Cooking outdoors was an activity that used to be conducted in the summer but now more than half of Americans admit that they cook outdoors throughout the year regardless of whether it is summer or winter.
So no matter which part of the year it is, you will always find people grilling food, and so here are some safety guidelines that you must follow so that no one can get hurt:
Tip #1: At the store
Cross-contamination is distinct possibility when you buy raw meat and poultry together. To prevent this, what you must do is separate both these types of meat when buying them at the store by using plastic bags. Also remember to drive home right away after buying these meats and place them in refrigerator. Keep in mind that perishable food should be refrigerated within 2 hours.
Carrying an insulated cooler even if you are transporting the meat is an excellent idea as well.
Tip #2: Cleanliness of Utensils
When you grill meat and poultry, ensure that you have plenty of clean utensils around as cross-contamination can occur if you use the same utensils for both these types of meat. And don’t use the same platter to serve the cooked food either.
Tip #3: Thawing and Marination
If you thaw the cold meats and poultry slowly, the meat will cook evenly, and for this, it is important to either use cold water to thaw the meats or even the refrigerator as well. When it comes to marinating food, ensure that it is done in the refrigerator instead of the kitchen counter.
Premium Restaurant Equipment: The Building Blocks for Kitchens
Chefs understand the importance of having quality restaurant equipment in the busy kitchen. Low-quality equipment and inadequate supplies not only waste time, they can lead to accidents, food waste and more stress. Premium equipment and advanced kitchens can improve cooking, food safety and overall conditions in the kitchen.
While nothing can downplay the challenge of preparing hundreds of meals on a busy Saturday night, quality equipment and restaurant supplies can make the job a little easier and even fun. Here is a list of the basic building blocks every chef should have in their kitchen.
Refrigerator and Freezer: High-quality commercial refrigerator and freezer units must keep your food colder than standard units and provide more space. Purchase premium units customized to suit your business needs. Great brand names include Turbo Air, Victory and Beverage Air.
Grills and Griddles: Standard restaurant supply equipment, premium griddles are used to cook a variety of foods. Choose from thermostatic controlled and manual griddles to suit your needs. You can also choose from cast iron, aluminum and electric stainless steel griddles. Popular brands include Turbo Air, American Range and Winco.
Bar Supplies: Depending on the type of establishment you run, you may need to stock up on basic bar supplies such as bar tools, glasses, wine buckets, caddies, trays and coolers. Purchase quality supplies to meet and exceed the expectations of your customers.
When searching for these basic building blocks, check out Tiger Chef. The experienced restaurant supply company offers a large selection of premium restaurant equipment and supplies at affordable prices. Whether you need refrigerator and freezer units or bakery display cases, purchase them at Tiger Chef to enjoy quality products at low prices.
Guest post written by Leah Rhoades
In the Rhoades household, we go through a large amount of ranch dressing. I’m the only one who doesn’t like it and my husband and kids dip almost every kind of food in it. In other words, it’s tough to make sure that we’re in supply of ranch dressing. So I’m going to try and make it on my own as a way to cut back a little bit on expenses.
I’ve never made ranch dressing before though so I went online to try and figure out an easy recipe that would be close to the kind that my family loves. I found several different recipes with my Clear wireless internet, but after I looked through them I found one that I thought sounded pretty close to their favorite kind.
Luckily, my family really did like the DIY ranch dressing. At first the kids were afraid to try it when they heard that I had made it instead of buying the bottle that they’ve come to recognize. But my tough critics were pleased.