Bistec Picado En Sala made to Perfection With Jet Cook in Panama

This is our final day with the team at Monte Azul and they left the greatest processing challenge to last, Bistec Picado En Sala a traditional and very popular Panamanian dish. 

The dish has a meat content of 48% beef strips and approximately 42% vegetables. This was going to be a big challenge for the Jet Cook system with the recipe having such a low liquid content.

Using a combination of our In-Tank Jet Cook, Braising Bar and Vapour Reduction System we went about the challenge under the careful eye of the Director of R&D and her team. First, we braised the meat to seal in the moisture, and then added the vegetables along with some “additional” water, we then started the In-Tank Jet Cook and heated the product to 100oC.  The Vapour Reduction System was then started to remove the excess water and held the product until cooked.

To the delight of the team, the product was cooked 50% quicker than their existing systems and most importantly the finished product quality was excellent with undamaged meat and brightly coloured vegetables.

This has been a week of some very difficult product trials made much easier with the support provided by the Monte Azul R&D, Processing, Engineering and Production teams. It’s been a very enjoyable week and we would like to thank everyone at Monte Azul for their support, friendship and hospitality.

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Bistec Picado En Sala made to Perfection With Jet Cook in Panama
Pancook, Panama  
Bistec Picado En Sala made to Perfection With Jet Cook in Panama
Bistec Picado En Sala  
Bistec Picado En Sala made to Perfection With Jet Cook in Panama
3" Beef Strips 
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