Tips that Help with Serving a Slow Cooked Roast
By conducting an online search, a professional at a marine catering company can discover information on how to prepare a large cut of meat. Still, a familiarity with the available methods for slow cooking a roast does not ensure a cook’s ability to dream up a list of dishes, any of which would guarantee utilization of the same cooked piece of meat. Fortunately, a couple of innovators have provided some help for a chef, or for an expert in maritime catering services. Obviously, a freshly-prepared roast tantalizes the taste buds once it has been sliced and served, along with a starch, a vegetable or two and a salad. As much as that fact might please a chef, it fails to suggest methods for dealing with any leftovers. Now a new gadget called BearPaws promises to simplify the task of filling that void.
A gadget for turning different meats into shredded pieces
While no expert at a marine catering company aspires to master the skills demonstrated by the imaginary Edward Scissorhands, that same character certainly must have found it easy to shred meat. Indeed, chefs would probably love to attain to such mastery. Shredded meats make a great addition to a salad or a sandwich. Now by using BearPaws, a chef can pull and shred pork, chicken, beef or any other food that the same cooking expert wants to tear into smaller pieces. The Paws’ six claws limit the chef’s actual contact with the food that needs shredding. Each super sharp claw contains a high grade nylon material. It can withstand temperatures as high as 475 degrees Fahrenheit, and its design limits the amount of material that might get stuck to its surface. When the Claws do need cleaning, their sturdy makeup guarantees their ability to withstand time spent in the dishwasher. At the Claws’ not-so-sharp end, an ergonomically shaped handle makes life easier for the person doing the shredding.
Preparing something to serve with a sliced roast or a cold sandwich
At a cheap café, a customer might be served chips along with a sandwich. Now, an expert in marine catering services realizes that any man on a cargo ship’s team should have a more nutritious meal. Consequently, that same professional ought to make it possible for an on-board chef to prepare fermented vegetables. Fortunately, on board chefs can now gain access to a special type of fermentation crock. The fermented contents in each such crock provide the makings for a nutrient-rich meal. At the same time, those crock-fermented vegetables should work to improve the digestion of the man that finds them on his plate. Traditionally, the task of fermenting any food demanded lots of time and effort. Today, that is no longer the case. The fermentation expert must still place the chosen item in brine, a mixture of salt, water and vinegar. Yet the container used to hold the brine-covered food has changed, and now represents the efforts of innovators at Mortier Pilon. While each such container looks great in a kitchen, it also carries out a noteworthy function. It does an excellent job of handling the gases that form, as the organisms in the crock begin to grow. The crock’s water seal allows the gases to escape, but it does not permit any air to enter the brine-filled space. At the same time, a weight makes sure that the fermenting food remains submerged in the brine, so that no unwanted bacteria can reach it. No doubt, the chefs employed by the professionals at a marine catering company would find it easy to come up with ways for using any vegetables that came from a fermentation crock. Still, those same cooking experts can get added help from the Mortier Pilon cookbook. Hence, the team on a cargo ship can enjoy slow cooked meat, either sliced or shredded, along with nutritious foods such as pickles or sauerkraut.