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If meat or fish is subjected to a high temperature for a short time, the outside of the product forms a thin skin. This will then assist in sealing in moisture and juices during any subsequent cooking. This can be clearly noted when grilling steaks. If a steak is subjected to intense heat for a short time from both sides, and is then cooked at a lower temperature, it will retain it's internal moisture and flavor much more than if it had not been sealed. This same process can be used on many other meat and fish products. One example of the use for this process is in ready-made meals. Chicken can be sealed very easily by grilling it in a Frampton grill for a period of 15-20 seconds at a high temperature. The fillet can then be incorporated in a meal which can then be cooked either in bulk before freezing or can be cooked after purchase by the end user in a traditional oven still in the foil container. The chicken will then retain it's shape and moisture content. If Bar marking is also incorporated in this process a very attractive appearance can then be given to the product. Fish is another product, which can benefit from being seared in this way prior to cooking, particularly if the product is dusted with spices or peppers prior to searing. By subjecting the spices to this high temperature their strength is greatly enhanced. If meat, either in chunks or in reformed cubes, is grilled as above, then not only will it have an increased taste but it will also retain its shape when canned and cooked. Batter or pastry type products can also be sealed in this way using a close mesh or solid stainless steel belt. Chinese pancakes have to be sealed after they are made and have been successfully sealed on Frampton grills. The thin pastry that is used in Samosas can also be sealed to prevent it sticking when stacked prior to being used. Please contact us for further information. |
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Frampton International
Limited
Telephone: +44 (0) 1354 650569 |
