Glassware is the best option for almost every beverage in almost every restaurant and bar. Though sometimes the multitude of glasses available for different types of beer, wine, and cocktails can be overwhelming, in some cases having a few different glasses on hand can have definite advantages for the drinker’s experience. Different glasses offer different benefits, depending on the drink. A downside to using glass cups is the cloudy buildup that sometimes accumulates, making the glasses seem less attractive. The stains are caused by the residue in hard water, making it important for businesses to consider alternative water options which will better preserve their glassware. By planning glassware types and quantity before purchasing, serving drinks with their compatible glasses, and properly maintaining glassware, food and drink establishments can maximize the usefulness and appeal of glassware.
Cold Drink Glasses
Cold drink glasses are usually tall, with many different styles and shapes to choose from. The condensation, ice cubes, and bubbles of a Coca-Cola in a clear, tall glass, on a hot summer day is irresistible. This effect provides a benefit of serving many types of cold drinks in clear glassware, making them the most popular option for restaurants and bars.
The chocolate production industry is one of the world’s most thriving industries, being estimated at roughly $100 billion per year. The treat, originally prepared as a drink in Mesoamerica, has inspired patisseries, restaurants, and entrepreneurs around the world. It has become a basis for desserts, savory sauces, and the creation of unusual flavors. It has been dissected scientifically and built up again to make the most of its crystal-forming abilities. Despite its widespread availability and antiquity, it shows no sign of wearing out its welcome. And as its antioxidant properties and mineral content continue to be unveiled to the public, the justifications for its consumption only increase. Though chocolate is so familiar and well-known to the United States population, many are not aware of the true differences and similarities between different types of chocolate, apart from their color and flavor.
Dark chocolate is typically made of cocoa, cocoa butter, and sugar. It is often the best chocolate to use in baking brownies, soufflés, and pies, due to its powerful, rich, bitter-sweet flavor. It can also be a great basis for ganache, truffles, and mole sauce. At times its cocoa content is indicated on the packaging, typically ranging from 70%-99%. The higher the cocoa content, the more flavorful the chocolate, with the dominant difference often being extra bitterness in “darker” chocolate when compared to chocolate with low cocoa content. The more cocoa in the chocolate, the healthier it is, since most of the healthful compounds in chocolate originate from the cocoa. Since dark chocolate contains a higher percentage of cocoa than milk and white chocolates, it is considered the healthiest type of chocolate. Dark chocolate is also known as semisweet or bittersweet chocolate, depending on the amount of sugar it contains. (…Read More…)
I’ve met so many home cooks who just don’t get why chefs are so attached to their knives and why they need so many different types. Some even think it pretentious that cooks insist on high quality, versatile knife collections. They cannot fathom the added speed and facility which good knives can give during food preparation. They are unaware of the dangers of using the wrong type of knife for a certain purpose or one with a dull edge. Here are short descriptions of five types of usual and slightly unusual knives and how they can help in a professional kitchen.
It is important to note that almost equally as important as investing in good knives is investing in a good knife sharpener. Even the highest quality knife needs to be kept in top shape in order to do its job efficiently and safely.
1. Chef Knives
Of course, any discussion about knives in a professional kitchen must include some type of statement in praise of chef knives. Chef knives have long, relative big blades and are a versatile option, cutting anything from vegetables to meat. Many different sizes are available, with both the blades and handles made from a variety of materials. The type of blade preferred depends on the cook, but having a knife composed of one, continues piece of metal allows for efficient cleaning. The size of the knife is important as well. Small-built cooks may have a hard time maneuvering extra-large knives, while some of the small, thinner chef knives I’ve encountered can be uncomfortable to hold and cut with, sometimes even chafing away at hand skin. (…Read More…)