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Το καλάθι αγορών είναι άδειο!
ΠΟΛΥΚΟΠΤΙΚΑ

Οι υπερήρωες της κουζίνας!!!
Έχετε σκεφτεί τι σημαίνει η λέξη «άσχημο»; Η απάντηση είναι: ασχημάτιστο με την ευρύτερη έννοια. Αυτή η ευρεία, λοιπόν, έννοια μπορεί να περιλαμβάνει από τη συμμετρία του σχήματος του προσώπου, τους σχηματισμούς ενός τοπίου έως και την ομοιομορφία της μαγειρικής σας δημιουργίας.
Άλλωστε η εικόνα ενός πιάτου είναι αυτή που το κάνει θελκτικό κι έπειτα προσχωρούμε στη γεύση η οποία προσδοκούμε να είναι αντάξια της εικόνας.

Όλα αυτά, λοιπόν, τα πολύχρωμα λαχανικά, φρούτα και τυροκομικά που «αραδιάζονται» στα ξύλα κοπής, όση κι αν είναι η επιδεξιότητα του chef, λαμβάνουν «ευμορφία» τουλάχιστον σε ταχύτερο χρόνο, αν όχι και ποιοτικότερο αποτέλεσμα από τα γνωστά σε όλους πολυκοπτικά μηχανήματα.
Μια τούρτα που κοσμείται με κατακόκκινες φράουλες σε σχήμα τριαντάφυλλου ή τα πορτοκαλί καροτοβασιλέματα στην κορυφή κάποιου πατέ, καταπράσινα λιβάδια με τη δροσιά του αγγουριού κι ό,τι άλλο ευφάνταστο εκτελέσουν τα χέρια κάποιου chef, προέρχεται από τις επιδόσεις των πολυκοπτικών…
Πώς όμως λειτουργεί αυτή η σχηματική πολυποικιλότητα; Με διαφορετικούς δίσκους κοπής που ο καθένας τους αναλαμβάνει να κόψει σε φέτες, να τρίψει, να κυβοποιήσει και μάλιστα σε διάφορα μεγέθη.


Στην καθαρά πρακτική τους λειτουργία είναι οι «αφανείς υπερήρωες της κουζίνας» που σε σχεδόν μηδενικό χρόνο θα πολυκόψουν τα υλικά της πολύχρωμης πίτσας πολύμορφα, ή θα δημιουργήσουν τον «λαχανόκηπο» στην γαρνιτούρα του πιάτου, τις τυρόμπαλες μοτσαρέλας της σαλάτας σας και μάλιστα με πολύ εύκολο καθαρισμό στο πέρας της διαδικασίας, με ελάχιστα επίπεδα θορύβου.
Εκτός της στενής υποδοχής που καλωσορίζει τα προϊόντα προς κοπή, μπορείτε να επιλέξετε είδος πολυκοπτικού με μεγάλο στρογγυλό στόμιο για τα μεγαλύτερα λαχανικά όπως το λάχανο.

Η επαγγελματική κουζίνα είναι ένας τόπος όπου «διαβιούν» πολλές και παράξενες, για τους πολλούς, κατασκευές, οι οποίες κόβουν, φορμάρουν, αποφλοιώνουν, ανακατώνουν, ζυμώνουν-κάνουν δηλαδή την προεργασία μιας πλέον δημιουργικής τέχνης που λέγεται μαγειρική-ζαχαροπλαστική και που πραγματικά αφορά και τις πέντε αισθήσεις μας!
TIP
Πώς να διατηρήσετε όλα τα θρεπτικά στοιχεία των κομμένων λαχανικών.
Η αλήθεια είναι ότι η οξείδωση ξεκινά από την στιγμή που το φύλλο του λαχανικού αφαιρείται. Ο ατμοσφαιρικός αέρας που εισέρχεται στο εσωτερικό του φρούτου-λαχανικού ορίζει την αντίστροφη μέτρηση. Ο καλύτερος τρόπος για να διατηρηθεί η σαλάτα επί παραδείγματι στο ψυγείο είναι ν’ αποθηκευτεί στην αρχική της μορφή (ολόκληρη) γεγονός που δεν σημαίνει χάσιμο χρόνου καθώς τα πολυκοπτικά θα εκτελέσουν σε συντομότατο χρόνο την κοπή της. Όταν έρθει λοιπόν η στιγμή της κοπής, το μέγεθος μπουκιάς είναι το ιδανικό για τη διατήρηση των βιταμινών, καθώς δεν είναι ούτε πολύ μικρό ώστε να εισχωρήσει ο αέρας και το φως στο εσωτερικό του προϊόντος για να το αλλοιώσει, ούτε πολύ μεγάλο ώστε να μην μπορεί κανείς να το διαχειριστεί στο πιάτο.
Το λεμόνι ή το μανταρίνι, πορτοκάλι που προστίθεται συνήθως στις σαλάτες καθυστερεί την οξείδωση.
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