Here is an example of how easy it can make life in the kitchen use vacuum technology.
This is a cod loin confit garlic oil and coal. As side dishes we've added a creamy pumpkin and squash ravioli.
The most important point here is to advance the service cod loins vacuum packaged in a individual.También deveremos be packaged in single dose format that will serve the creamy trim work if it is a la carte. For banquets can be packaged in plain cream more volume.
I particularly take advantage of the monent in lowering the task and make a significant production of cream, the container and freeze. After pulling it out I
according to the needs of services.
Moreover cod single serve packages it together with 50 cc infused with garlic oil and coal. Once packaged, keeping at a temperature of between 1 and 3 get product shelf life or expiry of 10 days. This would allow us to plan the work of at least one week with full time without fear that if we punctured the weekend on our product because if it happens, the surplus may even be used with complete assurance.
I particularly take advantage of the monent in lowering the task and make a significant production of cream, the container and freeze. After pulling it out I
according to the needs of services.
Moreover cod single serve packages it together with 50 cc infused with garlic oil and coal. Once packaged, keeping at a temperature of between 1 and 3 get product shelf life or expiry of 10 days. This would allow us to plan the work of at least one week with full time without fear that if we punctured the weekend on our product because if it happens, the surplus may even be used with complete assurance.
having everything prepared in advance pass the plate is reduced to a simple assembly task. If this method can be useful for an individual restaurant, imagine the progress we would use for a firm that maintains several restaurants or more outlets for them to use this technique alone would have a highly qualified chef to produce
from a central kitchen and distributed to other centers or retail outlets, with consequent savings in staff costs and waste reduction. Also would ensure precise control of cooking points, winning so greatly the quality of the final product offered.
best to get an idea is to see the video
from a central kitchen and distributed to other centers or retail outlets, with consequent savings in staff costs and waste reduction. Also would ensure precise control of cooking points, winning so greatly the quality of the final product offered.
best to get an idea is to see the video
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