Scallops
Scallops are found in many waters throughout the world. The great scallop is abundant in the Mediterranean, while the sea and bay scallop are found concentrated in the Atlantic Ocean off North America. The season for fresh sea scallops and bay scallops runs from October through March. This seafood is wonderfully versatile & a delicious […]
Delicate Fish in Commercial Nonstick Pans
According to the Cookware Manufacturers Association, 70 percent of all nonstick skillets were purchased by the home cook; although there is a need for nonstick skillets in a commercial kitchen. Professional chefs typically prefer an uncoated steel pan to create a flavorful crust on food & fond. Fond is French for “base” and commonly refers […]
Chef’s Roll – Test Kitchen | Sitram
FULL RECIPE: https://chefsroll.com/test-kitchen/test-kitchen-spi…e-leaf-agnolotti —
Induction Ready – Sitram Cookware
The presence of a large multi-burner gas stove is a fundamental piece of equipment in most restaurants. Commercial iron & stainless steel stoves use a lot of energy, throw off heat & require dedicated ventilation. That is beginning to change as induction ranges evolve. Professional chefs site practical advantages of induction cooking: precision temperature control, […]
Stockpot
One-pound lobsters, which Mainers call “chicks,” are now selling for about $12 @ pound; a couple dollars more per pound more than six months ago. The U.S. lobster industry, based heavily in Maine, is in a slow period as fishermen prepare to pull summer traps. Lack of fishing effort & high prices may cause the […]
Saucier
A saucier (French pronunciation: [sosje]) or sauté chef is a position in the classical brigade style kitchen. “Saucier” is also the name given to French cooks who prepare sauces, stocks & soups. Although it is often considered the highest position of the station cooks, the saucier is typically still tertiary to the chef and sous-chef. […]