The advanced delicatessan.
- Types of deli meats
roasting beef for sandwiches has always been a popular option for a sandwich, from a hot steak to cold sliced roasted beef. The preparation method most used is “oven roasted” yet a fire roasted beef can be easily done as well.
To achieve any desired “doneness” requires a basic principle. Do not over cook.
A bio therm probe can help avoid any misfortunes and loss of time and product.
Seasoning of beef is very important, although salt and pepper are common, a chef can always make their own rub of seasonings to achieve a style of their own.
These three steps will always result in a great slice of roast beef.
First trip away all surface fat and sinous fibers.
Second. Season and cook. When the internal temperature has reached 145 degrees, remove from heat source.
Third, allow the meat to rest, covered, for ten minutes. Away from heat. , preventing the loss of a juicy slice of beef. The same can be said for all cooked meats awaiting slicing.
The final step is by far the most important. At this time the water in the meat will return into the cells in the meat. Also a “carryover temperature” will take the internal temperature to 150-155 degrees, a medium style roast beef.
Cooking beef should be done at a higher heat than most other meats, due to the size and options for consumption of beef under 165 degrees.
Some choices for roast beef are tri-tips, the “rounds” (top. Inner and bottom) , and prime rib.
b.cured beef products
cured beef is typically considered very time and space consuming. Most of these are procured from vendors who represent a client who specializes in the particular processes. So before you purchase a pastrami, corned beef or salami, there are some things you should know. “you get what you pay for”. cheep cold cuts are usually less in quality ingredients or quality in preparation. Saving money can be as easy as slicing the product yourself. Pre sliced deli meats are typically fround upon by any quality culinarian. And finally , a well sharpened and maintained meat slicer will be your most needed tool. Thin slices of meats have more flavor surface are and will result in a better tasting sandwich. As well, resulting in more slices per pound of product.
Fresh Pork shoulder or pork butt have recently become a sliced deli meat. The traditional Cuban sandwich is one of these sandwiches. A slow roasted pork shoulder, allowed to cool overnight will result in a slice-able product. Although some trimming and deboning have to be done to be able to slice the pork with favorable results.
Bacon. The name says it all. If you have a decently sized meat slicer, a slab of bacon will be less costly than presliced.
Cured Salamis and pork deli meats. There are as many types of pork deli meats as there are days in a year. Some cooked like bologna, mortadella, pepperoni, procciuto are just a few.
Turkey breast due to its size, is typically the choice of most sandwich options.
Chicken has resenly come into fashion, although you may need a knife instead of the meats slicer.
Preparing these protiens is the same as any other. Trim, season, cook, rest.
Additionally, allow to cook before slicing.
- Cooking and curing methods
Slow or cold smoking requires a decent smoker box and plenty of time and supervision. Slow or cold smoke is more favorable to use with fishes like salmon, trout and other oil rich fish specimens. Some chefs have gone to the extent of smoking such things as scallops, so, don’t rule anything out.
Slow or cold smoke is done between 105 to 115 degrees, for many hours.
The smoke will not only impart a desired flavor, but it is greater known for the preservation of the meats being prepared.
Hot smoke is done at a temperature range of 200-220 degrees. This method is most common with primal cuts of pork, beef and turkey. The danger zone is to blame for this style of smoking. Bacteria can and will grow during the process, so a temperature consistency is vital to the safety as well as the overall result of the finished product. A biothermal probe will let you know when youre done. Don’t trust a clock or your smoker. Trust the thermometer.
Roasting can be easily explained as a high dry heat cooking processes
Fast roasting. Typically done at a temperature range of 400-425 degrees. Fire roasting is done over or near open flame, such as a grill or roasting boxes, like a “caja china”.
slow roasting is done at a temperature range much like high heat smoking. 200-220 degrees.
Baking any product is usually done a t a temperature range between 325-375 degrees. Poultry and pork are easily prepared to these temperatures. Fish and some tender types of beef are also cooked at this temperature.
Cheeses generally come from a milk taken from a lactating mammals such as bovines (cow, buffalo) as well as goats and sheep. Soy cheese is processed soy product, which still requires casein. an enzyme found in the lining of cow stomachs.
Cheeses have been a part of human existence for centuries. Having said that, there are thousands of different types of cheese. From fresh cheeses like Cream cheese and bufala mozzarella to hard cheeses like parmesean or romano cheeses. Both of which express region or origin in their names. Some cheeses are famous for the “umami” effect they have on the palate at well as apperences. Blue cheeses rerardless of origin all share a strange apperence given to the cheeses by an introduction of a “bacteria” which molds the cheese and gives the cheese a blue worm appearance throughout the cheese and a flovour unmatched by any other. Some cheeses work well for sandwiches others just don’t. some cheeses require melting or additional preparation. Philly cheese sauce is a style of sandwich cheese. Some cheeses are “soft” in flavor. Some are too strong in flavor. so much that tasting anything else in the “bite” is difficult. Altjough we tend to use the common cheeses like swiss, cheddar, provolone, jack; give yourself a challenge, try a new cheese on a weekly basis. You will never be disappointed, and you may just find a favorite.
Even though making cheese is fairly simple in nature, possession, consumption or sale of any cheeses which come from un-pasteurized milk is illegal in the united states of America.
- Dressings and mustards
Aioli. Aioli is simple sauce or “spread” that has three ingredients by tradition. Olive oil, garlic and salt. Over time human nature has evolved the original aioli into any emulsification of oil and flovoring aromatics. Mayonnaise is the most popular aioli in the world. Its is also a “Mother sauce” celebrating the Battle for Lyonn, France it was created by Antonin Careme. The chef of kings and the king of chefs.
Remoulades are another form of a “mayo” “miracle whip is a spiced mayo as well. Both similar and very easy to make or duplicate. Just try, im sure youll have your own mayonnaise recipe soon. The basic recipe for a cup of mayonnaise are as follows;
2 egg yolks tempered with a tbsp. of hot water, beet with wisk until frothing begins, continue whipping and slowly drizzle room temperature oil until desired consistency achieved or ¾ oil. Then add salt, cayenne pepper or not, some lemon juice to taste.
Some believe cooking the egg is necessary, others don’t. that decision is up to you.
Once you’ve made your mayonnaise, the sky is the limit on what to add. Ketchup and sweet relish , make a tasty sauce for fried fish or “big macs” sandwiches. Sriracha or sambal chili sauces pair up beautifully with mayonaisse. The oil and fat in the egg in the mayo, compliments the sour spicy notes of chili sauces.
Tip for making mayonaisses, learn how to use your blender or immersion blender. You will save time and the use of your arms tomorrow.
Mustard. Mustard seeds and mustard sauces have been synonymous with sandwiched meats since the first sandwich was ever made. The Earl of Sandwich, an avid cards player requested his meal be placed between two pieces of bread and he ate while still holding cards in the other hand. It is said to have been a roast beef sandwich with mustard that was traded from Germany . mustard grain or seed, can be used fresh or dryed. As a fresh seed, it is typically brined in a water, wine, beer, must, or vinegar. Dry mustard is either whole or ground fine. Prepared mustard is ground mustard mixed with seasonings, water, wine, beer, must, or vinegar. Knowing how to make your own mustard is easy and your personal developments on a mustard can be as fun and satisfying.
A process of preservation at its core, pickling has also evolved in a cooking meathod. The chemical reaction resulting from aenerobic fermentation is what is known as “to pickle”. Many different foods can be pickled. From meats to vegetables and fruits. The most commonly pickled item has been a cucumber. Cukes have a thick flesh and softer inner meat that allow the fruit to maintain its general shape and not fall apart during the brining process. Pickling can also be done to peppers and rigid type vegetables, like carrots and cauliflower. Gardinere is a Italian brined salad which is a blend of pepperoncini and other vegetables.
To make a brine take chosen spices and a high ph liquid, like a vinegar based stock. It should taste like seawater. take to a boil. Remove from heat and immerse the “pickle” cover and let cool. Some pickling may take some days to achieve your desired doneness.
- Salad bar advantage and fixings
Most salad bars already have the toppings and dressing items for just about all sandwiches and deli items. Just a few additional items should be thinely sliced tomatoes. Green tomatoes, if available make great sandwich tomatoes. Leafy green or red lettuce or cooked kale make great sandwich greens. But, again, try something new. Cabbage or frissee lettuce deliver a crunch without a lot of sour green flavor that most hard greens have.
- Final presentation and hors d’euvre
Often the slicing of any meats , cheeses and crudité,cold vegetables and dipping sauces or spreads, are as important as properly pickling and cooking the food offering.
- No deli should ever be without a slicing machine that can easily be sharpened. After all, it is a knife. It must be sharp. The thickness of the slice is very important. Not only so, to the mouth-feel, but more important the cost. Prosciutto and some salamis have more flavor to give off when very thinely sliced. Some deli meats are to soft to be cut as thin as hard salamis, such as turkey and 20%water/meat hams.
Cheeses share similar quality in slicing. Some hard cheeses can hold a thinner cut over others. Only experience or trails will indicate what cheeses need a knife and which can be sliced in a slicing machine.
Sandwich slices and party platter slices can also be very different. Rolling a slice of ham works very well for meat and cheese platters but ineffective in sandwiches. Cheeses can be easier to eat as blocks or thick slices, where as, for a sandwich, thin slices are more effective.
Like all foods, ambient air is the enemy of all foods. When storing sliced meats and cheeses, the use of parchment paper and plastic wrap it better to use than a sealable tray-type container, such as a 2” plastic kithen tray. The less air that contacts the surfaces the longer the product will last. But don’t think it lasts very long. Meats slowly dry out naturally, some cheeses will actually do the unthinkable, they will mold. And its all because of the air.
And at last, do not ever freeze your cold cuts or cheeses. Ice crystals formed from the water trapped in the product like little daggers will macerate the product and when thawed will never again taste or look like what you put in the freezer.