Thermodyne Foodservice Products, Inc. is pleased to announce the addition of its slow cooking, holding, and food warming equipment product lines to the Kochman Consultants, Ltd. (KCL) AutoCAD based foodservice equipment library. This partnership allows Thermodyne dealers, equipment representatives and customers to easily access dimensional drawings of Thermodyne units.
No matter what you are catering this month, you will want to keep your catering food warmers filled with delicious, fragrant foods guaranteed to satisfy. If you have any control over the menu at all, consider taking advantage of some of November’s wonderful food holidays.
Just about any type of food can be kept warm and ready to eat in our countertop food warmers. However, some food are especially ideal for cooking and storing. Keep reading for ideas on what to cook and store in advance.
Fort Wayne, Indiana, USA – Thermodyne Foodservice Products Inc., a US manufacturer of innovative kitchen equipment, will now bear the “Smart Label” as designated by a committee of industry experts and professors of the Politecnico di Milano. Thermodyne Fluid Shelf Technology was found to be highly innovative in terms of functionality, technology, environmental, social and ethical implications, evaluated on the basis of three key criteria:
Thermodyne Foodservice Products, Inc. is pleased to announce the results of recent EPA 202 testing. With no visible smoke or grease-laden effluents collected, Thermodyne units can safely be used without the need for a kitchen exhaust hood.
Have you ever walked by those less expensive cuts of meat and wondered how to prepare them so that they don’t require you to chew them forever? Braising is the perfect cooking method for those cheaper but tougher cuts, such as chuck or round steak, pork or lamb shoulder and brisket, as the moist, slow heat breaks down the connective tissues to make them delicious. There are some tips and secrets to braising food that will make you feel like a pro handling meat, poultry and even vegetables in braising liquids.
Rethermalizing foods has to be done correctly. Otherwise, it will negate some of the many benefits that come from using commercial rethermalizers. This is especially the case with lean poultry. As professional chefs, we all know that chicken is a very unforgiving protein, whether it’s smothered in barbecue sauce or not. It can become dry or worse yet, overcooked on the outside but dangerously raw on the inside. In those instances, there unfortunately ends up being a lot of food waste and elevated health risks for all involved. Clearly, those are two things that no professional chef wants to face.
Although it’s not a topic addressed often, the CDC lists over fifty food-borne illnesses on its website, and estimates that each year, one in every six Americans is afflicted with symptoms. Often dubbed “Food Poisoning,” food-borne illnesses run the gamut of symptoms that vary in severity. You will find some of the more common ones listed below.
If you’re preparing to try an entire sous-vide meal, you could do worse than planning your meal around steaks. Although most people step to the grill or the pan in order to prepare their steaks, the sous-vide steak trend is growing. Once you’ve mastered the art of steaks, the veggies and sides are a simple add-on.