Posts tagged 'Linea Professional'

Do you want to impress your guests with a simple but tasty dessert?

Here is the recipe for the chocolate cake:

INGREDIENTS:

• 200 g of chocolate
• 200 g of butter
• 300 g of eggs
• 120 g of egg yolk
• 130 g of granulated sugar
• 150 g of flour

PREPARATION:

Cut the chocolate into small pieces.

Melt it in a water bath together with the butter.

When it reaches 50°, remove it from the bain-marie and add the other ingredients, mixing with a whisk.

Grease and flour the molds.

Pour the mass into the moulds, filling up to 3/4.

Bake at 220° for 8 minutes.

Serve on the table still warm

COOKING TOOLS:

for this recipe we recommend the use of the following products:

ALUMINUM MOLDS   http://www.pentoleprofessionali.it/forma-argento-per-creme-caramel-basso-281 66

STAINLESS STEEL WHISK http://www.pentoleprofessionali.it/frusta-in-acciaio-inox-21983

STAINLESS STEEL BASTARDELLA http://www.pentoleprofessionali.it/bastardella-semisferica-con-maniglie-no-induzione-40261

Non-stick pans are now a constant element in both professional and home kitchens.

Why choose a non-stick pan?

Let's see below what are the scientifically proven advantages of using non-stick pans:

The use of this type of cookware in the kitchen is safer for health because the food does not stick to the bottom, avoiding the development of harmful or even toxic substances due to the combined effect of overheating and dehydration.
Healthier for the diet because non-stick pans allow you to cook without oil or fat.
Healthier for the environment because cleaning these pots and pans does not require an excessive use of water and detergent.
To keep your petole intact over time, we give you some useful tips to follow:

• Before using the pot for the first time, wash it with warm water and dish soap. Dry it and spread a thin layer of oil on the bottom, repeating this operation from time to time.
• Do not cut food inside the utensil. It is recommended not to use sharp metal utensils, preferring to use wooden, plastic or silicone utensils to preserve the non-stick coating.
• Non-stick utensils are easily cleaned using liquid detergent or a simple sponge. Avoid using abrasive tools such as scouring pads or wire brushes.
• Never heat the empty pot, use a heat source whose dimensions fit those of the bottom of the utensil; center the tool on the heat source; a moderate flame is always sufficient. Never carbonate fatty foods.
• Let the utensil cool down before cleaning it: sudden changes in temperature can deform the bottom.
• When the pans are extensively scratched, the advice is to replace them because they are no longer able to guarantee non-stick properties during cooking.

Are you looking for high quality non-stick cookware?

Click the following link and discover the Agnelli and Risoli lines http://www.pentoleprofessionali.it/cottura-antiaderente

CHAMPAGNE DOESN'T OPEN... IT IS SABER!

Have you ever heard of "sabrage".

Sabrage comes from the word "Sabrè" which means saber and is an ancient technique that dates back to the French tradition and which consists in opening a bottle of champagne with a saber blow.

This tradition was born during the Napoleonic period, when the officers of the Royal Guard celebrated their victories and promotions by opening the bottles of Champagne with a blow of the saber which represented, at that time, the weapon par excellence of the French cavalry.

A real military rite which today is repeated in celebrations and special occasions where "the saber" represents an original and spectacular moment to see.

A little practice is needed to succeed in the "feat" and amaze your guests!

Below we give you some advice on how to best proceed with the realization of this technique:

First of all, the bottle you choose must be of sparkling wine, champagne or bubbles and must be at a temperature between 3° and 6°.

With a delicate gesture, the cage positioned on the neck must be removed and, if the bottle is at the recommended temperature, the cap will not move.

For the less experienced it is also useful to remove the aluminum cover of the neck of the bottle to facilitate the movement of the sabre.

Subsequently the bottle is ready to be "saberated"!! The arms must be stretched out and with one hand the bottle must be held by inserting the thumb into the base, positioning it at an angle of 30°, with the other hand the saber must be held in such a way as to use the back part for the shot.

Slide the saber over the neck and hit the rim of the bottle with a sharp blow! and you will see that the stopper will jump together with the glass crown in which the stopper was a prisoner.

An important aspect not to be underestimated when you are about to sabrage a bottle of Champagne: Safety!

You must avoid that anyone stops along the trajectory of the cork that is about to jump and you must also keep your distance from the one who is about to use the saber.

Good fun!

If you don't have a saber at home and you are looking for one... take a look at the saber for Sommelier by Sanelli Ambrogio which you can view by clicking on the following link

http://www.pentoleprofessionali.it/sciabola-sommelier-29025

See you soon!

Professional Blenders

It's often difficult for an avid cook to find a blender that can keep up with the best products used by professional chefs. To obtain the best results, you need a blender capable of providing a constant number of revolutions that can be easily adjusted and extremely low temperatures of the motor and therefore of the chopped food. This is for two reasons; heat alters the flavor of food and prolonged use of the blender can cause the motor to break.

Unlike most food and beverage blenders, the Hamilton Beach Blender provides feedback to the operator using colored light indicators so the user can see the temperature of the motor while blending. If the temperature begins to rise to dangerous levels, the speed can be adjusted accordingly so that mixing can continue without causing damage to the machine and ingredients.

The blender is simple to use with a one touch function, the motor and professional blades guarantee chef-like results even in home kitchens.

The action of the Wave action system continuously pushes the ingredients to the bottom of the container, guaranteeing consistently homogeneous results.

The container is resistant and is equipped with a lid that allows the addition of ingredients while the blender is in action. For safety reasons, and to prolong the life of the engine, a sensor prevents the engine from starting if the container is not fitted correctly.

Here are the highlights of the Hamilton Beach Blenders:

- Wave action® system continuously pushes the ingredients between the blades for better homogeneity.

- Four cutting blades
and stainless steel dough quickly crush ice and other ingredients.

- Timer with automatic shutdown for better control of the preparation.

- Thermostat warns the operator in case of engine overheating, avoiding useless burns.

- Four magnetic connections ensure that the pot is positioned correctly.

- High speed and variable speed and operator adjustable cutting function to maximize dough control.

- Polycarbonate stackable container takes up little space.

The complete range is available at the following link:

http://www.pentoleprofessionali.it/attrezzature-professionali/mixer