INGREDIENTS

• Beef entrecotte 300 gr
• Rosemary 1 branch

With waveco® we have the possibility to use and ennoble the less noble cuts of meat of the animal: we talk about the less fat and extremely fibrous ones that normally require long maturation and cooking and that lose fluids and consequently nutritional properties. At the end of the process with waveco®, which occurs without heat, we have a meat that has retained all its nutritional qualities, has not recorded weight loss and thanks to its innovative induced maturation© technique, we managed to dissolve the connective tissue obtaining a meat soft and succulent. waveco® helps in processes of standardization. At times, the origins of raw materials can be different for hundreds of reasons, from the time of harvesting a food, to the time of butchering or fishing, or simply a change in suppliers. Therefore, there are numerous variables. Induced maturation© brings the same level of consistency to any type of food, no matter what its original state, so that you can always serve guests the same raw material. Furthermore, the extremely simple process lets anyone achieve an excellent final result.

PROCEDURE
Put the entrecote in a vacuum bag with rosemary, seal in vacuum and induced maturation© for 60 minutes. Let stand for 20 minutes and then put in a hot bath at 35 degrees for 1 hour. Scald in the pan quickly.

Chef: Carmine Calò / Corporate & Consulting Chef di ncg

CHEF COMMENTS:
 “Thanks to induced maturation© we can use less-noble cuts of meat in the kitchen and still achieve an excellent result from the point of view of tenderness, flavour and shelf life, as well as preparation time and keeping the nutritional value of the food unchanged.”