62 / 68
oct.-nov. 2015
XII
of beef, pork or veal, grilled, and do
cooking in low temperature, to achieve
the desired degree must stop.
THERE ARE NO RULES SO PRECISE
and unique: each chef prefers cooking
to the other, depending on the food
cooking. I personally prefer the long
cooking of the meat; I am fascinated
by the concept of juiciness, perfumes,
softness, ease of digestion, etc.
From my point of view there has to be
a fusion of the two cooking techniques,
from a kitchen long, slow, for several
hours to go to a regeneration of the
same recipe (especially meat) in a quick,
easy, short.
Let’s take for example a line of beef to
use as cut (roast beef, sirloin without
bone, cube roll, chump, etc.), in which
first I would do a slow maturation of
the meat, giving a sanitizing the same,
to lock in the juices, their properties,
their scents, and flavors. Once cooked
at low temperature, the meat is placed
in a blast temperature and stored in
refrigerator at + 3 ° C. When we make
a classical or an entrecote cut, take a
slice of cold meat cooked (the meat in
question, cooked in low temperature is
uniformly pink and gray inside) and he
puts on a very hot grill for a short time.
In this case the butchered meat does not
have to be broiled: indeed, the softness
is obtained with the low-temperature
cooking.
In this way we will have a very brief
exposure to high temperatures. The
problem of grilled meat is not the
kind of material of the same or the
use of charcoal, wood or gas. The
problem lies in the cooking time, an
extremely delicate phase for the result
that we have set. But we can reverse
the process, getting a good result. We
can grilling at high temperature the
raw meat for a few minutes and then
complete the cooking in a maintainer
temperature at low temperatures for a
few minutes. This procedure serves to
balance the flavors, liquids, heat the
meat inside, and make the necessary
softness. In this case, however, the raw
meat must be broiled at the right point.
As we have seen, therefore, while
requiring each food a specific cooking
often is the set of the two techniques,
which allows obtaining the best results
(also from the point of view of the
operations in the kitchen). What is
important is to know how best to treat
each raw material.
At pAge 40
Welcoming
customers is a
matter of feeling
Having the customer feeling
confortable is not just about
compliance with procedures. It
should be established an empathic
relationship, and make a teamwork.
By Anna Muzio
Is the service dead? In a super
technologic world, with tables and
tablet speakers that give information on
ingredients and origins, varieties and
combinations, and robot waiters (they
are already “at work” in a couple of
Chinese restaurants), it still makes sense
to talk about hospitality and service?
This was all right because human
interaction and the smile are more
important today than ever, and indeed
become the main competitive tool that
differentiates a restaurant on the other.
“The host makes the difference
magazine