Chefs Roll – “Shell-Shockingly” Delicious Lobster
Chefs Roll: Lobster Recipe cooked in Sitram
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, […]
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. […]