QUALITALY

APR. MAY 2016

XII

is fundamentally different: with the

dry heat takes place by oxidation;

with the steam (or by immersion in

a liquid) for coagulation. This has

effects on the plate: the product is

more tender and less dry, baking is

more gentle and respectful food, are

not necessary fats through the steam

can be transferred to flavorings. The

steam is extremely versatile and can

be used for virtually any type of food,

with the exception of very tough

plants, such as Brussels sprouts and

chard coast.”

The steam oven can be used

they are not alternative (or in a

complementary manner) to the

traditional one, but also to boiling for

immersion or to cooking in steam. “It

can even be used to cook the pasta -

it continues - making sure to use the

dough flour with a protein content

not too high, such as wheat. For

example is a great way to cook the

ravioli stuffed with raw fish. “

TWO TYPES.

There are two types

of steam ovens on the market: those

defined with direct steam in which

the water is sent its a hot plate

placed in the cooking chamber that

vaporizes and those equipped with a

boiler that brings water to the desired

temperature and blows it in the form

of steam inside the oven. “The first,

simplest - says Roberto Carcangiu - is

also the least expensive, but it does

not allow to achieve low-temperature

cooking and temperature control is

more difficult.”

The most advanced solutions

combine steaming with that hot air.

“A combined oven - explains Pablo

Torres, Corporate chef Rational oven -

is a professional device that uses both

the hot air steam to the cooking of

food, expanding greatly the cooking

applications than conventional ovens

using only the air hot. In fact, in

SelfCookingCenter you can choose to

use only the hot air, only the vapor

or combine both methods of cooking;

the variety of cooking processes and

the fact that they can be combined,

provide the user with an almost

unlimited number of possibilities.”

As mentioned, the hot air and steam

have different physical characteristics

which involve different cooking times

and temperatures and the possibility

of combining the two processes

allows to decrease the cooking time

and to obtain a plurality of dishes

in a very simple way. “Steaming

- continues - keeps the color, the

nutritional properties, the optimum

consistency of the products, which

in the immersion cooking in boiling

water is lost almost entirely. In

addition to steam cooking means save

50% of water and energy, as well as

the 30% of time. SelfCookingCenter

has iCookingControl, assist function

that uses integrated cooking process

and allows you to achieve the desired

results with maximum precision at

the touch of a button: This feature

allows the use of the device even

the less experienced, although the

‘device can always be used in manual

mode.”

BOX

How much it cost?

According to Roberto Carcangiu, the

investment required to purchase a

steam oven is up to a 8,000-10,000

euro, about the double that of a

traditional oven. On the consumer

side there are no big differences

between the two systems: the

inspiration for both the consumption

is around 10 kW; regime in the steam

oven is around 5-6 kW. The energy

that is saved by cooking at lower

temperatures it is taken to bring the

water in the vapor state.

Steam oven, for three reasons

TIME

. It allows you to cook at lower

temperatures and more quickly than

in a furnace air

TASTE

. Best preserves the taste and

nutritional properties of raw

RESULT

. Use a combination oven

allows you to give the dish the right

mix of juiciness and crispness to flat

Roberto Carcangiu, chef, educator

and president APCI

Pablo Torres Corporate chef Rational.

AT PAGE 36

The recipe

of chef APCI

Kalamata olive and tomatoes “all

sun” marry the squid on the Gulf of

Naples in the shadow of Vesuvius

Ingredients for 4 people

Squid medium size n. 4. For the

filling: Boiled potatoes g. 200; puree

bag of potatoes in n flakes. 1; G

chopped parsley. 20; Tomatoes “all

sun” marinated g. 150; Kalamata

olives Demeter g. 120; Salt - Pepper

to taste. For the base sauce: tomatoes

“all alone” marinated Demeter g.

360; Mixed sea g salad. 400; Oil

Ages dl. 1/2; Clove of garlic n. 1;

dl white wine 1/2; Salt - Pepper to

taste. For the batter: flour g. 50; G

water. 60-70; Salt to taste; Oil Arachi

(to be used for frying) 1/4 dl. For

the breading: Breadcrumbs g. 150; g

cornmeal. 50. To garnish: Ciuffetto

of curly parsley n. 1; medium sized

shrimp n. 8. For the cream of olives:

Olives kalamata g. 150; teaspoon of

oil Ages n. 1.

Method

Gut the squid.

For the filling: Mash the boiled

potatoes, add a bag of potato flakes,

season with chopped parsley, olives

and tomatoes, cut into brunoised,

add salt and pepper. The filling must

be very firm and dry.

For the sauce: Saute the garlic in hot

oil, add the mixture prepared sea,

whole heads of squid and shrimp;

deglaze with the white wine, add the

tomatoes into cubes and cook on low

medium heat until completely dry

liquid, salt and pepper.

With the filling remains form two

nuts, go into the batter and breading

MAGAZINE