Qualitaly

June July 2015

XII

change or put it back in the tank

automatically by means of special dip

tube. For those who want maximum

power and heat retention, the traditional

fryer is the ideal solution.”

For the amount it is instead important

to refer to real numbers that can

be produced by a gear. “Often they

provide increased production capacity -

Spampinato ends - only to end up with

a fryer that is not able to guarantee the

desired rate. So for Angelo Po fryers,

productivity is ensured under the AGA

standards.”

OIL FREE? YOU CAN! Today the market

offers alternatives to those who want

to achieve the effect frying, without

using oil. Davide Valsecchi and Riccardo

Sini, holders Frost Club since 1993,

distributing more than 100 meals daily,

equivalent to a daily production of

approximately 20 kg of product. The

specialty of gourmet seafood from

Alexandria, is fried fish, obtained thanks

to SelfCookingCenter Rational. “When

we opened, we did not want to enter

the fryer because of consumption, odors

and fats, but we realized that the fish fry

could not miss in our proposals. After

several consultations, we were advised

to try the fry with Rational. At first we

were a bit ‘skeptical, the idea of creating

a frying without oil was hard to accept,

but then we were convinced thanks to

the excellent results and the feedback

from customers” says Valsecchi. “In

gastronomy we serve lunch at noon,

but we also sell take-away meals. It is

therefore important to better manage

the supply of the product delivered

and simultaneously have a tour always

provided. Using SelfCookingCenter

just preheat the oven, load the product,

select the job for frying and set a lasting

mild, if the product is thawed, if frozen

or intermediate. No need to add any

fat or oil, but to enhance the flavor you

can add a few drops of vegetable oil or

clarified butter”.

The chef opinion

The secret? Fresh oil each time

Last May was held in Genoa Perfect

Fried event, he took part Giacomo

Nogara, official member of APCI Chef

Italy - Italian National Team APCI

(Association of Professional Italian

Chefs). Nogara is currently chef

Saporinmente, the gourmet restaurant

educational Institute hotel Don Carlo

Gnocchi Carate Brianza (MB). Among

the dishes that loves to cook there is,

of course, the fried. “There are many

elements that make it a perfect fried - he

explains - to begin the crust should be

crisp, uniform color and the inside soft

and moist, not to be anointed. It must

not have rancid odors (indicative of the

fact that the oil has been used several

times).”

To get it there are so many little secrets,

from the choice of oil. “I prefer to

peanuts - Nogara says - that olive oil

has a high smoke point and that’s

good, but it tastes too strong that can

alter to some fried, soy or sunflower

instead have a smoke point too low. To

peanuts is a good compromise, it costs

a little ‘more than the other seed, but

the quality of the fried compensates.

I use the oil once, both for reasons of

taste and health. Some people filtered

before using it again but this measure

is not enough because you remove the

coarse particles, but not the potentially

carcinogenic substances that are formed

with repeated use.”

The food to be fried, whatever it is,

must be in small pieces, to have the

right level of cooking, without burning

the crust. To have an optimal effect, the

temperature varies from 140 ° C to 190

° C. “The optimun is between 175 and

190 ° C - Nogara explains - but lower

temperatures can be used to pre-cook

foods when they are in pieces too big.

Some foods, such as potatoes can be

fried as such, others for the crispness

required they need to be battered. I

particularly love the tempura, because

it is lighter than the batters egg or milk

and because the temperature difference

between hot oil and cold batter allows

for even better results. All this, without

sacrificing our great traditional batters.”

Frying can be done by immersion (in

deep fryer or deep pan) or with a little

oil in a pan or lower in the new furnaces

that enable frying without oil. “I am for

the traditional method by immersion

- he continues - because I believe that

while giving good results with other

systems will get a different result. I do

not use the fryer, because I prefer the

classic iron pot that conveys well the

heat. Also in the fryer it is used much

more oil (20-25 liters against five of the

pot) and in this case the temptation to

reuse it is very strong.”

Whether you use the iron pot or deep

fryer, it is important not fill it too with

food to be cooked, otherwise oil is

cold and the result is severe. “Before

the service, after having drained well

fried food - he concludes - I wipe a few

moments on the appropriate paper to

absorb excess fat and only at the end

salo. The salt should never be put before

frying, because it makes the food too

soft. If you follow these tips you get a

fried perfect, that you keep this for 15

-20 minutes, the time required for all

guests to a banquet might be served

with a great dish.”

At page 40

Cuisine and

wellness: the Aloe

Vera

In the US they are called functional

foods. These are foods and beverages

that contain ingredients that are good

for health. Often they are of natural

origin and resume ancient dietary

practices.

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