1. Becoming a Grill Master

    Becoming a Grill Master

    Check out these simple but practical tips and techniques.You can go above and beyond with your grill. Take advantage of your Crown Verity with these tips and techniques for grilling.

    Before you begin, consider your final product. This will depend on the type of food you are making and how it will be grilled. One size does not fit all when it comes to grilling. Cooking fish is very different than cooking chicken. Know your food but have fun with it.

    Here are some simple techniques:

    · Make sure your grill is hot enough before you start cooking allowing even more efficient and effective cooking.

    · Oil your grill up! This allows for leaner meat (and vegetables too) not to stick. Fun Fact: Some people use some paper towels to rub oil over the grates with a pair of tongs.

    · Experiment. Everyone loves marinated foods, don’t be afraid to experiment with it!

    · CAN’T TOUCH THIS! If you’re grilling your meat, do not play with it. In most cases, it is only necessary to move one time. (Better yet, consider buying good digital.)

    · Remember that meat is still cooking when you remove it from the grill. To avoid your rare steak becoming a medium, allow a grace period between when it is cooking and when it is served.

    · Do not forget the kebab (sometimes labeled as a meal on a stick). This quick and easy option has endless potential. Don’t knock it till you try it!

    · I’d like you to “meat” vegetables! Vegetables are a great option to be grilled.. You can also throw in some fruit!

    · Breathing room? Leave some grilling room that does not have direct heat. Keep the burner off in one corner of the grill. This gives you a place to keep foor warm without cooking it.

    Now with these tips and techniques you can now become a grill master!

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  2. Kitchen Checklist

    Kitchen Checklist

    Do you have a kitchen checklist? No? Well, we got just what you need!
    it's important to have a checklist so that you don't forget anything! Here are some important supplies.
    1. Chef's Knife - Easily one of the most versatile and useful knives there is. Having this knife in your kitchen will ease the load tremendously!
    2. Broiler Pan - Cook food with precision and provide crisp browning like you get on a grill by using high, direct heat. The rack and pan that comes with your broiler encourages even cooking and allows excess juices to drain from the food.
    3. Casserole Dish - Make your deep dishes in the oven and use as a serving vessel.
    4. Salad Spinner - Add a sufficient amount of water to rinse your greens thoroughly than drain it quick, easy, and efficiently.
    5. Commercial Fridge - Keep your food nice and cool ready to serve when needed. Store your food in a reliable fridge.
    6. Baking sheet Pan - Great for baking bread rolls, pastries and flat products such as cookies, sheet cakes, Swiss rolls and pizzas!
    7. Stock Pot - Ideal for cooking, boiling soups, and sauces, and even steaming vegetables, stock pots are the deep workhorses of the rangetop. Constructed from either stainless steel or aluminum for durable cookware.
    8. Spatula/ Scrapper - Made of metal, plastics, wood, rubber or silicone rubber. In practice, one type of scraper is often interchanged with another or with a spatula for some of the various uses.
    9. Stirring Spoon - A versatile spoon can be used for stirring sauces and soups or for mixing up batter for cakes, brownies or fudge.
    10. Tong - Avoid potential food contamination by employees or customers by using the appropriate kitchen tongs to pick up food items for plating or moving food into storage containers. From heavy duty plastics to durable wood and stylish stainless steel, kitchen tongs are available in so many styles for so many applications.
    11. Ladle - Ideal for portioning and serving a large variety of foods, including soup, sauces, dressings, and punch, Kitchen ladles come in a number of styles and materials. From metal to polycarbonate and silicone, serving and cooking ladles are available to accomplish many tasks in your foodservice operation.
    12. Oven Mitts - Oven mitts allow your cooks and wait staff to remove hot pots and pans from the range top and from oven compartments.
    13. Thermometer - Accurate thermometers are a must for monitoring temperature of foods and ingredients. Precision thermometers are manufactured to high standards and incorporate current technologies to help you keep your customers and employees safe by always telling you how hot or cold the food products are.
    14. Blender - From smoothies and soups to salsa and sauces, commercial blenders can make short work of these menu items.
    15. Dish Rack - Dish Racks are designed to hold as many dinner plates with ample space between them for cleaning and sanitizing chemicals to properly wash their dirty surfaces. Dish rack extenders allow the use of the same racks for different sized plates. Flatware racks can be full or half sized. Open, all-purpose racks can be used for a variety of applications.
    16. Trash Bin - Trash cans are needed in all types of business, from restaurants and bars to offices and schools. They keep trash in one location, make it easier for your staff to clean, organize recyclable trash, and keep your business trash free. We offer commercial trash bins and trash cans of all shapes and styles, so you can find one that meets your needs.
    Others include!
    Cutting Board, Mixer, Knife Sharpener, Slicers, Oven, Sinks, Rangers
    Now you are ready to get your “Kitchen” on!

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  3. Making the Most of a Food Processor

    Making the Most of a Food Processor

    Food processors are essential restaurant equipment, so much so that any restaurant supply store worth its salt generally has multiple models in several sizes to accommodate the needs of a variety of food service operations. But while there are some obvious uses for this kitchen staple, many people don’t think beyond the essential functions (chopping, grating, shredding). But by looking a little more deeply into what your food processor can really do, you can make even more use out of it, whether in a commercial kitchen or at home.

    Some cooks--professional as well as home cooks--have noticed already that food processors, especially newer-generation models, do an excellent job of turning raw ingredients into sauces; not only does the food processor chop vegetables into tiny bits, but the action of so much movement can even pulverize them, emulsifying the raw ingredients into a satisfying puree as well as any blender has ever done--without a need to pre-cook the ingredients first. Some new generation food processors even generate enough heat to cook the ingredients as they chop them, meaning that you can make cold or (in some cases) hot soups easily.

    Another little-known function that food processors can accomplish is grinding; while the chopping action of the blades is not as fine as an actual mill, food processors can be used to grind peanuts down into peanut butter, or other nuts into small enough micro-chunks to use them in crusts and other applications. Your food processor can even help you save some money on flour and salt--high end models make it possible to get an artisanal flour from dried grains, and even the most basic models can, with a handful of pulses, transform coarse salts into the same fineness that pickling or popcorn require. Of course, a good food processor is going to function better--and provide more general value--than grain mills for most kitchens, since in addition to being able to process grains down to flour they can also accomplish regular chopping and shredding tasks. A well-made food processor can transform rolled oats into fine flour, and wheat into a product that rivals high-end branded products. You can even use a food processor to make existing flours finer, and it makes a good replacement for finicky sifters in pastry applications, not only aerating but combining flour with salt, baking soda or powder, and so on. Many pastry chefs already understand the usefulness of a food processor in quickly bringing together butter or shortening with flour to quickly create pastry dough while avoiding the risk of a tough final product.

    You can also use a good quality food processor to grind meat, especially delicate seafood: while the fine chop that processors accomplish is not exactly the same as what a meat grinder creates, it does provide for a more texturally interesting finished product, and in the case of fish or other seafood, there is less risk of damaging the delicate meat in the process of developing it into something you can form and shape--so salmon burgers, or cod burgers, are an option you can explore much more readily.
    Overall, a food processor is a vital piece of equipment for any kitchen environment, with a wide range of possible applications. When choosing a food processor, take a look at a few specific characteristics: volume of the work bowl is an important factor, as well as the quality of the blades and motor. Commercial models, designed for intense use in demanding kitchens, are a great investment--and newer versions can include heating elements in the housing as well as other features that make for a processor that can accomplish complete dishes on its own without any need for pots and pans. Some brands also come with additional work bowls of different sizes, since some applications--which, by nature, produce a small quantity of finished product--need to be brought together in a smaller space than standard.
    There is a reason that one of the key inventories of any reputable restaurant supply store includes a range of different food processor brands and types. While it is certainly possible to accomplish much in a kitchen without a food processor at your disposal, there are dozens of ways that you can use your food processor beyond relegating it to quickly chopping ingredients to go into a dish.

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  4. Material Matters When it Comes to Cookware

    Material Matters When it Comes to Cookware

    When it comes to cooking, any chef can tell you that pairing the right tools with the right methods is a vital component to getting the results you want. That need to use the right tool extends even down into the materials that the tools are made of--especially when it comes to cookware. Although anodized aluminum and stainless steel have been trendy for several years, and more and more silicone baking supplies seem to be developed every year, it can be difficult to know which material to invest in. Ultimately it comes down to what tasks you’re doing, and what kind of budget you have at your disposal. Of course, any good restaurant supply store carries cookware in all kinds of shapes and sizes, as well as a variety of materials, but having a starting point in making your choices can make a big difference.

    Cast iron is a tried and true favorite in both commercial and home kitchens, and for good reason: it’s durable, versatile, and relatively inexpensive compared to some other materials. For searing well as stovetop-to-oven applications, its difficult to beat, as the material retains heat extremely well, and distributes it throughout the cooking surface. While it can take time to heat up fully, cast iron can take a huge amount of heat, again and again, without warping or wearing out. The downside to this is that acidic foods and sauces are not always best-suited for the surface, and of course there is the requirement to regularly “re-season” the cast iron to maintain it’s almost-non stick properties. It also isn’t the best for delicate foods like eggs.

    Stainless steel is also a popular option in home and commercial kitchens alike, largely because it tends to be more lightweight than cast iron, as well as rust-resistant and easy to clean. However, stainless steel doesn’t typically conduct heat as well as cast iron does, so most heavier pieces will include a layer of copper or aluminum in the bottom for better performance. Dishwasher safe, and resistant to scratches and dents, it’s an excellent material for a wide range of cooktop uses from soups and stocks to sauces. It tends not to be a great surface for cooking eggs on, lacking non stick properties, and it can be in the pricier range, but general purpose cookware in stainless steel is highly reliable.
    Aluminum, being the least expensive metal in use for kitchen materials, tends to also be one of the most popular, especially for those on a budget. From sheet pans to sauce pans, cake molds to pie tins, it’s a versatile material that does clean easily, and has the benefit of being widely available. Its downsides are worth considering when it comes time to purchase, however: while aluminum heats quickly, it also loses that heat quickly. In addition, untreated aluminum is not great for acidic dishes--the acid can leech the aluminum into the liquid, creating metallic taste and, in large doses, toxic reactions. But this can be overcome by using coated aluminum.
    Finally, silicone, which seems to be appearing more and more in baking materials as well as cooking tools--though not, thankfully, as a material for pots and pans themselves. Silicone makes an excellent material for baked goods like cakes and muffins, being non-stick and flexible. It also makes it possible to created molded cakes easily, and is durable enough to stand up to aggressive washing and high heats. Since silicone doesn’t conduct heat itself, there’s no browning that occurs where objects are in contact with the surface--but this can be an excellent thing, and the insulating properties mean that it cooks gently and evenly.
    When it comes to cookware, the best approach is to include a mixture of materials; each popular surface has its own particular strengths and differences. Depending on what you do most in the kitchen--whether it’s searing and long-cooking stews, soups and sauces, sauteing or pasta, or baking--the materials you buy will inform how well the end result comes out. Restaurant supply stores carry all kinds of cookwares in all kinds of materials, so use this guide as a starting point to finding the right tool for the right applications, and take your cooking efforts to the next level.
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