the one nor the other thing, but as
always I try a few observations on the
client side.
The ‘ good ‘ oil changes the
perspective of our palate, and
also changes the perspective of
the evaluation of the choice of a
restaurant. Finding a bottle of oil on
the table level, you may taste it raw
in anticipation of food, and it also
helps to create a positive impression
that remains etched in the long terms.
The oil is a fascinating product that
evokes romantic images of the olive
harvest and it is good to those who
work with passion, never forgetting
the connection with the earth. More
than one region, in our Italian is
linked to the production of their own,
and in each place he can feel the
tradition, which is reflected in the
peculiarities of taste. About the sauce
or cooking, we cannot do anything
without. And, of course, they can
also be used to fry: the resolution of
the dispute if it is better for frying
olive oil or seed that is not a task
that falls to me, and I can definitely
say, placing myself as the voice of
the frequenters of the restaurants,
that the fry is a dish that you order
only one chef of confidence, and
that is very good, we can not deny
it, but only if it is heavy, if it is not
too greasy, if the batter is made in
a workmanlike manner, and so on.
Read our advice, because you can
always learn something new to add to
your luggage.
We are in conclusion: I can only hint
at the problem of the freshness of the
ingredients, which can and must be
addressed from the point of view of
the timeliness of receipt. Hence all
matters relating to the carriage, which
occupy an equally important part
of our proposal this month. Happy
reading!
At pAge 3
Hands consumption
brought back, the
game is played on
the efficiency
by Italo Nebiolo, president of CIC
There is no doubt that the marks
left by the crisis, which seems to
have no end, for a long time still
