Online Training Week for Restaurants

Online training week for restaurants organized by Grupo Scorching

Of the 25 al 29 of January of 2021

This Scorching year begins the year with force, celebrating its Convention and Annual Training Days 2021 online for more than 250 restaurants from all over Spain.

Monday 25 of January of 10:00 a 12:00 h

VI National Scorching Recipe Contest

Live connection with restaurants, the 5 finalists cook and present their recipe to the four members of the Jury, with the corresponding security measures. Connection with Zoom platform for interaction with all invited restaurants attending the contest and broadcast live on different digital TV channels. Live broadcast on Scorching YouTube channel click here to see the contest and the tribute to Placido Nuñez.

Presented to the Jury by M. Carmen Ramirez Camino, founding partner of Abrasador and director of R&D and Quality of the Group. And coordinated in the kitchen by Carlos Torres, Advisory chef of the Scorching Group in their Scorching restaurant El Capricho de los Torres, Villacañas, Toledo.

Recipe contest

VI Scorching Recipe Contest

To view the Contest Click here

If you have not seen or connected live, You can subscribe to the Scorching Channel and see each of the training presentations they have made throughout the week Scorching Youtube channel and here you have them hanging.

We are pleased to have Dani Sousa, as Technical Director of the event, for the live connection of the Contest, so we will also broadcast live through your canal de Twitch

Daniel Sousa

Dani Sousa Content Creator for television, internet and digital platforms

Monday 25 of January of 12,30 a 13,30

Love and Passion for Hospitality

Presentation by Enrique Perez, Chef and owner of the Hotel Restaurante El Doncel in Sigüenza (Guadalajara) a Michelin Star.

To see the presentation click here

Enrique Perez Michelin Star of Sigüenza

Enrique Perez in Scorching Training Days

 

Tuesday 26 of January of 10:00 a 12:00 h

Marketing for you Restaurants: Digital Objectives

By Diego Coquillat, Teacher, consultant and international speaker and owner of the digital newspaper diegocoquillat.com and schoolladiegocoquillat.com

To be able to see the presentation click here

Time of formation of Diego Coquillat

Training Diego Coquillat

Wednesday 27 of January of 10:00 a 12:00 h

Hospitality Management. Dashboard to review and manage your restaurant with data

By Nico Ayela, General Director of APS Hostelería, Restoration professor and speaker.

To see the presentation click here

Nico Ayela in Scorching

Nico Ayela in a presentation organized by Gastrouni

Thursday 28 of January of 10:00 a 12:00 h

“Be the owner of your life” Motivational presentation for the hospitality industry

By Carlos Torres Santos, Executive chef and owner of Scorching Restaurant El Capricho de los Torres and Los Jardines de Palacio, Advisory Chef and trainer of the Scorching Group, Master in Personal Development of the Institute of Positive Thought and Member of the executive committee of the Spanish Professional Cuisine Selection.

To see this presentation click here

Carlos Torres chef speaker at the second technical time scorching 2019

Chef Carlos Torres paper

Friday 29 of January of 10:00 a 12:00 h

“Success stories related to Spanish Gastronomy”

Directed and Moderated by Julio Ramirez with ten successful Restaurants.

To see this presentation click here

Julio Ramirez presenting the conference

Julio Ramirez presenting the Scorching Day

How to choose the point of meat

How to choose the point of meat

Grilled meat restaurants should recommend and advise the point according to the piece. And the customer must first choose the type of meat and the cut that he likes and then the appropriate point for that piece.

Often when we serve our grilled meats and grilled, we are presented with the dilemma of which is the right point of the meat. To the question of the customers who come to the Scorching restaurants, always we respond to them in the same way, "That the perfect point for meat depends on the cut you choose", although we like to advise which parts are recommended to eat in one way or another so that the juiciness and texture is the ideal. For example, a meat with little fat content and well done will never be tender or juicy., but we can find which parts serve a customer who likes to enjoy the meat well done

Grilled picana

Picaña of yearling grilled to the point

How to eat meat tastes are as varied as there, some people prefer undercooked meat, made or overcooked. And so on Scorching restaurants, as experts ember, we guide you on how these points and parts are recommended for each, so that you always make the right choice.

Ask for advice on what the piece is like and what type of meat and based on that choose the point

We can limit it to the generic preference of each, but this way we see many shades without. We tell you what are the other factors that influence and how to perfect the development of a grilled meat so that it is in the desired diner and ideal for meat that dot dot question.

Attention in room

Scorching Room Meters Contest

The meat will have different nuances depending on the type of issue which they arise (in our case Iberian pork and beef Anoja), In addition it will also depend on the piece which concerned, cut has been made and the conformation of their fats possessing. So, characteristics as fat, firmness, maturation and channel affect the proper point, which it will combine with consumer preference. The more tender meat less time is required in the preparation, considering that a quick seal will favor the juices kept indoors and this will be a contribution of essential flavor. Rapid sealing is achieved by working at high temperatures outside and inside which will make the difference depending on the desired point.

Undercooked:

Visually it is brown on the outside, although still dominates the red in the center of the piece. Touch will be soft but elastic. Its interior temperature is around 55 ° C.

Example inside a piece of meat undercooked

Veal medallion honeyed, example of rare grilled meat.

medallon_cadera_ternera_amielada_curry

Rare Honey Beef Hip Medallion

To the point:

This is usually the most common way to order meat ... they look brown on the outside and a brown interior with pink areas. When we eat should be something tough.. The interior temperature for this type of cooking is between 60and 70.

Interior meat made the point

Grilled Iberian entrecote to the point

Grilled Sirloin Iberian

Iberian entrecote with mountain aroma to the point

Pass:

Both the interior and exterior have a brown appearance, varying tone, according to parts. Firm to the touch and with an internal temperature around 75 ° C, higher temperature, It would certainly be a symptom of "burning flesh".

Interior last piece of meat

Example of meat done or past the point in Scorching

Magret calf last point ember

Beef Magret or Marlin Fillet with the past or done point

How to know where the meat is when you are cooking it

But when you're cooking ... How to find out at what point is the meat? Obviously by a thermometer, which it is the most accurate way to find out, but experienced cooks make it through touch. If we are not experienced cooks or lack thermometer, we can always make a cut to the meat to find out at what point is. Within all this amalgam there are rules of thumb, Strong sealed for all, constant and elevated temperature to undercooked and alpunto, smoother for more last point and temperature. In each of the types we add one minute per side in its preparation, Brasa sealing and maintaining very close grill embers( 2 cm maximum distance)

Scorching grilled meat

How to choose and salt grilled meat

Now you know more about meat, and what they are their points and can also use a thermometer touch or make a cut to the workpiece so check point.

In the Scorching restaurants we try to adapt to your tastes, making the meat as you prefer, but remember to choose the point according to the piece and the cut. In our group of restaurants we collaborate ensuring homogeneity in cuts, quality and price throughout the year in our meats Anoja beef Y Iberian pig field are own parenting.

Or if you prefer to order the meat for home, you can place your order in our online store and we serve it in 24 hours.

 

Murcia's kitchen garden, a very healthy gastronomy

The gastronomy of Murcia has always been considered one of the best gardens in Spain since it combines land and sea, since two elements that define its gastronomy and that is why it is very healthy. Murcia's orchard has always been a source of pride, although the more traditional landscape is disappearing, but not so the richness of its products. The vegetables and fruits of the Murcia garden are the common denominator in many dishes and tapas of any restaurant menu located in the area. further, of hot spoon dishes, like stews. There is little beef in meat, but a great role of the pig, cordero, kid and rabbit, and the coast enriches the menus with good fish, without forgetting the rice dishes and very traditional desserts.

History of the garden

The richness of the gastronomy of the Murcian garden is due to the influences of the civilizations that have passed through the Region. For example, Thanks to the Muslims, the Murcian garden developed, whose products are basic in our gastronomy. During the 8th centuries, IX and X the confluence of the Segura with the Guadalentín was filling with farmhouses, forming the Huerta de Murcia around the new capital. The network of irrigation ditches in the garden dates back to the 11th century, and its full development ranges from this century to the 13th, coinciding with the rise of the city and its conversion into one of the main metropolises of Al-Andalus.

The origin of these farmsteads would be in settlements of clans and of certain Muslim lineages, as is the case of districts like Beniaján. The Arabs drained the lands flooded by the river and devised a complete irrigation system, building dams and weirs, canals and ditches, raising the water with wooden wheels and transforming the fertile lands of the orchard into irrigation. In such a way that in the thirteenth century the irrigation of the Huerta de Murcia appears structured as we know them today, although the masonry works are later.

The vegetable garden of Europe

For many, the garden of Murcia is considered a national and international benchmark for the quality of its products. The valley through which the Segura river passes and its surroundings, it's called the Huerta de Murcia. The characteristics of such a fertile land, along with the teachings in agriculture that we inherited from Muslims, make Huerta de Murcia a leading European region in the production of top quality agricultural products. For all this, It is also called the Huerta de Europa.

Sale of fruits and vegetables Description automatically generated
Murcian garden

The products of the Murcian garden are many and varied, but nevertheless, the most prominent are two: pepper and tomato. These products are essential in Murcian cuisine, although the zucchini also stake, eggplant, broad beans, lettuce, artichokes and cauliflowers. Regarding fruits, the most used in Murcian gastronomy are citrus (lemons and oranges). They are used in many dishes. For many people, The use that Murcians give to lemon is excessive.

Meat is also very important in Murcian gastronomy. The most prominent products are farm animals and among them, the pig and the lamb. Game animals are also widely used, like the rabbit or the hare.

From the pig many ingredients are obtained for traditional dishes, as well as typical Murcian sausages such as sausage, sausage, morcón, kid… In Murcia, the slaughter festival is still held, in which a pig is killed to eat and make sausages. Thanks to the two seas that bathe the Region of Murcia, its fish and shellfish are of great importance in gastronomy. There are own Murcian species such as the sea bream of the Mar Menor, mullet or prawns from the Mar Menor. further, salted fish are very typical in Murcia. The fish is covered with salt so that it is preserved for a long time and also has a different flavor. Roe and mojama are salted products widely used in Murcia. Then, We detail some of the most outstanding dishes of the Murcian garden.

Murciana Salad

One of the best-known dishes of the Murcian garden and spread throughout Spain. Although there are several ways to make this refreshing dish, the most common is artisan canned tomato, tuna, hard-boiled egg, black olives, spring onion, good olive oil and salt. To accompany the bread it is very important.

Photo Murcian salad
Murciana Salad

Zarangollo

Served as a tapa or an ideal portion to share, is a dish that basically consists of zucchini, to be able to be seasonal, and scrambled egg, with onion and sometimes enriched with potato. It can be left to the point you like the most, although the ideal is that the vegetables are very honeyed and melted with the egg, ideal for dipping bread. Ingredients: 2 chives, 1 kilo of zucchini, 3 eggs, extra virgin olive oil, salt and ground black pepper.

zarangollo
zarangollo

murciano ratatouille

For residents of Murcia, it is a perfect lunch or a side to idyllic fish. Ingredients: 1 onion, 2 eggplant, 1 red bell pepper, 1 large green bell pepper, 800 g canned tomatoes, extra virgin olive oil, baking soda or sugar, will.

Murcian pisto

Paparajotes

The sweet bite of Murcia is found in the paparajotes, a dessert made with lemon tree leaves battered with a donut dough and covered with sugar and cinnamon. But that the paparajotes are made with lemon leaves is no coincidence; Did you know that this tree is the most typical of Murcia?

paparajotes

Murcia's pastry heritage is very varied, but without any doubt, paparajotes have become the most popular and tasted dessert throughout the Region. A dessert that will make you finish any Murcian lunch or dinner with the best taste in your mouth. yes, to taste them at their perfect point, do not let them cool and, just before eating them, remove the leaf from the lemon tree. You will notice all its aromas in the mouth.

Where to find all these dishes?

In Restaurant Scorching Canovas We can find all kinds of dishes from the Murcian garden mentioned, in addition to the best grilled meat in Spain, since it is of first quality and own breeding such as the yearling veal and the Iberian field bait pig. A fantastic restaurant to find all the best typical dishes of the Murcian garden, the best in europe.

The gastronomy of Alcalá de Henares, a footprint of Don Quixote

La gastronomía de Alcalá de Henares se caracteriza por traer recuerdos de alusiones culinarios de El Quijote. Platos como las sopas de ajo, Manchegas migas with chorizo ​​or fried eggs, and a variety of dishes prepared with fresh vegetables from the Vega del Henares, in addition to the tastiest roasts of lamb and kid, or baked fish such as sea bream or sea bass.

This kitchen in Alcalá de Henares is one of the most complete, rich and varied in the Community of Madrid. A wealth that has its roots in the Spain of the Golden Age, of the writer Miguel de Cervantes. There is no better place to enjoy an evocative and unique cuisine like the streets of Complutenses, full of history and places that have deserved to be recognized as a World Heritage Site.

Alcalaínos duels and losses

In place of the spot, whose name I don't want to remember, not long ago that a nobleman of the spears lived in the shipyard, Old widget, skinny nag and greyhound runner. A pot of something more cow than ram, splash the nights, duels and brokenness on Saturdays... This is how this dish is mentioned, It was so well known as “Merced de Dios”, because it was considered that it could not be missing in any house no matter how poor it was. Ingredients for four people: 3 eggs, 100 grams of pork belly, Ham and mince, Lamb brains, Olive oil, 1 tablespoon vinegar, will, pepper and a bay leaf.

Duels and losses

Oil and Gas

Rondeñas dish migas
Oil and Gas, the traditional dish of La Mancha

Elaboration of peasant origin that spread in such a way throughout the country that it ended up giving multiple variants according to the regions. In Alcalá it is prepared in the same way as in La Mancha, with settled bread, finely cut, bacon, paprika and garlic.

Bread has been a staple food for the population since time immemorial and wasting it a real crime. Hence, even being hard, they will always look for a way to take advantage of it in some of the meals. It began by gilding it with garlic and lamb fat. After the discovery of America, along with gold and other precious metals, many new products unknown to Europeans began to arrive on the Peninsula, including paprika.

In the time of Cervantes, this ingredient gave its personal touch to our foods such as chorizo ​​or loin., and served to give personality and the characteristic coloration to our crumbs.

Some deeply rooted customs in Alcalá remain today, like the chocolate snack with crumbs and croutons. Regarding desserts and pastries, include the crusted, the convent sweets and the excellent caramelised almonds, the tiles of Alcalá, two specialties that you can enjoy.

Crusted

Crusted

The crust of Alcalá is a traditional dessert of Alcalá de Henares (Spain). It consists of several layers of puff pastry, custard cream, meringue and almond. It was created in the 19th century by the confectioners Salinas, former royal pastry chefs. Es un dulce emblemático de la ciudad.

Donuts from Alcalá

Donuts

On his way through Alcalá de Henares, It seems essential to try the Caramelised Almonds, the Rosquillas de Alcalá and the crusted cakes, invented by confectioners Salinas, former royal pastry chefs. Some of these recipes can be found daily in the main restaurants of the city, like the Scorching Casa Benito restaurant.

But nevertheless, is in its two annual gastronomic events, the Gastronomic Week and the Cervantine Gastronomic Days in October, when the visitor has more opportunities to try recipes such as 'the kid from the island', ‘Dorotea's stewed meat’, 'Quail in old wine' or 'the shepherd rabbit'. further, in this restaurant, you can taste products such as Iberian, sheep's cheeses, accompanied by a glass of wine.

Scorching Casa Benito, a reference restaurant in the city and the Community of Madrid, where you can make a stop and eat a top quality grilled meat and own breeding such as yearn beef, like the Entrecot; and the Iberian field bait pig, tenderloin. It is a perfect restaurant to visit the most outstanding monuments and curiosities of the city, due to its location, in the heart of Alcalá de Henares .