Electrolux Professional Urges Nose to Tail Approach

Electrolux Professional Urges Nose to Tail Approach
Electrolux Professional

Electrolux Professional

Standard Supplier 10th December 2014
Electrolux Professional

Electrolux Professional

Standard Supplier

Electrolux Professional Urges Nose to Tail Approach

A spokesperson for a leading food service manufacturer has urged kitchen operators and chefs to look towards nose to tail cooking to minimise food waste and maximise profit margins by utilising cheaper cuts of meat.

With meat consumption across the globe growing and production stretched as a result, kitchen operators in every industry need to explore ways of utilising all parts of the animal. Stuart Flint, Regional Training and Demonstration Manager at Electrolux Professional discusses the cost savings and the attractive attributes of the diverse menu such techniques create:

“It’s no secret that we have a huge food waste problem within the UK and the industry needs to look towards ways to address this. When thinking nose to tail, each cut of meat needs to be handled using a separate cooking process to achieve the best quality end result.

“There will be times when meat can be cooked very quickly, such as fillet steak, but for tougher cuts of meat, slower cooking processes are required to break down the tissues and fibres. Techniques such as slow braising in the combi oven, are ideal for cuts such as shin and shoulder, and increase profits as the initial purchase price is cheaper, with the end result delivering the same high quality.

Emerging trends

“It’s good to see that restaurants are starting to utilise other parts of the animal beyond the traditional joints and cuts as it enables tasty dishes to be produced at a fraction of the usual cost.

“Cooking slightly more obscure joints of meat is ideal for restaurants in particular as people like to try different things when they go out for dinner. This is making dishes such as cheek very popular and allowing restaurants to be creative while making very good margins and enhancing their menu offering above competitors. Chefs can also see cooking these joints as a way of maximising their skill level by creating delicious dishes from meat that may have otherwise been thrown away.

“The issue with cooking for long periods of time is that it can tie up a piece of equipment for the entire day – ox cheeks for example take around 20 hours to cook. That’s why overnight cooking needs to come into play, not only for time savings and to free up the kit, but chefs can also make use of the cheaper energy tariffs available through the night.

“Overnight roasting and steaming and low temperatures can be a solution, as can cooking under vacuum. With the latest innovations such as the Electrolux Professional air-o-steam Touchline combi oven, overnight cooking recipes can be programmed so any member of staff can simply set the overnight cooking programme before leaving the kitchen at the end of their shift.

Quick nose to tail creative tips

- Bone marrow can be extracted and used as a garnish as when grilled. It oozes lots of flavour which is particularly tasty to garnish beef dishes.
- Items such as cheek and tongue can be slowly cooked through eco delta cooking - a different cooking process which initially cooks at a set temperature before gradually increasing to produce a tender result and reduced shrinkage. This type of cooking works well with steaming process.
- Smoking can be a good way of cooking items such as gammon, duck, chicken and livers for pâté.

For more information on Electrolux Professional and its extensive range of food service equipment and services, visit www.electrolux.com/professional

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