CORE online session 5 Traditional and professional cooking skills with modern technologies 4
About the plating process, an aspect that I always, an aspect an aspect that I always mention is... What's in your opinion the most important part of the plating process of of display? For example the Iberian pork, what's the as a cook, as students and as a cook in your opinion what's the most important part when it comes to plate this preparation the very important meat? Hygienic, hygienic. Hygienic it's a point. Should be look beautiful. Look beautiful it's important . It's very important. Because it's the first sense that we get activated when the plate comes to the table is the sight okay. Should look beautiful and then what's the most important part or important points when it comes to plate? The taste. Yes yes it's really i always say the same, your plate could be wonderful, could be spectacular could be appealing.
You could take your mobile phone, take a photo and upload it to Instagram and it's a marketing source but if you eat a bit of the meat and it's not tasty and it's cold you say "Okay. It's beautiful, it's great but it's cold and it's not tasty." Okay so think about all of the senses that take part in a lunch experience, not only the sight but also the the taste, the flavor, the temperature okay with this meat if you don't eat it hot is like you are eating raw meat.
Okay so it's important to take into account all of the of the aspects related to your experience okay. It's a looking and the taste is is connecting each other that food looking and the taste, they are connecting each other. Yes, yes they are. Yes they are and all of them are very important because sometimes it happens to me in our school when I am plating with my students we are we have a restaurant, fine dinner restaurants and a plating process depending on what you are plating has to be a quite quick process if the food goes hot you have a time to plate it because otherwise it will go cold and sometimes it's like a very careful plating, very slowly with that and when plate is going to go to the dining room I tell them please just with this part touch the steak and the steak is cold. I mean, it's not valuable. You have to reheat it or you have to repeat okay so to take into account all of the of the aspects okay. Well we have been speaking about knife skills okay, you have different materials okay. Different cooking techniques and food presentations okay, that I would like to connect to what we have been speaking.
Food presentations is some- you have here Powerpoint about food presentation and plating, sorry. And it's just what aims, what we are looking for when we are plating something. We are looking for a good looking good appearance we have been speaking about that okay it's the first sense activated before eating the food so it's important, it has to look good.
Your plating skills could be a marketing tool okay, when a customer takes the the mobile phone and takes a photo of your plate you are selling your product all over the world okay. Then the temperature and taste okay we have been speaking about that now, appearance is not enough if the food is not tasty and it is not at correct temperature and then you will have to take into account the whole experience. So the customer's experience varies depending on the presentation. Three questions, who plates? The cook plates, the waiter can plate or the customer can plate, okay.
So this is the experience, the whole experience is different depending on who's plating okay. When the cook plates... the tendency the current tendency is this one the cook is the one who plates okay, is the most widespread tendency okay the most of the plates, the dishes or the meals are plated in the kitchen so the presentations are more artistic because you have a specific place to do it and the waiters carry the plate to the customer okay bring the plate to the customer and explain the concept and the ingredients of the plate okay. That's the first option, the second option is the waiter or waitress plates so to do this the waiter or waiters have to be very skillful okay because you are plating in front of the customer okay, before of the customer so this is important, the skills of the waiter or waitress. But the experience is improved okay for as a customer if you get your plate your meal plated in front of you the experience is a lot better and this tendency was typical is typical at classic restaurants and also in banquets okay. It's quite a typical the meals to be plated in front of you. And the other option is the customers serve themselves okay so there are some preparations that are quite suitable for that okay it's a more social way nowadays this trend or this tendency is not so widespread because of the covid, but it's a more social way okay it's to enjoy the meal with your friends, with your family okay to eat together and for example a fondue or some grills or a sukiyaki okay so it's another experience, it's a different experience and you can include here free buffets as well where you plate but free buffets tend to be more impersonal okay.
So in our country in... in our country is very typical when the waiter plates in front of you it's very typical it's very typical to plate big pieces of fish okay. The waiters portion and plate the big pieces of fish for the whole table in front of you and it's quite you know quite appealing, quite interesting. Okay this is different trends and the remaining part that I would like to show you is the preservations part. Okay how to preserve your food. Okay food presentation- no no no no...
Sorry. Okay knife skills... here it is okay I would like to mention preservation stuff because it's it's important okay.
In this material you can find this what appears in the task okay, different types of food preservation methods. And that's the Powerpoint okay the material provided to search that. Preserving food. Preservation methods have been applied since ancient times this is the truth okay and there are some key elements to make possible or avoid bacteria growth. Could be acidity using pH or using
acidity. could be the most popular nowadays temperature, could be drying food or could be fermenting food. Modifying pH is just to introduce the food in a acid environment to avoid the growth of bacteria and the most typical examples are pickles or marinades okay. You also you can modify the temperature and to combine this with the oxygen or the absence of oxygen okay so you have canned food where there are two both preservation methods are combined, the temperature and the absence of oxygen okay so this is tomato sauce canned and tuna albacore first boiled and then preserved in oil and canned okay and also you can modify the temperature by frozen or freezing the in this case the fish. What's that?
What kind of fish appears in the in the picture? Looks like tuna, tuna to me. Yes yes they are, they are tuna! They are frozen the picture it comes from the I think is the Tokyo market okay and they are testing the different tunas and they are frozen. Do you know what temperature are they frozen at what temperature? I don't know. We regularly we freeze the fish or different meals at minus 18 degrees under zero but a Japanese freeze the tuna at minus 60 okay, is the best temperature for tuna because of the fat amount of the tuna is the temperature where tuna is preserved better okay, minus 60. Specific freezer for that purpose okay. So the control of the temperature is the most...
the best tool we have to control or to preserve different ingredients okay. And then we have drying food which is really really really a very ancient way to preserve food okay. So we can dry food just hanging outside the food and leaving to dry but the most typical way to dry food we have done since ancient times is dry it with using salt or using sugar okay. Both ingredients, both elements make the same effect effect okay. Make the food to get drier. In Spain is very very very typical the ham okay they first cover the ham with salt and then we remove the salt and they hang it on the pork legs to make them dry okay using salt also we do it with fish okay, very typical with fish and we use sugar to make different jams, whatever okay. So drying food is to avoid the growth of bacteria by removing
the water because bacteria need water to to grow okay, to spread out okay. Also in the previous picture by modifying temperature we can kill the bacteria especially we can kill the bacteria with with the heat okay. Is there any any hazard when it comes to freeze fish that we have to take into account? Do you know any? What...? Any hazard related to fish that when you are going to eat a raw fish or just marinated fish is any danger or hazard that you have to take into account, for fish specifically? Salmonella. Salmonella could be one but they're not so- In the chicken yeah salmonella is in chicken. Yes in fish, do you know the anisakis? In sushi I don't know because in there is some kind of bacteria I mean in raw fish they'll have some bacteria which one maybe make your tummy upset? Yes anisakis is a worm. It's a worm that appears in anchovies, in tuna also in hake and
anisakis is a worm that could be killed by freezing it but you have to freeze it at least at minus 18 for 48 hours okay and then you kill the worm okay and also you can kill it by heating it. But to kill the anisakis you need to heat it at least at 60-65 degrees which could be could damage the fish if you overcook the fish yes you killed any sakes but the fish is not proper to to eat it okay, so it's very common to freeze it to avoid this worm okay. It appears in the goods of the fish okay. So when you are going to prepare fish or you sorry
sushi or sashimi or you are going to marinate a fish you need to freeze it beforehand okay to avoid those dangers okay. This is an option, the other option is to buy a frozen fish okay which is not the at the best quality comparing with fresh fish but you can avoid this danger using using this okay. So those are different preservation methods and salt drying and then we have fermenting. Okay we can ferment different kind of ingredients okay for example choucrute, for example miso or kimchi. It's a way to preserve those ingredients and also they are very beneficial healthy speaking, speaking about health they are very beneficial okay because they have a lot of probiotics okay they are quite trendy this kind of food fermented food okay. It's really really interesting products and those are among others the different parts or different ways to preserve ingredients but for in this material in my opinion, the key part of preserving food is this part, key elements okay all of the all of the preserving processes okay go for one of those aspects. Temperature or acidity, drying food or fermenting okay.
Okay how are you doing, any question any something to mention? Oh yeah can I ask something? Yes! Regarding on the cooking techniques because we all know sous vide you need some special equipment to do it right? Okay. But what if you're cooking at home and you wanted to cook, you want to practice the sous vide so any alternatives for it and how could you do it at home? Yes of course I will tell you to cook sous vide you need, first you need a vacuum packaging device okay and- wait for a minute and I will show you a very very cheap one, very cheap one and you can get good results with that. Wait a minute! Okay can you see it? Yep, yep. It's a flat device it's not too big okay, you open the device that way you can introduce the bag here and you can seal everything under vacuum. The bag comes with the device and this device costs I think it was including the bags it was like 40 euros or something like that okay it's not excessively expensive okay and I bought it in a supermarket and it works, I have done sous vide cooked processes with that, that's the first part okay the first part is to seal it under vacuum and it's available okay it's it's affordable economically speaking.
Sorry, George you can have it from Clas Ohlson, it doesn't cost- Okay. It's the same like 30 euros maybe from Clas Ohlson, easy. Okay I can look at it. And it works properly and the other part is the cooking process, the cooking process for big productions we use steam ovens okay and I think that... I know that they are not affordable to do it at home because they are very very expensive okay but for small productions we use sous vide devices that are not very expensive I don't know how how much could they cost but it's like a tube that you introduce in a pot with hot water and they control the temperature and they move the water okay and the cost I think it was like 100 euros could be something like that okay so you can buy them from online, from amazon or whatever and they are not excessively expensive so with both devices the vacuum sealer and the tube to to heat the water and to move it you can experience a sous vide cooking process okay. Just to try at home okay so I think it's affordable. I have the machine here I can show it to you. Thank you, thank you very much!
It's really easy to use, keeps the temperature as you wanna. Thank you very much! Okay. I'll take a photo of you two and the tube that you are talking about now.
Okay. Thank you. Okay so.. in the ThinkLink that we prepared we have extra materials okay about different.. more material apart from what we have a presented or I have presented in this session okay and I think just to mention or if you have something else to to ask or something any other question to to mention I will, it will be a pleasure to to answer you. And Sigrid is going to to say something to you, Sigrid. Yes found my microphone, thank you Josu I am putting in the chat the links to the feedback questionnaires, we have a very big big request please fill these in it will take even though there are two links it will take actually very little time.
I will post them in the Facebook as well but we thought to get really you to to tell us how this is going we are we are doing this at the end of the like learning session today so really really appreciate all of your feedback and thank you to Josu, it has been very interesting. And to the to the students who are I feel are getting more comfortable asking questions so it's it's very good. Thank you, thank you. I have shouted too much? No no no. Can I ask one more thing is it okay? Okay okay uh as Sigrid has said please
fill the feedback and feel free to your opinions are very helpful for us. Whether you have enjoyed the session or not or about materials, about everything okay so I will thank a lot your opinions okay because they will help us a lot to improve our job okay i have been reading your your experiences your blogs okay and they are really really nice to read George yours has been very really funny. I have watched Omnia video the battered fish, the menu the videos is great and the menu looks really really great.
The blueberry chocolate cake, those gyozas it's really the mixture of Asian techniques and Finnish cooking culture is really really appealing okay. the Tartu menu draft is really really appealing, the different ingredients and I'm looking forward to to see how the menu goes okay and George, Marianne, Aileen, your menu I'm sure will be really great as well if you need any advice or any help I have in the chat I have put my mail address if you want to write something and also in your blogs you have your different modules, the five modules please write in your blogs whether you have a what you have learned about the modules okay. I will show the learning outcomes that appear in in the page, in the project page web page okay. Here it is okay so about knife skills, mise-en-place skills, nature, present cooking and past, different methods to prepare components. You have extra material that I haven't shown you in the web page and if you need something else you can write me or you can email me okay. Just the last part, there is a part in the contents of the module that we haven't told about that and I would like you to to share your experience because I know you have different origins you, you come from different countries and I would like you to explain how is going the group working skills, okay. How do you manage with
your differences, your different origins, your group working, how is going? It's good actually now the time because we are trying to because we are mixed up our idea so what what we gonna do next week or next time in our practice, we are both practice our own recipe like I should know my partner recipe and my partner should know my recipe so it is more easier to when we when we are doing work it doesn't bother like if I am not managing she can do and when she not managing I can do so this is actually the group work to make easy. Okay yes and if you have a near your menu to prepare could be a good idea also to to divide the tasks, not to share the tasks okay so you can... If you divide the tasks you will cope with the whole project okay, sometimes in a group where all of the members do everything, sometimes there are some parts of the project that are alone, are not covered by anyone. No no, not like that we are doing our menu by ourselves but that important is we should know each other menu like what she making and what I'm making, if we have knowledge then it's not bother like if it is rush hour, if it is like what you before say like what is bothering like if it is rush hour then we don't have like, we don't get panic if we know each other menu. Okay okay. We are on processing so far we don't have any problem but you know we get started last week and you see a video so we haven't get into... we get some idea
but that's the reason why we don't have our menu ready yet because we are on process because me and my partner we have a different idea and then we try to get and merge together. So I'm excited coming next then we already decided last week what menu we will make but we don't have actually picture and the menu and the postcard not yet so we are on processing! Okay I'm eager to watch it and it's normal you have different ideas, different origins as we say here, when we go to a group we go with our own backpack okay our own cultural background, personal background. It's about to put in common everything okay to go ahead but it's it's amazing and it's a pity because my students can't they prepared the videos we were preparing videos and materials but currently they are doing job internship they are not anymore at the school, they are in different restaurants and hotels okay and they cannot take part in the pop-up event but I think the activity is really exciting and it's enriching and I'm sure you are going to do it great sure okay. Thank you! But if you want any help you can ask me and it would be a pleasure to to help you. Thank you.
Thank you very much Okay, have you enjoyed? Have been heavy the session, long, tiring, boring? Yeah it is not boring actually but now the time because corona everything is closed maybe we sometimes feel we need coffee or something or something but you didn't get it so that's why is little bit, no I don't want to say boring but yes it's... something. A bit long. Exactly! Okay. I'm not mind hear your shouting actually I have like it No you are not shouting your voice is loud. No he said, he said that he's shouting.
He said it himself. Okay my wife told me that "You are shouting. You are shouting! They are going to hear you from Finland without any kind of device!" Yeah no but in my opinion shouting is a little bit some other meaning but you are talking loudly. It's better to hear, no problem. Okay okay. All chefs talk loud it's like the common thing to do. Yes. I enjoy it, I enjoy it.
Okay it's been for my part, my feedback has been a pleasure to share this time with you it's really exciting activity for me as well to prepare this and to is the curiosity there is a challenge for me because we don't get accustomed to teach by speaking to a screen it's different it's habitat but it's a challenge for me. It's been really a pleasure okay and thank you very much for attending this lesson, for your feedback, for your attention and good luck and I hope you will do really really great pop-up event okay. Thank you! Thank you very much! Thank you Josu I would have one more question for all of you guys because this is now the last session so any of you who could put your mic- not mic, the camera on please do so.
We don't have camera in Omnia. Okay for as many as as you can. Janne perhaps? Any others? Wait I'll make it a little bit bigger screen and then I'll take the photo. Yeah but we don't have camera here you should be putting in here. Ok.
Sompit? No? Mirana and I we forgot to put the camera right now we don't have, last week every time we we have but today we forgot sorry. Okay um... Wait... Done! Okay, awesome. Thank you!
Thank you! Okay bye-bye! Thank you very much! Thank you! Thank you bye-bye! Thank you Mika. Thanks. Thank you Oona and Sigrid and everyone, Markus.