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    September 2018 Culinary Depot Blog Posts

    Product Highlights - Soap and Paper Towel Dispensers

    by Dov Soiefer

    soap and paper towel dispenser

     

    How many hand sinks have you sold in your lifetime? Well, if you’ve been doing this for a while chances are quite a few! There are some inspectors which require a hand sink within 10 feet of any cooking zone. Now ask yourself how many hand sinks did you sell with the three basic accessories? If your answer is none then that’s about to change! You see, usually if the customer is purchasing a sink it’s because they don’t want to fail an inspection - but even with the hand sink they will fail if the following three items are missing:

     

    A) “employee must wash hand” sign
    B) soap dispenser
    C) paper towel dispenser

     

    Did you ever wonder why the first question you get after you put your order in at a fast food joint is “will you have some fries with that?” It’s all about the accessories. And, as opposed to McDonald’s “accessory” which leaves you with an extra few guilty pounds on the scale. The accessory you’re offering is actually a necessity. And you are saving the customer a failed inspection!

     

    Below are the models that we always keep in stock:

     

    Soap Dispenser:

    Good: San Jamar S30TBK and S46TBK 
    Inexpensive: Winco SD-100 

     

    Paper Towel Dispenser:

    C-fold or multi-fold: T1790TBK3 
    Roll paper: T990TBK 

     

    Hand Wash Sign:

    SGN-322 

    3 Culinary Adventures for Food Lovers

    Written by: J. Vigotsky

     

    For many people, a large draw of going on vacation is the food. Enjoying delicious food at a nice restaurants can be one of life’s greatest pleasures. But for certain more adventurous food lovers, there might be a better option. This post features 3 culinary adventures that food lovers will adore.

     

    Catch and Cook

     

    catch and cook

     

    Seafood fraud is becoming an increasingly common issue for restaurants. Usually taking the form of mislabeled or short-weighted dishes, the practice can occur anywhere along the supply chain. And usually diners are none the wiser. But for seafood aficionados who are looking for adventure and want to know exactly what they’re eating, a catch and cook experience is the perfect solution.

    Resorts like the Four Seasons in Oahu let you take to the sea on a fishing charter for a day or half day. Accompanied by a captain, crew, and chef, you’ll put your fisherman skills to the test by trying to reel in some fresh dinner. Complimentary drinks and food are available on the boat, so rest assured that your survival doesn’t depend on your fishing prowess. At the end of the day, the boat returns to land where distinguished chefs prepare the days’ catches as five-star dishes.

    For mainlanders who aren’t quite ready to trek all the way out to Hawaii, Hotel Viking in Newport, RI offers a similar program. Guests can take a private charter out for the day and are accompanied by fishing professionals. Bass, Fluke, Shark, Tuna, Marlin, Mahi, and Wahoo are among the most common fish in the area. Once caught, fish are cleaned, fileted, and then cooked by an executive chef to your precise specifications.

     

    Cycle around Italy

     

    tourissimo bike tour

     

    Italy has long been renowned for its cuisine. And now with Tourissimo, you can experience Italy’s food and wine culture while also traversing the country’s beautiful roads via bicycle. This international adventure is led by a knowledgeable chef who explains practical and cultural aspects of Italian food in great detail. Perfect for working off all the extra calories you’ll be consuming, these bicycle tours cover areas like Sicily and Piedmont.

     

    Winter Sports and Food Festivals

     

    food and wine winter fest

     

    While a ski trip or a food festival is worth traveling for by itself, some mountain towns are starting to combine the two. In Jackson Hole, Wyoming—one of the most popular ski destinations in the United States—a Food and Wine Winter Fest will be returning for its second year in 2019. Food festivities take place during the evenings, which gives attendees the whole day to enjoy the outdoors. Skiing, tubing, snowshoeing, snowboarding, snowmobiling, sleigh rides, and dog sled tours are just a few of the most popular options.

    Beaver Creek Resort in Colorado features a similar 4-day event that combines outdoor adventure with culinary bliss. Attracting celebrity chefs, the weekend getaway includes full-day itineraries of guided skiing, snowboarding, and snowshoeing tours along with gourmet meals, craft beverages, and live music.

     

    No matter what you’re into, there’s likely a culinary adventure program for you. It might take some research to find it, but it’ll all be well worth it when you’re on the vacation of a life time.

    Product Highlights - Sous-vide Cooking

    by Dov Soiefer

     

    sous vide vs. traditional

     

    One of the most interesting and fastest growing cooking methods is Sous-vide, pronounced “soo veed” (French for “under vacuum”) in which food is placed in a vacuum sealed plastic pouch and cooked in a water bath for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around 131 to 140 °F for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. One of the great benefits is that it retains juices and aroma that otherwise would be lost in the cooking process. It also prevents overcooking, because the food cannot get hotter than the bath it is in.

    Sous vide cooking is much easier than you might think, and usually involves three simple steps:

    1. Attach your precision cooker to a pot of water and set the time and temperature according to your desired level of doneness.
    2. Put your food in a sealable bag and clip it to the side of the pot.
    3. Finish by searing, grilling, or broiling the food to add a crispy, golden exterior layer.

    We stock the Eurodib SV120, and Vollrath makes a more sophisticated unit (model #40868). As far as vacuum sealing, there are three types of machines. The least expensive is the gun style (see Waring model# WVS50) where you use the pistol to suck the air out of the bag. Then we have the out of chamber style like the VacMaster PRO350. For higher volume operations, you would go with an in-chamber style which start at small counter top models (Waring WCV300) all the way to very large floor units (VacMaster VP731). 

    For information related to Sous-vide cooking, check out this post.