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Few days before starting 2014 year we investigated which will be the gastronomic trends that will be consolidated in the coming year. Which will be the models with greater success, how to bet on the winning prescription? According to specialists and foodies the informal gastronomy will be consolidated as one of the blooming business models, diversifying the food and beverage spaces to a model of fast food and catering but careful manufacturing. The Spanish concept of quality pinchos y tapas gets increasingly more adept in the world, conquering on of the greatest culinary capitals as New York, by the hand of authors like Mario Batali (Casa Mono), Seamus Mullen (Tertulia), Dani García (Manzanilla). In local environment, chefs of haute cuisine expand their line of activity creating more affordable and informal types asStreetXO of Dani García, Vuelve Carolinaof Quique Dacosta or Paco Roncero with Estado Puro In hotel NH Paseo del Prado, in Madrid.
Also hotels are modifying the way to face the concept of gastronomicrestaurant. The hospitality industry begins to combine with greater frequency the spaces of luxury and booking of table with gastronomic spaces less classical, informal cafés and fast food. It is believed that this trend to informal restaurants inside hotels is not only a consequence of crisis, since they suppose an adjustment of staff, resources and infrastructure, but also they respond to a change of alimentary habits of customers. Each time most like to eat healthy, varied and with no long hours at the table.
As it is collected in an article by nomadistas.com a clear example of this trend is Boston Marriott hotel, that closed its restaurant with view to the bay and was became a space for catering. Also it modified the lobby and the bar, becoming a multi-purpose space to informally have breakfast or have lunch. The design of breakfast area allows to hide it visually once breakfast hours finish. This change has meant profits over 30%.
These emerging trends demand the use hospitality business machinery with great investment in i + d that allows to be adapted to open spaces or spaces with no fume extraction ducts. QUALITYFRY has manufactured Fast Chef Elite, a machine with great functionality to be located in any area of food and beverage and that allows 8 programs of frying food to make a great variety of recipes and has three different fry ways: individual portions, continuous process and poached.
StreetXo, street cooking way invented by the chef David Muñoz, inventor of DiverXO, a restaurant that has recently received its third Michelin star.
Another gastrotrend that is extended in unusual geographies is the street food and the food in movement. With different denominations according to place (food truck, mobile kitchen, mobile canteen…) these initiatives whose concept is to bring food to the places where customers regularly or occasionally concentrate are increasingly proliferating in Europe. Although Spanish legislation still is restrictive to develop this type of business, we believe that the demand of economic quality food, and the economically viableinvestment that supposes this type of gastronomic business, can become a future investment in a short-term.
Christmas holidays are coming and with them the purpose to limit the excesses in family and company celebrations that we are going to have. QUALITYFRY, as experts in frying food will help you to enjoy this Mediterranean traditional techniquethat has created an infinity of recipes that are envied by more than one international cuisine. There would be only to remember that the origin of current Japanese tempura is hispanoportuguese, carried by Jesuits to the Far East in the XVI century.
We should keep in mind that, frying neither kills neither gets fat, being fats, on the other hand, essential in our diet. They constitute the main energy supply, they transport nutrients, they take part in the cholesterol metabolism and are precursor of hormones and are involved in the skin formation.
Importance of frying oils
The ideal oils are those heat stableand that provide health benefits. The most suitable for immersion frying are oils with high content in monounsaturated fatty acids, such as olive oil and some sunflower oils.
These acids, as oleic acid, play an important role in preventing cardiovascular diseases. In addition,olive oil is a source of antioxidants, polyphenols and carotenoids, that delay the ageing.
Scientists consider that a high consumption of monounsaturated fatty acids -are also present in food as the avocado, nuts, seeds- diminishes the levels LDL cholesterol named “bad”, minimizing the risks of coronary heart diseases.
To maintain a balance diet is necessary to pay attention, so much to the total quantity as to the type of fats we consume. In HORECA sector in general and in QUALITYFRY particularly, each day more, we keep in mind the healthy cuisine, betting on high oleic oils and on frying equipment – as Fast Chef Elite – that maintains a stable temperature frying and gets that food absorbs minimum fat through an Innovative frying process.
Fats are not what they seem
Saturated Fatty Acids
Saturated fats are mainly found in products of animal origin as lard, butter and oils of tropical plants as palm or coconut. The high consumption of this type of fats is directly associated to the increase of the level of LDL cholesterol, the main cause of cardiovascular illnesses for which its consumption should be controlled.
They are produced by hydrogenation vegetable fats to form solid fats and they are found in many processed foods industrially. The trans fats should be limited to the maximum, for which we advise to reduce the consumption of food that contain them (we only have to look at the nutrition labels). We must replace them with monounsaturated and polyunsaturated fatty acids that are considered healthy fats.
Polyunsaturated Fatty Acids
Polyunsaturated acids are essential fatty acids, do not produced by our organism but necessary for metabolic function, because of it they should be included in the diet, such as, omega 3 and 6 fatty acids that are found primarily in salmon, sardine, trout and sunflower seeds oils and soy, among others.
In these Christmas time the best recipes, the healthiest one, is to enjoy our traditional cook – frying included- and the happiness to share it.
Street Food or food at street level is a concept that is living a reinterpretation that the new entrepreneurs of the food and beverage should be aware and Fast Chef Elite can give it the push that need.
This type of establishments are becoming one of the most popular trends. Already in last edition of Host Milan 2011 was taken into account in more than 80% of the business models in the sector and, in the edition of this year of San Sebastián Gastronomika was again focus. In this famous culinary event the foodtruck arrived by the hand of great chefs: James Knappet (owner of the Buble Dogs in London) with his host dogs with champagne and Albert Adriá with his “spanish dogs by Albert Adriá ”
In Spain are still not very present in our day to day but the weather conditions and the gastronomic culture favour the development of this trend. The specialists in the HORECA channel, we know, because of this we bet on the I + D + i and Fast Chef Elite is a clear example. Thanks to the great gastronomic offer, the versatility of the products and the variety of locating, the Street Food has changed to be a concept, to be a new business line.
Can you imagine walking down the street and enjoy some Boletus Croquettes first, second some Chicken Pops for dessert Crunchy Custard in only 5 minutes? Or going to the cinema and having some chicken nuggets and some french fries fresh just in 3 minutes?
All are products and concepts that already are in the market, a new opportunity of business booming awaiting for you, Do you aim?
Recent articles in the blogosphere:
A varied and moderate consumption of fats is the basis for a healthy diet.
The Mediterranean Diet
The Mediterranean diet is characterised by an abundant consumption of cereals and cereal-based products, pulses, vegetables, olive oil and nuts. It is not a strict or fixed diet, it is simply a set of healthy eating habits which follow the recommendations of the World Health Organisation (WHO).
Pyramid developed by WHO nutritionists
Deep frying is one of the oldest and most popular cooking techniques in Mediterranean culture. It is the most widespread culinary technique.
Deep frying consists of cooking food by entirely submerging it in hot oil. The mechanism is quite simple: the oil serves as the means by which heat is transferred to the food. The heat melts the fat and turns the food’s water content into steam which travels from the inside towards the outside and lastly into the oil.
The frying process preserves the nutritional value of food much better than other cooking techniques. For instance, when food is boiled it loses twice as much as vitamin C as it does when fried.
The cooking time for fried foods is very short and, what is more, only the outer surface comes into contact with the oil which means that fat absorption is minimal.
In addition to this, during the frying process a crispy golden coating is formed which enhances the food’s flavour, aroma and texture. It is not true that frying adds cholesterol to foods, this would only be true if we used inappropriate oils.
The ideal oils for deep frying are those which contain high amounts of monounsaturated fatty acids, such as olive oil and certain sunflower oils.
Olive oil is natural olive juice which maintains all the flavour, aroma and vitamins of the olives themselves. Due to their composition, this oil offers countless health benefits.
Monounsaturated fatty acids, such as oleic acid, play an important role in the prevention of cardiovascular disease and also serve to delay ageing.
Fats are essential to our diet as they constitute our main energy supply, transport nutrients, are hormone precursors and play a role in skin regeneration.
In order to stay healthy, it is necessary to pay attention to both the total amount and the type of fats that we consume.
Types of fats:
Saturated Fatty Acids
These are mainly found in animal products such as meat, lard, butter, milk, eggs and cream. The oils obtained from tropical plants such as palm and coconut are also rich in saturated fats.
A high intake of saturated fats is directly associated with an increase in cholesterol levels and high levels of blood cholesterol are the main cause of cardiovascular disease.
Monounsaturated Fatty Acids
Avocados, walnuts, hazelnuts and olive oil are examples of foods which contain a high amount of monounsaturated fatty acids.
A high intake of these fats reduces the level of “bad” cholesterol and thereby minimises the risk of heart disease.
Polyunsaturated Fatty Acids
Polyunsaturated fatty acids are essential fatty acids which are not produced by our body but are necessary for metabolic functioning and should therefore be included in our diet.
Omega-3 and Omega-6 fatty acids are polyunsaturated fatty acids which are mainly found in salmon, sardines, trout, herring, walnuts and sunflower, soybean and cottonseed oils, amongst others.
Polyunsaturated fats offer protection against allergies and inflammations.
Monounsaturated and polyunsaturated fatty acids are considered “healthy fats”.
Deep frying first originated in Asia and Europe and is considered one of the oldest and most popular culinary techniques of the Mediterranean countries.
The importance of the Mediterranean diet is widely known due to the important health benefits that it provides, mainly in the prevention of cardiovascular disease, as well as many other pathologies.
Deep frying consists of cooking food by submerging it into hot fat, usually oil. The heat melts the fat and turns the food’s water content into steam. This steam travels from the inside to the outside and lastly into the oil.
THE RIGHT WAY TO FRY
It has been shown that if the frying process is carried out correctly it conserves the food’s full nutritional value, unlike other culinary techniques such as boiling.
The hot fat only comes into contact with the outer surface of the food for an extremely short period of time, which means that the amount of fat absorbed is minimal.
During the frying process a crispy coating is formed around the food which enhances the flavour and makes the fried product very appetising.
WHAT DETERMINES FRYING QUALITY?
Good frying mainly depends on the oil, the equipment and the frying method.
1. Oil for frying
For deep frying we recommend the use of olive oil or high oleic sunflower oil. Both oils are healthy and thermally stable.
Olive oil is the juice of olives and conserves all their aroma and vitamins. The main component of olive oil is oleic acid, which represents 80% of its entire fat content.
Some of the many benefits of olive oil include a lower risk of heart attack, lower likelihood of thrombosis and reduced stomach acidity, amongst others.
High oleic sunflower oil represents an alternative with a milder flavour and lower price. This oil comes from sunflower seeds which are rich in oleic acid. Its monounsaturated acid content is similar to that of olive oil and is far higher than that of ordinary sunflower oil.
2. The design of frying equipment
The design of the frying machine plays a key role in all aspects related to the quality of the frying process. Appropriate equipment significantly contributes to the ultimate quality of the product and the safety of the operator.
QUALITYFRY has designed a technologically advanced frying machine called Fast Chef Elite which is intended for all kinds of businesses, with or without a kitchen and with or without fume extraction ducts.
Maintaining oil quality:
The characteristics and quality of the oil change during the frying process and this affects the sensory properties of the food. The heat speeds up the deterioration of the oil, which is also affected by oxygen concentration and water.
– The hydrolysis of oil during the frying process is due to the presence of water in the food. It causes the oil to darken, produces smoke and increases acidity.
Ideally, frying equipment should eliminate all the water vapour generated during the frying process “in situ” in order to thereby reduce hydrolysis.
The QUALITYFRY machine features an exclusive condensation and filter system.
The water vapour that is extracted during frying is condensed by cooling in a coil (shown in red).
Any remaining water is condensed in the filter box (shown in orange).
The dry air flow passes through a column of activated carbon, which retains odour particles and smoke (shown in green).
– Oil oxidation takes place due to the presence of oxygen and is further accelerated by light. This is responsible for increased viscosity and a darkening of the oil, as well as the appearance of foam and development of abnormal flavours and odours.
In QUALITYFRY frying machines the oil does not come into contact with air or light because the entire process takes place in a compact and closed chamber.
Frying equipment materials:
QUALITYFRY fryers are built of AISI 304 stainless steel, a material which is recommended for use at high temperatures, compatible with food handling and easy to clean.
Cleaning the frying equipment:
The Fast Chef Elite design prevents the oil from splashing out of the frying chamber. Furthermore, the latter is easy to clean and some of its parts are even dishwasher-proof.
The various parts that form the machine are easy to detach, without the need for special tools, and have smooth surfaces with rounded edges.
Simple to handle:
QUALITYFRY machines are very easy to operate and produce top-quality fried foods without the need for specialist staff.
The correct frying process for any product involves just 3 steps:
1. Place the product into the entry hopper.
2. Select the desired frying programme.
3. Remove the tray with the fried product.
The operator should be provided with special protection above all when collecting the fried product and during the cleaning process.
Frying equipment should be designed to eliminate the risk of splashing or burns due to accidental contact with the fryer’s hot surfaces.
With conventional open-pan fryers, people frequently suffer burns due to hot oil splashing onto their hands or face.
QUALITYFRY fryers are housed inside a compact unit with a closed frying chamber which isolates the heat source and prevents accidental contact with hot surfaces.
Controlling frying time and temperature:
Each type of food requires a specific frying time and temperature depending on its characteristics, size and coating.
The fryer automatically controls these two parameters and thereby makes the operator’s job much easier, ensuring top-quality frying without the need for specialist staff.
Fast Chef Elite has 8 frying programmes which can be selected using a keyboard and display.
Smoke, odour and noise:
Smoke is produced by volatile compounds that are formed due to the decomposition of certain products when heated in oil to a high temperature.
As a result, it is important to eliminate these active particles in order to fry different types of food without mixing flavours and aromas.
Our frying equipment incorporates a highly efficient system for filtering odours, smoke and active particles, which makes it possible to achieve perfect frying without the need for specific fume extraction installations.
The noise generated by QUALITYFRY machines is always well below the legal limit.
3. Good frying practices
In order to obtain the healthiest and most enjoyable food possible, a list of good frying practices is provided below:
During the frying process, some of the food’s batter or coating may become separated. This debris speeds up the deterioration of the oil, causing it to darken and producing unpleasant flavours. For this reason, it is advisable to regularly filter the oil in order to eliminate such debris.
QUALITYFRY makes this task easier by providing a filtering kit so that the process can be done in 3 steps:
The frying chamber has a V-shaped design in order to allow solid waste to gather in the lower, colder part of the unit. This simplifies the filtering process and guarantees that the fried product will be of maximum quality at all times.
Refilling with fresh oil:
The oil consumed during the frying process must be replaced with fresh oil in order to always fry with the ideal level of oil, increase the useful life of the oil and improve the quality of the food.
Discarding deteriorated oils:
Another good practice is to discard used oil before it loses its sensory and nutritional properties.
QUALITYFRY machines automatically record the number of portions fried and the hours during which the oil has been subject to high temperatures. These parameters serve to give a clear indication of its chemical state by measuring the concentration of polar components which indicates the deterioration of oil.
Weight and volume of food:
It is a good frying habit to keep the oil at a constant temperature. In addition to this, it is essential to maintain the correct ratio between the amount of food to be fried and the volume of oil.
The frying chamber of the Fast Chef Elite machine is thermally insulated to minimise temperature loss. Similarly, it has an effective draining system which reduces to a minimum the amount of oil absorbed by the food.