When opening a custom catering business, high quality cooking and serving equipment is absolutely essential. You never get a second chance to make a first impression, so be sure it counts! Schonwald & Revol are famous for the quality of their products. Schonwald produces high quality serving ware- dishes, drinking glasses, serving dishes and trays. Revol is renowned for its line of oven to table cookware, and is used world-wide.
Professional cookware must have some very specific features. They are created in such a way as to make solid items that will last a lifetime; durable, easily cleaned but able to meet the rigours of a professional chef; All natural, even heating and non-porous. The cookware does not absorb anything from items cooked in it, and resistant shock from mechanical and heat sources. Revol porcelain meets these expectations beautifully. Made of culinary grade ceramic, it is fired at a temperature of 2408 degrees Fahrenheit. No cadmium or lead is found in these items. The very smooth enamel finish allows for fast easy cleaning. Dishes are resistant to chipping and breakage from heat or being dropped.
Catering equipment that works hard and is pleasing to look at will help your business to grow. Schonwald produces a variety of equipment that is all high quality yet aesthetically pleasing. A formal dinner will sparkle with the variety of porcelain and glass on the table, complemented by serving trays that match. Buffets will showcase food presentation, while allowing diners to choose food that is pleasing to look at and tastes wonderful. Cocktail parties and mingling occasions will please crowds with the black or white individual dishes, delivered by staff on highly polished wood trays. Drinking glasses to serve wine, cocktails, mixed beverages or water serve their purpose in subtly designed forms. These glassware forms work everywhere, including bars. Many of these pieces can also be used as bar equipment.
Bar equipment designed to mix and pour speciality drinks will make the task easier to perform. Pitchers with pouring spouts higher than the handle minimise spillage. Wine glasses that allow the bouquet to form promote pleasure, while broad rimmed glasses serve mixed drinks with panache. Let us not forget the humble shot glass, in which form follows function. The quality of these products will repay you many times over in ease of cleaning, minimal breakage and professional presentation.
In summary, it is sound business practise to purchase the highest quality items you can find. The presentation, durability, variety of usages, and abilities will serve you well. Creating satisfied customers who return to you again and refer to you will be easier with these items.
If you are one of those people with a taste for the elegant and refined manner of French culture, your love for French cuisine is but natural; even those with a love for cooking and experimenting with light, delicious and healthy meals cannot help but be impressed with the wide array of distinct French recipes and cooking methods that grant this nation of wine and merry-making their reputation for nutritious, great home-cooked meals.
Some of the best resources for easy and best French cooking recipes can be initiated from searching them in cookbooks, magazines and on the internet, which is home to hundreds of websites dedicated to cooking craft. Besides this, there is added scope for collecting the best French cooking recipes that are in circulation in friend's groups and people who have been using these throughout their lives to last your entire lifetime, if not beyond - should you need more! Plentiful options for healthy, balanced and tasty meals are what French cooking recipes aim to create for their chefs.
Those already in this field of gourmet cooking, like a French chef or even a newbie wanting to learn more about the styles and flavors besides secrets of French cooking schools, can hope to gain a lot of information from the traditional and the newer twists given to established French cooking recipes to increase the quality of life!
A great way to surprise loved ones is by whipping up a meal to delight the senses and French cooking recipes show just the way to do so, in style: because when well-made, they guarantee people coming back for second and third helpings, the best compliment to a cook. Perhaps, you could even teach them variations on cooking styles to make the enjoyment last longer?
Also a great gifting idea, French cooking recipes or a collection contained in a cookbook is just the perfect thought to boost spirits and health for those that love to try out new, healthy hobbies. In fact, complete novices can also try their hand at easy French cooking recipes to come up with great results since following instructions, buying fresh foodstuff and cooking light are some basics anyone can master with time - perhaps even leading up to a career in gourmet cuisine, French style - who know? One small gesture like this could be the start of bigger things, so think about it & do!
However, if you are that novice in turn, then perhaps you could consider opting for taking lessons for French cooking recipes so you can watch demos live, or on TV shows and imbibe these in your cooking style to come up with interesting French twists to your regular cooking tale. Flicking channels comes in as a handy option when looking for specialty cooking shows and techniques, so do not stop searching till you find the right show or internet recipe guidelines for your choicest French food items.
Those that particularly like trying out new and varied fun-stuff will definitely enjoy doing this one activity with friends and family to give company and share the best of finger-licking French cooking recipes!
Savvy cooks will love these tricks for rescuing leftover pumpkins, storing fall cheese, using skewers and lots more!
What's sadder than a leftover Halloween jack-o-lantern made from a pumpkin? Don't throw Jack out, though. Cut the gourds in half vertically down the middle. Make sure each half can fit, cut side down, on a baking sheet sprinkled with water. Then bake at 350 degrees F for 30 to 60 minutes. You'll know they're done when the skin darkens and the pumpkin starts to fall in on itself. A fork or knife will penetrate easily when it's done. Remove from the oven and let cool at least 20 minutes, then scoop out the flesh and puree in a food processor (throw away the skin). Now you have pumpkin puree for pie, soup and many other holiday dishes.
Some cooks prefer wood skewers, while others insist on metal versions. If you are using wooden skewers, to keep them from burning, soak them in water for half an hour first. This also helps preserve moisture in the food. Also be sure to align food pieces right next to each other on wooden skewers for proper heating. With metal skewers, choose twisted or squared versions so food won't fall off. Since metal holds heat better, a little space between food items on metal skewers is okay. If making foods with different cooking times, cook them on separate skewers and then combine them on the serving plate.
The best cheese is aged in cooled rooms, so it makes perfect sense to store tightly wrapped cheese in the refrigerator. Try to keep air away from the cheese, since air promotes mold growth on cheese. If some mold grows on the outside of the cheese, just cut it off. However, if it's gotten all the way through the cheese, discard it. Always bring cheese to room temperature before using it in cooking. Cheese that's well aged or ripened also can be frozen, but beware that the longer it's frozen, the more likely it is to dry out and become crumbly. Thaw cheese slowly in the refrigerator for a day or two; don't leave it out on the counter where mold can grow on it.
Honey is a wonderful substance created by bees that can substitute for sugar in many recipes. It's especially good in many succulent harvest-seasons recipes such as squash, pumpkins and baking. Because it's sweeter than sugar, less honey can be used to achieve the same sweetness as sugar. Start by replacing half the sugar in any recipe with honey and see how it tastes. Keep experimenting with other recipes until you find a balance that pleases your palate.
In addition, remember these adjustments:
* For each cup of honey added to a recipe, reduce liquid by one-quarter cup.
* To encourage proper rising in baked goods, add half a teaspoon of baking soda for each cup of honey.
* Cut back oven temperature by 25 degrees F to prevent excess browning.
* Coat the measuring spoon or cup with a little vegetable oil (corn, canola or safflower, not olive!) or non-stick spray when measuring honey, and the honey won't stick to the utensil.
It's that time of year again. No, not Christmas - bathing suit season (just as stressful but with no gifts).
Spring has sprung and you can feel the panic in the air. Across the nation, women are jogging on treadmills, foregoing desserts and privately flogging themselves up for gaining a few pounds over winter.
All this because the weather has turned warmer, the jackets have come off - and we only have a few months until the bathing suits come out. [Insert shiver of horror here]. So it's only natural that many of us are looking for the best diet plan to shed pounds fast.
The mainstream media knows this. That's why there's a new diet on every cover right now. That's why there's a fresh crop of celebrities touting their miracle diet on TV or the shopping channel.
That's why you feel a bit more pressured than usual. You can't help it - it's all around you. Between the day-time talk shows, the newest book releases and the magazine covers touting the latest diet plan, the insinuation is there: You're a failure.
You're a failure if you don't easily slim down to a size 0 with our diet. You're a failure if losing weight for spring isn't the whiz-bang-easy-good-time we're telling you it is.
Just try our diet. You did and it didn't work? Well, it's certainly not our fault. There must be something wrong with you. Just buy next month's magazine and try that diet. Maybe if you're a good girl, you'll get it right this time.
Ok, maybe I've been buying magazines for too long. But you know what I mean - this subtle pressure about this time of year that says "Losing weight should be a cinch - it's easy!"
But there's something that these magazines aren't telling you about the latest and greatest best diet. There's actually something they're leaving out. And it's this something that is probably sabotaging your weight loss in a number of ways.
What is it?
It's simply this: They don't tell you that losing weight is a challenge. Yup, that's right - it takes effort.
But if you believe the hype that it should be easy - and then it's not easy for you - you'll get discouraged, break the diet and beat yourself up. And then you're stuck in the same cycle over and over of trying the latest best diet, failing, trying a new diet, failing etc. etc.
So what's the truth?
Losing weight is not easy. It is a lifestyle change. And it takes work.
So you need to be prepared to do everything you can to give yourself the edge. And consider any way you can that will make things easier while you lose weight.
That's one of the reasons I use a diet food delivery service to shed pounds every spring. It gives me that edge - that extra push I need to stick with it. I've used a couple of different services to lose weight over the years and they were the most enjoyable "diets" I've ever tried.
Why? Because the meals were done for me - and they tasted good (not like my cooking at all). So even though losing weight was a bit of a challenge, having the meals done for me took a lot of stress off.
I didn't have to shop or prepare the food myself. I didn't have to slave for hours in the kitchen - only to be disappointed by food that tasted blah. All I had to do was choose my entree for that night, heat it up and enjoy. Sometimes there was even dessert.
So if you've struggled in the past with losing weight, this is definitely an option to consider. There are other ways to make things easier and take the stress off too - like carving out some time alone to pamper yourself every day. Get a massage or do something special for yourself.
I would also suggest that you find a diet that lets you eat food you enjoy. So if you are a chocoholic, choose a diet that lets you have chocolate (ok, maybe not every day, but...).
If you need your glass of wine at night, there are diets that will allow this too. When you enjoy the food you're eating, you're more likely to stick with the diet and lose the weight you want.
Again, you want to make it as easy on yourself as possible.
Regardless of what you decide to do, or which diet you decide to try - just know that it's supposed to be a bit challenging at times.
It's not as simple as the magazines (or movie stars) say it is. If it was, then we'd all be size 0 gazelles lazing by the pool sipping margaritas.
So go easy on yourself, give yourself time and remember - it does get easier. And the results will be worth it!
Your kitchen doesn't need to be the place in your home where you undertake dreary daily cooking chores. It can be a room full of fun and new adventure. Forget about cooking standard food items the customary way and start being creative, and your kitchen tools can soon be as fun a place as any playground, especially during the holiday season. Walk into your kitchen with a playful mindset and begin exploring all the fun things you can do with normal, everyday foods.
Nothing is more of a staple food than rice. Nevertheless, you can innovate when you cook it - and have fun doing so. The next time you make rice, divide it into two equal portions. Use a small amount of two different food colorings in the cooking water. Choose the colors according to your whim, or if it happens to be a holiday season, get your inspiration from that. For Halloween, color half the rice black and the other half orange, for Christmas use red and green, pink and yellow rice will look wonderful on your table during the Easter holidays.
Another way to have fun in the kitchen is to use non-traditional items to make things. For instance, you can use any of the wide variety of flavored yogurts now available to make frozen popsicles for your kids. Another idea is to pour juice in ice cube trays, freeze and use the cubes to flavor your tea. Instead of adding regular ice cubes to your iced tea, use iced tea cubes to prevent the tea from becoming too diluted. Use spearmint extract to flavor hot chocolate and make delicious peppermint patties to savor in the winter.
If you would like your children to drink more water, add a couple of drops of food coloring to it. Your children will be attracted to the colorful 'new drink' and you won't need to sweeten it at all. To encourage kids to drink their milk, you can mix in a spoonful of chocolate or strawberry ice cream into their glass of milk. Frozen peanut butter buttons make tasty and nutritious snacks for growing children. Put the peanut butter on wax paper before you freeze it so it will be easier to remove without breaking.
Make pancakes using cookie cutters to shape them into awesome shapes for your family one morning. Or better yet have pancakes for supper, just to throw them a curve. You can even throw in some chocolate chips or M&M's for added color and flavor. Cook eggs in metal cookie cutters for added fun at breakfast. Cut up fruits to make funny faces or animals on the kid's plates, it's just another way to add more fruit to their diet, but its fun. One more way to get more fruit in your kids is to use a juicer. Try different mixtures of fruits and fruit juices to create your own beverage. You and your kids can even give funny names to the creations you make.
The most important take away from this is to have fun and be creative. Diversify the foods you eat to make them more enticing, more interesting. Use regular everyday foods and make something special from them. Something as simply as frozen seedless grapes will make a fantastic summer time snack. Use a dehydrator to dry bananas to make banana chips. They are so much better for you and your kids than potato chips, and they are delicious. Forget about mom telling you not to play with your food, play with it all you want.
Like its close neighbor Mexico, Cuba found itself at the center of many converging cultures. This has produced the distinctive taste that is now known worldwide as the Cuban way of cooking. Read on as we take a gastronomic journey from Havana to Guantanamo.
Spanish explorers strongly influenced on Cuban cuisine, as they did for many countries in the Caribbean, Central America and South America. Cuba's food history also has been affected by African tastes. The Spanish were influenced by the Moors, African Muslims who ruled parts of Spain for several hundred years, while African slaves who served as cooks for Cuban gentry added their own touches to native cooking. French colonists who fled slave uprisings in Haiti also added their own culinary arts to Cuban dishes.
Mixing indigenous ingredients along with those brought in by the Spanish, Africans, and the French, Cuban cuisine evolved into something that is unique and possessing a distinct character. It is similar to what would many describe as a "county" style in that cooking is simple and recipes and techniques got passed down through oral lore and hands-on teachings. New cooks serve as apprentice for experienced ones and this allowed for self-expression and modification of dishes.
It is actually very difficult to make an authentic Cuban cookbook as Cuban cooks rarely measured ingredients. Instead, they used "pinch" and "dash" a lot and a lot of tasting and adjusting was done to get the taste just right. This tradition has given rise to dishes that are simple and straightforward and requires very little tending to. Anything fuzzy and requires constant attention was rare. In fact, deep-frying - with the necessity of watching over everything closely - is practically unheard-of in Cuban kitchens.
As the predominant island nation in the Caribbean, one would naturally assume a rich tradition of cooking with seafood. But with the strong African influence, Cuban cooking has an affinity towards vegetables, such as platano (similar to bananas), yuca (cassava), boniato (a tropical sweet potato) and malanga, another starchy root vegetables. These are often chopped up and simmered with onions adding flavor to the mix.
Instead of overpowering the natural taste of meats, Cuban cuisine uses herbs and spices to enhance them. Cumin, garlic, oregano, and bay leaves are kitchen staples. A unique seasoning mix is made by sauting onion, green pepper, garlic, oregano, and black pepper in olive oil. "Sofrito" as the Cubans call it, is similar to the Cajun taste that Americans from the South are familiar with.
Limited grazing lands have given rise to lesser quality meats and that prompted the practice of marinating in lime or sour orange juice and slowly cooking to allow the meat ample time to tenderize. Rice and black beans are the usual companions to meat dishes.
Despite its tropical climate, Cuba is also known for the quality and variety of its baked goods, especially turnovers with unusual fillings. For dessert, there is flan, an egg custard topped with caramel sauce that is beloved by virtually all islanders.