Pages Menu

Stainless Steel Cookware

Most recent articles

How To Get The Most Out Of Your Restaurant’s Bread Supply

Posted by on Jan 29, 2016 in Uncategorized |

If you own or work at a restaurant, the bread you serve is a main staple of many meals. Bread that is freshly baked is often the best tasting and most desirable, but if it’s not handled correctly, you could lose out on a lot of money. If you’re working with a local supplier or one that delivers you fresh bread, here are some tips to ensure that you’re getting the best use of your bread so you can stretch your capital. Consider Types Of Bread Various types of bread are made differently, and each type should be stored or handled in a different way. Depending on your supplier’s recipe and ingredients, certain types of bread should be served immediately, while others can be kept for a few days after you receive them. Crustier breads like French bread and Italian breads should be served as soon as possible. Croissants or ciabatta rolls can be kept for a while longer without any issues in terms of freshness, taste, or texture. Store Your Bread Properly Larger bread suppliers usually bring bread in a tight wrapper designed to keep it fresher longer. It’s always a good idea to  keep any bread you don’t plan to serve right away in these wrappers until you’re ready to open them. This will help keep them preserved and prevent the bread from drying out. Never store bread in a moist area because it can encourage mold to grow. Refrigerate any bread you’re not serving overnight, but be sure to take it out of the refrigerator that morning or else it will be a bit tough to eat when you serve it. Another option is to freeze any excess bread, and then thaw it at room temperature before serving it.  Consider Local Suppliers While buying bread from a national distributor can be convenient and sometimes more cost effective, the best way to ensure you’re getting fresh bread is to buy it locally. Establish a relationship with a baker nearby who can deliver you bread daily rather than weekly or even monthly like larger suppliers. This will help you serve customers the freshest bread possible and it is also a great way to form lasting business relationships with your fellow foodies. Having local bakeries like Klosterman Baking Company provide you with bread can also help you get what you need if you’re pressed for time, and they can usually accommodate special custom orders. Careful consideration as to where you get your bread as well as how you keep it can save you money and ensure that your customers are getting the best tasting bread...

read more

Salvaging Your Food Supply In An Emergency With Dry Ice

Posted by on Dec 17, 2015 in Uncategorized |

Whether it is a severe storm or a simple power outage, the food in your refrigerator can get spoiled very quickly once it stops running due to loss of power. When you need food, especially during extended periods without power, keeping it safe to eat is imperative. You can use dry ice to help preserve and keep your food in times of emergency. This will help reduce the risk of any food borne illnesses and help feed you and your family until power can be restored. Using Dry Ice Correctly Before you use a block of dry ice, it’s a good idea to keep the doors of your refrigerator shut as long as you can. Even if you open the doors, the refrigerator should act as a cooler and keep the food cold for about four hours and forty-eight hours for the freezer. Only open the door when you’re ready to retrieve food and eat it. If the power is still out after about four hours, it’s time to use the dry ice. A medium to large sized block of dry ice should work for most refrigerators to keep foods preserved. Put the dry ice on the bottom shelf, placing it on a piece of cardboard or Styrofoam. Make sure you replace the block as soon as the first one disappears to maintain good food temperature. Since dry ice is extremely cold, keep food items as far away from it as possible, or they may freeze. Use gloves when handling dry ice since it can cause burns to the skin if you handle it directly. Dry ice puts off CO2 gas, which is what is used to make sodas carbonated. If you place it too close to drinks, they can actually become carbonated.  Where To Find Dry Ice You can purchase dry ice at many grocery stores. It’s usually kept in a special freezer or you may need to ask customer service to retrieve it for you. There are also retailers who specialize in the sale of dry ice, so make a list of these retailers in advance. This way when an emergency happens, you will know exactly where to find it when you need it. Make sure you purchase the dry ice soon before you plan to use it so it doesn’t melt. This handy material is a great way to ensure that your food stays fresh and will give you peace of mind if the power goes out.  For other emergency ice options, talk to a professional like United City Ice...

read more

3 Ways To Include Chia Seeds In Your Meals

Posted by on Nov 5, 2015 in Uncategorized |

Chia is touted as a powerful seed, and has come a long way since the “Ch-Ch-Ch-Chia!” days as a potted novelty. Growing in the food sector as an enriching seed full of omega-3 fatty acids and other benefits, you can find these tasty little seeds in nearly any concoction. Learn how you can place organic chia seeds in your daily meals so you can get all the nutrition you need without feeling like you are altering your meal plan in order to do so. Sprinkle it in Chia has a lovely crunch and a non-overpowering flavor (it’s practically tasteless) so sprinkle it on your morning cereal, on your yogurt, or even in your oatmeal. This seed is even tasty on top of salads and sprinkled lightly into soups. Don’t forget sprinkling chia seeds on top of your pancakes or french toast for a refreshing crunch first thing in the morning. If you are a smoothie drinker, toss in chia seeds right before you turn on the blender for a protein and omega-3 boost you need. Mix it in meats Any time you are preparing hamburger for a meal, toss in a handful of chia seeds into the mix. Even kids won’t notice the chia seeds in the middle of their meatballs when they eat their spaghetti at dinner. If you are preparing other meats, such as pork or chicken, mix chia into the marinades to add a boost of protein and fiber to every prepared meat dish. Chia can be easily mixed in with butter and lemon to create a delicious glaze over salmon or other fish meals as well. Add it to desserts Chia can be put into any type of dessert that calls for texture, such as poppy seed muffins or banana bread. Simply put a few handles of chia seeds into your cookie, cake, or muffin recipes to give your treats a colorful edge that is healthy without anyone being the wiser. To keep chia seeds from sticking to the bottom of the pan when cooking, lightly coat the seeds with flour before you place them in a wet batter so they don’t sink to the bottom while baking. Whether you want to try organic chia seeds for sale or you just see them loose in the market and want to know how to cook with them, this seed can be quite versatile in the household. You can create any meal with this nearly tasteless yet super healthy food. Try it in soups, salads, and even mixed into your meatballs. You’ll quickly learn that chia can go in nearly anything! To find out more information, contact a company such...

read more

Desserts You Might Find At An Italian Restaurant

Posted by on Sep 18, 2015 in Uncategorized |

The next time you are dining at an Italian restaurant you should definitely have dessert. Italian cuisine has some of the most delicious desserts in the world. Some of these desserts are rather complicated to make, so take advantage of being at a restaurant where a chef will have made it for you. Here is a list of some delicious Italian desserts and a brief description of them. Tiramisu Tiramisu is one of the most popular Italian desserts in the world. It the perfect dessert to get when you’re out at dinner because it’s one that needs to be served fresh. Tiramisu doesn’t have a long shelf life, so you won’t find it in supermarkets or grocery stores, unless you count the frozen varieties, which pale in comparison to a freshly made tiramisu. Tiramisu is made with mascarpone cheese, sugar, egg whites, coffee and lady fingers. Lady fingers are small sponge cakes. They are dipped in the coffee, then layered with the mascarpone and whipped egg whites. The top of the dish is dusted with cocoa powder or else chocolate shavings. Some restaurants have begun substituting whipped cream for the egg whites because it is safer. So, if you are concerned about eating raw eggs, ask the waiter which way the restaurant prepares the dish. Semifreddo If you like ice cream and gelato, then you should definitely try semifreddo. The name translates to “half cold”. This is a custard and whipped cream dessert that usually has added flavors such as hazelnuts, pistachio or strawberry. Semifreddo is normally served in slices because it is set in a loaf pan. The chef first makes the custard portion, and then he or she folds in the whipped cream and berries or nuts. Then the loaf pan is put into the freezer to set. It will sometimes have a bottom crust made from cookies, but is often crust-less. Granita If you’re looking for a lighter dessert, then try granita. It does not contain any cream. It is an ice-based dessert that comes from southern Italy. It is especially popular in Sicily. Unlike the Italian ices you might be familiar with that are super sweet and slushy, a classic granita is coarse and subtle. It doesn’t have the saccharine flavor that you find with pizza parlor ices. The ingredients are basic: ice, sugar, and a flavor. The flavor might be lemon, coffee, or even almond. It is the perfect dessert to pair with coffee if you are looking for something light and cleansing at the end of a heavy...

read more

Want To Become A Professional Brewery? Do A Dry Run At Home First

Posted by on Jul 30, 2015 in Uncategorized |

Are you making beer at home as a hobby but want to break into the business? Nano-breweries and micro-breweries are growing in popularity as small brewers seek the joy of sharing their creations with a small, local clientele.  Transitioning from hobbyist to small business can be a lot of work, and it’s important not to jump in before you’re ready. One solution is to create your own backyard bar where you can showcase your brews to friends and family while working out the logistics of shifting to a professional operation.   Here are three steps to using a backyard bar to get yourself ready to become a nano-brewery. Work With Your Space First and foremost, your bar should be part of your home or yard decor and should fit in with what already exists. If you’re converting a basement or unused room inside the home, you’re probably able to decorate it any way you want (or any way your partner or spouse agrees to!). However, if you’re redesigning an outdoor area, be sure it fits in with the landscaping and any theme to your backyard decorations. If you have a pool, consider making a swim-up bar. If you already have an outdoor kitchen, just extend the counters and seating area with complementary materials and styles. Work with what you have rather than fighting it.  One of the most popular and easiest ways to create your backyard bar is with a pub shed. A pub shed is simply a shed of any style or size according to your needs that is converted into a small pub. If it’s a large shed, you can place a bar, liquor storage and some seating inside it. If it’s a small shed, cut out an oversize window on one side and place the barstools outside facing in.  Pick a Theme Once you know what space you have to work with, look for an appropriate theme to highlight your beers. Are you looking for a fun, rebellious vibe? An homage to summer evenings or beach fun? Or a serious, traditional feeling? Do your brews follow the traditions of a certain region or country, such as Germany, Belgium or Ireland? Choosing a theme for your home bar will help you nail down a theme or style for your future company, tap rooms and advertising. Play with ideas here in your own space and at your leisure. Don’t be afraid to experiment with decorations, logos and furnishings until you find something that speaks to you.  Build Relationships This is a good time to start making friends and allies within the industry. While you may not need a lot of bar supplies right now, you will need them later. So check out suppliers and start finding your favorite equipment and makers. As you figure out your theme and decorative style, start purchasing necessary equipment now from places like Louis Wohl & Sons Inc in order to hit the ground running when you actually open your business. Doing a test run at home before investing time and money into a brewing business can save you headaches and costs later. It’s a great way to have fun while learning the ropes in a stress-free...

read more

When There’s No Heat In The Kitchen: Troubleshooting A Faulty Stove Burner

Posted by on Jun 16, 2015 in Uncategorized |

Electric stoves are a great choice for kitchens where you don’t want the risk of gas lines. Like any other kitchen appliance, though, electric stoves are subject to malfunctions. One of the most common issues that you’ll find in electric stoves is a complete lack of heat in a burner. If your electric stove burner isn’t heating up, here are a few tips to help you isolate the problem and correct it. Secure the Burner One of the most common reasons a burner won’t heat up is because the connections are loose in the terminal. Turn the burner off so you don’t risk burning yourself, then grasp the edge of the burner and wiggle it back and forth a little bit while pushing it in toward the terminal connector. If the burner itself is loose, this will fix the problem. Turn the control back on and see if the burner heats up. Check the Element If the problem isn’t a loose connection, you’ll want to test the burner itself. Remove the burner from the terminal, then replace it with a burner of similar size from another part of the stove. Turn on the control knob. If the replacement burner heats up, the problem is with the burner itself, and it needs to be replaced. Inspect the Terminals and Connector The metal loops at the end of the burner are the terminals. When they make contact with the connector, they conduct electricity to the burner. If the terminals are visibly dirty, corroded or bent, you’ll need to fix them. A scratch-free scrub pad will clean dirt and rust from the terminal surfaces. You may be able to bend them with a sturdy pair of pliers if they are not straight. If, on the other hand, those terminals look burnt, that’s a sign that you need to replace the receptacle housing the power connector. Lift the top of the stove and follow the wires from the burner and connector to the harness plug where you can unplug the wires and remove the receptacle. Then, replace it with a new one and test the burner again. As you can see, most of the common causes of burner malfunction are easy to address on your own. If you’ve tried these steps to no avail, however, it’s time to call a stove repair technician. He or she can troubleshoot the problem more extensively and help you find the parts you need to get heat flowing to the burner again. For more information, contact K & D Factory Service Inc. or a similar...

read more

Two Great Wine Recipies

Posted by on May 14, 2015 in Uncategorized |

Wine is an incredibly sophisticated beverage that anyone can enjoy, whether they are a teetotaler or not. Because of this, wine is a great gift for anybody because it is such a versatile drink. When you give the bottle of wine to its recipient, put it in a nice wine gift bag and tie one of these recipes to the top to finish off a great gift. These are two great recipes that are great for any occasion, even if the person you are giving the wine to doesn’t drink: Cabernet Strip Steaks 1/2 cup of cabernet wine 1/4 cup of soy sauce 1/4 cup of extra virgin olive oil 1 teaspoon of fresh rosemary 1 teaspoon of fresh thyme 2 cloves of garlic 1 teaspoon of fresh ground black pepper 1 teaspoon of kosher salt 2 New York Strip steaks, 1 1/2 inches thick Create the marinade by mixing together the wine, soy sauce, rosemary, thyme, olive oil, garlic, pepper, and salt. Place the steaks inside the marinade and seal in an airtight plastic bag. Put it in the refrigerator and allow it to marinate for 2 hours.  Preheat your grill to 500 degrees. Take the steaks out of the marinade and place on the grill. Cook for 5 minutes on each side. Take the steaks off the grill and let them sit under aluminum foil for an additional 5 minutes. Serve immediately. Ice Cream with Sauvignon sauce 2 cups of Sauvignon Blanc wine 1 cup of triple sec 8 egg yolks 3/4 cup of powdered sugar 1/4 cup of blueberries 1/2 cup of strawberries 1/4 cup of raspberries 2 cups of vanilla bean ice cream 1 cup of heavy whipping cream 1 teaspoon of vanilla A dash of cinnamon Mix together the wine, triple sec, egg yolks, and 1/2 cup of powdered sugar. Using a double boiler to keep the sauce from scalding, cook on a stovetop for 25 minutes at 350 degrees while stirring constantly. Chill a metal bowl for 30 minutes in a freezer. Remove from the freezer and combine the heavy whipping cream, 1/4 cup of powdered sugar, and vanilla and mix on high with an electric hand mixer until stiff peaks form, approximately 2 minutes. Once the sauce is cooled and the whipped cream is made, place half of the ice cream, strawberries, blueberries, and raspberries in a bowl. Drizzle a generous portion of the sauce on each bowl. Finish it off with whipped cream and a dusting of powdered sugar and cinnamon and...

read more

The Two Most Important Details Of Catering A Banquet

Posted by on Mar 30, 2015 in Uncategorized | 0 comments

Whether you’ve been a guest lucky enough to be invited to a banquet or you’ve served on a catering staff in your past, one thing is certain to ring true with you: the amount and variation of delicious food is in no short supply when the banquet is served. When you’re simply a guest at a wedding or other special occasion, it can be easy to overlook the details and preparation that have led to that moment. While it may seem like an easy task to prepare and deliver the meal, the catering team is focused on making the entire experience unforgettable in a wide range of ways. If you’re interested in getting a look behind the scenes of what it takes to cater a banquet, take a look at some of the most important details (and look for them at the next banquet you attend): Presentation is Key Any good caterer understands that while great tasting food is the ultimate goal, the way that the food is presented comes in close second in terms of importance. While there are no specific rules regarding how to best present food during a banquet, some of these tips come in very handy: Keeping things in groups (such as appetizer foods and salads first, then sides, and finally main courses) on the serving table can help with the general flow of the event. While the guest realizes it or not, setting up these kinds of seemingly minor details can give the food line a positive visual appeal. Making sure that you have a big enough table to comfortably accommodate all of the plates and food you’ll be serving is vital. Packing too many plates and creating a crowded space looks visually uncomfortable, while leaving enough space will allow guests to set their plate down on the table while dishing out food. By creating enough space on either side of the table as well as mirroring the plates to create two lines, guests can get to their meal quicker and more efficiently. Choosing the Right Food When it comes down to it, the most important part of a banquet is the taste of the food. By using certain universal foods such as fried chicken, most guests will be pleased with the food selection right off the bat. Staying away from spicy or unique (non-traditional) foods is important, as many guests may have an aversion to those kinds of meals. Additionally, choosing to include a few extra main course options (such as a vegetarian entree or another kind of meat) will help to ensure that every guest leaves satisfied– regardless of their food preferences. For more information, contact Mascaro’s Catering or a similar...

read more

Keto-Friendly, Low-Carb Asian Foods

Posted by on Feb 20, 2015 in Uncategorized | 0 comments

The ketogenic low-carb diet is a great way to lose weight, but it can also be extremely limiting in what you can eat. Meals that are high in carbohydrates, like many Asian foods, are generally off-limits since you could end up surpassing your daily carb limit in just one meal. However, if you’re fond of Asian meals, you’ll be happy to know that the three in this guide are a great choice for keto.  Bok Choy Bok choy, which is commonly used in Chinese cooking, is an extremely low-carb vegetable that’s also full of healthy nutrients like vitamin A and vitamin C. One cup of bok choy has just 3.1 carbs, and only 1.4 net carbs. Unlike other diets, keto is anything but low-fat, so you can have a lot of fun with your bok choy. Try cooking it with bacon and onions to mix an umami flavor with the slight bitterness of bok choy. Traditional Chinese recipes using soy sauce, salt, ginger, and spices will keep your carb count down while providing a delicious flavor, too.  Edamame Edamame is a popular snack to munch while you’re waiting for your Japanese meal to arrive, or you can just eat it by itself. Edamame has 8 net carbs per cup, which makes it an acceptable treat to munch on. It pairs well with salt and soy sauce, which can help you to get your salty snack fix in a healthy way: edamame is packed full of nutrients, including potassium, magnesium, iron, and vitamin C. It’s also an excellent source of protein, which can be helpful if you’re attempting a vegetarian keto diet.   Edamame is also packed with phytoestrogens, which have been found to reduce cholesterol, ease hot flashes, and can even reduce your risk of cancer. It also contains omega-3 fatty acids, which may help to reduce your risk of cardiovascular disease. Cauliflower Rice Sometimes staying on the keto diet and satisfying your carb cravings requires a little creative thinking. If you’re feeling desperate for rice to go with your main courses, try thinking outside the box with cauliflower. Cauliflower can be used to create a keto-friendly version of rice that tastes almost exactly like the same thing and has a very similar texture, too. With just 2 net carbs and 77% of your daily allotment of vitamin C per cup of cauliflower, this is a substitute you can have big portions of and not feel guilty about. Keto can help you to lose weight, but part of staying on any diet is finding healthy foods to replace unhealthy things that you’re craving. The next time you find yourself craving Asian cuisine, try these low-carb options instead of going off your diet. Talk to your local Asian food experts, like S K Produce Co, for more...

read more

The Health Benefits Of Pesto Pizza Sauce

Posted by on Feb 3, 2015 in Uncategorized | 0 comments

If you are not feeling like a tomato-based sauce on your pizza tonight, go with some pesto instead. Pesto is flavorful and great for your body. Many toppings pair well with pesto pizza. The Make-Up Of Pesto Sauce It only takes a few ingredients to make pesto sauce. Most pesto sauces contains basil, garlic and olive oil. Some people even throw Parmesan cheese or ground pine nuts into their pesto sauce to add a little extra flavor and texture. Pesto sauce is easy to make and has a very distinct taste. The Benefits Of Pesto Sauce If you suffer from heartburn or acid reflux disease, pesto sauce is a great alternative to an acid-based tomato sauce on your pizza. Plus, it can be fun to mix things up every once in a while. The olive oil in pesto is great for your body. It is full of heart-healthy fats that your body needs. A little bit of olive oil can help keep your blood sugar and your cholesterol in check at the same time. Olive oil does add a few extra calories to your pizza, but the benefits far outweigh the extra calories. The main component of pesto sauce is basil. Basil is a great little herb that fights and neutralizes free radicals in your body. By fighting off dangerous free radicals, basil also helps you fight off potentially scary diseases related to your heart. Most pesto sauces have just a touch of garlic in them. Enough to add a little flavor, but also small enough to not upset your stomach or give you garlic breath. Garlic has lots of health benefits. It can work together with the basil to fight free radicals in your body. It can also help boost your immune system and help it fight off viruses, bacteria and fungus. To top it off, garlic can even help you more easily absorb the other nutrients you are eating. So, if you are going to have some pesto sauce on your pizza, get the most out of it by loading it up with healthy toppings. The best way to complement a pesto pizza sauce is by building a healthy all-around pizza. Go for a whole-wheat crust instead of a regular crust. Go for healthy and tasty toppings, such as artichokes, mushrooms, olives, roasted red peppers, spinach, grilled chicken, and shrimp. Play around until you find the perfect toppings to complement your pesto pizza.  Pizza experts like Pequod’s Pizzeria can give you more...

read more

Three Delicious Yet Unknown Regional Dishes To Flavor Up Regional-Themed Parties

Posted by on Jan 21, 2015 in Uncategorized | 0 comments

One of the most exciting aspects of party planning is deciding on a theme. Regional themes work well because they can showcase traditional flavors. From wedding catering to birthdays, here are some examples of often-overlooked yet very traditional regional dishes that capture the essence of the regions from which they originated. Hawaii One of the most popular party ideas is the Hawaiian theme. These luau-themed events are usually catered with ham, pineapple, and cucumber salad, but there is one frequently overlooked dish that is the epitome of Hawaiian cuisine: the Loco Moco. Shortly after the second World War, a group of teenagers wandered into a Hawaiian restaurant and asked for breakfast. Dubbed the Loco Moco, this dish would forever change the course of true Hawaiian fare. The Loco Moco is a sound comfort food consisting of rice topped with a ground beef patty, egg, and gravy. No longer just a breakfast dish, the Loco Moco is one of the most traditional and purely Hawaiian comfort foods to be found. For a truly authentic Hawaiian-themed party, the Loco Moco is a perfect main dish consideration. Mid-Atlantic When one thinks of mid-Atlantic cuisine, seafood-based dishes and clam bisque probably come to mind. For catered events, however, seafood can quickly destroy a budget and sandwiches can come across as too casual. For an alternative entree that is both deep-rooted in mid-Atlantic tradition and affordable, look no further than scrapple. Derived from old European settlers’ recipes, scrapple is a toasted loaf of pork products ground and combined with cornmeal and then served as slices. At first blush, it sounds like a crude dish reminiscent of sausage, but it is actually a very finicky meal that demands a skilled and attentive chef. Finding scrapple outside of the mid-Atlantic region can be quite a challenge, but the ingredients are readily found throughout the United States. Thus, scrapple definitely deserves consideration for a mid-Atlantic cuisine theme. Midwestern Parties and events often work better when opting for hors d’oeuvres instead of a sit-down meal. Guests are usually served exactly what they expect: cheese, meats, and maybe some interesting dips. These items work because they can be consumed in one or two bites, do not require plates or silverware, and do not create a mess. A catering company can serve hors d’oeuvres but with a little more excitement by including cheese curds. This little-known finger food is derived from cottage cheese that has been skimmed of cream and then curded. Aside from being delicious, cheese curds are fun; when bitten into, they actually squeak. Originally from Wisconsin, cheese curds must be served fresh; thus, they are seldom seen outside of the Midwestern United States. With special care, however, they can be transported to a catered event and liven up an hors d’oeuvres...

read more
Page 1 of 212