Cape Grim Beef Pie Filling
v1CurrentComponent
Equipment
オーブン (Oven)
Batch input
20,000g
Target output
24,750g
Fill weight
150g per pies
Yield
~150 pies
Expected yield
90% of input
2-batch process from 40kg purchase. 3 pans x ~8,250g target weight. Colflo added at stage 3 after fat skim. Target weight driven — add water to reach 8,200–8,300g per pan before returning to oven.
1
Prep
PrepLoad mince into pans, distribute evenly across 3 pans
Equipment: オーブン (Oven)
2
Cook — fat render & braise
Cook!Cook at 135°C with 90% steam until probe reaches 93°C
Oven: 135°C
Steam: 90%
Probe target: 93°C
Equipment: オーブン (Oven)
3
Hold
Hold!Hold at 135°C with 90% steam for 30 minutes
Oven: 135°C
Steam: 90%
Hold: 30 min
Equipment: オーブン (Oven)
4
Manual intervention — skim & thicken
ManualRemove pans, skim fat (log as expected trim waste). Add Colflo 67 (175g/pan). Add water to target weight 8,200-8,300g per pan. Adjust seasoning.
Target weight: 8,250g
5
Cook — starch gelatinisation
Cook!Return to oven, cook until probe reaches 83°C for starch gelatinisation
Oven: 135°C
Steam: 90%
Probe target: 83°C
Equipment: オーブン (Oven)
6
Cool
Cool!Remove from oven, cool to below 5°C before refrigerating