Beef entrecôte, low temperature cooking. I wanted to vacuum cook this very fine cut of meat to make it express the best of its organoleptic and tactile characteristics.
I entered cooked from the French between the ribs the non-anatomical cut of the beef which together with the fillet makes up the classic cut of the Florentine or the T Bone. Ribeye steak in pan - CBT - slow cooking.
so to speak when you take a Fiorentina cut Eli positioned in front of you looking at the section of the Carrè the narrower cut will be the fillet the wider one will be the sirloin.
sirloin which the French call entrecôte and the Americans or Anglo-Saxon peoples generally call rib-eye (rib eye).
I wanted to cook this entrecôte at a low temperature because it is true that it gives its best on coals or on direct flame but the real experience comes out when you cook this meat previously lowers the temperature.
stabilizing the proteins by relaxing the fats inside the tissues, and subsequently when we go to regenerate this cut we will give an external lacquer to the meat.
the procedure that I have put in place is that of the Cook and chill that is the cook and chill.
this takes place through the use of a softcooker or more commonly called a roner which cooks at a constant and uniform temperature in water, moving through an electric motor.
this experiment was made by cooking pieces of about 300 g for 2 hours at 53 ° C.
immediately after cooking the portions were blast chilled in a professional blast chiller at + 4 ° C.
then I took one of the vacuum-packed bags I removed the liquids mixed with the fats developed during cooking, I dried the meat well and I put my piece of entrecôte in a hot preheated pan first on one side and then on the other.
after giving a caramelization effect through the Maillard effect.
then I added about 50 grams of delactosed butter to the pan I also added some rosemary and sage I started to Nappare and then lacquer my entrecôte.
as you can see from the video when cut, the meat will be pink in the center but perfectly cooked, ready to make even those who don't eat meat water.
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I'm Francesco Panniello Chef of the kitchen and chemical expert, I have been working for about 20 years in the restaurant business. For years I have managed with my wife Rosa the restaurant in the historic center of Foggia, La Botte Bistrot, a characteristic restaurant with a barrel-shaped entrance door. I have a great experience in the world of collective catering, catering and banqueting.
Today I deal with:
- restaurant and gastronomic company start-ups, starting from the vision of the investor who wants to create his own business, I take care of everything from the drafting of the menus to the training of staff;
- consultancy in the agro-industrial field, project based on the needs of the food technologist original recipes for: canned sauces prepared food and semi-processed;
-show cooking and demos at trade fairs
-I am the point of reference, in the province of Foggia, for two large Italian companies that produce professional catering tools for which I do pre and post sales demonstrations; I actively collaborate with a Foggia furniture company and resale of professional catering equipment
This video shooting project was born as a joke during the period of stay at home, to occupy the long days of my daughters and more. So I'm going to fish out a RU-vid channel that was opened about ten years ago and never used.
Our Videos are lightweight, make you smile and my two daughters can't wait to record every day. This recipe is suitable for young and old, but if the little ones want to make it and reproduce it at home they must be in the presence of adults, due to the use of potentially dangerous tools.
#entrecote #steak #francescopanniello
21 сен 2024
