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Below you will find selected recipes for dishes based on Dry Simsubas.
The prices per dish shown in the recipes below are for serving 700 peopleGeneral cooking instructions
Patties, buns and burgers
Climate-smart hybrids with meat or fish
General mixing instruction
The preparation time needed depends very much on the dish you are preparing. For example, if you are making kebabs or some other strips/potato pieces, it is advisable to bake these when it suits your kitchen planning and then shred, fry and cook them on the day of serving.
1. Use a blender/Varimixer, type Björn or equivalent for the preparation, alternatively mix directly in the cooking pot
2. Add the amount of dry base to be used. Avoid a high drop height of the powder to reduce the amount of dust.
3. Add the spices and salt according to the recipe.
4. Weigh out the amount of oil. Fry any other ingredients (vegetables, onions, etc.) in the oil.
5. Add the amount of water to the dough vessel to be used.
6. Put the dough vessel in the mixer and run on medium speed until the water is incorporated into the powder.
7. Immediately add the oil, as well as the other ingredients and increase the kneading until completely homogeneous dough. When mixing in a cooking pot, add the oil along with the water.
8. Mix until homogeneous. This step may differ slightly between each recipe, see separate recipes. If you are going to make kebabs, please do a "pull test" as the product should be a little tough and you can see strands breaking when you pull apart a small lump of dough. If the texture is not good enough, knead for a few more minutes9
. Transfer the finished product onto one or more inks, or alternatively shape into steaks or buns. 5 kg per ink is usually an adequate amount. For a stronger texture, leave the dough to rest for 30 minutes at room temperature
10. Then cook the finished product in the Combi Oven according to the specific recipe
11. If you are making a kebab or stroganoff, leave the tempered product to cool overnight and then shred with a 4 mm slice in a pouring machine and then fry on a griddle.
Texture Meat is made up of muscle fibres, which are mostly proteins. It is mainly these that give the meat its texture. The texture of Simsufood's products is created by the proteins in the product forming bonds with each other, which is reflected in an increasingly tough and stringy product.
The texture of the finished product is influenced by a number of factors:
1.Kneading: kneading accelerates the formation of more bonds between proteins. The longer and more intense the kneading, the harder the texture.
Time: Improved texture is also obtained by allowing the dough to rest after mixing. This gives additional time for more bonds between proteins.
3.Oil: Increasing the amount of oil gives a softer and looser texture. If the dough is perceived as too loose, the amount of oil can be reduced for the next mix.
4.Amount of water: If the amount of water is too high during kneading, the formation of the protein bonds is hindered and the texture is impaired. If the amount of water is too low, the dough becomes too hard and it is difficult to incorporate the other ingredients.
5.Salt: Increasing the amount of salt gives a softer and looser texture. Keep in mind that many wet ingredients contain salt (e.g. soy).