kb-network    Guest Blog 11 Jul 2017
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Miele and chef Douglas McMaster reveal the three must-have appliances for any kitchen

We spoke to Miele and chef Douglas McMaster of Silo Brighton about essential appliances and how to avoid excess food waste. Here’s what they had to say…

According to Love Food Hate Waste, around 15 million tonnes of food is thrown away every year in the UK, with almost 50% of this coming from our homes.  Not only is this a costly exercise but it also has an impact on the environment.  The premium domestic appliance manufacturer, Miele offers appliances to help keep food waste to a minimum and is delighted to work with forward thinking chefs such as Douglas McMaster of Silo Brighton who aims to create delicious dishes with Zero Waste.

“Always think how to use the parts of the ingredients that typically get chopped away and most of all challenge yourself to try new things.  Don’t be afraid to turn those carrot tops into a pesto, fry those potato skins to tumble through a salad, preserve all those juiced lemons and always make a broth out of the Sunday roast,” said Douglas McMaster, Silo Brighton.

Miele KFN29683D fridge freezer (featured)

Fresh food is an essential part of a healthy, balanced diet but not everyone has the time to shop every day. Fridges with Miele’s innovative PerfectFresh Pro compartments will help keep fruit, vegetables, fish, meat and dairy fresh for considerably longer than a conventional refrigerator while retaining flavour and vitamins.  The temperature in a Miele PerfectFresh Pro zone is maintained automatically between 0° and 3°C.  Lower than a standard refrigerator, this is the optimum temperature range for storing fresh food which is not sensitive to cold such as pineapples and avocados, as the deterioration process is decelerated.

The humidity level in the PerfectFresh Pro zone can also be regulated to suit the food being stored, symbolised by one, two or three drops on the compartment lids.  Food retains its own moisture if stored at a higher humidity and so does not dry out as quickly.  This allows it to stay crisp and fresh for longer.  There are two compartments to choose from.  The top dry compartment is ideal for storing wrapped fish, meat and dairy produce, thanks to a temperature range of 0°- 3°C with the humidity level not increased.  The bottom compartment is great for fruits and vegetables with the humidity increased to ensure that they remain fresh.

Miele DG6400 built-in steam oven

Steam ovens are great for delicately cooking dishes to perfection, but can also be used for preserving fruits and vegetables as well as blanching food before freezing to help retain the quality and nutrients.  Miele Steam Ovens can also be used to gently defrost frozen food, extract juice and, thanks to a dedicated Sous Vide programme, slow cook food in vacuum packaging without the need for a water bath, perfect for succulent 24-hour pulled pork.

Douglas McMaster said: “What I need is consistency, and low temperature cooking offers this.  If you are cooking a piece of fish, you can set the temperature to 50°C and know that it will not overcook.  Miele Steam Ovens offer superior quality with precise temperature controls and therefore give me the consistency I need when cooking while using very little energy.”

Miele EVS6214 Sous Vide vacuum sealing drawer

Depending on the initial condition of food, vacuum sealing can extend its shelf life between three and five times, which is great when preparing dishes in advance or batch cooking. Portion control is essential for reducing food waste, and the Miele Sous Vide Vacuum Sealing Drawer allows consumers to purchase in bulk but separate produce so nothing is wasted.

When it comes to freezing food, vacuum sealing can help to eliminate freezer burn and increase storage space by removing bulky original packaging.  Crisps and biscuits can be simply resealed in their original packaging or tipped into a vacuum bag with the air removed to preserve the essential crunch.  Jars can also be placed in the drawer to replace the pop so there is no need to throw them away after a couple of days’ use.

“If and when you go to the supermarket, always stay to the edges. It sounds strange but the centre is where all the processed food always resides.  It is processed food that is heavily packaged and has been made in an energy intensive way.  If you stick to the edges of the supermarket, you will have all the best fresh produce – butchers, fishmongers, raw produce and so on,” commented McMaster.

Miele | miele.co.uk