Choose How To Cook Your Food
Pressure cooking
The cooking method that takes place in super-saturated steam is called pressure cooking method. In the technique where the effect of pressure is used, a pressure of 0.8 – 1.0 bar is applied to food products at a temperature of 110 – 120 ° C. Pressure cooking method is applied with pressure cooking device, perforated GN.
Braising
It is the process of cooking food products such as fish, vegetables, mushrooms, fruits, in liquid mixture at a temperature of about 100 degrees, in devices such as stove, boiling pot, cooker and inclined pan.

It is the cooking process performed at 160-200 degrees in oil in devices such as a deep frying basket frying pan or a continuously operating frying pan. Preferred for frying French fries, fish fillets or meatballs.

Pouching
It is to cook potatoes and vegetables in a stove, cooker, boiling pot or convection ovens, with a temperature falling between 100-75 degrees, in water vapor.
Cooking on the grill
It is the cooking of food such as meat, fish and chicken on contact grill, IR grill or grill pan with mechanical or radiation heat between 250-300 degrees.

Steaming
It is a cooking technique in convection ovens with the effect of hot water vapor. Generally, chicken, piece of meat or roast beef is cooked on the grill in steam convection ovens.

Cooking in the microwave oven
It is a cooking method that takes place with the heat generated by the friction of the molecules of food in microwave ovens.

Boiled
It is the process of cooking food products with water in a pot at 100 degrees.

Roasting
It is the cooking of foods such as meat, sausage, bread on the roast grill at 300-350 degrees with a mechanical convex beam without adding liquid.
Cooking with own juice
It is the process of cooking meat with oil and water by reducing it from 200 degrees to 100 degrees.

Spaghetti recipes from chef Claudio Chinali
Claudio Chinali, the Italian Executive Chef of Eataly Istanbul, shared his special spaghetti recipes.
Claudio Chinali, the Italian Executive Chef of Eataly Istanbul, one of the leading restaurants of Istanbul gastronomy, shared his special spaghetti recipes in MAG magazine.
Here are Chef Claudio Chinali’s recipes:

Lemon Infused Spaghetti with Saffron and Sand Mussel
All materials,

1 lt Lemon Infused Fish Juice
320 gr “Gragnano dop” Spaghetti
80 ml Saffron infusion water
1 kg fresh Sand Mussels from Gallipoli
20 g fresh parsley
40 ml extra virgin olive oil
1 clove of garlic
Preparation of:

Put a saucepan on the fire. When it’s very hot, add some olive oil, garlic cloves, pre-cleaned clams and some lemon-flavored fish stock. Cook with a lid for 60-90 seconds until the mussels are opened. Remove the mussels from the water and set the mussel meat aside. Strain the remaining water through a fine mesh strainer to remove any grains of sand.

Start cooking the spaghetti in boiling salted water. Cook the pasta for just 5 minutes and drain while still half raw. Meanwhile, put a pan on the stove and add the water in which the mussels were cooked. Add the spaghetti to the pan and finish cooking in this liquid. Add a tablespoon of saffron juice and add some more lemon juice if necessary. Add chopped parsley and some olive oil to the mussels. Mix well and serve in a deep plate.