How many times have you been in the kitchen and run out of measuring cups to store your precisely prepared ingredients? We have. Glassware made specifically for kitchen use can be prohibitively expensive and many home chefs will settle for boring bowls and cups. Ever consider labware for your kitchen? Watch a couple episodes of Alton Brown’s hit Food Network show, “Good Eats,” and the rest is history. The fact is lab equipment isn’t entirely foreign to being used in the kitchen. Every wonder where the idea for the immersion blender came from?
Laboratory grade glassware makes the perfect supplement for your home cooking needs. Many of the properties that make laboratory lab equipment so great in the labware also valued in your kitchen. Characteristics such as a high melting point, resistance to strong acids, alkalis, and thermal shock make laboratory glass perfect for the kitchen.
Glass beakers can be used to mix and serve salad dressings and drinks. Ever had a test-tube shot? Make your guests the Guinea Pigs your next experiment. You may also put a cork in those test-tubes and use them to make a very cool spice rack. In fact, what couldn’t you use labware for you in your kitchen?
Erlenmeyer flasks can be used for many of the same uses but on a larger scale. These flasks are perfect for the home-brewed beer enthusiasts. They may also be used for storing leftover soups, pastas, and sauces. Never guess what’s in the leftover container again!
Speaking of sauces… want to try a new delicate sauce recipe, but don’t have the time to continuously stir it? A magnetic stirring hot plate can solve that problem. Simply drop a teflon coated stir bar (won’t add any unwanted flavors) into your sauce to be, and the magnetic hot plate will automatically stir it for you.
Beakers can easily replace measuring cups and drinking glasses. They also make a wonderful alternative serving dish for layered desserts.
One of the best features of using lab equipment in the kitchen is their ability to be used over and over and not retain any leftover flavors. Dishwasher safe and laboratory approved, labware makes a great alternative to traditional measuring, storing, stirring, and scooping containers.
Dare to be different and discover what scientists know you have been missing out on by using labware in your kitchen.
No comments, indoboox, September 22, 2017
The French have been the leaders and are recognized as the innovators in the culinary arts scene since the beginning of time, and most of the famous chefs in history are French. The well known and famous chefs that are not French, nevertheless, are trained in the art of cooking with the classical French style.
Antoine Careme well known as the “King of Chefs and the Chef of Kings,” and who began as an abandoned child. It was Paris, in the 18th century, where Antoine Careme was left alone at the door step of a restrauteur, and became the father of “haute cuisine” in the 19th century which is the high art of French cooking. French statesman and Diplomat Talleyrand-Perigord, the future King George IV, Czar Alexander I, and James Rothschild a powerful banker, Careme was the Chef to these world leaders and aristocrats. Careme is well known for his famous writings on the art of cooking, included in the writings is the famed “The Art of French Cooking” or L’Art de la Cuisine Francaise. The masterpiece contains five volumes of information and knowledge on the history of French cooking, table settings, menu planning, recipes in the hundreds, and much more.
George Auguste Escoffier, who is also French, in the late 19th and early 20th century modernized Careme’s elaborate style of cuisine by his ingenious simplification of the food. With partner Cesar Ritz, and as a chef George Auguste Escoffier lent his culinary skills and talents to open the Carlton and Ritz hotels, and on the German Passenger Liner (Imperator) , 1913, went on to impress passengers such as Kaiser William II of Germany who was the last German Emperor and King of Prussia. The Peach Melba is a classic dessert, invented in 1892 or 1893 by chef Auguste Escoffier, and Escoffier created this famous treat for Australian singer Nellie Melba. Escoffier is well known for such famous treats as Peach Melba. Escoffier wrote volumes on the art of cooking, but within the commercial kitchens, Escoffier was largely responsible as the mover and shaker in the improvement of the working conditions. Escoffier was a stickler for cleanliness, and Escoffier demanded the same cleanliness from the working staff. Escoffier was also against any type of swearing or violence from his workers and all these types of behaviour was forbidden, and at the time swearing or violence was common in the kitchens among apprentices and older cooking staff.
The grandson of a chef, and a restrauteur’s son, Charles Ranhofer will go down in history as one of great chefs, and the very first French chef to bring the style and grandeur of France’s cuisine to North America. Charles Ranhofer was the head chef, and ran its kitchens at the famous Delmonico’s Restaurant in New York for over 30 years. Charles Ranhofer culinary creatations such as Baked Alaska and Lobster Newburg, plus many others were introduced and served to a host of foreign dignitaries, President Andrew Johnson, President U.S. Grant and Charles Dickens, among others.
No comments, indoboox, September 19, 2017
In the city of Vadodara, you can get numerous kinds of cuisines with finger licking taste as well as aroma. You can find these kinds of dishes over here only doubtlessly. People of Vadodara do not speak in same language; they use multiple languages to speak. A large number of mass uses to speak in Hindi as well as Gujarati. Though most of the people understand English even they are able to speak in English. But it is known to all that there is no disagreement between language and food. Best Food in Vadodara has proven that food has no language but it is loved by all kinds of people in an ease. Food has a universal similar language to be understood by the people from all over the world.
Vadodara the city of foodie
When you are in the city of Vadodara, then you should be aware of the fact that here you can get your preferred dish without any quality compromise. You can taste unique dishes with variations for sure in this city. Restaurants in Baroda are offering various kinds of eastern as well as western cuisines to the people who come from various parts of world to visit the place with great historical interests. The most desired places for good food in Vadodara are, Alkapuri, Diwalipura, Vidiwadi, Sayajgunj, Majalpu, fatehgunj, Subhanpura. if you like to eat western dishes like patties, pizza, muffins, burgers most of the time and thinking to have it here also then you should not be worried to have it. You can easily get tasty as well as delicious pizza in Vadodara in an affordable price.
Vadodara the connoisseur of good food
People in Vadodara generally speak in Hindi and Gujrati, but many people can speak in understand and speak in English. Though there is on such conflict between food and language. Food generally has no language. It only follow you heart. You will have a variety of best food in Vadodara that are loved by all foodies. And when we talk about food, it varies from person to person. If you are a connoisseur of good food and wish to visit to Vadodara then we must say you will surely have a great journey. Vadodara is surely a great place for foodie with food and fun. Punjabi restaurants in Vadodara are also available in the city has many restaurants offer Indian, Chinese, Continental, Western, Thai and more as per your choice. Eating in Vadodara is really a great experience.
No comments, indoboox, September 16, 2017
Okanagan College and Infusions Restaurant have many buffets all year long, and one of the last “buffets” was held a week after their Okanagan Wine Festival Gourmet Dinner which attracted a sellout crowd of over 80 dining guests. Guests were treated to a “Five Course” gourmet dinner with special Okanagan Valley wines to accompany each course.
The Okanagan College Culinary Arts Christmas Buffet will be prepared with the special talents and skills of the new, and future gourmet chefs of your favorite restaurants, cruise ships, hotels, ski and golf resorts, all directed and instructed by World Class Chefs. The Christmas buffet will include fresh meats, poultry, seafood of all types, and of course Okanagan Valley fresh vegetables and fruits.
Infusions Restaurant and the Okanagan College Culinary Arts Bakery will have a spectacular dessert buffet for this special Christmas night with freshly made gourmet desserts, and with a delicious assortment of as many freshly made Christmas Pastries, Tortes, Cakes and Christmas Chocolate Confections as a person could possibly eat after this buffet.
This Christmas Culinary Arts buffet will offer a HUGH selection of seafood and seafood platters, from Sushi Rolls, Dim Sum, Salmon, Halibut to Shark and Lobster. Many culinary dishes containing the Classic Gratin of Potatoes & Yams, many types of Pastas with your favorite Grilled and Glazed Vegetables, and of course do not forget the Roast Beef and Beef Tenderloin, and ALL for $15.95!
For people, guests, visitors and tourists in Kelowna and the Okanagan Valley who want a “Spectacular Christmas Food Feast”, this Christmas buffet will take place on December 12, 2008 at Okanagan College’s Infusions Restaurant. Infusions Restaurant at the Okanagan College and the Okanagan College Culinary Arts program hosts many private gourmet dinners, special functions, and buffets every year for people, companies and organizations in all parts of the Okanagan Valley and beyond.
Join them on Friday, December 12, at Okanagan College’s Infusions Restaurant for their Spectacular Christmas Friday Night Buffet! The Chefs and Culinary Arts Student chefs will create special tantalizing items for this special December Christmas Buffet Extravaganza! Come in on Friday from 5:00 pm to 9:00 pm and enjoy a fine gourmet meal of your choice. Infusions Restaurant is located at 1000 KLO Road, in Kelowna. Fine Dining At Kelowna’s Best Kept Secret!
A very reasonable price for this gourmet buffet at $15.95. Call for reservations at Infusions Restaurant: 250-762-5445 ext. 4426. James Murray is a successful writer and online SEO and SEM expert providing valuable tips and advice for those interested in making money on the internet and online SEO and SEM strategies. His numerous articles found on the Internet ,provide useful and factual SEO information and insight. Some of his websites are SEO-Worldwide.net, Top Online Casinos & Poker Rooms (1000), Top Online Bingos (300), Top Online Sportsbooks (100).
No comments, indoboox, September 15, 2017
The illegal cooking oil is usually made from discarded kitchen wastes that have been refined. Looking clean and clear, it contains toxic substance such as aflatoxin, which can cause cancers. In China, underground oil refining businesses have grown pretty maturely. There is a whole set of procedures for producing illegal cooking oil.
As a country with prosperous restaurant businesses, the amount of kitchen waste produced on a daily basis in China is quite large, forming 40 percent of a citys total waste.
With its price being half that of ordinary cooking oil, a profit of 1.5 to 2 billion Yuan is produced in the entire alleged cooking oil business on the country every year. The profit margin is almost 200 percent. Its easy to understand why the lousiness is so hot. Said China Daily. In the current situation, preventing of the use of illegal cooking oil should begin its source, kitchen waste.
The first and foremost step is to ensure an official, standardized collection of kitchen waste. At present, the owners of the restaurants sell the kitchen wastes to the illegal cooking oil producers to make great profits. But if they have legal channels in which they can sell these wastes and earn some money, the use of these kitchen wastes can continue to enter the market with its sustained high profitability. The key point is to advance the technology in this industry. However, at present, the restaurants are unwilling to hire the citys sanitation workers for kitchen waste collection but to sell them to those illegal producers. The restaurants have to pay a certain fee if they hire the citys sanitation workers; whereas selling kitchen waste to private parties can earn them almost 10000 Yuan every year.
Second, the government should strengthen the supervision of the production and circulation of the illegal cooking oil. On the one hand, the cost of committing relevant crimes must be increased. Any party involved should be punished severely. On the other hand, the moral standards should be enhanced. People should be encouraged to take responsibility for the right of leading a health life for others as well as for themselves.
In my opinion, it is the basic right for people to take in health food everyday and everybody shoulders the responsibility to guarantee this basic human rights. As ordinary citizens, we cant merely depend on the government to settle this problem. Everybody has the responsibility to join in the fight against the illegal cooking oil and defend our own health.
No comments, indoboox, September 9, 2017
Pacojet is a revolutionary countertop machine that is essential to every culinary professional kitchen. It whips up frozen dessert creations quickly, and without much fuss. This is a dream machine for chefs who strive for top quality with minimum effort. It has become an essential food preparation device for chefs nation and world wide.
Pacojet is best known for its Pacotizing process: mixing and pureeing deeply frozen food directly in its frozen state, producing a fine consistency intended to maximize flavors. Using Pacojet as a sorbet, ice cream, or gelato machine is best when using fresh and natural ingredients.
Pacojet isnt just for making frozen desserts. It is a versatile, creative, and labor saving tool that also makes savory sauces, pts, and anything you can imagine.
The 3 step Pacojet process couldnt be easier. Step one: fill the beaker with your ingredients. Step two: freeze filled beakers to -20 degrees celsius (-4 degrees Fahrenheit) for 24 hours in a regular freezer to ensure that the contents are frozen to the core. If you have a shock or blast freezer, this only takes 4 hours. Step three: Pacotize the contents, using the pacotizing blade with the machine. Enter the desired portions, and the Pacojet does the rest. The results will astound you!
Whatever the application, whether its appetizers, concentrates for soups and sauces, or your favorite ice cream or gelato recipes, the Pacojet process is always the same. Beakers can be prepared in advance or during slow periods, stored deep frozen until needed, and require no thawing either prior to or during processing. Because of the constant frozen state, there is no need for additives, preservatives, or flavor enhancers. Partially used beakers can be put back into the freezer, which means nothing is ever wasted.
No kitchen is too big or too small for Pacojet. Its compact countertop design fits well in any space. The needs of larger kitchens can be accommodated simply adding more Pacojet beakers for higher production rates. Many chefs are known to rely on multiple Pacojet machines in their work spaces. Pacojet requires no special installation and uses a standard socket.
Another benefit of Pacojet is that it will cut time, labor, and ingredients costs, thus increasing the profitability of any restaurant. Cleaning the Pacojet is also a simple and time saving endeavor. Its even easier than the 3 step Pacojet process.
This high performance machine encourages the culinary expert to experiment with innovative ideas for food textures, flavors, aromas, and taste for frozen desserts and savory dishes.
Pacoject is made in Switzerland and is the most innovative food preparation appliance to appear on the market in ten years. It was developed in collaboration with renowned chefs from around the world. Pacojet provides a simple and reliable method for the fresh production of a large variety of frozen desserts. It is a cost effective and labor saving tool that top chefs have been known to take with them everywhere they go.
No comments, indoboox, September 9, 2017
Our nutrition is the most importact influence on our body’s acidity, and therefore it is essential to understand food acidity when we aim to live by a healthy acid alkaline balance. As we all know, famoous celebrities, such as Tony and Sage Robbins, Kirsten Dunst and Robert Young swear by an alkaline diet.
If you’re interested in leading an alkaline lifestyle, you want to keep your body mainly in the alkaline zone. A quick review: Chemically, the pH Level is measured on a pH scale ranging from 0-14, with 7 being neutral, less than 7 acidic and more than 7 alkaline. .
Research and experience have shown that our bodies function more efficiently when in an alkaline state. The metabolism is improved, cells live longer, our internal organs work more effectively, we feel more energised and most people also lose weight.
How Our Bodies Neutralise Acidic Foods
When we consume acidic foods, the body will try and neutralize the acids, so that it can return to its most efficient state (the alkaline state). This neutralising of acids is also often described as “detoxing”. Generally the body can neutralise acids through our organs (such as liver and kidneys) or through deep breathing. Any acids that cannot be neutralised are stored in the tissues of the body. During a detox, you would reduce the amount of acids you put into your body, therefore the body has the capacity to neutralise the acids that have been stored in the body tissue. This can be a difficult process, as many people get withdrawal symptoms (from sugar, alcohol, nicotine, etc) and at the same time experience the toxins that are being neutralised in the body (these may be expressed through head aches, mood swings, etc).
Food Acidity And Acidic Foods
Firstly we need to differentiate between foods that are acidic, and foods that have an acidic effect on our bodies. These are two different aspects, as some foods themselves are considered acidic, but when consumed they have an alkalising effect on the body. For example, lemons and limes are acidic, but when consumed, they help to alkalise the body.
Measuring Food Acidity
The degree of food acidity is measured by determining its pH value or analyzing its mineral content. The lower a pH value is the more acidic is the food. Acidic minerals include sulfur, chlorine, phosphorus, flouride, iodine and silicon. When a food contains more acidic than alkaline minerals it is said to be acidic. If you want to know the acidity or alkalinity of a certain food, the easiest way is to get an alkaline foods chart to guide your way.
This is a basic summary on food acidity. If you are interested in improving your body’s alkalinity or following an acid alkaline balance diet, there are some easy and fast ways to include more alkaline foods in your diet. Find out more at
No comments, indoboox, September 9, 2017
Breaking into the culinary community is not an easy feat. You are up against some of the brightest chefs in the world and there are plenty of them. Culinary programs can help you only so far. You have to have the skill, determination and luck to be able to become a world class chef. It takes a spark of ingenuity and a drive for success that others may not have. Only you can make the decision on whether or not you have what it takes to be an executive chef.
Culinary students have a lot of world wide schools, as well as regional cooking schools from which to choose. As an aspiring chef, students can choose an international cooking school or a program here in the United States, such as the California School of Culinary Arts. They can also choose from any of the Le Cordon Bleu Culinary schools found in many major cities.
There is more to culinary programs than just learning how to saut vegetables and how to handle knives properly when working. It takes real skill to own a restaurant and most programs prepare you for this by teaching you how to manage the front end of the establishment, along with the kitchen portion of your restaurant. You will still have to know how to cook and bake though.
These programs are designed to educate you on the rudimentary skills when you first begin. After that point you will begin learning the more specialized and regional dishes that most diners expect from an accomplished chef. Dishes such as Risotto and Beef Wellington are standard fare on most four and five star restaurant menus. You need to be able to make these dishes with flair and precision if you want to stay afloat in the culinary world.
Just remember that it may seem difficult at times and it will seem as if the instructors are out to get you but if you stick with the program, then you can be one of those cooking students that actually becomes a quality chef. You could even be the next Julia Child or Gordon Ramsey. You might want to limit the curse words in the kitchen though.
It could prove to be a bigger liability than just screaming at your sous chefs. So get out into the culinary world and enjoy yourself. Enroll in one of the great culinary programs around the country, earn your cooking degree and soon you will be running your own kitchen.
Enrich your knowledge further about culinary programs from Mike Selvon portal. We appreciate your feedback at our cooking school blog where a free gift awaits you.
No comments, indoboox, September 7, 2017