Eating Out and Eating Allergy Conscious

As more and more Americans have developed or identified food allergies and sensitivities, online retailers, grocers, and restaurants have taken notice and are trying to capitalize on new found market opportunities. Many local stores have increased their selection of healthier food alternatives to include locally grown produce, organic foods, and products free of chemical additives. Numerous online retailers have specialty shops featuring products free of MSG, Gluten, and High Fructose Corn Syrup. Additionally, specific dietary groups are also embraced such as Vegans and Vegetarians, as well as those with allergic reactions to particular ingredients. Allergies and sensitivities to products such as eggs, fish, milk, peanuts, soy, and wheat are among the most common types of ingredients that can cause a reaction. By taking a proactive approach to dining out, purchasing food, and living a healthier lifestyle, avoiding the negative effects associated with food allergies and sensitivities has never been easier.

Sous Vide Cooking in Your Thermodyne

The term sous vide, or under vacuum, refers to a cooking method popularized in France in the 1970’s. By combining vacuum sealed foods and utilizing closely controlled low temperatures, products are able to be cooked for extended periods of time. Foods cooked in the Sous Vide method feature enhanced moisture retention, inherent texture, as well as a natural flavor, aroma, and appearance. Employing low temperatures throughout the cooking process ensures that foods will not overcook or dry out. Additionally, the Sous Vide method of food preparation allows for the infusion of herbs and other flavors throughout the cooking process.

Thermodyne’s Equipment Benefits for the Fast Casual Industry

As spending weary customers try to maximize their every dollar, people are looking for more when it comes to a dining experience. Simply getting your food as fast as you can is a thing of the past. An increasingly health conscious public is looking for healthier alternatives that they perceive contains fresher ingredients. Fast Casual dining falls somewhere between traditional casual dining and fast food; specializing in both atmosphere and healthier menu items, Fast Causal restaurants focus on offering customers a more complete dining experience.

Within an industry that has seen continued growth and expansion, efficient and reliable equipment is essential. At Thermodyne Foodservice Products Inc. we offer a variety of hot food holding cabinets that are perfect for any quick service or Fast Casual operation. Our units offer numerous benefits to the Fast Casual industry including user friendly control system, reduced labor and maintenance costs, increased holding times, and consistent food quality.

Reduced Labor Costs

Thermodyne Hot Food Holding Cabinets feature a quick pass-through access that offers the product flexibility required in quick serve settings. With a straightforward and easy to use, adjustable temperature control system, Thermodyne’s hot food holding cabinets are perfect for any type of Fast Casual operation. Set it and forget it controls, facilitates reduced training costs and increased quality control.

 

Increased Holding Times

Each high capacity Hot Food Holding cabinet allows you to create multiple holding environments without compromising food quality or safety. With Fluid Shelf Technology, all of our units were designed to not only hold food for extended periods of time, but to prevent temperature fluctuations that cause food to dry out or become over cooked.  The entire holding area of each unit can be utilized with the capability to keep foods fresh for hours, without cross flavoring.

 

Consistent Food Quality

As each Thermodyne Hot Food Holding Cabinet evenly heats from top to bottom, no circulating air is used. This results in no hot or cold pockets, helping ensure foods retain moisture while preventing dried out or overcooked foods, leaving you with a consistent product you are happy to serve your customers.

At Thermodyne Foodservice Products Inc. we manufacture both countertop and full size hot food holding cabinets. Contact us today to find out the amazing flexibility and serving capabilities made possible by Fluid Shelf Technology.

5 Different Salts and Their Uses

Salt is a very common food seasoning used on virtually anything. There are a number of types of salts with a variety of uses for each of them. Mostly salt is used to add flavor, but it is also used in food preservation, water softening, and for various road and industrial uses.

Pickling and Canning Salt

Pickling and canning salt such as Morton’s Canning and Pickling Salt is most commonly used in the pickling and canning processes. This type of salt is used when pickling foods or to preserve and prevent discoloration of fruits and vegetables. Pickling salt is fine grain, pure salt with no additives such as iodine or anti-caking stabilizer. The lack of iodine and because it is especially fine grain, pickling salt dissolves rapidly into the brine or canning solution. While traditional table salt can be substituted, the chemical additives would cause the bottom of the jar to collect sediment and the liquid would appear murky.

Pickling salt can be substituted with table salt, however, without the anti-caking additives even the smallest amount of moisture can leave it clumpy.

Prague Powder #1

Prague Powder #1 is a curing salt used to prevent bacterial growth as well as help maintain flavor and appearance. Used to preserve semi-dry and cooked meats, sausage, and fish, Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride.

Pretzel Salt

Pretzel Salt is coarse, large-grained salt mostly used on pretzels, bagels, or other baked goods. It is ideal in the baking process because Pretzel Salt sticks nicely and does not melt quickly. Since the salt grains are so large, it would be impractical for most uses other than baking.

Alaea Hawaiian Sea Salt

Alaea, or Hawaiian Pink Sea Salt is used in traditional Hawaiian cooking and seasonings. The unprocessed salt is pink in appearance and is typically used coarse but is also available as fine grain salt. Dishes like Poke and Hawaiian Jerky use Alaea to give a customary Hawaiian flavor and zest. In addition to flavoring, Hawaiian Sea Salt is used as a meat preservative and in several traditional Hawaiian ceremonies and rituals. The salt is harvested from clay found on the Hawaiian Islands known as Alae and contains a large amount of Iron-Oxide and other minerals.

Black Lava Sea Salt

Black Lava Sea Salt or Hawaiian Premium Black Lava Sea Salt is a coarse sea salt enhanced with activated charcoal. This type of sea salt is used for its unique flavoring as well as for looks. Sprinkled over dishes, it gives a black speckled look and distinctive salt essence.

The Minion Method for Slow and Low Grilling

As the legend goes, at some point in the late 1990’s a man named Jim Minion was gearing up for a regional barbeque championship. Looking for a slow and low cook, he needed a temperature range between 225-275 degrees. Unfortunately his Weber Smokey Mountain Cooker maintained well over 325 degrees, far too hot for slow cooking his famous briskets. So he improvised, dumping a smaller amount of lit coals on unlit charcoals. This method allowed him to slow cook under a steady temperature for up to 22 hours. Jim Minion went on to win first place for his brisket and second for his chicken. On that day a legend was born and so was the Minion Method for grilling.

The Minion Method is a unique way of setting up the charcoal to ensure a consistent and prolonged burn at lower temperatures.  This technique allows for slow cooking, smoking, or roasting at temperatures below 300 degrees for 18-22 hours.  Below is the original Minion Method, there are some variations that call for using wood chunks on the top and bottom for flavor.

Steps of the Minion Method:

Fill your charcoal chimney half way to the top with charcoal briquettes and light.

Spread a tight layer of unlit charcoal at the bottom of your grill

Once the charcoal in your charcoal chimney is burned evenly grey, carefully add the lit briquettes on top of your layer of unlit briquettes.

You will need to adjust the vents on your grill to ensure proper air flow. Too much will cause all of the charcoal to ignite, while too little could cause low temperatures.

American Griddle’s Instant Recovery Demonstration

American Griddle’s patented steam shell technology has revolutionized the food service industry. Users experience benefits not seen in traditional electric griddles, such as consistent and faster cook times, uniform temperatures, and instant recovery.

Instant recovery demo:

The instant recovery offered by American Griddle means no spikes or extreme drops in temperature regardless of the volume of product being prepared. In order to demonstrate American Griddle’s instant temperature recovery, we placed 2.5 lbs of ice directly on the griddle surface.  As the ice is rapidly melted, circulating steam below the griddle plate provides a continuous supply of heat, preventing temperature discrepancies and recovery delays. Even after melting the ice, the surface temperature of the American Griddle stays the exact same.

In our video demonstration, you can watch as we cook eggs immediately after melting the ice. As you can see, the eggs are thoroughly cooked in less than a minute. The ice has no affect on the griddle temperature, proving that the Steam Shell Griddle truly offers instant temperature recovery.

To learn how you can avoid cold spots and fluctuating temperatures, contact the American Griddle Company today!

Polar King Annual Maintenance Part 2 of 6

In part two of our six part Polar King maintenance series, we will cover several operational and visual inspections that you and your refrigeration service technician should check to ensure proper operation. In this continuation of our six part series, we will cover what to expect from your service technician and what steps will be taken to optimize your unit’s efficiency and overall performance.

Food Sharing and Social Media

Polar Leasing Opens New Depots

With the largest electric refrigeration fleet in North America, Polar Leasing Company (PLC) depots can be found in almost every corner of the country. In an effort to better serve the refrigeration and freezer rental industry, Polar Leasing has announced the addition of three new leasing depots.  Offering a mobile and ground resting alternatives to straight truck and refrigeration truck rentals, PLC has grown into the premier walkin cooler and walkin freezer temporary (long term or short term) refrigeration solutions.  Utilizing fiberglass outdoor walkin cooler and freezer manufacturer Polar King International as our sole provider of equipment, PLC offers one of the most efficient electrical walkin units on the market.

Polar King Lowers Walk In Freezer Energy Consumption Up To 62%

Energy efficiency, reliability, and performance are all motivating factors when purchasing a walk-in cooler or freezer. With today’s financial uncertainty and rising prices, food and beverage vendors are looking for ways to save money through energy and product conservation. Many have found that reducing their energy consumption can be achieved by utilizing today’s more efficient kitchen equipment and refrigeration systems, Polar King lowers walk in freezer energy consumption up to 62% in some areas.