Scallops
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 […]
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 […]
Small Bites
Chefs are leveraging the latest consumer insights and flavor trends to guide their menu development. This dynamic and ever-evolving category remains focused on savory and sweet options that are shareable. The concept for tiny plates date back to the 18th century, when petits fours took hold. The French term literally means “little ovens,” but came […]
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, […]