Can I use Steam Infusion to caramelise products?
Many savoury recipes require caramelisation of different ingredients, such as onions, to give a rich depth of flavour that consumers love. Unfortunately Steam Infusion cooking doesn't expose ingredients to excess temperatures, therefore it can’t caramelise any ingredients. This is a real benefit for many products, such as dairy-based items, because there is no burn-on contamination or fouling to the vessel, improving taste, appearance and aiding CIP.
However, all is not lost! If your recipe requires caramelisation and you wish to cook with Steam Infusion, you have two options:
1) Steam-jacketed kettle fitted with Steam Infusion:
Start by caramelising ingredients with steam jacket cooking. Once the required colour is achieved, switch the vessel to Steam Infusion cooking.
2) The addition of pre-caramelised ingredients
Pre-caramelised ingredients added to a Steam Infusion sauce deliver the required taste and colour without burn-on.
Our Development Chef has decades of experience in commercial kitchens and understands the balance of cooking with Steam Infusion to get just the right flavours so your products will fly off the shelf. When working with OAL, you have access to his knowledge to deliver the best approach, as well as our process engineers so that it works perfectly from day one. We also have a test centre at the University of Lincoln when you can try out your recipes using Steam Infusion or you can trial the technology at your own site with a demo Vaction Pump - we know once you try, you won’t want to go back!