WHAT IS THE EASY2COOK METHODOLOGY?

The Easy2Cook is a food production system developed by Fedor Sokirianski through decades of practical experience in commercial kitchens, food manufacturing, central production facilities, ready-meal operations and food retail.

At its core, Easy2Cook transforms food production from a chef-dependent craft into a controlled technological process.

Traditional kitchens rely on daily cooking, manual preparation and individual employee skills. As a result, product quality varies from shift to shift, food costs remain unstable, labor requirements increase and shelf life remains limited.

The Easy2Cook methodology applies industrial food manufacturing principles to commercial kitchens and foodservice operations.

The goal is simple:

Produce better food, with fewer people, lower costs, longer shelf life and completely predictable quality.

FROM COOKING TO FOOD ENGINEERING

Most kitchens still operate according to a traditional model.

Soup is cooked from scratch every day.

Salads are prepared every morning.

Meat is roasted, cooled, reheated and often overcooked.

Vegetables lose flavor in water.

Staff spend most of their time repeating the same routine operations.

Easy2Cook replaces this approach with a production engineering model.

Instead of cooking dishes from start to finish every day, the production process is divided into technological modules.

Broths.

Proteins.

Sauces.

Vegetable preparations.

Sous-vide components.

Frozen semi-finished products.

Pasteurized ingredients.

Each component is optimized separately and then assembled into finished dishes.

The kitchen becomes a production system rather than a collection of individual cooking operations.

THE VACUUM BAG IS NOT PACKAGING

One of the key principles of Easy2Cook is that a vacuum bag is not simply packaging.

It is a technological tool.

Inside the vacuum environment products can:

• marinate faster;

• retain moisture;

• preserve aromas;

• mature naturally;

• avoid cross contamination;

• achieve longer shelf life.

Traditional kitchens store products in gastronorm pans, containers and buckets.

Easy2Cook stores knowledge inside the process itself.

The vacuum package becomes a cooking vessel, a storage container, a maturation chamber and a food safety barrier simultaneously.

This single concept changes the economics of food production dramatically.

SOUS-VIDE AS AN INDUSTRIAL TOOL

Many chefs view sous-vide as a premium restaurant technique.

Easy2Cook treats sous-vide as an industrial production technology.

Low-temperature cooking allows:

• higher product yields;

• reduced moisture loss;

• improved texture;

• superior flavor retention;

• longer storage periods.

Broths can be extracted for many hours.

Meat can be tenderized naturally.

Vegetables can cook in their own juices.

Fish retains its natural structure and flavor.

The result is not only a better product but a more profitable production system.

Soups

Your Old Technology

Soups are cooked daily.

One cook prepares the soup from start to finish.

After cooking, the soup is cooled down (cross-contamination).

Stored in a refrigerator in round containers (minus 40% of useful refrigerated storage space).

Meat and bones are added directly into the soup during cooking.

Use of expensive meat cuts.

Overcooking of starches: rice and potatoes.

Cooking on a stove (40% of the total energy consumption of the entire operation).

Working without scales.

Different taste characteristics from shift to shift.

Unjustifiably short shelf life.

Broths are cooked by slow simmering for 5–8 hours using the cheapest soup bones and soup meat sets.

Our New Technology

Broths are sealed in vacuum bags, then blast frozen or pasteurized.

A storage bank for 10–14 days.

Preparation of sautéed vegetable bases and their vacuum packaging.

Dramatic improvement in flavor characteristics due to the marinating properties of the vacuum bag.

Cooking meat separately: hindquarter cuts, neck cuts, and bone-in meat by slow cooking sous-vide for 10–16 hours, consuming only 0.5 kW.

The onion sauté is prepared sous-vide and has a perfect taste.

The broths are clear and rich.

The caloric value of our soups is higher due to cooking at low temperatures.

Potatoes are cooked separately to 70% doneness.

The soup is assembled like a construction set.

The meat retains all of its flavor characteristics instead of giving all of its flavor to the broth, as happens in your technology.

The soup is frozen at 90% readiness.

After defrosting and reheating, all ingredients finish cooking.

Labor savings — 50%.

Electricity savings — 25%.

100% taste consistency.

Twice as much finished product output.

 Soups

Your Old Technology

Soups are cooked daily.

One cook cooks the soup from start to finish.

After cooking – cooling down (cross-contamination).

Storage in a refrigerator in round containers (minus 40% of useful refrigerated storage area).

Adding meat and bones directly into the soup during cooking.

Working with expensive meat cuts.

Overcooking starches: rice and potatoes.

Cooking on a stove (40% of the total energy consumption of the entire operation).

Working without scales.

Different taste characteristics from shift to shift.

Unjustifiably short shelf life.

Cooking broths by slow simmering for 5–8 hours using the cheapest soup meat sets.

Our New Technology

Sealing broths in vacuum bags, blast freezing or pasteurization.

A storage bank for 10–14 days.

Preparation of sauté bases and their vacuum packaging.

Improvement of flavor characteristics many times over due to the marinating properties of the vacuum bag.

Cooking meat separately: hindquarter, neck, bone-in meat by slow cooking sous-vide for 10–16 hours while consuming 0.5 kW.

Onion sauté is prepared sous-vide and has a perfect taste.

The broths are clear and rich.

The caloric value of our soups is higher due to cooking at low temperatures.

Potatoes are cooked separately to 70% readiness.

The soup is assembled like a construction set.

The meat retains all flavor characteristics instead of giving all of its flavor to the broth as in your technology.

The soup is frozen at 90% readiness.

After defrosting, during reheating, all ingredients finish cooking.

Labor savings – 50%.

Electricity savings – 25%.

100% taste consistency.

Twice as much finished product output.

How is this achieved?

I will explain it at the seminar.

Salads

Your Old Technology

You prepare salads every day from freshly cut ingredients.

Different shifts – different salads.

You cook meat and fish for salads in a combi oven or in water.

The flavor disappears.

All vegetables are cooked in water or steamed.

The flavor goes into the water or into the combi oven.

Preparations are stored for 12–18 hours.

Temperature storage regimes are violated.

Vegetables become sour; fortunately, mayonnaise saves the situation.

In the event of a rush of guests and the absence of preparations, the salad goes on "stop".

Guests choose only the best-selling items that have been touched by human hands as little as possible.

Our New Technology

Meat is cooked sous-vide, preserving all flavor characteristics.

Weight loss is 0%, since the juice collected in the bag goes into the salad dressing.

Vegetables are cooked sous-vide in their own juice.

Heavy mayonnaise dressings are replaced with lighter combined dressings.

Some vegetables are cooked in a combi oven in vacuum bags using steam.

Assembly of a salad from packaged ingredients takes 4 minutes.

Everything is pre-weighed.

The possibility of theft is eliminated.

Flavor characteristics are 100% stable.

Food cost is 20% lower due to the use of alternative meat cuts in sous-vide cooking.

50% of refrigerated storage space is freed up.

Shelf life of prepared ingredients increases to 5–7 days.

Electricity consumption is reduced by 50%.

Labor requirements are reduced by 30%.

Cutlets and the Entire Minced Product Group

Your Old Technology

You defrost injected meat in the air with losses of 15%.

You add chemicals to retain moisture in the mince.

You abuse the percentage of breadcrumbs.

You add fried sautéed onions with a shelf life of only 2 hours.

It is precisely because of these onions that consumers experience heartburn after eating the product.

You add water to the mince.

You freeze cutlets and minced semi-finished products in chest freezers and freezer rooms in raw form.

You defrost them before frying, losing 10% of weight.

You fry them in a pan and then finish them in a combi oven at 180°C.

During heat treatment you lose another 20% of weight.

The result is a dry, tasteless product.

Our New Technology

We add spread to the mince.

We grind the meat twice through different grinding plates using a grinder with a full Unger system.

We add sautéed onions cooked sous-vide.

We fry in a pan with a high fat content for 2 minutes on each side at a very high temperature.

We pour hot fat over the sides to create a strong protein network (so that the juice does not leak out later).

We freeze in blast freezers.

We defrost using the correct method.

We regenerate in a combi oven at 120°C for 40 minutes.

We obtain a perfectly juicy product.

All the fat released during frying goes into the gravy.

Cutlets are served in gravies (except products with crispy breading).

Side Dishes Without Sauces

Your Old Technology

You cook side dishes in water.

You rinse them in running contaminated water.

You reheat them in a microwave oven.

You keep them on service for 5–6 hours.

The flavor of the product is destroyed.

The product either dries out or gelatinizes.

The product is unstable: either undercooked or overcooked.

Our New Technology

We cook side dishes in rice cookers.

We serve side dishes in sauces.

For better survival in hot holding equipment.

Some side dishes are cooked sous-vide.

We regenerate them in hot water inside bags.

We save electricity while providing a stable, high-quality taste.

Meat for Frying, Braising and Boiling

Your Old Technology

You work with frozen cuts or chilled carcass halves.

You defrost incorrectly and lose weight.

Chilled meat does not undergo maturation and fermentation.

You do not marinate meat.

You cook at high temperatures.

You serve meat in whole pieces without sauces (for example, "French-style meat").

You miss the correct doneness because you do not use thermometers.

You violate proper product separation in refrigerators and refreeze products.

You use unjustifiably expensive cuts.

You do little work with chopped products, breading and batters.

You lose 15–20% during heat treatment.

You lose 5–15% during defrosting.

Our New Technology

We cook meat at low temperatures in vacuum bags, proofing cabinets or combi ovens at low temperatures (around 70°C).

We perform mechanical meat tenderization.

We marinate meat using natural marinades and a vacuum tumbler.

We carry out slow cooking for 6 to 24 hours.

We tenderize meat using natural papaya extract (papain).

Weight loss during heat treatment is 0%, since all the juices go into sauces similar to demi-glace.

Finished meat and meat semi-finished products are stored for up to 10 days.

We save up to 20% by weight.

We save up to 20% in labor per operation.

Fish for Frying, Boiling and Baking

Your Old Technology

You process fish in the meat and fish preparation area.

You remove the heads, fins and scales — the parts that contain all aromatic substances and beneficial nutrients.

You cook at high temperatures in a combi oven, denaturing protein and destroying 100% of vitamin C.

You spend unnecessary labor time on fish processing.

You defrost fish in the air, destroying the flavor of the fish meat.

You refreeze the fish.

During repeated defrosting, you lose 20% of the product weight.

The result: a dry, tasteless product.

Our New Technology

We gut the fish while leaving the scales, head (without the eyes) and fins.

We cook at safely low temperatures.

After sous-vide cooking, we create sauces based on the broth formed during cooking.

We break down the fish for salads and hot dishes, removing scales, fins and bones in a matter of seconds.

Our weight loss is two times lower.

We eliminate the meat and fish processing department by 100% because it is no longer needed.

We create a micro fish preparation station within the hot kitchen.

Frozen Semi-Finished Products (Dumplings, Pierogi, Cutlets)

Your Old Technology

You freeze products in low-temperature chest freezers and freezer rooms.

Our New Technology

We freeze products in blast freezers 5 times faster.

We preserve all flavor characteristics of the products.

We ensure excellent regeneration after storage.

We boil semi-finished products to 80% readiness and freeze them in a blast freezer.

We cook them to order 5 times faster.

We vacuum-pack semi-finished products cooked to 80% readiness with the addition of vegetable (soybean) oil.

We regenerate them in boiling rich broth within 30 seconds.

We have turned dumplings into a fast-food product.

Beverages and Sauces

Your Old Technology

You cook in stationary kettles and tilting frying pans.

Our New Technology

We cook sous-vide and pasteurize, providing a shelf life of up to 20 days at +4°C to +6°C without adding preservatives.

Or we freeze products in blast freezers without loss of flavor.

Cooking fruit drinks sous-vide at 60°C preserves 50% of vitamin C (during boiling, vitamin C is destroyed by 100%).

Compared with round storage containers, we save up to 80% of refrigerator space by packaging beverages and sauces in bags.

Peeled Vegetables

Your Old Technology

You peel vegetables manually or mechanically with additional trimming of the eyes.

You cover them with water.

You add acids.

You sulfite them.

The starch in the product swells and breaks down.

As a result, the vegetables become overcooked and spoil quickly.

When cooked in water, they give all their flavor to the vegetable broth and become tasteless in the final dish.

The same applies to mushrooms.

You cut root vegetables into cubes and cook them in a combi oven.

The product becomes covered with gelatinized slime.

After rinsing under tap water, it hardens and receives cross-contamination.

Our New Technology

We prepare vegetable caviars, salad vegetables, vegetables for side dishes and vegetable sauté bases sous-vide at temperatures close to pasteurization.

The product cooks in its own juices.

There is no weight loss.

When the product cools inside the bag, it develops a rich flavor profile.

Raw vegetables are dried manually or in a centrifuge and vacuum-packed with a shelf life of up to 7 days without sulfiting or adding acids.

Vegetables do not darken.

They retain all morphological and physicochemical properties.

We work in the same way with onions, garlic, bell peppers, firm tomatoes, cucumbers, eggplants, cabbage and all other vegetables.

Pâtés and Rillettes

Your Old Technology

You boil offal in water and blend it.

You pass it through a meat grinder.

You strain it through a sieve.

Or you bake it in a combi oven at 180°C.

Your pâtés are dry and tasteless.

Our New Technology

We cook offal sous-vide with the addition of spread or butter.

After blending, we add the juice remaining in the vacuum bag after cooking.

Vegetable Caviars

Your Old Technology

You boil vegetables in water, giving all vegetable flavor to the water.

Your vegetable caviar is stored for 18–36 hours.

With the exception of beet caviar, your vegetable caviars are bland and require additional seasoning to develop flavor.

Our New Technology

The taste of our vegetable caviars is natural and rich.

We prepare caviars sous-vide.

We flatten them in bags using rolling pins.

We freeze them in blast chillers.

We achieve a shelf life of 20 days under vacuum at +4°C to +6°C and 3 months at -18°C.

Electricity savings — 40%.

Pickled and Fermented Vegetable Platters

Your Old Technology

You pickle and ferment vegetables using traditional cold or hot methods.

You store them in reusable plastic containers.

The product becomes contaminated and quickly turns sour.

Our New Technology

We pickle and ferment vegetables directly in vacuum bags because the vacuum bag is an excellent marinating environment.

The shelf life of our pickled products reaches 30 days.

Fish for Frying, Boiling and Baking

Your Old Technology

You process fish in the meat and fish preparation area.

You remove the heads, fins and scales — the parts that contain all aromatic substances and beneficial nutrients.

You cook at high temperatures in a combi oven, denaturing protein and destroying 100% of vitamin C.

You spend unnecessary labor time on fish processing.

You defrost fish in the air, destroying the flavor of the fish meat.

You refreeze the fish.

During repeated defrosting, you lose 20% of the product weight.

The result: a dry, tasteless product.

Our New Technology

We gut the fish while leaving the scales, head (without the eyes) and fins.

We cook at safely low temperatures.

After sous-vide cooking, we create sauces based on the broth formed during cooking.

We break down the fish for salads and hot dishes, removing scales, fins and bones in a matter of seconds.

Our weight loss is two times lower.

We eliminate the meat and fish processing department by 100% because it is no longer needed.

We create a micro fish preparation station within the hot kitchen.

Frozen Semi-Finished Products (Dumplings, Pierogi, Cutlets)

Your Old Technology

You freeze products in low-temperature chest freezers and freezer rooms.

Our New Technology

We freeze products in blast freezers 5 times faster.

We preserve all flavor characteristics of the products.

We ensure excellent regeneration after storage.

We boil semi-finished products to 80% readiness and freeze them in a blast freezer.

We cook them to order 5 times faster.

We vacuum-pack semi-finished products cooked to 80% readiness with the addition of vegetable (soybean) oil.

We regenerate them in boiling rich broth within 30 seconds.

We have turned dumplings into a fast-food product.

Beverages and Sauces

Your Old Technology

You cook in stationary kettles and tilting frying pans.

Our New Technology

We cook sous-vide and pasteurize, providing a shelf life of up to 20 days at +4°C to +6°C without adding preservatives.

Or we freeze products in blast freezers without loss of flavor.

Cooking fruit drinks sous-vide at 60°C preserves 50% of vitamin C (during boiling, vitamin C is destroyed by 100%).

Compared with round storage containers, we save up to 80% of refrigerator space by packaging beverages and sauces in bags.

Peeled Vegetables

Your Old Technology

You peel vegetables manually or mechanically with additional trimming of the eyes.

You cover them with water.

You add acids.

You sulfite them.

The starch in the product swells and breaks down.

As a result, the vegetables become overcooked and spoil quickly.

When cooked in water, they give all their flavor to the vegetable broth and become tasteless in the final dish.

The same applies to mushrooms.

You cut root vegetables into cubes and cook them in a combi oven.

The product becomes covered with gelatinized slime.

After rinsing under tap water, it hardens and receives cross-contamination.

Our New Technology

We prepare vegetable caviars, salad vegetables, vegetables for side dishes and vegetable sauté bases sous-vide at temperatures close to pasteurization.

The product cooks in its own juices.

There is no weight loss.

When the product cools inside the bag, it develops a rich flavor profile.

Raw vegetables are dried manually or in a centrifuge and vacuum-packed with a shelf life of up to 7 days without sulfiting or adding acids.

Vegetables do not darken.

They retain all morphological and physicochemical properties.

We work in the same way with onions, garlic, bell peppers, firm tomatoes, cucumbers, eggplants, cabbage and all other vegetables.

Pâtés and Rillettes

Your Old Technology

You boil offal in water and blend it.

You pass it through a meat grinder.

You strain it through a sieve.

Or you bake it in a combi oven at 180°C.

Your pâtés are dry and tasteless.

Our New Technology

We cook offal sous-vide with the addition of spread or butter.

After blending, we add the juice remaining in the vacuum bag after cooking.

Vegetable Caviars

Your Old Technology

You boil vegetables in water, giving all vegetable flavor to the water.

Your vegetable caviar is stored for 18–36 hours.

With the exception of beet caviar, your vegetable caviars are bland and require additional seasoning to develop flavor.

Our New Technology

The taste of our vegetable caviars is natural and rich.

We prepare caviars sous-vide.

We flatten them in bags using rolling pins.

We freeze them in blast chillers.

We achieve a shelf life of 20 days under vacuum at +4°C to +6°C and 3 months at -18°C.

Electricity savings — 40%.

Pickled and Fermented Vegetable Platters

Your Old Technology

You pickle and ferment vegetables using traditional cold or hot methods.

You store them in reusable plastic containers.

The product becomes contaminated and quickly turns sour.

Our New Technology

We pickle and ferment vegetables directly in vacuum bags because the vacuum bag is an excellent marinating environment.

The shelf life of our pickled products reaches 30 days.

Chebureki, Belyashi and Yeast Pies

Your Old Technology

You prepare chebureki from scratch.

Our New Technology

We have created a unique technology.

We developed dough and fillings suitable for freezing chebureki in a blast freezer.

After defrosting and frying, the cheburek remains juicy and the dough does not tear.

Bakery Products

Your Old Technology

You work with yeast dough and small bakery items.

Detailed economic calculations convincingly prove that the full production cost per unit, depending on baker productivity, makes such production unprofitable.

You prepare fillings by frying them in pans, guaranteeing uneven cooking, scorching and spoilage due to improper storage.

Our New Technology

We do not fry minced meat.

We cook it sous-vide.

We add onion sauté prepared sous-vide.

We work with unique varieties of yeast-free dough based on sour cream, margarine and butter.

All of our bakery products are frozen, both in raw form and in a fully baked form.

All products are frozen in blast freezers.

Confectionery

Your Old Technology

You prepare confectionery products the old-fashioned way.

You store them in refrigerators or freeze them in freezer rooms.

Your product leaks and deforms during thawing.

Our New Technology

Our French technologists have developed recipes for unique products that are 100% blast frozen in blast freezers and then defrosted in refrigerators.

This is more economical and more efficient.