How To Make A Restaurant And Commercial Kitchen Cleaning Schedule

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Restaurant and commercial kitchens ought to be kept clean at all times because of the manner in which they are used. Since these are large scale kitchens used by different types of people, they are likely to become clumsy and rather untidy at times. That is why it is vital to create an effective Restaurant Cleaning Schedule for this purpose.

With jobs that have to be done different times a day and others even weekly, no one really knows when the kitchen will be in a bad shape hygienically. Nevertheless, it is vital to keep everything in order all the time. A proper schedule will help to ensure that the kitchen is clean during cooking shifts.

Common Cleaning Considerations

Basic kitchen cleaning aspects such as brushing the grill between cooking fish, poultry and red meat are vital to consider.  You also need to wipe down all the lines, switch cutting…

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How to make your own peanut butter!

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Hey all,

I’m excited to share a really easy, fun, and delicious project with you.  Homemade peanut butter is not only more tasty, but there’s a good chance its better for you than the store bought varieties because you have the control of how much sugar, and oils get added to your product.  In fact you can omit both ingredients entirely.  That’s right you can make delicious peanut butter with two ingredients: peanuts and salt.  Truth be told, you can probably omit the salt too.

Traditionally peanut butter is sweetened with a bit of honey, but you can substitute white or brown sugar, artificial sweeteners, or products like Stevia.  Honey works the best to get that earthy wonderful taste you’re expecting.  Adding oils helps homogenize your finished product.  You can avoid adding oils all together and rely solely on the natural oils produced from the demolished legumes, or you can…

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   What’s with GMO

                                                


 (GMO) is any organism whose genetic material has been altered using genetic engineering techniques. GMOs are the source of genetically modified foods and are also widely used in scientific research and to produce goods other than food.

The first GMO crop (the Flavr Savr tomato) was approved by the FDA in 1994. Since then, GE varieties of corn, soya, sugar beets and canola have become common local crops in Canada. In addition to locally produced crops, GE varieties of cottonseed oil, papaya, squash and milk products are imported from the USA into Canada. In a mere 20 years, GMO ingredients have made their way into most of the processed foods available on Canadian grocery shelves. Apples, potatoes and wheat are all in the lineup for approval.

The safety of GMO foods is unproven and a growing body of research connects these foods with health concerns and environmental damage. For this reason, most developed nations have policies requiring mandatory labeling of GMO foods at the very least, and some have issued bans on GMO food production and imports.

In Canada we do not.

Canadians are often unaware that the foods they choose contains GMO ingredients. It is this basic right to choice that is behind the growing movement to have GMO labelled. While environmental and food advocates lobby for labeling, other groups, like The next non -GMO project , have created voluntary non-GMO certification to facilitate consumer information.


People who would rather not deal with GMOs, either the pros or the cons, can buy food that is labeled USDA organic. Any food that is labeled “100% organic,” “organic” or “made with organic ingredients” cannot include any ingredient that is genetically modified. Right now, this is the only way to insure there are no GMOS present in a product, although individual manufacturers sometimes apply what’s known as negative labels to their products. One common negative label is seen on thousands of cartons of milk. It asserts that the cows used to produce it do not receive bovine growth hormone, also known as rBGH or rBST.


GMOs are sold around the world and do not need to be labeled as such. Make an informed decision regarding your stance on GMOs before making your next purchase. Alternatives are available for those who disagree with the practice of modifying foods; choose accordingly.



GMO Foods List: Top 10 Worst Food

1. Corn

One of the most prominent GMO foods, avoiding corn is a no-brainer. If you’ve watched any food documentary, you know corn is highly modified. “As many as half of all U.S. farms growing corn for Monsanto are using genetically modified corn,” and much of it is intended for human consumption. Monsanto’s GMO corn has been tied to numerous health issues, including weight gain and organ disruption.

2. Soy

Found in tofu, vegetarian products, soybean oil, soy flour, and numerous other products, soy is also modified to resist herbicides. As of now, biotech giant Monsanto still has a tight grasp on the soybean market, with approximately 90 percent of soy being genetically engineered to resist Monsanto’s herbicide Roundup. In one single year, 2006, there was 96.7 million pounds of glyphosate sprayed on soybeans alone.

3. Sugar

According to NaturalNews, genetically-modified sugar beets were introduced to the U.S. market in 2009. Like others, they’ve been modified by Monsanto to resist herbicides. Monsanto has even had USDA and court-related issues with the planting of it’s sugarbeets, being ordered to remove seeds from the soil due to illegal approval.

4. Aspartame

Aspartame is a toxic additive used in numerous food products, and should be avoided for numerous reasons, including the fact that it is created with genetically modified bacteria.

5. Papayas

This one may come as a surprise to all of you tropical-fruit lovers. GMO papayas have been grown in Hawaii for consumption since 1999. Though they can’t be sold to countries in the European Union, they are welcome with open arms in the U.S. and Canada.

6. Canola

One of the most chemically altered foods in the U.S. diet, canola oil is obtained from rapeseed through a series of chemical actions.

7. Cotton

Found in cotton oil, cotton originating in India and China in particular has serious risks.

8. Dairy

Your dairy products may contain growth hormones, since as many as one-fifth of all dairy cows in America are pumped with these hormones. In fact, Monasnto’s health-hazardous rBGH has been banned in 27 countries, but is still in most US cows. If you must drink milk, buy organic.

9. and 10. Zucchini and Yellow Squash

Closely related, these two squash varieties are modified to resist viruses.

The dangers of some of these foods are well-known. The Bt toxin being used in GMO corn, for example, was recently detected in the blood of pregnant women and their babies. But perhaps more frightening are the risks that are still unknown. Even while these foods should be on your GMO foods list so that they are avoided, you can buy 100% organic to be safest.

With little regulation and safety tests performed by the companies doing the genetic modifications themselves, we have no way of knowing for certain what risks these lab-created foods pose to us outside of what we already know.

Choosing The Right Knife

Before setting out to purchase knives, consider the type of knife you will need in your kitchen. Available in a wide variety of shapes and sizes, kitchen knives can meet a huge variety of needs, and the extent of knives needed depends on your cooking style and habits.

  • A good basic kit for an average domestic kitchen would include:
    • An all-purpose utility knife (13cm / 5 inches) – used for a range of foods; often a choice for the first knife as it can do many things.
    • A chef’s knife (20-23cm / 7.8–9 inches) – used for chopping, dicing, mincing, and cutting.
    • A vegetable or paring knife (8cm / 3″) – used for peeling, cutting, and trimming small items of food that you hold in the hand (such as trimming small potatoes).
    • A bread knife (serrated) – used for bread, cake, fruit, and tomatoes.
    • A cleaver – used for meat, and a smaller version for chopping herbs, etc. Only buy if you need to chop serious pieces of meat.
    • A filleting knife – helps to fillet fish. Only buy if you intend on filleting; most people don’t bother anymore but buy food ready filleted.
    • A carving knife – used for getting thin and even slices of meat from roasts, full roasted poultry, etc.
    • Sharpening steel, knife-honing stone, or electric honer.

When buying knives, hold each knife in your hand. If you are going to be using this tool, the grip should be comfortable and sit well in your hand. Be aware that what one person finds comfortable does not necessarily mean it will be comfortable for you, so while advice is helpful, do a first hand test for yourself.

Consider the blade itself and what it is made of. Arguably the best knife blade is ceramic  as it can be sharpened to scalpel quality, hold its sharpness for a long time and does not rust. The key drawback is this type of knife is extremely fragile and can break with ease – and good ones are often prohibitively expensive. Cheap ceramic knives should be viewed with high caution.

  • Good knives are often made of non-stainless steel (carbon steel), which gives a good edge fairly quickly, but care should be taken so they will not rust. Carbon steel knives are easy to sharpen at home but need vigilance to prevent rusting.
  • Stainless steel is what many cheap modern knife blades are made of, but they often tend to go blunt quickly and take a very long time to sharpened again. Aim to purchase high-carbon stainless steel knives; they require sharpening but they won’t rust. With less carbon content than rust-prone older carbon steel knives, these ones hold their edge better and are harder.[1]
  • If you’re on a budget, an inexpensive stainless steel is a good choice until you can afford a high-carbon stainless steel knife.
  • Forged blades are better than stamped ones because the forging renders the metal stronger.
  • Avoid knives that claim to never need sharpening. They are not very sharp to begin with and they cannot be sharpened, meaning that when they lose their edge (and they will), they have to be disposed of.

Maintain your knives in good, sharp condition. For a good quality set, also invest in a steel and a sharpening stone. The steel maintains a nice cutting edge, but will not give the knife one if it has gone blunt without a lot of work. Stones will restore an edge or improve an existing cutting edge.

  • A diamond steel can cost a lot more, but will give a very fine edge. They also wear the knife down faster so knives can start to take a curved or sickle shape if care is not taken when sharpening. Very often people sharpen the middle of the blade on a steel, which also often happens most when you sharpen it with high speed (as it can look impressive to sharpen knives that way). Take it slowly and evenly the whole length of the blade, so it wears and sharpens evenly.
  • Do not use the knife on stone, glass, steel or ceramic cutting boards or surfaces; this can damage the knife and put fine chips in your food as well as being more likely to slip and cause an injury. Wood or rigid (not flexible) plastic is still the best cutting board. The board must be cleaned regularly and if plastic soaked in a 10:1 water and bleach solution once a week in high-use environments on top of regular cleaning.
  • Most knife handling injuries are caused by blunt knives rather than sharp ones as more pressure is applied to cut and the knife is more likely to slip.

Gods Of The Cast Iron The Roast Beef Edtion

Roast beef with coffee gravy

Yield: 8 servings
Preparation Time: 20 minutes

Ingredients

3 pounds of Chuck roast
1 tablespoon of Vegetable Oil
2 Onions (thinly-sliced)
2 cups of Beef broth
2 cups of Coffee
1 tablespoon of Balsamic Vinager
2 Bay Leaves
2 Fresh thyme
¼ teaspoon of Salt
¼ teaspoon of Ground black pepper
1 tablespoon of All-Purpose Flour
1 tablespoon of Water

Procedure

1. Season the beef with salt and pepper.

2. Heat the oil in a pan

3. Add the beef and brown on all sides and set aside.

4. Add the onion to the pan and saute until tender, about 3-5 minutes

5. Add the beef stock and deglaze the pan

6. Add the beef back to the pan along with the coffee, balsamic vinegar, bay leaves and thyme and bring to a simmer.

7. Cover and transfer to a preheated 325F over and bake until fork tender, about 3-5 hours.

8. Set the beef aside, cover and let cool

9. Strain the solids from the gravy and skim off the fat.

10. Add the flour and water mixture and simmer until it thickens, a few minutes

11. Season the gravy with salt and pepper.

Plastic cutting boards Vs Wood cutting boards 

Plastic Vs wood cutting boards

Cutting boards come in three major categories wood (including bamboo), plastic, and hard rubber. There is a special place in hell reserved for people who cut on granite or glass boards or directly on the countertop. The kitchen gods are watching.



Your kitchen should have at least two cutting boards, one wood and one plastic. A wood cutting board is the best for prepping fruits and vegetables. Keep one on your counter and clean and oil it often. For preparing raw proteins, we recommend a plastic board, which should be washed often, preferably in a dish washer. If you like using a cutting board for carving cooked meats, you’ll want to have a third cutting board, or you could do so safely on your vegetable board as well.


Wood Cutting board — Great

Wood cutting boards are some of the most popular and offer a great look and feel, but there are many things to take into consideration with wood. Even though wood cutting boards are very hard, they’re also porous so they absorb everything and anything you put on them, including bacteria. They require oiling to keep the wood in good condition — the oil helps somewhat by creating a barrier against moisture. And of course, after using them, wood cutting boards require thorough cleaning, drying, and re-oiling. Even with all the care and upkeep wood cutting boards require, they are the best for your knives, because the wood does not dull the blade. If you prefer wood cutting boards, consider using them for cutting only vegetables, herbs and breads.

Bamboo Cutting Boards — Great

Bamboo, considered a grass and not a wood, makes a terrific cutting board. The fact that it’s so fast-growing makes it a renewable resource and a great choice for the eco-conscious. Bamboo acts similar to wood — it’s still somewhat porous but is considered harder than wood. It also requires oiling, because the bamboo can splinter when not cared for properly. Long-time use also makes the bamboo boards a bit furry and more receptive to bacteria — if that happens it’s time to buy a new board. 

Plastic Cutting Boards — OK

Plastic cutting boards are the most often recommended by profesional chefs. Typically made from polyethylene, plastic boards are durable and last long. They can be washed easily by hand or in a dishwasher. They’re relatively okay on knives but not as good as wood or bamboo. However plastic cutting boards can harbour  bacteria as much as and even more than wood, especially when they get furry from long-time use. But for certain duties plastic boards are recommended, such as keeping a separate color-coded one for each type of protein — fish, poultry and meat.

Glass Cutting Boards — Avoid

Glass cutting boards are nonporous and easy to clean — you can wash them in the sink or the dishwasher. There’s also no need to oil them obviously, so there’s no upkeep. However, glass cutting boards are the worst for your knives. For this reason we don’t recommend glass cutting boards.


Originally published in the Feb. 6, 1993 edition of Science News , the article describes research claiming that wooden cutting boards possess some sort of bacteria-killing properties, thus making them less likely to contaminate food than plastic or acrylic cutting boards. “Pathogens prefer plastic,” the article declares. 

Cutting board Food Safety

Which is better, wooden or plastic cutting boards? Consumers may choose either wood or a nonporous surface cutting board such as plastic, marble, glass, or pyroceramic. Nonporous surfaces are easier to clean than wood.

Avoid Cross-Contamination
The Meat and Poultry Hotline says that consumers may use wood or a nonporous surface for cutting raw meat and poultry. However, consider using one cutting board for fresh produce and bread and a separate one for raw meat, poultry, and seafood. This will prevent bacteria on a cutting board that is used for raw meat, poultry, or seafood from contaminating a food that requires no further cooking.

Cleaning Cutting Boards
To keep all cutting boards clean, the Hotline recommends washing them with hot, soapy water after each use; then rinse with clear water and air dry or pat dry with clean paper towels. Nonporous acrylic, plastic, or glass boards and solid wood boards can be washed in a dishwasher (laminated boards may crack and split).

Both wooden and plastic cutting boards can be sanitized with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. Flood the surface with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air dry or pat dry with clean paper towels.

Bamboo Cutting Boards
Bamboo cutting boards are harder and less porous than hardwoods. Bamboo absorbs very little moisture and resists scarring from knives, so they are more resistant to bacteria than other woods. Clean bamboo cutting boards with hot soapy water; sanitize if desired. Rub with mineral oil to help retain moisture.

Replace Worn Cutting Boards
All plastic and wooden cutting boards wear out over time. Once cutting boards become excessively worn or develop hard-to-clean grooves, they should be discarded.


Mmmmmm. Soup

so there’s just something about home made soup that’s just so warming, one of my favourite soups to make is wonton soup. When I make this soup I kinda go all out using a whole package of wonton wrappers. So let’s begin on the broth (or stock part) now I will alway make a big pot,

 about 3 litres of water, 

wonton powder mix, 

sliced white onions,

 jumbo carrot 

Baby boc Choy

Let the simmer for 45 minutes, while the stock is simmering away time to make the wontons. Take as couple pounds of ground pork add the following to it. 

Chopped water chestnuts 

Salt and pepper 

Garlic 

Ginger 

Soy sauce 

Sesame oil 

Mix thoroughly with your hands, once that is done your homing to want to get the wrappers. 

Make a ring with your fingers and thumb 

Place a wonton wrapper on your hand on top of the ring 

Place a teaspoon of filling in the center of the wrapper 

Gently push the filling down the ring with the teaspoon 

Slowly move your fingers to close the ring to wrap the wrapper around the filling 

Dab a little water around the closing of the wrapper to seal Check that the wrapper is properly sealed 





There you have it folks a great simple soup to make

Gods of the cast iron Focacci bread edition 

So in this edition of gods of the cast iron I made Focacci bread. Now like any great magician I’m not going to give the measurements of the ingredients. Now this shows how versatile a cast iron pan is the bread is nice golden brown all it took was just 18 minutes in the oven. 

 

Focacci

Yield: 1 Preparation Time: 48 minutes

Ingredients

All-Purpose Flour Salt Sugar Instant yeast Water

Vegetable Oil

Procedure

1. Preheat oven to 450 degrees. Coat the bottom and sides of a baking sheet with oil. 2. In a large bowl stir together the flour, salt, sugar, and yeast. Add the water and oil ,stir until a soft, sticky dough forms. Knead the dough for 2-3 folds on a flour surface. Dig a knuckle into the dough is no longer sticky. 3. Let the dough rise,covered with a cloth, for 30 minutes. 4. Turn the dough into the pan and stretch it out to fill the pan. With your finger tips, make imprints all over the dough. Brush the dough all over with oil, sprinkle with salt and pepper to taste. 5. Bake for 18 minutes or until golden brown. Let focaccia sit for 5 minutes before slicing and serving. 

focaccia bread in the cast iron

13 Food & Cooking Superstitions from Around the World — Friday the 13th

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Did you know that holes in bread mean bad luck, or that you should never cut a noodle in half? Yeah, I didn’t think so. This Friday the 13th, protect yourself and your loved ones by reading up on these 13 eerie food and cooking superstitions from around the world.

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Test kitchen 2 roasted yellow pepper and basil vinegarette 

So I’ve been putting off making this recipe for a long time now. So for no particular reason I have decided to make it today. First off I roasted the yellow bell peppers at 500 degrees which didn’t take long. After I took them out of the oven and ice bathed them to stop the cooking process, once cooled I remove the stems, seeds and skin.  Then broke them into pieces and placed them into the food processor and blended until smooth. Adding a little oil, Dijon, sugar, salt and pepper and blended some more. At the bottom of a clean mason jar I placed some fresh chopped basil gave it a good shake, this dressing is not only good on a salad you can also baste chicken with it or marinade with it. It yields about 11/2 cups after all said and done. All in all I feel I may need to make more of this stuff it’s so damn good