Blog Archives
Well, Heinz has finally done it – they’ve addressed both of those issues. The bottom of the packet can be opened and the plastic removed exposing a perfect dipping container. The top can also be opened so the ketchup can be squeezed out. Lastly, and most importantly, Heinz has tripled the amount of Ketchup in each container! Kudos on a great job Heinz! At last, an important ketchup revolution that will benefit us all!
Here’s the truth – there are shortcuts and secrets that the pros use in commercial kitchens. These little tricks are used to save time, and also cut down on product waste. These simple tricks can be used in your own kitchen to help make you a more proficient and effective cook. Shhhhh…..don’t share these secrets with just anyone!
Just say the word “Chocolate,” and you evoke a visceral reaction in people… Mouths water, pupils dilate and stomachs rumble. You rarely hear someone say, “No chocolate for me.” Or, “I’m gonna pass on that chocolate cake.” Ever hear, “I need some chocolate?” All the time. Why is this? Does chocolate have some mystical power over us? How do our chocolate cravings make us drive to the store at 3am, just so we can experience that smooth texture and sweet aftertaste? One thing is for sure, there is a chemical component present in chocolate that does not exist in other foods.
Everyone thinks their way of cooking pasta is the right way. I’ve been asked the following questions regarding this process: How long should I cook pasta? Do I put salt in the water, and if so, how much should I use? Does cold water boil faster than hot water? Should I put oil in the water? I’ll be able to tell that my pasta is done by throwing some at the wall- if it sticks, viola!
You’ve all thought it—“If I send this soup back because it’s cold my server is going to spit in it!” Not true! In my 20+ years of working in the food service industry, I’ve never once seen anyone spit in food. There are many myths that surround restaurant and their practices; some are true, while some are total fabrications. Check out a few restaurant truths
During the holidays we tend to over-indulge…. It’s easy to add some extra weight during November and December, so what should you do to take off the excess weight? Here are a few tips.
One of the most frequent questions I get asked is, “What should I look for when buying a knife?” That’s a loaded question; let me offer a few tips. First of all, most good knives are made of high-carbon stainless steel.
