Know your stock-straining machine. RICHSOUP: features, capabilities, limitations, tips and advice for the best performance
Extracting the taste and essence of ingredients, especially of animal nature, by putting them into a liquid medium, and subjecting them to high temperatures, has been one of the major ways of food preparation since the onset of civilization. Not only making stocks and broths helps to prevent the loss of nutrients by preserving and concentrating them into the medium used to boil them in, but in addition to enriching cooking techniques repertoire, depending on preparation methods (like addition of other ingredients) and the final density, it can also serve as a way to boost the gustatory impact of, and satisfaction from, the food we eat.
Various stocks and broths are an integral part of nearly all world cuisines. They can be used either in their original form to make soups, or as a base to make sauces, gravies, or a variety of condiments and flavorings.
One major, and a rather obvious, issue is that ingredients do not dissolve completely into the liquid, and when the cooking process is over they need to be removed before the end product can be used.
In most cases simply draining off the stock is far from enough, because in one form or another much of it still remains attached to or contained into the original ingredients, which by the end of boiling can partially or fully brake down into small, sometimes extremely fine particles. It is exactly this type of high density stock that usually requires so much time and effort to strain and filter.
And the more stock we make — the more time and effort we would additionally need to invest into the straining process.
The biggest impact this unfortunate but unavoidable circumstance of stock making has is on food businesses whose menu is heavily dependent on items made using various types of stocks. For example, ramen shops, which in addition to spending many hours just to prepare their stocks may need to spend yet more time on straining them.
All this has a negative effect on their overall operational efficiency, and by extension damages their bottom line forcing them to raise prices, which can in its turn decrease customer turnout and sales volume.
Thus, the most logical solution would be to expedite, automatize and accelerate this routine.
A solution Yamato has and is ready to offer. Meet RICHSOUP.
You can learn basic information about the RICHSOUP on a >dedicated page<, but to get a more deep insight on what it can, what it can’t, and how to make the most of its features and capabilities, you are welcome to attend our free online class scheduled for June 10, 2021.
Although one may opine that such content is rather closer to a sales talk than to a class, Yamato puts it into the educational category considering that for many potential customers the RICHSOUP would be a business partner in its own right they could rely upon to produce one of the main components of their businesses — which makes an in-depth understanding of how it works, how and for what purposes it can be used, or not used (!) absolutely imperative.
Not many people are fond of reading User Manuals, or they may forget certain important things they learned during their private demonstrations. On the one hand, this can lead to machine malfunction (which is bad in itself) but on the other – this can also be a cause of not using their machines to the full potential as well.
These and other issues will be addressed during the class where existing users can refresh and deepen their knowledge of the machine, and those who are only considering getting one decide whether it fits their needs and circumstances or not.
So what are the questions you may have about the RICHSOUP? Could they be similar to the ones below?
– what kind of stock/broth in particular the RICHSOUP can process? (ingredients, density, temperature, etc.)
– compared to manual straining does the taste of stock change when it is strained using the RICHSOUP?
– how much stock can the RICHSOUP strain in a given time?
– to use the RICHSOUP would it be necessary to change stock boiling methods?
– can the RICHSOUP strain plant-based types of stocks?
– is it difficult to remove strained ingredients from the RICHSOUP, and clean it?
– has the RICHSOUP been certified by European or North American safety standards?
– how does using the RICHSOUP compare to manual straining in terms of product yield?
The class is Free, and its live broadcast is accessible by the link that will be sent to your email address after you sign up.
a link to the Class’s livestream will be sent to your email address 30 minutes before the start of the class
(NOTE: we are looking forward for, and would definitely welcome your watching the live broadcast, but should that be difficult, you would still be able to watch a recording of the class using the same link)
|Time (Japanese time)||Contents|
|4:05 ~ 4:40||A lecture on the RICHSOUP – an automatic stock straining machine: specs, features, capabilities, limitations, tips and advice for better straining performance and end product quality|
|4:40 ~ 5:00||Practical demo session: straining various types of stock using the RICHSOUP|
|5:00 ~ 5:10||Q&A|
*June 10, 4:00 P.M. Japanese time will be:
June 10, 00:00 A.M. in Los Angeles;
June 10, 2:00 A.M. in Dallas;
June 10, 3:00 A.M. in New York;
June 10, 10:00 A.M. in Helsinki;
9:00 A.M. in Berlin;
8:00 A.M. in Lisbon
*Schedule and timetable may be subject to change
*The class will be conducted in English
How to register for the class
You will receive an email with instructions for how to log in to the Class livestream.
Please feel free to tell us about what kind of noodles you would want to see featured or any particular topic covered during the Class.