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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 compliment to any meal. Perfectly seared and nutritious, scallops can deliver a show stopping presentation. Made in France since 1960.
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Inspiring Chefs for Thanksgiving

Tips for the Perfect Thanksgiving Meal

Thanksgiving is the biggest culinary challenge of the year. Several dishes need to be made; most of them requiring multiple steps.  Preparation, strategy and the right kitchen gear is important.

Consider the tips below when planning the biggest meal of the year.

  • Avoid repeating ingredients in your menu.
  • Variety is important particularly if guests may have allergies to specific foods.
  • Texture is important – roasted turkey pairs well with creamy or caramelized
  • Flavor is crucial. Consider a spicy dish to add diversity and kick.
  • Color is significant – food needs to look as good as it tastes! Consider cranberries or sweet potatoes for a dash of color to the table.

Check out Sitram’s Thanksgiving Special.  Professional Stainless Steel 10 piece set – a sneak peak for the Black Friday Sales event.

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Choosing a Stainless Steel Stockpot

Stainless steel is arguably the most versatile material for cookware in a commercial kitchen. Size, construction, performance, design & induction capability are important to a chef’s decision. Chefs prefer stainless steel stockpots (full stockpots or half stockpots) for unmatched durability, even heat distribution, wide handle design & pots with a nonreactive surface. Given that a stockpot’s primary purpose is to simmer or boil liquids, a stainless steel stockpot with a clad base is ideal for even heating & durability. Chefs consider handle size & shape in terms of comfort & ease of holding the pot, both with bare hands & when using both oven mitts & kitchen towels. Space between the handle & the pot is also important. There must be enough room to wrap their fingers around the handle while holding a kitchen towel. Handle width plays a part too – as chefs like to get all four fingers across the handle for secure lifting. For durability, many chefs prefer handles that are riveted to the vessel. The most common nonreactive cookware is made of stainless-steel. It will not discolor or pit when used with acidic ingredients or react with food. leadership design chef inspiration foodservice restaurant cooking healthy france Made in France since 1960.