New pickled vegetables
INGREDIENTS
- Carrot 1
- Celery 1
- Cauliflower 1
- Red pepper 1
- Purple caulflower 1
- Daikon 1
- Water 500 gr
- White wine 500 gr
- Vinar 250 gr
- Fine salt 30 gr
- Sugar 100 gr
With waveco® we can also, with certainty and in a short time, ferment food; obtaining a product that has exalted its qualities without using chemical activators and in total food safety. But the most interesting thing is that the vegetables have not undergone a cooking process, they remain intact under the nutritional aspect, giving us new tastes and new textures.
PROCEDURE
Prepare the grafting liquid: Combine water, white wine, vinegar, salt and sugar and bring to a boil and cool. Peel the vegetables and cut into strips, put them individually in vacuum bags, cover with the grafting liquid and mature: Carrot 90 minutes, Cauliflower 90 minutes, Red pepper 30 minutes, Celery 30 minutes, Daikon 90 minutes, Purple cauliflower 120 minutes.
Chef: Carmine Calò / Corporate & Consulting Chef di ncg
CHEF'S COMMENTS:
“Thanks to induced maturation© we can prepare pickled vegetables in absolute food safety and without cooking the vegetables. The process also lets us also achieve quickly achieve a uniform marinade to enhance flavour and colour.”