cooking pot
Louis Pasteur invented the pasteurization "We are what we eat."
The pot goes from being a mere instrument for the preservation of the leading stages of cooking.
Fragrances once:
help speed the drying time for finishing the dish in the vessel.
Natural flavors fresh herbs do the rest.
rediscover the taste of a healthy and simple raw materials, machinery and many without chemical powders.
cooking desserts:
Preparation cuocre finishes in its own liquid at low temperature while maintaining the flavor.
Execution time:
not work miracles, but the flavor of a presentation of a common canning jar in the pot gives a sense of home, the grandmother with patience prepared canned baby and we wanted to immediately put their hands inside.
the course we will offer our customers a fork.
Shelf:
The fresh cooked and eaten can be prepared before a service, and end customer requirements.
A great chef said that the food quality is 24 and losing one per hour.
Thank you for your valuable advice given by Cristian Prof.Chef Bozzolan
and videos You tube Chef Fabio Tacchella ,
trout fillet in pots with tomatoes capers olives oregano basil mint shallots
served with sweet and sour onions in pot with thyme
Updated on 20/11/2010
Card # 1 recipe
Name:
trout fillets with tomato basil potted mint shallot capers olives oregano
recipe designed and tested by Chef Alessandro Tannoia
Ingredients: 10 people
No. 5 Trout
gr.600 tomatoes capers
200 Gr # 1 Gr 300 Garlic heads
Olivette
No. 12 sprigs thyme sprigs oregano
N ° 12 N ° 10
Lt.0.250 scallion Extra virgin olive oil Olive Jars
No. 10 No. 12 branches of mint
Preparation:
1. Wash the tomatoes and break them in half
2. Clean and scale the trout eviscierare
3. desalted capers and olives pitted the
4. Peel shallots and cut into 4 pieces
5. crushed garlic and let the shirt
6. Prepare the 4 open vessels
7. salt and pepper the trout inside and out
8. su di ogni vaso mettete la trota i pomodorini le olivette, l’aglio lo scalogno il timo, l’origano, l’olio extra vergine di oliva infine i capperi,menta.
9. Chiudere i vasi
10. Infornare a vapore 100° per 15 min.(anche misto caldo)
11. O bagnomaria 95° per 25 min.
Finitura:
servire con il Vaso chiuso ogni commensale se lo aprira sul piatto preparato con tovagliolo di carta stoffa.
Caratteristiche organolettiche:
quando si apre il vaso sprigiona un profumo delicato e invitate
piatto tipicamente mediterraneo
Tempo reale:
40 min
Cipolline Sweet and sour thyme
Updated on 8/6/2010
Sheet No.2
Name Recipe: Sweet and sour onions
recipe designed and tested by Chef Alessandro Tannoia
Ingredients for 10 people (200 g portions. raw)
Criteria for choosing the product:
1. Choose ripe fruit in season because it is rich in sugar with little water so it limits the proliferation of bacteria.
2. Of land for the quality and verifiable history of our products
3. In km 0 to lower the cost pollution transport.
2 kg onions 1
Lt. Extra virgin olive oil 200gr Sugar
gr.150 balsamic vinegar
No. 12 sprigs thyme Salt
N ° 10 Jars
Food Safety: First steps.
First wash the vegetables under cold running water, in one of two bowls of the sink.
Fill the second bowl with cold water, and Amuchina.
leave the bathroom for 5 min to make the product act.
Meanwhile, I wash my hands thoroughly and put food safety equipment (ear, hair mask, apron with bib and latex gloves.) No clothes at home, but a lab coat.
I take the water rinse well using those latex mask, hat and apron.
The tables in the preparation must be previously sterilized stainless steel products (Es.D10) with antiseptic and disinfectant.
The equipment I use (pots, spoons, etc.) have to be stainless steel previously sterilized in the dishwasher before using.
not use wooden spoons or chopping wood and aluminum pans (the food deteriorate due to chemical processes).
The boards should be plastic for these foods also sterilized before use in the dishwasher.
Preparing a classic preserves:
Peel and wash the onions.
blanch in a pan with oil and a clove of garlic
Add sugar.
Add the balsamic vinegar, let it evaporate.
pot and add extra virgin olive oil, close the jar.
Finish:
invasive hot sterilized jars previously Including covers, or in boiling water for 10 min.
or a dishwasher.
Food Security: Finally
sterilized in boiling water 15-30 min. depending on the size and quantity of container, with a cup of vinegar (to make shiny glass)
Store in pantry in cool dry dark place.
Warning: If you do not comply with the above procedures from this sheet, we can not guarantee the safety of the food product, which can then also seriously harm the health of individuals.
Preparation 2 (Presentation of small onions in pots):
Peel and wash the onions.
blanch in a pan with oil and a clove of garlic
Add sugar.
Add the balsamic vinegar, let it evaporate.
pot and add extra virgin olive oil and thyme, close the jar.
1. Bake at 100 degrees for 15 min steam. (Well mixed hot)
2. Or 95 ° water bath for 25 min.
Finish:
serve with the pot if it closed each diner will open on the prepared dish with paper towel fabric.
Characteristics:
when you open the jar releases a decided smell of balsamic vinegar and thyme.
Vase Crem brule liquorice
Sheet No.3
Updated on 20/11/2010
Recipe Name:
Vase Crem Licorice Recipe for mulled
designed and tested by chefs Alessandro Tannoia
Ingredients: 10 servings from 80-100 grams. No one o'clock
6 egg yolks
GR. 110 SUGAR
L.
CREAM 800 GR. 3 liquorice (or branches above the crushed or powder is a natural herbal medicine has a unique taste far as weight and chemical powders are subjective to personal taste)
Gr.120 SUGAR CANE N ° 10
JARS
Preparation:
1. MIX EGGS WITH SUGAR
2. Boil the cream with licorice
3. SETCCIARE END INFUZIONE Licorice
4. AGG. CREAM OF THE CREAM AND SUGAR AND EGGS Bring to a boil thicken IN ANY MANNER (Serve a velocizzare la cottura)
5. IN UNA BANDA METTERE LE COPPETTE (MEGLIO QUELLE IN CERAMICA APPOSTA PER LA CREM BRULE’) E AGGIUGIERE ACQUA BOLLENTE FINO A CORPRIE A ½ CM DAL BORDO DELLA COPPETTA)
COTTURA IN VASO
1. Infornare a vapore 100° per 20 min.(anche misto caldo)
2. O bagnomaria 95° per 25 min.
(La cottura dipende dalla quantità di composto dentro la coppetta)
A FREDDO:
1. Aggiungiere lo zucchero di canna caramellare con cannello, aggiungiere la liquerizzia in polvere infine chiudere velocemente il coperchio.
Finitura:
servire con il Vaso chiuso ogni commensale if it opens onto the prepared dish with paper towel fabric.
Characteristics:
when you open the jar gives off an aroma of caramel and licorice.
Real Time: 1 hour
cooked
My considerations
's time to creativity, good Wiener schnitzel and it is right that there is on the menu, but we need to include new proposals, or better cover techniques once rework and adapt them to today's knowledge.
The cooking pot is one of them, the principle is very simple and versatile , you can do many recipes, is a play of flavors and fragrances, using fresh product.
The condiments are the masters , herbs, extra virgin olive oil dop, Pachino tomatoes, whole salt flavors the cooking pot with the food stand.
These recipes are for everyone, right for the Christmas menu, to surprise and engage its guests in a tasting flavors.
*
Next Post other recipes cooking pot:
Farro salad in bowl with tomatoes, red cabbage, avocado and basil and balsamic vinegar
Eggplant parmigiana in a vase.
Pot chocolate fondue with caramelized pears in syrup and cinnamon.
Sincerely
Chef Alessandro Tannoia
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