After the current information in regards to the outbreak of salmonellosis detected amongst some prospects of the Casa Dani restaurant in Madrid after consuming its well-known tortillas with little curdling, many marvel in regards to the hazard of poisoning when consuming virtually uncooked eggs.
We spoke with one of many main consultants on this sort of tortilla, the truth is, he received the final version of the Spanish Tortilla de Potatas Championship. It is Alberto García, from the Mesón O Pote de Betanzos (A Coruña), a city that has made his recipe well-known, which solely has egg, potato and salt and little or no pan time.
He justifies Casa Dani, an institution situated within the Salamanca neighborhood of Madrid: “You can’t condemn an institution that has a lot historical past as a result of 30 folks have been intoxicated. Because I do know it, it in all probability serves 400 folks a day and They work very nicely. Casa Dani has assumed accountability, however I believe that what has occurred should be relativized. It is unimaginable for them to mishandle their meals once they haven’t had any issues for therefore a few years. Thank God and with all of the pity on this planet for these affected, it’s one thing very particular”. Alberto defends that if the processes that comply with within the restaurant have been unhealthy, this may have occurred extra occasions.
“The yolk of the fried egg just isn’t curdled both and there’s no drawback”
Alberto García acknowledges that with the low-curd tortilla recipe there may be extra hazard of poisoning, which is why the utmost potential security should be sought. “Once you could have determined that to seek out the very best taste you will make the tortilla undercooked, that it’s one thing extra dangerous, however earlier than that you need to maximize security in meals dealing with to reduce dangers,” he says.
In the tortilla that he presents at his retailer and in most of these in Betanzos, the egg just isn’t curdled inside, so the temperature won’t be sufficient to kill salmonella. “The egg at 70 levels is already starting to curdle, at that temperature salmonella dies. My omelette doesn’t attain 70 levels on the within, on the surface it does. But take into account that in a fried egg the yolk doesn’t attain both at that temperature and I do not see that there’s a drawback for that”, he defends.
“The microorganisms proliferate relying on the time that passes and the temperature. If I make a very curdled omelette and I’ve had a foul dealing with of the eggs, it’s potential that nothing will occur, as a result of the microorganisms are killed by the temperature. But if I do it at Betanzos fashion and I deal with it accurately and it’s consumed when it needs to be consumed, there doesn’t must be any intoxication,” he explains. This prepare dinner clarifies that his tortillas are made for the time being and are consumed a couple of minutes later. They by no means keep on the property all day.
The strategy to crack the eggs is crucial
He emphasizes that in his course of to make the tortillas, the best way through which he breaks the eggs is essential: every one is damaged right into a small particular person container, and from there he passes it to the bowl through which he’ll combine all the things. “The hazard is within the shell, so I break the egg into small flaneras. The egg falls there after which I put it within the bowl. Any contamination which may be left in that flanera. I spend the day washing flaneras,” he says.
Alberto additionally clarifies that he’s very strict with the consumption date of the eggs. “I’m very cautious with the rotation of the eggs, I take note of the date and all my staff do the identical.” In addition, they haven’t used selfmade eggs for a very long time, purchased from individuals who increase chickens at house: “Those are very tasty, however they’re additionally dirtier. We can’t use eggs purchased from simply anybody, we’re provided by corporations which have free-range eggs however with its sanitary registry and that guarantee consumption dates”. He additionally takes care of the temperature at which they’re: when it’s scorching they continue to be within the fridge and if not, in a cool and ventilated place.
This chef emphasizes that in on a regular basis he has been in command of his catering institutions he has by no means had an outbreak of salmonellosis, and neither have his colleagues from Betanzos. “I could make about 12,000 tortillas a 12 months and I’ve been working since 2006 and I’ve by no means had any issues,” he boasts.