Looking forward to Chef’s Roll Anti – Convention: Catalyst – next week in San Diego!
Time for another GIVE AWAY – Social Media contest for chefs attending the Anti-Convention! All you have to do is post a recipe with a picture and tag another chef & Sitram USA (either Instagram | Facebook | Linked-In). Contest starts today and runs through April 9th. There will be 20 winners who are chosen by the judging panel. Chefs will pick up their French pressure cooker (Sitra Speedo in San Diego). Looking forward to two days of legendary Chefs, thought leaders and catalysts of our industry with all the surprises, amazing food and fun educational workshops! Chef’s Roll #rollwithusChefSteps Sitram USA #chef #restaurant #cooking #foodie#socialmediacontest @cindylaser
Enamel Cast iron Cookware is ideal for its heat retention, use on various heat sources and stylish oven to table presentation. Enamel cast iron cookware also tends to be heavier and sturdier, which allows it to last for several generations. The enamel surface, which has non-stick properties, is very easy to clean and maintain. Perfect of slow cooking stews & large enough to accommodate a full chicken.
Celebrate the holidays with Sitram’s Sitrabella Enamel Cast Iron – on sale for a limited time only:
711089: Round 2.5 Liter Enamel Cast Iron: $49.99
711090: Round 5.3 Liter Enamel Cast Iron: $69.99
711088: Oval 6.5 Liter Enamel Cast Iron: $79.99
Enjoy Black Friday Savings!
3 Piece Stainless Steel Cookware set:
8″ Stainless Steel Riveted Fry Pan
3 Qt. Stainless Steel Saucepan
Stainless Steel Splatter Lid that fits both
Save 30% + Free Ship through Friday 11/29
Coupon Code: Sitram
Join us at Bristol Farms in West Hollywood this weekend (Nov 22-23) for a Culinary Demonstration. Learn pressure cooking techniques & enjoy a Holiday Tasting. Bristol Farms #chef #beverlyhills #losangeles #food#cooking #pressurecooking #thanksgiving #kitchen #demonstration
Plan an unforgettable Thanksgiving feast with the best Turkey Day recipes for every course. For starters, serve up something warm for your Thanksgiving meal with delicious pressure cooked squash soup. This dish can be prepared quickly and adds a flavorful, velvety and creamy addition to the menu. For a special presentation, hollow out small pumpkins and fill with soup. A crowd pleaser for a special Thanksgiving – with all the trimmings! hashtagcooking hashtagkitchen hashtagstyle hashtagthanksgiving hashtagholiday hashtagfeast hashtagsoup hashtagrestaurant hashtaghealthy hashtagdinner hashtagdelicious Sitram: Made in France since 1960.
The pomegranate industry is poised for rapid growth by 2024. IRI/Fresh Look data indicates that fresh pomegranate retail sales volume in 2018 was 34.5 million pounds, up 16% from 2017. Industry estimates put the fresh crop (760 varieties) this year at close to 6 million boxes in 2019 (due to weather: hail & wind). In early English, the pomegranate was called the “apple of Grenada.” The French term for pomegranates is “grenade”. Ancient Egypt regarded the pomegranate as a symbol of prosperity & ambition. Native to the Middle East, pomegranates belong to the berry family & only bear fruit in hot, dry climates. The taste differs depending on the variety of pomegranate and its state of ripeness. It can be very sweet, sour or tangy. Most fruits lie somewhere in between, which is the characteristic taste, laced with notes of its tannin. Pomegranate seeds are a great addition to salads & compliment protein sources such as beef, chicken, pork or seafood. They are popular with goat cheese, spinach, beet & blood orange salad. Pomegranate molasses is a traditional ingredient in Middle Eastern cooking, but can be used in many ways to add depth or complexity. Brush on meat as a glaze, or drizzle over roasted vegetables. hcooking kitchen restaurant france healthy foodservice
At first sight you’ll notice that size really sets these two varieties of scallops apart. Bay scallops are relatively small, while sea scallops can be up to three times larger. The difference in size has an effect on flavor & best way to cook each variety.
Bay scallops are typically found in the shallow waters of bays and estuaries along the East Coast; with a peak season during the fall. While their shell size can be up to three inches in diameter, the adductor muscle (the edible portion) is much smaller: on average just about a half-inch wide. Bay scallops are typically purchased already shucked.
Given their small size, bay scallops benefit from a short cook & gentle preparation: poaching or a quick sauté. Aside from size, there’s a big difference in the taste & texture of bay scallops. These small bivalves have pink to light beige color with a delicate, tender texture & a sweet taste.
Sea scallops are up to three times larger in size than bay scallops, with some reaching up to two inches in diameter. They have a texture that is chewy & not as tender as bay scallops. While sea scallops are larger, they’re still delicate & benefit from short cook times, whether they’re sautéed, grilled, or poached. #chef #seafood #sustainable #cooking#french #delicious Sitram: since 1960.
While shallots and onions are related, they differ basic ways and cooking applications vary by dish. Unlike regular onions, which grow as single bulbs, shallots grow in clusters, more like garlic. They are a bit sweeter than regular onions, and their flavor is subtle. Shallots are a good option for seasoning in raw applications like vinaigrettes or salads. They add an oniony flavor without too much punch, or in slow roasted or braised dishes, where their sweetness can really enhance a dish.
Shallots come in a few different colors. Pale purple with brown skin is the most common. The French gray shallot is rarely available and considered the ultimate in shallot superiority. This shallot has a robust flavor with a pear shaped bulb with grayish-blue paper skin that is thicker than traditional shallots. While plain shallots are widely available, the banana shallot, (torpedo shallot) can be found specialty grocers, or easily found in Europe.
Shallots are best stored in a cook, dark, dry space in a drawer or panty. They need air to keep them fresh, and should be stored separately from onions or potatoes to prevent spoilage! #chef #restaurant #foodservice #taste #delicious #foodie #cooking #flavor
A squeeze of lemon is as good as a dash of salt in bringing out the flavor of just about any food. The acidity cuts greasiness & heaviness – giving food a fresh, clean taste.
Food acids (lemon juice) are added to make flavors “sharper” & act as preservatives & antioxidants. Acidity regulators are used to change or otherwise control the acidity & alkalinity of foods.
Acids in lemon juice break down raw meat, allowing the marinade’s oil & spices to deeply penetrate and infuse the meat with flavor and moisture. Chefs warn that denaturation can “cook” meat to toughness if it’s left to marinate certain types of meat too long!
One lemon contains a full day’s supply of ascorbic acid, or vitamin C. Lemon juice is also about 5 percent citric acid, making it a natural for slowing the browning or oxidation of fresh, raw foods: apples, avocados, bananas, & other fruits.
Most lemons are Eurekas or Lisbons. Eurekas have thicker rinds. The Meyer “lemon” is thought to be a cross between lemon & mandarin orange. Lemon-fragrant that is perfect for both savory & sweet dishes.
While fresh is best, lemons preserved in salt are a fragrant, distinctive flavoring in Moroccan and Middle Eastern stews, tagines, & other dishes. #chef #food #restaurant #kitchen #flavor #taste #green#foodservice