Curries & Ethnic

applications

Jet Cook™ and Braising Bar Technology is fast becoming the preferred method of cooking a wide variety of curry and ethnic dishes in large batch sizes, due to the high quality of the finished product and reduced production time and stages.   We have trialled many different dishes including Tikka Masala, Jalfrezi, Rogan Josh and Korma.

Traditionally these sauces are difficult to reproduce in large batch sizes (750-2000Kgs) due to the time and many cooking stages required to give it its authentic taste.  As with any large volume of curry the processes are accelerated in production to make the product cost effective, most of the time to the detriment of the product.

The Braising Bar allows for the spices to be crackled in a controlled and repeatable way giving the masala base a genuine taste. The Jet Cook™ Steam Infusion then rapidly and carefully heats the rest of the ingredients such as yoghurt, tomatoes, peppers, water or cream to give the authentic taste of a product cooked in a Karai or wok. The particulates in the recipe retain their integrity, colour, flavour and nutritional value.

”The DCN kettle equipped with Jet Cook System delivered the quality of food that's home perfect. The texture and colour of food was good with no colour loss.”

Mr.Sankarnathan 

The Banana Leaf Apolo Singapore - India



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Curries & Ethnic
 
Curries & Ethnic
Korma 
Curries & Ethnic
Jalfrezi 

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