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Posts by foodpump

The 300 mpc model.  This one will accept 4 shallow hotel pans.  If you load in hot food, it will keep food hot for well over 3 hrs.  If you load in cold food it will keep cold for 2 hours--and if you use the optional cold pack that slides in, it will keep cold for well over 5 hrs.   This is the ideal item to keep moist foods hot---stews, pot roasts, anything sauced, mashed potatoes, and the like.  It is downright terrible for any fried foods or anything you want to keep ...
Yup.   What you want is a reversible dough sheeter, a table top model is fine.  With this machine, you send the dough back and forth through two s/s rollers via two canvas belts.  You set the gap between these two rollers anywhere from 30 mm (1 1/2") to 1 mm (1/16").    You need to look at this machine in a bakery equipment supplier's store.  DO NOT go to a used food/restaurant equipment store! They will try to sell you a pizza dough roller that works by gravity feed. ...
I've been wearing custom orthotics for about 15 years now.   1) Yes, the orthotics will need about 2-3 weeks to "get used to"  You will also experience discomfort on your knees and possibly hips.  Remember, the orthotic supports your foot, and any slight change in your foot will affect other joints.   2) The best fitting orthotic is--and still is-- to make a plaster cast of your foot.  If measurements for your foot were made by walking over a pad or some other method,...
Both I and Canele already mentioned this.
  Try making a frame (like a picture frame) for the board to sit in.  The granite sits in this frame and is elevated about 1/4" from the counter top and can be taken out of the frame easily enough to clean or to reverse. Even though the granite is sealed, bacteria can still form on a smooth, waterproof surface (think of highly polished s/s medical equipment...) While this is a bonus compared to other cutting board materials, it is not an excuse to not sanitize the board...
I dunno about granite cutting boards.....   Now, mind you the following is just one personal opinion, but it's been formed by working in commercial kitchens for almost 35 years, and in 3 continents, and with dealing with all kinds of health inspectors.   1) Cutting boards should be cheap like borscht and plentifull.  It sure helps to have one dedicated for desserts, and one for garlic......   2)"  " should be made of a material softer than the material of the...
I don't quite follow... are you saying that you use a  knife directly on granite?  
Not really... When you really start to think about it, cooks--any cooks or food processors-- have the power to make a memorable meal, a mediocre one, or to poison, maim, or even kill someone.  Not to be taken lightly. I've never worked in a large factory setting, but have worked in senior's homes where the majority of the "guests" have weak or compromised immune systems. Those kitchens take hygiene very seriously, and for good reason.  But by far, the biggest impression...
A-yup, a lot of the Culinary school "Chains"* do this--suck em in and spit em out, and they(C. school chains) spend more effort and money with their recruiters then they do with their instructors. Its hard to flunk someone who just forked out 60 grand for the course--not good business sense.Which brings me back to my above post of getting culinary schools to comply with industry needs. But the problem is bigger than that. If their are no...
Thats not my point. If some jerk brings his dog into my store, someone else snaps a pic and complains, its me, the business owner who gets a Cdn $113.00 fine. * If animal hair is found in any of my food products, its me the business owner who will have hell to pay regardless to the source of animal hair. What Im saying is to be smart and avoid as many problems as you can. Uniforms is only one small thing, but easily doable. *If some (deleted) smokes in my shop or...
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