Cryogenic Cooling & Steam Infusion Cooking of Ragu Bolognese Sauce. скачать в хорошем качестве

Cryogenic Cooling & Steam Infusion Cooking of Ragu Bolognese Sauce.

Learn more about Steam Infusion and Cryogenic Cooling using Liquid Nitrogen in food processing to cook and cool. http://steaminfusion.oalgroup.com/bol... Hi, I'm Chris Brooks a Development Chef here at OAL and we're here to show you the advantages of Steam Infusion's quick cooking and liquid Nitrogen Cryogenic Cooling. We're making a fresh bolognese sauce using great ingredients like carrot, celery, onion, chopped tomatoes and fresh herbs. These are all added to the kettle and heated and mixed with Steam Infusion. Cooking from the centre to prevent burn-on and maximising the Steam Infusion's rapid heat transference, you can see the turbulence from the unit negates the need for a conventional agitator. Here we are at 70 degrees and we're adding the starch slurry along with the delicate mushrooms. A quick burst from the Steam Infusion Unit to 90 degrees cooking out the starch completes the sauce in 7 minutes 42 seconds. Conventionally, we would normally pass through a scape surface cooler taking up to 2 hours to reach 5 degrees Centigrade. This prolonged cooling breaks down all the chunky particulates resulting in a sloppy mess. But now, we can take a product up to 90 degrees centigrade in under 8 minutes and down to 5 degrees in under 15 minutes with liquid Nitrogen. But what are the benefits I hear you ask? Firstly, we preserve the fresh colour and taste Steam Infusion gives us. Secondly, particulates up to 25mm can pass through undamaged with the delicate vitamins and minerals retained from the Steam Infusion rapid cook. These are now preserved within the sauce. Here we are with the bright, glossy, chunky sauce with a Bostwick of 6 in 30 seconds. Using Steam Infusion and cryogenic cooling to cook and cook Ragu Bolognese sauce: Ragu Bolognese sauce is very popular sauce dish enjoyed by consumers in ready-meals or as a ready-made sauce. It is also widely used in food manufacturing and food service. Food manufacturers cooking Ragu Bolognese on an industrial scale not using Steam Infusion but using a traditional steam jacketed kettle often struggle with slow cooks that lack control and scaling recipes up from the development kitchen. With Steam Infusion, you can heat 500kg of Bolognese sauce in 7 minutes and 42 seconds. Steam Infusion also better replicates a chef's saucepan, recreating homemade flavours whilst ensuring manufacturing excellence. Furthermore, for cold fill operations, cooling can take up to two hours in a scrape surface heat exchanger. Cryogenic cooling with liquid nitrogen means we can cool 500 kg of Bolognese sauce to 4°C in less than 15 minutes! So, that’s a cook and cool of 500kg of Bolognese completed in less than 15 minutes! Watch the video to find out more. Watch again:    • Cryogenic Cooling & Steam Infusion Cooking...   Share:    • Cryogenic Cooling & Steam Infusion Cooking...