The traditional Cornish pasty originated from Cornwall, England, where it was a simple miners’ meal. Filled with onion, beef, diced potatoes, and rutabaga, pasties contain all the nourishment a miner would need during the day.
The pasty made its way to the United States, specifically, Michigan’s Upper Peninsula when copper was mined in the area. Cornwall miners came to the area in droves, bringing their skills and their food of choice – the Cornish Pasty. Over a century later, the pasty remains firmly ingrained within Michigan culture. Many people call it the state’s “unofficial dish,” and there is even a day dedicated to celebrating its deliciousness.
To cook the perfect pasty, the precise balance of cut vegetables, meat, and pastry must be met to avoid dryness or too much moisture. To meet this balance, many chefs cook ingredients separately and combine them before filling. However, this is a time-consuming process for those trying to mass-produce the beloved dish.
Fortunately, DCN Jet Cook™ has proved itself to be a cooking system fit for the job of industrial pasty filling production.
The DC Norris Jet Cook™ system has revolutionized the food manufacturing industry with unprecedented production speed and high yield results.departure.
A fluid processing solution for foods of a pumpable consistency, Jet Cook™ reduces the risk of harmful contamination during processing and provides the ability to add additional ingredients on-demand.
The system also uses steam that simultaneously heats and mixes ingredients while retaining particulate integrity and building remarkable flavor without the use of additional additives.