Cured meat and Bagged

Made in Italy - Osso di cavallo per prosciutto Vi è un gesto dal sapore arcano in grado di trasformare una coscia di maiale stagionata in un prosciutto e un personaggio dal fiuto straordinario, capace di maneggiare con arte un appuntito ago che “assaggia” incessantemente, uno ad uno i prosciutti.
Con un osso di cavallo sottile ed appuntito, si verificano le proprietà organolettiche e la perfetta stagionatura del prosciutto, grazie alla particolare porosità di questo tipo di osso che trattiene e trasferisce intatti gli aromi della massa carnosa. Ogni puntatore passa in rassegna circa 300 cosce l'ora: sono tanto abili da puntare a varie profondità per poi giudicare l'idoneità e la qualità del prosciutto prima della spedizione al cliente. Come si usa L’inserimento dell’ago va fatto nel punto di contatto tra la parte magra e quella grassa. Dove finisce il grasso e comincia la parte muscolare magra il prosciutto lavora sempre ed è il punto nel quale eventualmente scarica i suoi problemi interni. Con questa sorta di ago biologico, non bisogna però scendere troppo in profondità, si potrebbero creare dei danni al prosciutto, è sufficiente introdurlo per circa un centimetro. Misura circa 18cm. Essendo un prodotto naturale non è sempre conforme la foto e le misure.

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Cooking at low temperature in a vacuum you can use very few condiments or even not to use. The foods will retain all the vitamins, minerals, proteins, which will not get dispersed during cooking.
Tips indispensable. Meat cuts soft: you always get a core temperature corresponding to the set (average, à point, to the blood, bleu) which is identical in all the thickness. Cuts of meat lasts: benefit from a prolonged cooking at low temperature. E 'can cook for many hours at temperatures well below those that would make them dry. The result is a soft, well beyond any conceivable expectations. Fish: it is known that the fish has a window firing so close as to require extreme skill and finesse by the chef. With the low temperature cooking fish becomes much more simple and precise. The meats do not undergo browning or arrostimenti and, therefore, maintain a taste and smell much more pure. The salmon for Sempio, develops consistency "sensual", unreachable by any other type of cooking. Crustaceans and shellfish: lobster, octopus and squid can easily become tough if cooked at different temperatures, however the low temperature, giving you a final tender. Root vegetables: cooked at low temperature are excellent for texture, flavor and color. Carrots retain a bright orange color and excellent flavor. If you want to cook iced the result is even more exquisite. Other vegetables: onions and fennel become very tender with no need of stracuocerli. Fruits: very good at low temperature, in particular that susceptible to oxidation, selective vacuum reste bright and flavorful. Specifications Save time in the preparation of dishes Easy and foolproof, perfect results every time Capture the full flavor and natural food Nutritional value added Easy to clean: no pot, no detergent; just empty and clean the inside with a soft cloth Energy savings: consumption equivalent to a 60W lamp upon reaching the cooking temperature Black Colour Capacity: 9 l