The Central Kitchen and the Restaurants. What Paolo Barichella take under control:
• Selection of the best authentic Italian fine natural ingredients, imported by Colosseum fresh directly from Italy every week.
• Process them locally in Qatar in the Colosseum Central Kitchen, following the highest quality standards.
• Adopting the ultimate food technology and innovation processes for create products made with artisanal care on the highest standards of quality and food safety.
• Creation the best procedures to allow the products to be consumed on site or received at home through the Colosseum home delivery service.
Import Authentic Italians Products – Clean label – Made fresh locally in Qatar – Blast chilled Very quickly – Technology at the service of the quality
Central Kitchen quality production
• Colosseum use a fresh product processed in its laboratory in an artisanal way and blast chilled at the source with the most advanced technological systems in order to preserve the maximum quality of the ingredients, high quality ingredients directly imported from Italy.
Food technology and innovation are at the service of the quality and the food safety in the fully respect of the Italian Heritage and tradition.
The Advantages of Cold Processing for Clean Label Food Products
Cold processing, a technique that involves preserving food without the use of high heat, is becoming increasingly popular due to its ability to maintain product quality and adhere to clean label standards. Here are some key advantages of this method:
- Preservation of Nutrients: Low temperatures help to retain essential vitamins, minerals, and antioxidants that can be lost during traditional heat processing.
- Enhanced Flavor: Cold processing preserves the natural flavors and textures of food, delivering a more authentic and enjoyable taste experience.
- Reduced Risk of Microbial Growth: While cold processing does not eliminate the risk of microbial growth entirely, it significantly reduces it compared to traditional methods. This is because low temperatures inhibit the growth of many harmful bacteria.
- Clean Label Compliance: Cold processing often aligns with clean label standards, as it avoids the use of many artificial preservatives and additives. This is appealing to consumers who are seeking natural and minimally processed foods.
- Increased Shelf Life: While not as long as shelf lives achieved through heat processing, cold-processed products can still have a reasonable shelf life, especially when stored properly.
Overall, cold processing offers a promising approach for producing high-quality, clean label food products that retain their nutritional value, flavor, and freshness.
Cook and Chill
The concept of cook and chill is closely linked to the use of the blast chiller in the kitchen and represents a real revolution in the way of preparing and preserving food.
What is cook and chill? Cook and chill is a method of preparing food that involves:
Cooking: The food is cooked completely, reaching the correct internal temperature to ensure food safety.
Blast chilling: Immediately after cooking, the food is placed in the blast chiller, where the temperature is suddenly lowered, usually to 3°C.
or
Shock freezing: Immediately after cooking, the food is placed in the shock freezer, where the temperature is very suddenly lowered, usually to -40°C.
Preservation: Once blast chilled, the food can be stored in the refrigerator for several days, or in freezer for several months, maintaining its organoleptic (flavor, aroma, texture) and nutritional characteristics unaltered.
What are the advantages of cook and chill?
Food quality: Rapid cooling prevents the formation of large ice crystals inside the food, thus preserving its structure and consistency.
Food safety: Blast chilling quickly takes food out of the “danger zone” (between 5°C and 65°C), slowing down bacterial growth and ensuring greater food safety.
Organization: It allows you to prepare food in advance, optimizing time in the kitchen and making it easier to manage large quantities.
Versatility: It is ideal for preparing ready meals, for catering and for collective catering.
A practical example:
Imagine having to prepare a banquet for a wedding. With the cook and chill method, you can cook all the courses in advance, blast chill them and store them in the refrigerator. When it is time to serve, simply heat the dishes briefly, thus ensuring a fresh and high-quality meal.
Blast Chiller and Shock Freezer
In Colosseum Central Kitchen we prepare and process all the bases who allow us to be very effective and safe in our restaurants.
Professional equipment and organization are the first rule for obtain the maximum quality during the process. The main important instruments in our job are the Blast Chiller and the Shock Freezer.
Blast chiller and Shock Freezer are kitchen appliance that rapidly lowers the temperature of food. They are especially useful for preserving the freshness, taste, and nutritional value of cooked food. By quickly cooling food, we can:
Slow down bacterial growth: This helps to extend the shelf life of fresh food.
Maintain food quality: Rapid cooling helps to prevent the formation of large ice crystals, which can damage the texture of food.
Prepare food in advance: We cook large quantities of food in advance and then quickly chill it for later use. This is the best way for meal prep or catering and deli.
Improve food safety: By quickly cooling food, we obtain to reduce the temperature danger zone where bacteria grow most rapidly.
Deconstructed Cuisine: A Taste Sensation
Another of our secrets is apply the method of the Deconstructed cuisine, an effective and innovative way to enjoy your favorite dishes. Instead of combining all the ingredients together, each element is processed separately with different cooking technique in central kitchen and recombined at the moment of the preparation and service in the restaurant or at home.
Why is it so great? The Science Behind It!
Preventing Osmosis: Osmosis is the natural process where liquids move from an area of high concentration to an area of low concentration. In cooking, this can cause ingredients to lose moisture or become overly saturated. By cooking ingredients separately, you can prevent osmosis and maintain the desired texture of each element.
Preserving Flavors and Textures: By cooking each ingredient separately, we can preserve its unique flavor and texture. No more soggy vegetables or overcooked meat!
Visual Appeal: Deconstructed dishes are a feast for the eyes. The contrasting colors, shapes, and textures create a stunning presentation.
Taste Exploration: When you eat a deconstructed dish, you can savor and texture each ingredient individually before combining them in your mouth. This allows you to fully appreciate the complexity of flavors and structure.
Advantages of Flash Frying in Deep Frying in the Central Kitchen for a Better Crunchiness with Combi Wave Regeneration in the Restaurant
Flash Frying involves cooking food at a very high temperature for a short period. This technique creates a crispy outer layer while keeping the inside moist. Deep Frying is a traditional method that involves immersing food in hot oil.
Combining flash frying and deep frying, followed by regeneration in a Combi Wave machine, offers several advantages:
- Enhanced Crunchiness: Flash frying initially creates a crispy exterior due to the high temperature. Deep frying further enhances this crunchiness by providing a thicker, more protective layer.
- Improved Moisture Retention: The short flash frying time helps to seal in moisture, preventing the food from becoming overly dry. Deep frying then adds a protective layer that helps to retain moisture during subsequent regeneration.
- Consistent Quality: Combi Wave machines allow for precise temperature control and humidity management. This ensures that the food is regenerated evenly, maintaining a consistent level of crunchiness and moisture.
- Energy Efficiency: Regeneration in a Combi Wave machine is often more energy-efficient than traditional reheating methods. It can also help to reduce food waste by allowing for smaller batch sizes and better temperature control.
- Versatility: Combi Wave machines can be used for a wide range of cooking tasks, including regeneration, baking, steaming, and grilling. This versatility makes them a valuable asset for many commercial kitchens.
By combining flash frying, deep frying, and Combi Wave regeneration, foodservice establishments can achieve a higher level of crunchiness, moisture retention, and overall quality in their fried products.
Advantages of Combining Flash Frying and Combi Wave Regeneration:
- Enhanced Crunch: Flash frying, which involves submerging food in extremely hot oil for a short period, creates a crispy exterior. Combi wave regeneration, using a combination of heat and steam, further dries out the food, preventing moisture from softening the crust and maintaining a lasting crunch.
- Reduced Oil Absorption: The brief flash frying process limits the amount of oil absorbed by the food, resulting in a less greasy texture. This is particularly beneficial for health-conscious consumers.
- Preserved Flavor: The rapid cooking of flash frying helps to seal in the natural flavors of the food, ensuring a more authentic taste experience.
- Improved Efficiency: By combining these techniques, food can be cooked quickly and evenly, streamlining the cooking process and saving time.
- Versatility: This method can be applied to a wide range of foods, from vegetables to meats, making it a versatile technique for various culinary applications.
By combining flash frying and combi wave regeneration, you can achieve a superior level of crunchiness, reduce oil absorption, and preserve the natural flavors of your food. This technique offers a valuable solution for those seeking to create delicious and crispy fried dishes.
Fresh Pasta vs. Dried Pasta: A Quick Comparison
Fresh pasta and dried pasta offer distinct flavors, textures, and cooking experiences. While dried pasta is convenient and has a longer shelf life, fresh pasta often provides a more nuanced and flavorful experience.
Advantages of Fresh Pasta:
- Flavor: Fresh pasta typically has a more intense flavor due to the use of high-quality, fresh ingredients.
- Texture: Fresh pasta is generally softer and more tender than dried pasta, offering a more delicate mouthfeel.
- Cooking Time: Fresh pasta cooks much faster than dried pasta, making it a convenient option for a quick meal.
- Versatility: Fresh pasta can be used in a wider variety of dishes, including pasta salads, ravioli, and filled pastas.
While dried pasta is a staple in many kitchens, fresh pasta offers a unique and rewarding culinary experience. If you have the opportunity, consider trying fresh pasta to appreciate its distinct qualities.