Oyster Roast Checklist – Oyster Knives and Kettles
Oyster Roasts have become one of the biggest low country traditions along the southern coast line. Where as in many other areas oysters are consumed raw or on the half shell, indoors, people in Charelston and the surrounding region gather outside to shuck these little roasted mollusks, drink beer and have a good time until they are spent. If you've been invited to one of these festive gatherings your in for a treat, but to someone who's never attended an event like this the do's and dont's of such an eccentric tradition can seem a bit overwhelming. Here's a little bit of info and a few tips to help any newcomer be prepared for their first shucking experience.
The oysters are typically roasted over an open flame or sometimes even steamed in a large pot or kettle, such as the Cleveland Range Oyster Kettle, which makes cooking more manageable with it's steam control valve. It's not uncommon to find countertop steamers in local bars and restaurants for this same purpose. Items like the EmberGlo Electric Countertop Food Steamer can be used commercially or in a residential environment, should you take it upon yourself to host your own oyster roast.
While the food is being prepared people will generally socialize, drink and maybe even listen to music. You will probably notice long tables or pieces of plywood with large holes cut out in them laid on top of large trash cans. When the oysters are done they will be brought out in large quantities and dumped on to the tables between the large holes (hope you weren't expecting plates and silverware). It is important that you wear something you won't mind getting dirty, as this part can get very messy. The shells are often covered in mud and once opened the oysters are very juicy. Remember to bring a hand towel or lots of paper towels.
Everyone will then gather around the tables trying to find a good spot. If you have short arms it is better to try to stay in the middle of the table to make it easier to reach the pile of oysters. Be sure to bring a heat resistant glove for your non-dominant hand to make it easier to grasp the warm wet oyster shells. For your dominant hand you will need a dull, stout blade, preferably an oyster knife, to pry the oysters open. The Carolina's Best Oyster Knife features a built in hand guard to protect your skin from the rough and jagged texture.
Once that first batch of oysters hits the deck you will find out what kind of crowd your up against. While most people will usually be polite you may be surprised to find those friendly acquaintances you were just conversing with turn into ravenous animals as they shove you aside to stuff their faces.
Chilling Revelations – New Sanitary Products From San Jamar
One of the more recent focuses in food safety is the potential contamination of restaurant ice. An independent study in Chicago showed that on average 1 out of every 5 restaurant's and bar's ice contains more bacteria than toilet water. Needless to say this resulted in a pretty big public concern from 2007 to 2008. In the food service industry ice is used for two key reasons: keeping food cold and to serve in beverages, both of which will be consumed by the customer. So here's a few points to help you prevent contamination and to give you one less thing to worry about when that next health inspection comes around.
- Always wash your hands before and after handling ice.
- Never store the ice scoop inside the bin. Always have a ice scoop holder to place the scoop in after your done.
- Ice that has already been used to keep food cold should never be placed in beverages. Always get fresh ice.
- Buy plastic ice scoops, as metal can harbor bacteria.
In light of this rising issue San Jamar has developed many sanitary NSF certified ice handling products. The Safe-T-Scoop and Guardian System features a hand guard to help prevent cross contamination and an angled chute directs ice into the bucket, decreasing the risk of slips and falls from melted ice on the floor. The scoop holder mounts inside or outside the bin for easy access. Safe-T-Ice totes feature a hanger so you don't have to store your ice buckets in the floor or other contaminated surfaces.
Also from Sam Jamar is the new RapiKool Cold Paddle. Harmful bacteria can grow from 41 degrees to 140 degrees Fahrenheit. Keep your food out of the temperature danger zone with this nifty food chiller that cools from the inside out. It's unique shape and smooth surface makes it easy to clean and is made from durable polycarbonate to withstand rapid freezing and heating cycles. Just simply fill with water, freeze and stir!
Commercial Vs Residential Dishwashers
When choosing what dishwasher will go into your commercial space the first decision will be what type of dishwasher you need, commercial or residential. For most commercial operations, such as restaurants, bars, or cafeterias, commercial will be the obvious choice. In fact commercial dishwashers are recommended for all business applications except for small office breakrooms. So what is the difference between a commercial dishwasher and its residential counterpart?
The main benefit of a commercial dishwasher over residential is speed. Commercial models have extremely fast washing cycles and dishes require little drying time – this allow them to meet the high dishwashing demands of restaurants and businesses. Most commercial dishwashers can wash a load a minute, a speed that virtually guarantees you will not have to stop service to wait on plates.
There are a few things to keep in mind when selecting your commercial dishwasher as well. You'll need some extra storage space for the chemical jugs that will be used. While most models come standard with a dishrack, some specialty racks may be needed for each type of dishware. Additionally dishes must be virtually free of all large food particles before washing, in most restaurants this is done at a pre-rinse station.
For a some office breakrooms the speed our commercial dishwasher offer may not be necessary. In that case we would recommended a residential unit. Residential models are easy to use and only require a small amount of chemicals per cycle. The built in racks will be able to hold an assortment of dishes from the start. Just make sure you account for the extra dry time required before putting the dishes away, this will stop the growth of bacteria on the wet surface.
During this month you can get free shipping on all of our Moyer Diebel dishwashers to commercial addresses anywhere in the continental US – special ends March 2012. You can find these and other great commercial dishwashers in our online store, or by phone with our expert sales team at 866-200-6056.
Loons, Spoodles and Spoons….Oh My!
What is a loon? When most of us hear the word, we immediately picture an aquatic diving bird or perhaps your crazy aunt that hoards everything in her house until she becomes the talk of the neighborhood. In this context, we are
referring to a kitchen utensil that can also be called a spoodle.
This utensil acts as both a spoon and ladle for kitchen use. Polar Ware, a leading manufacturer in stainless steel kitchen equipment, has developed and patented the EdgePro series that includes a spoodle, which has been ergonomically designed for both comfort and durable handling. It comes with a Scoop-N-Lift handle that prevents the utensil from slipping into the pan and can also be inserted on the lip of the pan to help lift it out of a hot food well. This spoodle is a handy little tool that can be used in a variety of kitchen application from applying sugar in a recipe to dipping out soup from a stock pot.
Polar Ware also makes a series of large serving spoons from 300 Series, 1.2 mm stainless steel. These spoons are also ergonomically designed similar to the spoodles in that they a slip resistant handle that prevents the spoon from sliding into the pan. They are also designed to help lift pans out of the well. These spoons come both perforated and solid in various ounce sizes.
That’s not the only thing in Polar Ware’s new line of innovative products. They have also come out with the AdvantEdge Tapered Sauce Pans and The Edge Steam table pans. These sauce pans come with 30% hard aluminum alloy that is commonly used in commercial cookware. These sauce pans are designed to be resistant to warping and denting. Their handle is designed for both easy pouring and stirring.
Their new steam tables have strong, durable corners with a small bead on each corner that is a patented Grip-N-Lift, which makes the pans easier to get in and out of the well. Not only are these steam tables more energy-efficient but they are also twice as strong as most others in the industry.
For more information about new and innovative products from Polar Ware, follow our website here.
The In’s and Out’s of Food Cabinets for Restaurants
Food vendors must prepare food on a daily basis and most of that food is not going to last for an extended period of time; this is why heated food displays are so critical to the restaurant industry—namely fast food establishments and food court vendors. For those of you who are just starting out in the restaurant business, a heated food display is a glass enclosed case that encapsulates and retains heat to keep your already cooked food warm for longer periods of time all while showcasing your food items to customers.
There are a variety of heated display cases for almost any restaurant operation imaginable. Most of these display cases are seen in mall food courts or convenience stores. The most common display cases are the countertop units, which are used for putting pretzels and pizzas on display. As the name suggest, these cases sit on top of a counter and are displayed in what is typically considered a hexagonal-style glass enclosure. Most of them even have a turning mechanism to ensure the hotdog weenies or pretzels are warmed evenly. They usually come with glass doors that retain heat and are typically used when either displaying smaller food items or when there is not enough floor space for large display cases.
If you have larger items, such as meats, breads, etc. then you would want to use a floor model heated display case instead. These typically have stacked shelves that are deep and allow for adequate room for display. Most of these models come with a curved glass display that allows your customer to view the food items from various angles. It’s always a good idea to make sure your display cases come with sneeze guards. This is especially important when using open style models.
Not only are there heated display cases but also refrigerated display cases. These are great for displaying sushi or fish that should be kept in a chilled environment. They are great for use in supermarkets as well as when you choose to display food items in the open while keeping them refrigerated, most of these cases come self-contained.
Regardless of whether it is heated or refrigerated, we can’t forget about buffet lines. Most buffets have both heated and refrigerated cases with a clear opening. These displays must be equipped with sneeze guards before buying. Not only will the heated buffet cases protect your food and plates from germs, but they will also keep them warm for hours, both prove to be a necessity on almost any buffet line.
As you can see, there is a variety of food display cases made to accommodate your needs. All of these are designed to do two things: keep your food at a desired temperature for an extended period of time and show your customers what you have to offer them from your restaurant. There is the possibility that if you can’t find a food display to fit your restaurant needs, you can always have one customized to suit both the aesthetics and function of your establishment.