Archive for February, 2009
guava sorbet
The first use of the Musso Pola was short after we received it and we made a guava sorbet. Why guava? That was the first puree I grabbed off the shelf.
The only important thing was to us, that we not just mix a fruit puree with a syrup. The producer supplied us with a table to Sorbet recipes for their fruit purees
1000g Guava Puree (10% sugar added) 220g Sugar 53 Glucose Powder 2g Sorbet Stabilizer 420g Water 1. Combine all ingredients, with the exception of purée, and bring to a boil.2. Cover and let sit for 6 hours in refrigerator.
3. Combine mixture with the purée using a hand blender.
4. Place into ice cream machine. Freeze.
We carefully followed the instructions and produced our first sorbet in house with a real ice cream machine. And even it seemed quite easy task it now became apparent how little we knew. The final prouct was amazing and yet at this final point we relaized it was just the beginingand that we needed to dive into the subject much more to understand the process of making sorbets.
more thoughts about: RATIONAL SCC combi ovens
Just looking at google analytics keywords that hit this blog I noticed RATIONAL is one of the higher hits. Therefore I think it might be a good idea to write a little more about them.
As earlier mentioned we have 5 units and by now I cant imagine doing our work without them. Over the years we analyzed the effects and impact on our business, our metrics as well as the financial impact. I have noted as commentsin other blogs and forums the same and wont necessarely do this here again. This time I want to focus on techniques, methods and recipes that have proven themselves over time. Some of the are noted in the manuals and user guides, somemay have been mentioned at the CLUB RATIONAL site, some are from the RATIONAL chef’s, collegues or are ours.
Crème Brûlée/Crème Caramel: manual, 180F, Steam Mode, 25 minutes, finish dry heat 180F, 0% Humidity for 3 minutes
Cheese Cake : manual – 220F-250F – dry/moist heat 75%, fan speed 3, core temp 190F, if color is uneven drop to 200F for the last 1/3 cooking time
Oven Dried Vegetables: manual, 145F, dry heat, 10% moisture , fan speed 2
Steamed Vegetables: Program – Sides – Steamed Side Dishes; Spinach 2min, Asparagus 3min, Broccoli 4min, Cauliflower 6min
more to come
Gugelhupf
Since I was a young boy I enjoyed Gugelhupf, despite not beeing all to moist, until my mom used an aunt’s recipe. On Our recent visit I finally noted down the recipe. Simple, fast, effective.
The recipe is very versatile and can be used with spingforms too.
Gugelhupf, (Oil Cake)
250g sugar
250g flour
4 eggs
225ml water
225ml neutral oil, like grapeseed
16g baking powder
8g vanille sugar
100g chopped hazelnuts, chopped walnutss, ground poppyseeds or coconut flakes. (50g to 75g cocoa powder, for a chocolate cake; or split batter and mix one with 25g-37g to make a marble cake)
optional raisins
mix all ingredients, with whisk attachemnt whisk for 4 minutes
pour into butteres, flour dusted form
175C/350F heat for 45min, lower shelf
(Rational SCC settings: 320F, fan speed #2, 40-45minutes)
