If you need to keep perishable items cold during shipping, then dry ice can provide you with a viable solution. Dry ice is a concentrated and frozen form of carbon dioxide gas that has the ability to seriously chill the surrounding environment. Working with dry ice can be a bit tricky, so it's important that you are doing things properly to avoid costly mistakes when shipping your perishables.
Here are three mistakes that you should avoid when utilizing dry ice in the future.
If you're thinking that buying used restaurant equipment will be a good idea for your restaurant, you may want to do your research first. These are a few of the reasons why buying new can be so much better:
1. It Often Has Improved Safety Features
Safety is probably one of the things that you are most worried about in your commercial kitchen. Newer equipment often has improved safety features, such as automatic shut-offs.
Sauterne wines are sweet white wines from the Sauternais region of Bordeaux, France. They are sometimes used with the dessert course of a meal, but they can also be enjoyed on their own or paired with certain types of savory dishes, such as foie gras or oysters. Knowing how to serve and store these types of wines can add to the overall tasting experience. Here are a few things to know about storing and serving Sauterne wine:
Hummus is, in so many ways, the perfect snack. It satisfies your cravings with its smooth, creamy texture. You can scoop it up onto anything from carrots to crackers, and it's healthy, too! If you'd like to make your own hummus for snacking or to serve at a party, here are two recipes to try. Each has a different, but equally delectable flavor.
Garlic and Herb Hummus
This garlicky hummus is made with roasted garlic, so it has a sweeter, richer flavor than you might get from your typical garlic hummus.
Commercial kitchens, such as school kitchens and community soup kitchens, require a lot of equipment to function like a well-oiled machine. When they do not have enough equipment, or the right kind of equipment, they cannot function properly. Here are some reasons why commercial kitchens are only as good as their equipment.
Commercial Kitchens Have to Move Quickly
Commercial kitchens have to move quickly. They have to produce food for hundreds, sometimes thousands, of people in a very short time.