As schools head back into session, Thermodyne is proud to support the kitchens and foodservice professionals responsible for keeping students fed and ready for the rest of their day.
Posted in: Cooking Tips & Recipes
A great way to ensure that your food will be at the perfect temperature when your client receives it is to use a commercial grade catering food warmer. A commercial grade catering food warmer will allow you to store large amounts of food. The food warmer will come equipped with wheels that will allow the warmer to be rolled around easily if moving is needed.
Posted in: Product Information
If you know in advance that you will need to cook and hold food on a regular basis, then it is important to educate yourself how best to keep your food hot and fresh until it is time to serve. Of course, your method is greatly influenced by what sort of dish you are trying to keep hot.
Posted in: Cooking Tips & Recipes
Thermodyne Foodservice Products, Inc. is pleased to announce that Sales Associates Corey Johnson and Chris Nelson will be showcasing Thermodyne slow cook and hold ovens at the 2017 Mid-America Restaurant Expo. The expo runs from January 29-30 and takes place inside the Greater Columbus Convention Center in Columbus, Ohio.
Posted in: Trade Shows & Events
Thermodyne Foodservice Products, Inc. is pleased to announce that Sales Associate Corey Johnson will be attending the 2017 School Nutrition Industry Conference (SNIC). The conference takes place January 22-24 in Orlando, Florida at the Hyatt Regency Orlando.
Posted in: Trade Shows & Events
One way to keep at least our kitchens warm and fragrant is to consider stewing foods. One reason that stewed foods is a good for this is due to the nature of the ingredients involved.
Posted in: Cooking Tips & Recipes
Every home cook, chef, or food service worker has their own favorite recipe for marinating. Whether it is vegetables, game meat, poultry, or a roast for the family Sunday dinner, a good marinate will enhance the meal.
Posted in: Cooking Tips & Recipes
These ribs begin with being more or less braised in cola until perfectly moist and tender and then finished with a Caribbean style spiced Captain Morgan and Coke BBQ sauce.
Posted in: Cooking Tips & Recipes
When confit time has finished the wings can be refrigerated for up to a week, the flavor will actually develop with time. When ready for service the wings will need to be crisped. This can be done by searing in a hot pan, under a broiler, on a grill, or in a fryer. Make sure to remove as much of the bacon fat and vegetable oil prior to the final cooking step. As soon as the have been browned/crisped toss with bacon marmalade and enjoy a truly unique and world-class chicken wing.
Posted in: Cooking Tips & Recipes
Sous-vide (French for “under vacuum”) is not a new cooking method, but it has garnered at lot of attention recently, and has come to be associated with the type of cuisine produced by modern high-end restaurants on the vanguard of innovation. Basically, this culinary technique involves thoroughly wrapping or sealing a portioned food item (meat, fish, vegetables etc.) and submerging it in a carefully controlled water bath, where exactitude of water temperature and duration of submersion results in a precisely cooked product. This is achieved with a container of water, and a device to precisely heat the water and control its temperature.
Posted in: Cooking Tips & Recipes
As Thanksgiving looms on the horizon, we contemplate not only what method we will use to cook our holiday turkeys, but what we'll do with the inevitable leftovers. If you are not in the mood to eat cold turkey sandwiches for the weeks following the big day, consider some of these slow-cooking favorites.
Posted in: Cooking Tips & Recipes
If you are just getting started in the world of commercial food warmers, then you have come to the right place. We have put together a list of information to help you care for your new warmers and use them to best advantage.
Posted in: Product Information
Port Wine Poached Pear: Place wine, brown sugar, cinnamon stick, ginger, and clove into medium sauce pan set over medium heat. This recipe is great served with vanilla ice cream!
Posted in: Cooking Tips & Recipes