It’s not just about nobs and switches these days, even though some people would prefer it that way. Foodservice equipment manufacturers have brought us some pretty out of this world technology, such as dazzling touch screens that can control every aspect of a cook cycle while utilizing Wi-Fi to report live HACCP data to a headquarters for review. But who needs all of these bells and whistles, what happened to just applying temperature to food? Well depending on your operation, and the size of your company / franchise, eliminating even the smallest step from an employee or Critical Control Point can save millions of dollars at year end. Continue reading “Foodservice Equipment – Controls”
Month: April 2016
Foodservice Equipment – Why buy a cook and hold?
The primary advantage to an FWE cook and hold oven is the low and controlled temperatures. This technology helps dramatically reduce loss in many roasted meats. This reduction improves yields allowing for more servings thus increased revenue. As much as an additional serving or two of prime rib can be saved with one of these cook and hold ovens. This is money back into the pocket, just with a quick equipment upgrade.
To achieve this increase in yield, the food product must come up to temperature at a slower pace. A drawback that chefs face with most low-temperature cooking is the loss to the dark, crisp, caramelized outside of meat products. FWE’s engineering team have worked hard to find that perfect balance of gentle air flow, and even heat distribution, that allows for the Maillard effect to be achieved in a low-temperature environment, giving that desired flavor and texture that many chefs want.
Continue reading “Foodservice Equipment – Why buy a cook and hold?”
Beef Wellington
Easy Beef Wellington
I come from a Food Network generation that first heard of a Beef Wellington through the angry lips of the celebrity chef, Gordon Ramsay. Beef tenderloin wrapped in a puff pastry? Yes, please! However, Mr. Ramsay sure did make it known to everyone just how easy this recipe can be to mess up. Or so we thought.
I happen to like things to be easy. I like to buy a couple of fillets of beef tenderloin, a roll of puff pastry, a few shallots, and some button mushrooms and be on my way to a “fancy” dinner.
The big difference that I do, and this is nothing new, I’m not a culinary pioneer on this, but I like to wrap individual servings rather than one large sliced to order roast. Google Beef Wellington, and most of what you will see a full tenderloin presentation. Why make it more difficult than it needs to be right?
Foodservice.me 