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.
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 compliment to any meal. Perfectly seared and nutritious, scallops can deliver a show stopping presentation. Made in France since 1960.
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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 to mean “fancy cakes.” Now the strategy has expanded to all parts of the menu as guests enjoy the versatility of multiple flavors in a tasting menu.
Foodservice operators are upselling creative small plates while capitalizing on the versatility of a product combined with cocktails. A smart strategy that provides modern flavor combinations in small plate portions.
Armed with creativity and high quality ingredients, chefs are offering diners high-quality experiences in smaller portions.
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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 to the browned bits & caramelized drippings of meat & vegetables that stick to the bottom of a pan after sautéing or roasting.
However, professional chefs will reach for nonstick skillets when cooking delicate fish & eggs. They prefer nonstick pans for stir-fries because the fond won’t stick to the pans & there is less chance of burning the food.
The best way to judge a pan, (assuming it is heavy gauge and well constructed), is to test the handle for comfort, durability, capacity & the shape of the vessel. Pans with flared edges are ideal for lifting food out of the skillet.
The ideal nonstick pan is easy to handle, has great release & cooks food evenly with appropriate browning. For nonstick cookware, premium nonstick surfaces are reinforced internally with titanium & may make all conventional nonsticks obsolete. hashtag#restaurants hashtag#cooking hashtag#french hashtag#howto hashtag#eggs hashtag#pan @madeinfrance hashtag#gourmet # hashtag#ideal hashtag#fish hashtag#titanium hashtag#chef hashtag#delicious hashtag#healthy
FULL RECIPE: https://chefsroll.com/test-kitchen/test-kitchen-spi…e-leaf-agnolotti
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, speed, efficiency, safety & easy clean up. Many favor low temperature / simmering applications. An induction range can maintain a much lower heat than a traditional gas or electric range. Some chefs opt for induction – as it is the fastest way to heat whatever they are cooking.
Induction burners work well with stainless steel & cast iron cookware as the energy created by two opposing magnetic fields are driven by an electric current to make the metal in the cookware become hot.
However, induction cooking has a single disadvantage. Pans will cool off rapidly when removed from the burner. This is an issue for techniques that require flipping food in the pan or to sauté ingredients.
Creative restaurateurs are finding induction solutions that were previously deemed unsuitable in order to operate more efficiently. All Sitram products are induction ready. hashtag#chef hashtag#madeinfrance hashtag#restaurant hashtag#foodie hashtag#cooking hashtag#energy