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Blodgett Combi Cooking Guide
Mock "Rotisserie" Chicken
Rotisserie cooking produces juicy, attractive
whole chickens, but it's slow and a mess to
clean up afterwards. A good substitute, with
similar flavor and appearance, can be
achieved by roasting whole birds (prepared
with your favorite marinade or rub) upright
on wire racks in Combi Mode at
375°F/190°1. A special rack is available for
this application to help hold the birds
upright. A 2-1/2 - 3 lb/1-1.5 kilo bird will
cook in roughly 35 minutes. Cleanup is sim-
ple with the standard spray hose and wash-
ing procedure.
Low-fat "Oven Fried" Chicken
Dredge skinless chicken pieces in seasoned
flour, dip in lightly beaten egg whites and
coat with bread crumbs that have been
moistened with salad oil. Bake at
375°F/190°C on wire racks. Chicken may be
cooked on sheet pans, but will not brown
well on bottom. Do not omit oil from bread
crumbs completely or they will not brown
properly.
Rethermalizing Bagged Products
(Sous Vide)
Many operators are using "cook chill" sys-
tems or purchasing fully cooked products in
heat resistant bags. These products can be
reheated in the bag (check for maximum
heat tolerance), but you will generally see
better results by removing the product from
the bag and reheating in shallow pans in
either steam or combi mode. The bags pro-
tect the product but also act as insulators,
significantly slowing down the reheating of
the product. Rethermalizing in steam mode
may result in condensate on the product
changing the consistency. Rethermalizing in
combi mode between 250-275°F/120-135°C
will minimize condensation and allow rapid
reheating.
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SPECIAL TIPS & TECHNIQUES