Carbonizing meals is a medieval preservation technique that will store food for very long periods. A carbonization machine uses dry heat to remove most moisture from foods, leaving these with almost no water content. This technique provides you with more life expectancy and helps maintain flavor!
There are many different machines out there, yet not all are the same. These machines vary in size, capacity, and value. Ensure that you are receiving your money’s worth by performing your research before buying a piece of equipment.
Let's check out three good reasons why you need this equipment within your commercial kitchen today!
1) Keeps Food Tender
Carbonizing food (or dehydrating it) will make foods more tender instead of tough and chewy. It is because this process removes most of the water content, that makes up meats tendons and ligaments. By removing this, you will be left with shorter fibers that disintegrate quickly when chewing begins! Foods like beef and vegetables may be carbonized so they are more tender and palatable.
Industries like catering and restaurants that serve tender steaks will benefit from using a charcoal furnace. Carbonization also extends the shelf-life of meats, even when it is cooked. Carbonizing vegetables can make them easier in the stomach at the same time. The method creates shorter fibers within plants which cause smoother digestion and much less gas.
2) Helps Foods Taste Better
The carbonization process does more than make foods much easier to chew it may help them retain their flavor. Because most water is taken away along the way, flavors will not be diluted by excess liquid, contributing to weak-tasting products. Additionally, foods like vegetables and meats will retain their natural flavors as opposed to becoming infused with the flavor of spices or sauces.
This is certainly helpful for commercial kitchens that could be employing a particular spice in multiple dishes, as it could aid the prevention of cross-contamination. No reason to worry about ruining your following dish by accidentally adding a lot of seasoning! Furthermore this benefit the taste of your respective food, but it also helps keep costs down by reducing the number of ingredients you must purchase.
Carbonizing food also reduces oxidation that develops when vegatables and fruits are open to air. This oxidation is really what causes some foods like apples and avocados to transform brown. Carbonizing food makes them last longer too!
3) Helps Foods Keep Their Shape
The procedure of carbonization prevents foods from deteriorating and turning into mush. This is especially ideal for meats like steaks or burgers that could be hard to chew if they’re not cooked properly.
Carbonized foods will maintain their shape even though cut, so cutting them will not develop a mess. This is especially good for meats prepared within the foodservice industry, as it results in less wasted product!
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Other advantages of carbonization machines include:
- Removing the requirement for chemical preservatives and additives.
- Eliminating freezer burn, which reduces waste.
- Giving food more extended shelf-life without needing to use chemicals or pesticides.
- Saving money on food purchasing by extending shelf-life and decreasing waste.
Carbonization machines can be a must-have in any commercial kitchen, so choose wisely when purchasing one! When examining equipment, make certain that it offers features like digital controls (for better consistency), a large capacity, plus a good warranty.