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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

Alex and Aki from ideas in food taught 4 classes in the showrooms of le-sanctuaire in San Francisco last weekend. Fanny called me once the dates were set and I had to get up to SanFran somehow. No matter how busy were. I was worthwhile driviving up there Friday night and returning sunday. I was nice to finally meet to two creative minds behind ideas in food, a blod I read regualry.

The topics  of the classes were

• Methocel
• Carrageenan
• Pectin
• Activa

I leave with answers to my ideas I have been dreaming up and with even more ideas for new things to try

Thank you Alex & Aki