Color Code for Food Safety

Color coding kitchen tools can help prevent cross-contamination in both commercial and home kitchens.Food safety is a constant and major concern for commercial kitchens as well as many home cooks. In an effort to prevent cross-contamination, many regulating bodies require separate cutting boards to be used for poultry, fish, meat, and produce. Little labels are sometimes used to mark food preparation equipment based on the type of ingredients it is used for. But labels can sometimes go unnoticed which presents a danger of cross-contamination in the kitchen. Color coding food preparation equipment can provide an easy and stand-out way to identify and notice which equipment should be used for which foods. Follow these steps to get started.

Choose you food categories

The amount of separation between ingredients in a commercial kitchen largely depends on the venue’s menu and its budget. For example, a vegetarian restaurant will obviously not need separate cutting boards for fish, meat, and poultry, since those ingredients won’t be used, but may consider having dairy and non-dairy equipment or even equipment used only for the preparation of gluten free foods or foods containing allergens. With celiac on the rise and allergies as dangerous as ever rampant amongst the population, even small amounts of forbidden ingredients can have a serious and dangerous effect on diners. Choosing to differentiate between the food preparation equipment of various foods can help increase food safety in such cases. Other venues offering different types of meat, fishes and poultry should separate the ingredients and the equipment used to prepare them based on the ingredient type  (…Read More…)

Celebrating World Pasta Day This October 25th Text

World Pasta DayPasta may be the world’s most universally beloved food. From digging into heaping bowl of Grandma’s famous spaghetti and meatballs to enjoying a gourmet pasta dish at a 4-star Michelin restaurant, there are endless ways to enjoy this culinary world favorite. And there’s no better time to acknowledge all things pasta than on World Pasta Day this October 25th.

The Anniversary of World Pasta Day

On October 25, 1995, delegates from all over the world gathered in Rome to discuss their ideas for promoting pasta as a global food with dynamic benefits “capable of meeting both primary food requirements and those of high-level gastronomy.” The result? The formation of World Pasta Day.
Officially celebrating its 20-year anniversary this fall, World Pasta day is still going strong. In fact, pasta is healthier than ever thanks to a surge in whole grain varieties which can provide as much as 25 percent of your daily recommended serving of fiber, in addition to plenty of other vitamins and nutrients.

Pasta 101

Did you know that pasta was not actually invented in Italy? While its origins are unconfirmed, many believe that pasta was first made and eaten by ancient Etruscan civilizations, according to the International Pasta Organization. Others believe that pasta was discovered in China by Marco Polo, who returned to his home country where it was then co-opted by the Italians.

While we may never know for sure just where pasta got its start, one thing for sure: it is now enjoyed in countless incarnations all over the world. Consider these other eye-opening, mouth-watering pasta facts:

• With the average American eating approximately 20 pounds of past every year, the U.S. ranks sixth on the list of food per capita, according to Pasta Fits. This pales in comparison to Italians, however, who each consume a staggering 60 pounds of pasta annually. The country which eats the least amount of pasta? Ireland and El Salvador tie for last, with residents eating an average of just one pound per capita per year.

• The introduction of macaroni to the United States is credited to Thomas Jefferson, who reportedly discovered the dish in Naples, and had crate loads shipped back to the United States…along with his very own pasta machine, according to the National Pasta Association.

• According to the Food Network, there are currently more than 600 types of pasta, including both fresh and dry varieties. Today, many pastas are free of gluten, egg and other allergens meaning more people than ever can indulge in spaghetti, penne, cannelloni, or the pastas of their choosing.

Our Pasta Picks

Deciding between pasta dishes is the equivalent of choosing between beloved children: each has its own infinite list of things to love. Still, we’ve identified three of our favorites — ranging from the essence of simplicity to more complicated recipes — to help you celebrate World Pasta Day in scrumptious style.

1. Strozzapreti with Lamb Ragù

Declared by Food and Wine to be one of the best pasta dishes ever, this hearty dish combines a spiced lamb ragu with sauce-soaking striated strozzapreti. Saute lamb and Middle Eastern-inspired spices like cumin and Aleppo pepper in a cast-iron pan before creating a sauce comprising paprika, harissa, and tomatoes. Let simmer, add to cooked pasta, top with mint and cheese, and prepare to indulge.
Perfect for dinner parties, this meal can be prepared in advance and refrigerated for up to three days.

2. Linguine with Sun-Dried Tomatoes, Olives, and Lemon

No one does pasta quite like Giada De Laurentiis, and this recipe delivers everything and more you’d expect from this Food Network star. Even better? The ingredients can be plucked straight from your pantry and whipped up into a delicious meal in just nine minutes flat — in other words, the exact amount of time it takes for your pasta to reach the perfect al dente in a pasta cooker.
The takeaway? Sometimes simple is indeed best.</>

3. Gluten-Free Sweet Potato Gnocchi with Gorgonzola Cream Sauce

While the previous two recipes prove that pasta doesn’t have to be drenched in rich butter and luscious cream to be delicious, sometimes there’s no substitute for the real deal. Speaking of the real deal, this recipe from Saveur is devoid of something else typically found in pasta: gluten. Fashioned from potatoes, rice flour, potato starch and an egg, these gnocchis are temptingly toothsome, while the sauce is slightly sweet and oh-so-satisfying.
One last way to celebrate World Pasta Day? Consider making your own. It’s easier than you think — particularly if you have a food processor for making the dough and a pasta machine for rolling the pasta. Not only that, but conventional pasta recipes include just two ingredients: flour and egg.
While you probably don’t need another reason to indulge in pasta, we can think of no better excuse to dig in than World Pasta Day. Whether you head to a neighborhood restaurant to enjoy your favorite meal or serve up a home-cooked meal of your own to friends and family, it’s time to celebrate this October 25th.

How to Care for Flatware

Care for flatware properly by making sure to wash and dry it soon after use.Flatware is undeniably an integral piece of restaurant equipment. Different types of flatware offer different advantages, whether price, durability, or feel are taken into consideration. But no matter how luxurious the flatware, it will still be susceptible to wear and tear from use as well as the natural environment. The extent to which flatware can be used in a restaurant greatly depends on the amount of wear and tear it has received as well as the care and attention which has been given to itatt. With proper and consistent care, flatware can be used in a venue for the longest amount of time possible.

1. Purchase wisely

Caring for flatware needs to be done for any type of flatware, but purchasing good quality flatware can help make the process of maintaining it more effective and long-lasting. Whereas cheap flatware can easily get scratched and may be more likely to rust, high quality flatware requires regular maintenance,  (…Read More…)

Tips for Selecting a Paring Knife

The right paring knife can make an extremely comfortable kitchen tool.Paring knives are a basic, multipurpose kitchen essential that can be used by every cook. They are relatively small and often made to look like mini chef knives, but their uses vary greatly. Paring knives are the best option when controlled cutting or cutting of small ingredients needs to be done. They can also be used for fruit and vegetable carving as well as cutting other small details. For example, they are probably the best solution for hulling strawberries, removing the ends of green beans, mincing garlic, and sectioning citrus. Yet no number of paring knives will make such processes worthy of plating, unless a good quality and comfortable paring knife is used. Here are some things to look out for when choosing a paring knife.

1. Size

Size is a one of the main considerations when selecting a paring knife. Since these types of knives are usually used for doing delicate cutting and cleaning work, they should be small enough to be comfortably held. Paring knives are usually 2 ½ to 4 inches long. The exact length should be chosen based on the use for which (…Read More…)