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‘Quick Tips’ Category

  1. CREPE MAKING QUICK TIPS

    July 6, 2011 by Daniel

    CECIJ4 Eurodib Krampouz Electric Crepe Griddle

    Making crepes is not hard. If you can make pancakes, you can make crepes. Before we start, we at J.E.S. Restaurant Equipment have a few tips:

    Don’t worry about getting the thinnest possible crepes. I have had people tell me that when they make crepes, they aren’t thin enough. Crepes don’t need to be perfectly thin, and they often aren’t. When I ate crepes from a street vendor in Tel Aviv, they were about the same thickness as the ones I make, and they were not thin as paper. Relax, your crepes are not too thick.

    You’ll probably mess up a couple of the crepes when you make a batch. So what? I’ve made lots of crepes, and I still mess up at least one per batch. Sprinkle some sugar on it and enjoy it as a snack. Don’t let it worry you.

    If you’re making enough crepes to serve a lot of people, there are three easy ways to handle it. First, you can stick the crepes on a plate in a barely warm (200°F) oven, where they’ll stay warm until you are ready to assemble them. Second, you can serve them as you make them. When serving family on a busy night, it’s sometimes okay if people eat them as they are served. Third, it’s not a big deal if the crepes cool down a little bit before you eat. If the filling is warm, it makes up for it.

    Although crepes are fairly easy to make, there are devices now on the market to simplify the process even further. These are crepe makers and they come in a variety styles, sizes and capabilities.

    Now, what is the difference between a crepe pan and a crepe maker? A crepe pan is essentially a shallow, steel frying pan or a griddle, which heats quickly and bakes the crepe, under some supervision, of course. The electric crepe maker does most of the work as far as cooking the crepes is concerned. It signals you as to when the temperature is just right for cooking crepes, as well as when the crepe is cooked.

    Rest assured that however you want to get into the crepe making process we, at J.E.S. Restaurant Equipment and Kitchen Emporium have the knowledgeable people and the equipment you will need to get started. Do not hesitate to call or shoot us a question on the web site.

    Thanks for reading,

    Chef Phil

    Category Quick Tips | Tags: ,,,,,,,,, | 1 Comment

  2. CHEF’S TIP: COOKING TIME FOR STANDING RIB ROAST

    April 26, 2011 by Daniel

    Thank you for the question Nancy,

    First thing that we have to understand is that any chart or recipe giving cooking times is based on the premise that the meat is at ROOM TEMPERATURE, so allow the meat to set out for at least 1 hour.

    After you have prepared the roast with your chosen spices, coat the roast with the seasonings, put it in a preheated 450 degree oven,
    let it roast at that temperature for 15 minutes. Lower the oven to 350 degrees and cook for 25 minutes/pound for RARE or 28 minutes/ pound for MEDIUM RARE. To insure against over cooking, I would start checking the internal temperature with an instant read thermometer about 15-20 minutes before the time is up. You will be looking for an internal temp of 125-130 degrees. When you reach that temp, pull it out of the oven, put an aluminum “tent” on it and let it rest. Two things will happen, 1) carry over cooking will take the temperature up another 10-12 degrees due to residual heat in the roast, and 2) the juices will settle back into the meat so you won’t lose the flavorful juices when you carve this “king of the roasts”

    I hope this answers your question, and enjoy your roast !

    Chef Phil

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  3. RESPONSE TO CYNTHIA

    March 16, 2011 by Daniel

    Cynthia,

    Thank you for a very interesting question.

    Assuming that you saw the “about me” tab on the web site you already know that professional cheffing was my second career that began in my mid 40s. Not knowing your age for sure I am going to go on the assumption that this is perhaps your first choice for a vocation. With that in mind, I will quote my high school guidance counselor, “never underestimate the value of a good education”, now with the help of 20/20 hindsight I realize how right he was.

    Now the question arises, how do I get this good education? Do I get it through experience in the field, or do I go the formal training route? I was lucky in that I had a little of both. I had good exposure to the chef’s world by growing up in a restaurant setting with a very well-trained French chef who, when time (and temperament) allowed, would put up with the “whys” of a 12 year old kid on a daily basis. I guess what I really learned from Max was that I wanted to become a chef. Unfortunately, I would not get that chance for another 30+ years.

    I have worked for and with “chefs” that have had no formal training and they could cook circles around others that have gone to culinary schools. I once wrote a letter of recommendation for a co-worker and he would not accept it because I referred to him as a “chef” and he had not gone to culinary college. I had to explain to him that he was a graduate of the “Culinary College of Hard Knocks”.

    When I chose to enter culinary school, I was following a passion, that is the first criteria of a chef, you must have that inner feeling that you can be the next great entity in the culinary world. Culinary school is an expensive investment, my 15 months in Baltimore and Dublin, Ireland were just shy of $35,000. Do I think I got my money’s worth….most definitely. Although age and physical problems caught up with me and I retired from active cheffing and teaching some years back I feel that I quelled that inner passion to MY satisfaction.

    So I guess the bottom line is, how soon do you want to be making the money that everyone thinks chefs make? Five to six years as a line cook, as opposed to 12-24 months in a culinary arts program? That is a question that only you can answer. I will say that a chef’s life can be very demanding of ones time and that being in good physical shape will help a great deal. The rewards, they are the best, not just for the money but the looks on people’s faces as they enjoy a fine meal at your hands.

    Whatever your decision, Cynthia, I wish you the best, and DO NOT let anyone tell you that women have no place in the professional kitchen. In fact, four of my chef instructors were female, and giving it a little thought right now, I feel I learned the most from two of them.

    Any other question please do not hesitate to ask .

    Thanks again for the inquiry.

    Phil Clark, C.W.C., C.C.I.

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  4. A BRIEF HISTORY ABOUT ST. PATRICK’S DAY

    March 9, 2011 by Daniel

    About Saint Patrick’s Day

    Saint Patrick’s Day is celebrated each year on March 17th.  In Ireland, Saint Patrick’s Day is both a holy day and a national holiday.  Saint Patrick is the patron saint of Ireland as he was the one who brought Christianity to the Irish.

    According to legend, Saint Patrick used a shamrock to explain about God.  The shamrock, which looks like clover, has three leaves on each stem.  Saint Patrick told the people that the shamrock was like the idea of the Trinity – that in the one God there are three divine beings:  the Father, the Son and the Holy Spirit.  The shamrock was sacred to the Druids, so Saint Patrick’s use of it in explaining the trinity was very wise.

    Although it began in Ireland, Saint Patrick’s Day is celebrated in countries around the world.  People with Irish heritage remind themselves of the beautiful green countryside of Ireland by wearing green and taking part in the festivities.

    Saint Patrick’s Day is usually celebrated with a parade.  The one in Dublin, Ireland is known to some as the Irish Mardi Gras.  But the one in New York City is actually one of the biggest.  It lasts for hours.  Two Irish wolfhounds, the mascots of the New York National Guard infantry regiment the “Fighting 69th”, always lead the parade.  More than one hundred bands and a hundred thousand marchers follow the wolfhounds in the parade.

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  5. QUICK TIPS: TYPES OF KNIVES

    February 25, 2011 by Daniel

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  6. CHEF TIP: AN IRON RICH DIET

    February 22, 2011 by Daniel

    We at J.E.S. Restaurant Equipment like to stay in touch with things happening in the food service/food equipment arena. In doing this, we like to pass on information we think to be important to our customers.

    Given our close affiliation with Lodge Manufacturing, the largest cast iron utensil manufacturer in the country, I found this information to be very interesting and worth passing one.

    Cooking foods in cast iron pans can increase iron consumption. A 2007 study showed that cooking tomato sauce in an iron skillet increases the amount of iron in the sauce and also increased iron status among teen-aged and young adults. The authors considered it important for the food cooked to be both acidic and water-based, such as tomato sauce.

    We here at J.E.S. Restaurant Equipment offer a wide selection in Lodge Manufacturing products, not only beautiful but now healthy too.

    Iron in your diet:
    Why is iron important?

    Iron is very important because it helps your body to make hemoglobin. Hemoglobin, or ‘Hb’, is the protein found in red blood cells that carries oxygen around your body and gives blood its red color.
    What can happen if you have low iron levels?

    If the level of iron in your body falls, your red blood cells may not contain enough hemoglobin. At first you may not notice any difference, however, if the amount of hemoglobin falls further, you can start to feel tired. If the shortage of iron is more severe, you can feel unusually weak or breathless. This is called anemia.

    There are different types of anemia, but the most common is caused by a shortage of iron.
    Getting enough iron will help your body to work more efficiently and may speed your recovery following surgery.

    To your health,

    Chef Phil

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  7. NATIONAL HEART HEALTH MONTH

    February 21, 2011 by Daniel

    National Heart Health Month

    February is national heart health month, fitting since Valentine’s Day signifies love, relationships, family and the heart. With all this celebration centering on the heart I would like to discuss how you can take better care of your heart given that cardiovascular disease remains the No. 1 killer in U.S. adults. Heart disease should be a concern no matter what your age, especially given that we have seen high blood pressure, high cholesterol and atherosclerosis in children. The majority of cardiovascular disease is preventable and treatable with dietary changes. I can not make you exercise more and would never presume to tell you what dietary supplements to use as I have no expertise in those areas, and can’t really come up with a good exercise program for myself.

    What I can do, however, is post some good healthy heart recipes. So, for this week all the posted recipes will be “heart friendly” and contain the nutritional value information so you can track your intakes. Surprisingly, I have found that these recipes are very tasty, to the point that I caution all that moderation is the key to a healthy diet.

    Hope you enjoy the recipes,

    Chef Phil

    Category Quick Tips | Tags: ,,,,, | 1 Comment

  8. CHEF’S TIP FOR KEEPING HERBS AND SPICES FRESH

    January 4, 2011 by Daniel

    HERBS & SPICES:

    Let’s begin with the difference between them.  Herbs come from the  leaves or the leafy part of a plant, whereas the spice is generally derived from either the seed or the berry of the plant.

    Here are some guideline to follow to keep your spices and herbs as fresh and aromatic as possible

    The general ratio to substitute fresh herbs for dried is 3 to 1. That is, use 3 times as much fresh herbs as dried herbs that recipes might call for.

    NEVER store spices above the stove. It’s very hot and can be humid.

    Red spices will maintain flavor and retain color longer if they are stored in the refrigerator.

    Store spices in a cool place, away from any direct source of heat. The heat will destroy their flavor.

    Arrange spices in alphabetical order and eliminate the problem of hunting through all of them to find the right one.

    Before adding dried herbs, rub them between your palms or fingertips to release their flavor.

    “Chop” fresh herbs, like chives and dill, by snipping with scissors.

    Many recipes call for parsley, most of the parsley found in stores is of the “ornamental” type.  For the flavor you should try to find the Italian or Flat leaf variety.

    Fresh herbs will keep a week or more in the refrigerator if you store them upright in a jar with water in the bottom; cover jar.

    If you are bunch-drying small herbs, such as thyme or oregano, you’ll find that their very short stems fall out of the string as they shrivel. Tie the small herbs together in the MIDDLE of the bunch. They’ll dry without falling.

    Crush dried herbs gently with a mortar and pestle to enhance their flavor. Slightly bruising fresh herbs will increase their effectiveness. A spice grinder may also be effective here.

    Since many recipes call for both salt and pepper, keep a large shaker filled with a mixture of both  3/4 salt and 1/4 pepper is a good combination.

    Hope this helps answer any questions as to the use or storing of spices, they can make or break your preparation.

    Happy New Year,

    Chef Phil

    Category Quick Tips | Tags: ,,,,, | 1 Comment

  9. QUICK TIPS FOR COOKING STANDING RIB ROAST TO CORRECT TEMPERATURE

    December 21, 2010 by Daniel

    For another Facebook friend in Florida who wants to know best way to cook standing rib roast to correct temperature.

    The first thing is to make sure that your oven is calibrated to the correct temperature. The quickest way is with your oven thermometer in place, turn oven dial to 350 degrees. Give the oven time to reach it’s pre-set temp and the oven thermometer should read close to the 350 degree mark. If not, “tweak” the dial until you reach the desired temperature. This is just a quick remedy, if you do a lot of cooking in the oven you may want to have a service technician calibrate with professional gauges.

    Now that we know that the oven is correct we can turn our attention to making sure we get the meat to the correct temp. Best investment you can make at this time is a digital instant read thermometer. A small expense to assure the right readings, and save a lot of money on over-cooked products.

    With the roast in the oven, begin to check the temps when you are about 45 minutes for the approximate cooking time. Insert the probe into the center of the meat, away from any bone, allow 30 seconds for the reading to register.

    EXAMPLE: You have a 12 pound, 5 rib roast that you want to cook medium rare (135 degrees). Suggested cooking time is 2-2 1/2 hours at 325 degrees. After about 90 minutes take your first reading, this will give you a good idea how the process is going.

    For medium rare we are going to take the roast out of the oven when the internal temperature reads 120 degrees, we are going for a final reading around 135-140 degrees. The rest of the cooking will be done with “carry over” cooking which is the heat that is built up in the roast will continue to raise the temperature while covered with foil and setting on the counter. This method will raise the internal temp by as much as 15 degrees, which will give us our medium rare temp of 135 degrees. It should also be noted that a bone-in roast may raise the temp more due to the fact that the bone will hold the heat longer.

    Now that we have achieved the correct level of doneness it is time to set down and enjoy this “roast of Kings”.

    Thanks for the question, T.W. in Florida

    Chef Phil

    Category Quick Tips | Tags: ,,,, | 3 Comments

  10. QUICK TIPS FOR THAWING MEATS

    December 20, 2010 by Daniel

    Too many times we forget about food safety in the rush to get things done, the outcome is not a pretty picture and actually can cause some very serious heath problems, including death.

    KNOW THE RIGHT WAY TO THAW MEATS:

    Forget to take the meat, poultry or fish for supper out of the freezer?

    Stress not, using a quick-thaw method is preferable to allowing frozen meat, poultry or fish to thaw during the day on a kitchen counter. Thawing frozen foods at room temperature invites bacterial growth.

    To quick-thaw frozen meat, poultry or fish, place the package under cold running water or in a larger bowl of cold water. Change the water frequently – every 30 minutes – until the product is thawed, and then proceed with cooking.

    To quick-thaw frozen meat, poultry or fish in a microwave, remove packaging and place the product in a microwave-safe dish. Follow manufacturer’s directions, but be aware that thawing meat, poultry or fish in a microwave oven begins the cooking process, which will need to be completed.

    Planning ahead is preferable, but placing a wrapped, frozen roast, package of ground beef, chops, chicken, or fish in a pan with a lip on the lower shelf of the refrigerator to thaw for a day or two before intended use.

    Allow up to three days for a two-to-three-pound roast.

    Check back for more food safety tips,

    Chef Phil

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