Manufacturer: DCN
Braising Bar System
DCN kettle option for caramelising onions, searing meat, crackling spices and cooking roux on the hot kettle surface before other ingredients are added.
Key features
- Caramelises onions and sears meat in the kettle
- Cooks roux to the required texture
- Crackles spices, seeds and masalas for curry bases
- Improves flavour, texture, colour and appearance
- Works with Jet Cook and MADS
Technical data
- Fitting
- Option for DCN steam-jacketed kettles
- Processes
- Caramelising, searing, sweating, crackling spices, roux
Description
The Braising Bar is designed for recipes that need a first step such as caramelising onions, searing meat, crackling spices or making a roux for sauces.
How it works
The Braising Bar spreads a thin layer of product over the hot kettle surface, so it braises and caramelises before further ingredients are added. For a roux, the flour and fat mixture cooks to the required texture.
Searing or braising meat at high temperature improves flavour, texture and appearance, while onions and vegetables can be caramelised or sweated for a sweeter taste and better colour.
Curries and ethnic cooking
Braising is essential for curry dishes. Using Jet Cook and Braising Bar technology, DCN works with both European and traditional Pakistani and Indian cooking styles, crackling base spices, seeds and masalas in the same way as a wok, karahi or bratt pan to develop authentic flavour and aroma.
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