Commercial kitchen tools are often on the cutting edge of technology, and include the best in food storage, handling and temperature management. It’s the tools that allow many establishments to consistently produce award-winning cuisine day after day.
This hunting season don’t fall prey to food borne illness
While every good sportsman knows it’s important to review gun safety before going on the hunt, we think it’s also wise for a quick refresher about food safety. Improper handling of wild game, or any raw proteins for that matter, can lead to unpleasant and sometimes deadly foodborne illness.
Spatchcocked Turkey: The Best Turkey Ever, in Record Time
The turkey is the star of the show on Thanksgiving Day, golden and juicy. But it can also be problematic.…
Some BBQ Meats Must be Cooked to Higher Temps
On a recent trip to the American Royal, we watched as pitmasters pushed the boundaries of temperature and took their meat way past the USDA recommended temps for pork, brisket and ribs. When the goal is tender, flavorful BBQ, forget what you think you know about chef recommended temps and aim a little higher.
Canadian Maple Syrup: The perfect complement to perfectly cooked pork chops
A perfectly cooked pork chop is something to be admired. Packed with flavor, this “other white meat” is a blank canvas that begs to be painted with flavors that are both salty and sweet.
Building your own sous vide
Sous Vide is the latest and greatest cooking method to make it’s way into home kitchens. This ultra-low, slow and super accurate method of cooking, once reserved for high-end restaurants, is more accessible now than it’s ever been. Thanks, in part, to celebrity chefs and television cooking programing, sous vide has gone from cooking oddity to dinner option.