The digital revolution has not spared the professional kitchen. Trivalent ovens and blast chillers are equipped with touch pads and USB ports, programmable cooking and cooling cycles eliminate the need for manual intervention for temperature adjustments, and multipoint probes remove all doubt from the concept of "cooked." Nonetheless, much of this technological efficiency remains underutilized by chefs who do not know the full potential of their equipment.
Bake, blast, reheat (CAR): the cycle described by these three simple words is made possible by that same under-exploited technology. Although commonly associated with vacuum or low-temperature cooking, its implementation is not limited to these applications. The CAR system, explored in detail in this work, offers chefs a range of benefits that extend far beyond restaurant kitchens. Catering organizations, bakeries, butcher shops, delis-all can benefit from the CAR system.
With practical examples drawn from firsthand experience, a selection of diverse recipes, and important technical data, Franco Luise demonstrates the many ways in which the CAR system and the technology that makes it possible are every chef's greatest allies. From improving the organoleptic qualities of food to saving time, from reducing waste to saving money, the CAR cycle is no longer simply an alternative to traditional cooking methods. It represents the key to a level of efficiency that is indispensable for the success of modern culinary operations.
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