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‘Hot Off The Shelf…’ Category

  1. LODGE CAST IRON GRILL/GRIDDLE

    September 30, 2010 by Daniel


    When the cooler weather hits but you still want the “outdoor grilled” taste on your ‘burgers and steaks bring the outdoors in with this piece from the number 1 manufacturer of cast iron utensils.

     

    LODGE CAST IRON GRILL/GRIDDLE

     
    Lodge Cast Iron Grill/Griddle

    Made by the cast iron experts at Lodge this revolutionary grill/griddleis pre seasoned, so it’s ready to cook right out of the box. The Pro Iron spans two burners and two cooking functions: grill steaks, chops, and burgers on the ridged side, or flip it over to cook pancakes and sandwiches on the smooth griddle surface.

    Lodge’s pre seasoning process penetrates the metal’s pores thoroughly and uniformly, so it looks and performs better than traditional home seasoning. You still get the even heating, superior heat retention, and inherently stick-resistant finish that has made cast iron cookware a favorite of this professional chef.

    Caring for your Lodge Cast Iron:

    •Properly cared for, your Lodge cast iron cookware will last for more than a lifetime.
    •After cooking, clean the cookware with hot water and a stiff brush. Never use a harsh detergent, as it can remove the seasoning. Towel dry thoroughly.
    •While the cookware is dry, but still warm from the hot water bath, wipe a light coat of vegetable oil or cooking spray on all surfaces.
    •Store in a cool, dry place. Do not store lids on the pot or pan in order to allow air circulation.
    •If you notice a metallic taste of see signs of rust, simply scour off the rust, wash the cookware with soap and hot water, dry thoroughly and re-season using the home seasoning instructions.

    Home Seasoning Instructions:

    •Seasoning is the process of applying a thin coat of cooking oil to the entire surface of the cookware, then baking the oil onto the cookware creating a natural nonstick finish.
    •Step 1: Preheat your oven to 350 F.
    •Step 2: Wash the cookware (inside and out) with mild detergent using a stiff brush. Rinse and towel dry.
    •Step 3: Spread or spray a thin coat of melted shortening or spray-on vegetable oil over the entire surface of the pan, including handle and exterior surfaces.
    •Step 4: Lower both your oven racks to the two bottom positions. Line the lower rack with aluminum foil (to catch drippings), and place the cookware upside down on the middle rack of oven and bake for one hour. Turn the oven off and leave cookware in the oven until cool.
    •Repeating the process will only further season the cookware, turning it darker and improving the appearance.

    I leave my cast iron pots/pans in the oven when I bake cookies, cake etc. to keep them in a “seasoned state” and ready to use. I’ve tried the less expensive, non cast iron ones and believe me, no comparison.

    I have found another use for this is to thaw frozen steaks, chicken breast etc. on the griddle side. We all know that cast iron is a good conductor of heat, works just the same for cold. Set the item to be thawed on the griddle (grooved) side and the thawing process will take 1/2 the time. The cast iron carries away the cold, and the raised portion lets the air circulate the air, try it !

    JES has a huge surplus of commercial sinks and accessories. We’ve also got great deals going on now on all Hoshizaki.

    Thanks For Reading!
    Chef Phil

     


    Category Hot Off The Shelf..., New Products | Tags: | 21 Comments

  2. PRESERVING YOUR GARDEN’S BOUNTY (canning, freezing & dehydrating)

    June 15, 2010 by Daniel

    Let’s face it folks, planting your family garden is like going shopping when your hungry, in your mind you can taste everything you see.  You have been waiting since last October for some good old home grown fruits and vegetables, weather is getting right, and you are ready to get started.
     
    You hit the local farm and garden store like the U.S. Marines hit Normandy Beach on D-Day, you buy the seeds that you want and head home to prepare the soil.  Once planted you tend to it like a new born babe, fertilize it, water it, and before you know it you have fresh fruit and vegetables for the family’s dinner table.  Then you realize that you have planted too much.  You pull out the recipe book and try to keep up with the harvest,   (been there, done that, it doesn’t work).  You start giving some to neighbors and relatives and the like but soon they have had all the zucchini bread and fresh tomatoes they can handle.
     
    So, what to do with the rest of this bountiful harvest? In a word, PRESERVE. That brings to mind three main ways of accomplishing this, freezing, canning or dehydrating.
     
    In the next few blogs and “hot off the shelf” postings I will look at the items that you will need to accomplish these methods in a safe and sanitary atmosphere.  If done under the wrong conditions bacteria will thrive and people can get very sick.  Rest assured that all materials and apparatus are available from your friendly service rep at the J.E.S. Kitchen Emporium web-site or at the retail store.

    Stay tuned for the rest of this series…

     Chef Phil

    Category Hot Off The Shelf... | Tags: ,,,,,,,,,,,,,,,,,,,,,,,,,, | 1 Comment

  3. The Easiest Way to Chop Herbs

    May 14, 2010 by Daniel

     

    Norpro Triple Blade Herb Scissors

    Norpro Triple Blade Herb Scissors

    Sometimes we tend to “overthink” how to do things in the kitchen, here’s a recommendation from Chef Phil…

    The Easiest Way to Chop Herbs

    With 10 built-in blades for slicing and dicing, Edward Scissorhands would have made one heck of a prep cook. Too bad he was run out of town before he could harness his hidden talent. Norpro has had much more success in capturing the beauty of multiple blades with its Triple Blade Herb Scissors made from stainless steel, the three-bladed scissors are perfect for quickly chopping herbs, cutting greens or carrying out a range of other kitchen tasks that typically require knife skills. And because the 8-inch shears are dishwasher-safe, cleaning them is just as easy.

    It’s one kitchen tool that definitely makes the cut.

    Be sure to get with one of the sales team members at the J.E.S. Kitchen Emporium and check out this and many other kitchen products from this fine manufacturer.

    Category Hot Off The Shelf..., How To's | Tags: ,,,,,,,,,,,,,,,, | 5 Comments

  4. Digital Kitchen Part 3

    April 23, 2010 by Daniel

    The final (until something new comes along) installment on the digital revolution in the kitchen concerns the DIGITAL TIMER.
     
    These are all pretty much straightforward in use, merely punch in the time and push start.
    That being said, I will just mention a couple of things to look for in you purchase.
     
    1. If it comes with a magnetic back so you can attach it to the refrigerator or oven hood make sure it is a strong enough magnet, these delicate instruments do not survive the “bounce test” very well. Most likely it will have this magnet but use with caution, you should look for one that also has a fold out wire stand, much more stable on the counter top.
     
    2. It should have a memory.  Many, when the time runs down to zero they reset to zero, you want one that resets to the last setting you entered.  If you are like me and the recipes says to cook for one hour you set the timer for a shorter time so you can check on it periodically during the cooking cycle.  With this feature you will be reminded of how long it has been cooking.  If it resets to zero, with your hectic schedule, you may forget how much time you initially entered but if it resets to 30 minutes you know that you have 30 minutes left to cook so in this instance you just have to push stat and the 30 minute countdown begins again.  Saves many a dish from overcooking.
     
    3. Lastly, go for the loudest, audible alarm. Some, if not all are portable to the point you can carry them with you, either in your pocket or to set on the coffee table as you enjoy your favorite TV show. You want to be able to hear it when it sounds the alarm.  I’ve seen, or heard some that are a faint “beep” but you should find one that has a loud and somewhat unique tone.  Mine has a continual beep that gets louder the longer it goes unattended.  Like that annoying bedroom alarm clock.
     
    Enough for the “dos”, there is one “don’t” I want to bring to your attention, the multiple
    timer.  This will allow you to set the timer for up to 3 things.  Folks, if you’ve got three things cooking at once that rely on critical timing you are risking the proverbial kitchen nightmare.  Again, if your like me, you will forget which alarm is for which dish. ” Beeeeep”, is that for the meat in the oven or the rice on the stove top ?  Get my point ?  It is OK to have this type but I suggest you only set one timer at a time.
     
    That about wraps it up for the digital gadgets in the kitchen, I have ordered a new “gadget” but have not received it as yet, it is a digital measuring spoon.  I can not figure how it will work, at $15.00 I can’t think it has an electric eye to see how much is in the spoon so that only leaves weight and we know that  a tablespoon of honey is going to weigh more than a tablespoon of water.  I will keep you posted.
     
    As always, you can get in touch with the staff at the J.E.S. Kitchen Emporium for anything in your kitchen needs.
     
    Until then,
    Happy cookin’
     
    Chef Phil

    Category Hot Off The Shelf... | Tags: ,,,,,,,,,,,,,,, | 2 Comments

  5. Digital Kitchen Part Deux

    April 13, 2010 by Daniel

    As promised, in the 2nd installment of the digital revolution we will take a look at the types of digital thermometers available on the market today.  

    Basically there are 4 types that come to mind, they all do the same thing but they differ in design and “bells & whistles” so it will come down to user preference to determine which one to acquire. As mentioned in my bio, I am a self proclaimed gadget freak so it should come as no surprise that I have all 4 types and their use is determined by what and how the item is being cooked.
     
    1. BUTTON HEAD PROBE:  This one was the first developed and features the large digital display and is used in much the same manner as the analog version, insert the probe into the product, away from any bone, but unlike the analog unit where you had to wait for the dial hand to stop, the digital one gives you the reading in 30 seconds.  This is a plus in that you do not lose heat from the oven wait for the analog type to register it’s reading.
     
    It should have a button to switch from Fahrenheit to Celsius (for those European recipes) and a “temp hold” button to lock the temperature reading so that you get an accurate read. Let’s face it folks, they are called instant read for a reason and as soon as you remove it from the product it will start to lose it’s reading.  On and off switch is a given, but should include an automatic off after short amount of time to conserve battery life.
     
    2. STICK PROBE:  This one is much the same as the button head except that it is shaped much like a tongue depressor and is preferred by many chefs in that it is not as cumbersome as the button head, and fits better into the pocket so you don’t look like you have a lolli-pop sticking out of your pocket.
     
    3. WIRED PROBE:  This one, much like the name implies, has a braided wire that connects the probe to the head unit that displays the readings. This is particularly helpful when you do not want to lose heat by opening the door to the oven or smoker.  The wire is past through the doors edge and plugged into the head unit and gives the reading from inside the cooking chamber. A small “beep” will alert you when the selected temperature is reached.
     
    4  WIRED PROBE w/ REMOTE:Ah yes, the ultimate digital thermometer, just like the previous model except it has the “bells & whistles”.  It will automatically set the temperature by pushing a button to select the product being cooked.  It has the setting for beef, pork, lamb, and chicken but also has a setting in the beef category for rare, medium, and (God forgive) well done. All settings have a manual over-ride that will allow you to customize your cooking temps.  Now, the best for last, the head unit that contains all the information is detachable from the base unit and can receive the info from the cooking source from a distance of 100 feet.  This will allow you to mingle with guests, watch the race or ballgame in another room while the cooking is taking place.  Again, an alert will sound, but this time when the selected temp is within 5 degrees in case you have to add a last minute ingredient, like cheese on the burgers.
     
    That pretty much covers the digital thermometers on the market today, you will find them all available through the friendly staff at the J.E.S. Kitchen Emporium.
     
    Next digital gadget we will discuss is the digital timer.
     
    Chef Phil

    Category Hot Off The Shelf... | Tags: ,,,,,,,,,, | 1 Comment

  6. Digital Revolution in the Kitchen

    March 31, 2010 by Daniel

    It has become apparent that the digital revolution has become a factor in the new era of cooking in the home kitchen.  With that in mind I have decided to do at least a 3 part blog on these gadgets. (may go to 4 if I find a new “toy” not in my kitchen repertoire).

    First thing to establish is do I need these in my kitchen?  Yes, the need for correct and accurate measurements in cooking and baking is essential.  A recipe for cooking should be regarded as a guideline to follow to achieve the end result.  This means that substitution in recipes is at the discretion of the cook.  As I tried to get across to the people in my cooking classes, build your flavors with your ingredients.  If you are, let’s say making a Chicken Curry dish traditionally serve with rice, and the rice instructions say 3 cups of rice to 1 cup of water, IT’S A CHICKEN DISH, why not use chicken stock to replace the water.

    I say all this to bring out a point, cooking and baking differ in that baking recipes should be viewed as formulas and just like in the chem lab, you must follow that formula to get the correct result.  This is so much a factor in cheffing that Pro Cooking and Pro Baking are offered as individual curriculum in culinary schools.

    So with all this in mind let’s look at our first digital need, SCALES.  The correct weight is important in cooking and baking to get the right proportions for all of the ingredients in the recipe.  Actually, in baking they do not call it weighing, it is referred to as scaling, again an inference to the exactness needed.

    A good digital scale will have a large display area (some have a removable display so you can see around large items that block the display window).  It will measure ounces or pounds and with the press of a button convert to grams or kilograms for your European recipes.  It should have a capacity high enough to weigh large items like whole chickens, beef roasts etc. the one I use at home will go to 11 pounds.
    Ideally it would have a removable container to hold the item being weighed, this is especially helpful in cleaning.  There will be a button on the unit that will let you “zero out” the reading to allow for the weight of what ever container you are using to hold your items.
    As far as calibration goes, not to worry, it will reset each time it is turned on.  If you question the weight you can check it by using the old method used in resetting the old spring type by putting a 1 pound block of butter on the scale and it should read 16 ounces.
    These units are powered by a battery and has a self-monitoring method to tell you when the battery needs to be replaced, ah the magic of the digital world.

    If you have any questions about the digital scales just call one of the staff at J.E.S. Kitchen Emporium and they will be more than happy to answer your questions.

    Next we will look at the digital thermometers that are available on the market today, once you get it scaled, you do not want to over cook it.

    Chef Phil

    JES has a huge surplus of commercial sinks and accessories.  We’ve also got great deals going on now on all Hoshizaki.

    Category Hot Off The Shelf... | Tags: ,,,,,,,,,, | 2 Comments

  7. Solid hardwood tables, cutting boards, butcher blocks & more…

    March 17, 2010 by Daniel

    Bradley Furniture Ouachita Island

    Bradley Furniture Ouachita Island

    They say that ” beauty is in the eye of the beholder”.  As a professional chef, in a commercial kitchen that beauty could come in the form of a shiny new meat slicer, but as a professional chef in my home kitchen, it would be in the form of a product from one of our newer vendors here at J.E.S. Kitchen Emporium.
     
    I am speaking of  not only the beauty but the functionality of the Bradley Brand Furniture.  They offer a stock line as well as a custom line.  These units are not inexpensive but are a valuable asset to your household as well as a almost indestructible work or serving area throughout the house.
     
    The line offers everything for the kitchen from cutting boards to tables, chairs, and hutches.  All are made of beautiful cherry, ash, pecan and other select hardwoods. If you are looking for matching pieces through out the house they also offer living room, dining room and bedroom furniture.  I’m thinking great idea for the wide open expance of a rustic country cabin or log home.  Need something to just fit in a certain space, no problem, they also offer pieces made to your dimensions.
     
    If safty is a concern as far as chemicals coming in contact with food, again , not to worry.  There is no Formaldehyde ( a known carcinogen) used in the manufacture of these units. 
     
    Get with one of the staff at J.E.S. (1-866-200-6056) to discuss your needs and start a family heirloom today.  When you can combine beauty and functionality it should become apparent that Bradley Brand is the way to go.
     
    Chef Phil

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  8. Designer Aprons

    March 8, 2010 by Daniel

    Designer Aprons From KayDee Designs

    Designer Aprons From KayDee Designs

    Are you looking for the perfect gift for the baby shower, bridal shower, house warming or just an “I was thinking of you” gift?  Look no further, because I found the answer on my last trip through the showrooms at J.E.S. Restaurant Equipment.

    How about one (or two) of the designer aprons from Kaydee Designs or L.A. Imprints line of ” Apron’s With Attitude”.  These little classics are just what you need to put a smile on the face of your favorite kitchen personality.  Young or old they will enjoy wearing this attire as they go through their routines in the kitchen. Have a little helper in this area?  They also have children’s sizes available.

    You might get a little negative feed back if you gave them as a Mother’s Day gift but I have to think dad would love one of the “manly man” imprints referring to his grilling abilities as a Father’s Day gift.

    Be sure to also look at some of the matching chef’s hats, towels and other kitchen accessories that might interest you from J.E.S. Restaurant Equipment and their residential kitchen emporium.  They also have a big selection of solid color aprons in a variety of styles for any of your restaurants kitchen and front of house needs.

    CHEF PHIL

    KayDee Designs Has Kids Aprons Too

    KayDee Designs Has Kids Aprons Too

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  9. Meat Grinders & Meat Processing

    March 8, 2010 by Daniel

    Electric Grinder From LEM Products

    Electric Grinder From LEM Products

    You may not consider a meat grinder a necessary appliance to have in your kitchen, but each year more and more of these devices are being sold for use in home and professional kitchens. A lot of home chefs and gourmet cooks like to experiment with new dishes and control the ingredients that go into their food and a meat grinder is an excellent way to have that control.  Whether you are looking to reduce the fat content in your sausage or want to limit other additives in your meat products like herbs, spices, and preservatives, a meat grinder is a great place to start.

    How does a meat grinder work you may ask, lets take a look at the inner workings and see.  After the meat is inserted into the top of the grinder it passes through a rotating blade (or knife) that cuts the meat, and then it’s extruded threw the holes in the grinders cutting plates.  The cutting plates are what will determine how fine or coarse the ground meat will be once it has been ground.  Most meat grinders come standard with 3 different size cutting plates ranging from 3/16”, ¼”, and up to ½”, and will allow you to make any number of products from chicken, turkey, beef, veal, duck, pork, venison, or any other meat you can think of using.

    When you’re considering purchasing a meat grinder you have 2 options, manual or electric.  A manual meat grinder is meant for processing smaller quantities and requires a little elbow grease to operate.  The manual meat grinder will let you grind 2 to 3 lbs of meat per minute and perfect for those cooks that will only use it occasionally and don’t mind grinding by hand.  The more modern electric meat grinder will help save time and let you produce a lot more product in a shorter period of time, and highly recommended for anyone that will be using their grinder on a regular basis or grinding large quantities of meat.  Electric meat grinders work on the same principal as the manually operated grinders, only they tend to be slightly more complicated in design and have added features, which you may or may not need.  Either model will get the job done, its up to you to decide which one will fit your needs the best.

    Electric meat grinders are the perfect appliances for making hamburger meat, or sausage in any volume.  Electric grinders come in several different sizes and are generally rated in horsepower, the higher the horsepower the more volume it will be capable of producing.  The medium duty meat grinders are great for deer hunters or sausage makers who have lots grinding to do, but experts in this field say not only to consider power but for the best results you should also consider head size, bowl opening size, and pan size to ensure the grinder will work for you.  There are lots of accessories for meat grinders: like sausage stuffing tubes that help get your ground sausage into the casing, meat tenderizer (often referred to as a cuber), as well as accessories for making all types of jerky snacks.

    My good friends at J.E.S. Restaurant Equipment carry a huge selection of meat processing equipment from a number of top manufacturers including Univex, Fleetwood and Berkel.  Perhaps the most inclusive lines are that of LEM Products who cater to the residential chef, hunter and hobbyist that enjoy processing their own meat. They have a full line of electric and manual meat grinders, sausage & jerky flavorings, preservatives, packaging, and many other meat processing necessities.  If you have any questions or need help selecting the meat grinder that will be right for you give the friendly staff at J.E.S. Restaurant Equipment a call and let them help you with your selection.  In addition to their great selection of meat processing supplies J.E.S. Restaurant Equipment also has all the commercial restaurant equipment and supplies as well as an amazing selection of residential kitchen supplies in their Residential Kitchen Emporium.

    Grind on,
    Chef Phil

    We’ve got great deals going on Scotsman ice machines and Hoshizaki ice machines.

    Category Hot Off The Shelf... | Tags: ,,,,,,,,,,,,, | 6 Comments

  10. Smoke your favorite meats inside with a Stove Top Smoker

    February 8, 2010 by Daniel

    On my latest trip around the showroom at the J.E.S. Kitchen Emporium I stumbled upon something that I wished I had found years ago.  That is why this article should maybe be call “smokin’ hot off the shelf.”  We have all heard the saying, “where there’s smoke there is fire”, while I have not always found this to be true.I will always say that “where there’s smoke, there is FLAVOR”.  My latest find is the Cameron Industries Stove Top Smoker. With this piece of equipment in your kitchen arsenal you can conjure up some of the best tasting, healthy meats and seafood dishes your discriminating palette desires.  Just touching on the flavor aspect, and leaving the healthy benefits to another blog, I would say that if you have not tasted a meal that you have smoked yourself you have missed out on a very big part of home cooking.  I was going to say that you have missed out on a very big part of the summer when the cook-out season is in full swing, but alas, with this smoker the season is year long.  This relatively small (11″x15″x3 1/2″) pan fits right on the top of your burner, gas or electric, and does its job right in your kitchen in a fraction of the time it would take to set up your outdoor smoker.  Simply soak the flavored wood chips (included)  in water or other liquid, put them in the bottom of the pan, insert the rack, put the meat, fish, poultry on the rack slide on the cover and set it on the heat, the pan will do the rest.  You may not get the “seared” taste that we like on our steaks but you can achieve this by under cooking  the meat in the smoker and finishing in a sauté pan on the stove top or give it a quick trip over the coals on the BBQ grill.  Clean up is a snap, dishwasher or just wash it like you would any other roasting pan.  Full instructions and recipes are included so you can start to enjoy the world of smoke right out of the box.  Do not overlook the fact that without the wood chips and just adding a steaming liquid that this make s a very good size steamer for those shrimp, clams or other seafood delights.

     

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