Biffteki
Print outGreek flavors that are a very good option on the grill. This dish is not vegan as we have chosen to use eggs, which gives a slightly "fluffier" texture. Can advantageously be brushed with a little glaze if you grill it to get it a little extra tasty.
Portions
Nutrition and climate performance
Portion size: 100g
Ingredients
Finished quantity
- 10,0 kg Biffteki
Ingredients
- 3,1 kg Dry Simsubas
- 3,1 kg water
- 1,5 kg Eggs
- 0,6 kg Olive oil
- 1,9 kg Yellow onion chopped or diced
- 63 grams Parsley leaf chopped
- 31 gram Mint chopped
- 13 grams Garlic finely chopped
- 50 grams cumin
- 31 gram Oregano
- 19 gram Thyme
- 320 gram Tomato paste
- 150 gram Salt
- 19 grams black pepper
Instructions
Mixing:
- Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot. NOTE! When mixing with inferior stirring (saucepan or pre-mixing) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.
Instruction
- Finely chop the onion, parsley and mint.
- Mix the dry spices and dry simsuba base.
- Then mix in all the other ingredients
- Start mixing at low speed and when all the liquid has entered the powder increase the speed.
- Ready after about 20 seconds in the Varmixer/Björn (when the dough has come together into a homogeneous mass) and about 2 minutes in the cooking pot.
- Forming steaks or steaklets
- Tempa in combi oven to 86 degrees internal temperature at 120 degrees and 20 % humidity
- Leave to cool and fry or grill before serving.