What equipment is needed for sous vide?

Which can not be used for dry utensils

Philips Immersion Blender HR2543/00 turbo metal bar new Daily+ Collection ProMix Technology 2 speed settings whisk 700 W white compact chopper beaker, whisk white color 1.5 L slices and grates kneads Philips Kitchen Robot HR7310/10 16 functions up to 5 servings 700 W All-in-one compact food processor, Red 1800 W H. Koenig TRT180 Tart Express Stainless Steel, Aisoway Semi-Automatic Manual Mixer Stainless Steel Egg Whisk Stainless Steel Egg Beater Whipping Tools Shaking Blender, 60 c psulas Dietabelt Vientre Plano Santiveri, Sous Vide 8.5L. CalmDo Rod Screws Fork and Rotisserie for Air Oven AF-120CDEU. Crepes Maker for crepes device 40 cm Krampouz comfort round Gas manual. Suinga Electric Oven 1200W Black 18 liters Length 43 x Width 30 x Height 29 cm Adjustable Temperature 100-230ºC Stainless Steel, SUPERHUA 1200W Electric Air Fryer Air Fryer Touch Digital LED Timer Temperature Control Display High Power Electric Fryer,Red.Kenwood KAM353ME Kit of 3 accessories for robots. Sous Vide 8.5L.

What is the correct thawing procedure for frozen foods?

In this article we analyze the convenience food trend from a global perspective and the solutions that the food industry is developing to meet new consumer demands.

The convenience trend is emerging in response to sociodemographic changes. As we advanced in the article Trends in the development of food products for 2017, today’s consumer needs to make the most of his time and for this he opts for solutions that allow him to minimize the period he spends shopping; the preparation of dishes, that allow him to speed up the ingestion of food and do it practically anywhere. All this without sacrificing healthy, natural and tasty food.    The convenience trend is based on values such as simplicity, practicality, convenience, usability and the availability of products anywhere, anytime.

As a variant to ready meals or the demand for home-delivered food in the absence of time to cook, meal kits are emerging. These represent an option adapted to the demand for time savings in shopping (served at home and even by subscription) and cooking, combined with the interest for a healthier and more natural diet.

How many inches above the floor do unpackaged foods need to be stored?

An example of the reception of this technique are smokehouses restaurants, true ‘smoke houses’, where the flavor of burning wood is the protagonist. The ease with which the smoking technique can be performed makes it spread effectively.

The technique of smoking is one of the oldest (since man learned to master fire) to preserve food and also improve the flavor, exposing food to smoke.  Nowadays it is a way of cooking that provides organoleptic characteristics that cannot be achieved in any other way.

Generally there are two methods or ways of smoking a food. Cold smoking and hot smoking. The first one is for preserved or matured meats that lasts between 24 to 48 hours at a temperature no higher than 30º Celsius. The second is carried out at temperatures above 60º Celsius.

It has shelves to place the food, a thermostat to control the temperature and a resistance to raise it and burn the wood that will produce the smoke. They are very easy to use and no experience is needed to obtain very satisfactory results.

Cuántos días se requiere que las etiquetas de mariscos se mantengan en el sitio

2.000 huéspedes, 900 miembros de la tripulación, no es una rareza en un crucero. Hasta 1.000 hombres en la plataforma petrolífera. Un recorrido exclusivo y exigente en el yate. Un puñado de investigadores en un barco de expedición. Diferentes personas, diferentes naciones, diferentes gustos. Sin embargo, todos quieren comer las 24 horas del día. Caliente, frío, pescado, carne, salado y dulce. Llueva o haga sol. Así que el equipo de la cocina tiene que estar a la altura, ser flexible y producir de forma inteligente. Con un sistema que piense con usted, que tenga experiencia, que aprenda de usted, que no se olvide de nada y que no se maree. Y que, al mismo tiempo, ocupe poco espacio pero pueda hacer mucho. Como el iCombi Pro y el iVario Pro.

Los conceptos estándar rara vez funcionan. El asesoramiento individual es aún más importante. Adaptado a sus problemas principales. Centrado en sus necesidades. Tanto si gestiona una flota, un yate o una plataforma petrolífera. Si necesita apoyo en una o varias áreas. Porque no es el día a día lo que decidirá su éxito, sino la satisfacción de sus clientes y un alto nivel de calidad. Implementado de forma consistente.

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