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same characteristics. Often food change
color with this technique, because the
acid tends to whiten or rather to “cook
a food cold”. After this procedure, the
meat or fish can be soaked in oil or
seasoned.
MARINATING DIVING STYLE. I’m not
a big fun of this technic because, as well
as being not very effective for various
reasons, it requires a high consumption
of liquids (wine, water, condiments etc.).
Food remains in this marinade several
days, before being cooked.
MODERN MARINATING IN VACUUM.
With this technique, in addition to
speeding much less times, we decrease
of 1/10 the use of the seasonings,
having a reduction of about 70% of the
times, and greater effectiveness of the
liquids and marinating, far superior
to previous ones. With this technique
you can marinate game, poultry, fish,
crustaceans, shellfish, beef, poultry and
nearly all foods, including vegetables
and fruits.
Mostly fruits can have interesting
developments. Just to know that if you
take half an apple, you put it in a bowl
full of red wine and you run a process
in vacuum chamber machine bag less,
the wine permeates the apple, through
an effect of osmosis, creating a kind of
marinade. So using this technique you
can balance the flavors and flavor to
foods with liquid and spices.
MARINATING IN SPEED. If you dive
a piece of meat in an aromatic oil, or
if the vegetables are seasoned with
oil, pepper, salt, lemon juice, we will
have a kind of marinade fast, that give
flavor to food. Obviously the longer
this marinade, plus the flavors are
intensified
It is not just a matter of taste. In meat,
for example, pickling has the purpose of
determining the softening of the muscle
fibers, making it more digestible.
Among the marinades are classified
also those phases where fish, or meats
are put under a mixture of salt and
sugar balanced, for a few hours or days,
depending on the product. This process
gives a “plastic” food, then great cut.
An example is the salmon which is
marinated and then smoked.
AT PAGE 32
Kitchens more
efficient with the
blast chiller
There are still many chefs reluctant to
adopt this equipment, which over the
years has evolved into multifunctional
By Elena Consonni
Since he started talking about Anisakis
and dangers linked to consumption of
raw fish in professional kitchens they
have made their appearance the first
blasts. After a few years the knowledge
of this tool has spread, but it is not yet
widespread.
FOCUS ON SAFETY. “The blast chillers
- said Luca Gennai, Sales & Marketing
Director of Irinox- are not widespread
enough numerically speaking. The
habit is sometimes the main obstacle
to overcome to discover new solutions
and undertake a new path to improve