Peeling Boiled Eggs: Tips And Methods

Are you looking for tips and methods for peeling boiled eggs?

For starters, the term “hard-boiled eggs” is incorrect, because eggs should be simmered rather than boiled. Simmering eggs is key for a soft, medium, or hard-cooked egg according to these methods:

Method 1

1. Eggs should be brought out to room temperature an hour before cooking because cold eggs are more likely to crack when placed in boiling water.
2. Place eggs in boiling water and return the water to a simmer.
3. Simmer (do not boil) for the required time:

Soft cooked - 3 to 4 minutes

Medium-cooked - 5 to 7 minutes

Hard-cooked - 12 to 13 minutes

*Exact cooking time depends on a temperature of eggs, size of eggs, and amount of water used.

4. Drain immediately and cool under cold running water.
5. To peel, crack the shell (where the air sac is located).
6. For easier peeling, peel while still warm and hold under running water to help loosen shell. Very fresh eggs are hard to peel.

Method 2

1. Place eggs in a saucepan and cover with cold water and bring water to boil.
2. Reduce heat and simmer for the required time:

Soft-cooked - 1 minute

Medium- cooked - 3 to minutes

Hard-cooked - 8 to 9 minutes

3. Drain immediately and shock eggs into ice water.

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Make The Food Taste Correct and Your Customers Happy

When a customer who comes into your restaurant for the first time, orders a beef burger. You will for sure take care that he leaves happy, comes again and that too with others. He will come again when his taste buds will be satisfied with tangy sauce, cooked beef, veggies spread fresh and smoked to the perfection. This only happens if your restaurant kitchens have a perfect supply of raw materials and equipment.

For a perfect American kitchen, you need to buy your equipment from the correct Restaurant Equipment Store. Well, American Chef Supply is aware of the needs of a perfect kitchen and thus, it brings to you your desired and stress-reducing food processor equipment.

While setting up a commercial kitchen and based on your menu, you need to have certain kinds of equipment in your kitchen. However, there are a few common items that are distributed in American restaurants which are burgers, fries, barbecues, sandwiches, ice-creams, juices, shakes, donuts cookies, etc. Thus, here is some of the must-available kitchen equipment:

1. Electric food warmer:

You cannot heat everything in an oven as it is small and the smells could damage the aura of the food. Thus, electric food warmer will allow you to warm too many items at a time and the smells of two different items will not mix up. It's heavy; stainless steel design makes it perfect for commercial use and comes with a one year warranty.

2. Juice dispenser:

The juice dispenser by American Chef comes in the variety of models. You can juice out gallons of fruits all at once. It comes with both single and double juice dispensers on the stand and has either gold or all stainless steel finish – depends on your choice. American Chef Supply's Beverage dispenser is a high-quality product servicing a large number of guests at a buffet while being equally serviceable within the household.

3. Gas/Wood Fire

There are some foods to be prepared on gas while some prepared on wood gas. The taste of food cooked in gas food is required for the items like barbecues and burgers. You can cook some yummy pizzas as well. Thus, American Chef Supply provides Earthstone gas ovens with different kinds of ovens.

Browse through our products and you will come across a vast array of products for the professionals in the food industry.

From Food Truck to Brick & Mortar

Food trucks can save a food business lots of money compared to a brick and mortar establishment. Low overhead and mobility give food trucks the advantage. They can go out and find the customers instead of having to wait for them. But sometimes it’s good to have that permanent location that everyone knows about. At a brick and mortar location you have opportunities that food trucks don’t have, such as nice seating for your customers and a liquor license for the men who want a beer with their steak.

There are many things to consider though when you go from truck to brick and mortar:

Location – food trucks are mobile. They can move from spot to spot if the business isn’t looking good. A restaurant, on the other hand, isn’t moving anywhere. You have to consider this extremely carefully. How good is the surrounding neighborhood? How will it look in 10 years? 20 years? How much is the rent? Is it going to go up? All of these questions and more have to be considered when looking at a potential spot to anchor your business to for the long term. Don’t be afraid though because good food and a good marketing strategy will get those customers in the door. Remember, high traffic areas usually serve as good locations.

Finance – this ties into the location problem as well. How much does everything cost? What does it cost to get the necessary ingredients from the warehouse to the location? How about chef supplies? Using this and other information, you will have to adjust the prices you charge for food accordingly. You don’t have the same low costs that you had with your food truck. Remember it takes around six to twelve months to earn a profit with a restaurant, and great location, food, and atmosphere can help greatly reduce that time window!

Vibe – food trucks tend to be hip and cool, but limited to what kind of vibe or tone you set. It’s just a truck, no seating or interior design. The vibe is based purely off of how the employees treat the customers and how the food is served. In restaurants, you have an interior design, many employees with uniforms that conform to the theme of the restaurant. A food truck that serves Indian food has a different vibe than an Indian restaurant.

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Owning A Franchise – Tips & Benefits

If you don’t want to worry about developing a concept for your restaurant, why not just start a franchise? Like anything, running a franchise comes with risks, but anything entrepreneurial does! Here are some of the benefits of owning your own!

Competition – part of being a franchise means that there are tens, if not thousands of the same thing dotted around the country. You never know when someone wanting a slice of your pie sets up shop right down the street from you. Try to build some non-competes into your agreement with the franchiser. Now you won’t have to look at another McDonalds across the street that’s out to crush your business.

Marketing – being a new restaurant owner is not easy for marketing and recognition. New restaurants want to put their name out their fast and get the customers, but marketing plans can cost a fortune. But, when you own a franchise, the name is already out there. All people have to do is look up and see your business. If they are hungry, and want your style of food, you can bet they will swing their car in and have a meal. Knowing how to take advantage of the marketing behind your particular franchise will help you get that return on investment (ROI) really fast.

Cost – since the franchise knows that you will have an easier time getting a return on your investment, you are going to have to put up some money. Restaurant Equipment Supply, rent, utilities, and other business costs are still going to be there, so be careful. You are going to need a very detailed budget for any business you decide to start. Also, securing a loan to start a franchise is usually much easier since it is a proven model.

Hard work and Big Success – you are going to have to put everything you got into running your franchise. Many sleepless nights and hours later you will start to get the hang of things. Once it’s off the ground, you will have a much easier time of it, and might consider opening new locations. This will allow you to be a huge success, but it comes with drawbacks, such as the workload. To make your vision a reality, you just have to start.

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Big Data has a Big Appetite for the Restaurant Industry

Not too long ago, computing power was reserved to only the largest businesses with huge revenue streams, but now all of that is changing. Big Data has made itself available to large and small businesses alike.

Big Data might seem like a really complicated thing that only computer wizards know about, but that is not the case. Big Data is a term to describe what businesses do when they want to better serve their customers: they collect lots of user data and dump it into a very large database that can be used to make predictions about your consumers. The more data you collect, the more possibilities open up for you to know important things about your customers. For example, you can see which customers buy expensive things as opposed to cheaper products, how much of it they buy, and how frequently. You can analyze how your customers react to price changes.

Businesses reduce waste and are more efficient with Big Data on their side. Utilizing Big Data can help your business predict how much food you will have to order in the future, and also help choose the perfect chef supplies. No more surprise orders or unused ingredients! Restaurants can provide better service and create menus that their customers will enjoy.

The restaurant business is extremely competitive, with margins getting tighter and restaurants streamlining due to Big Data. You must join them to see happier customers and a much higher bottom-line!

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Achieving The Perfect Doughnut At Home

It’s a given that doughnuts are a delicious fix to a sweet tooth,but what’s more satisfying is knowing that you made it yourself. Lehi Roller Mills gives you 8 effective tips to add into your recipe book, so you can make rich and creamy doughnuts right in your kitchen with your chef supplies!

The first tip is to use mashed potatoes. It may sound odd, nevertheless, using about 1/3 cup of potatoes completely mashed, can give you a fluffier texture to the inside of your doughnuts.

Next, it is important not to overmix. Cake doughnuts only need to be mixed until the ingredients are consistently combined. Meanwhile, yeast doughnut recipes often call for mixing the combined dough for five minutes.

The third tip is to invest in a biscuit cutter. This tool can efficiently make your doughnuts the perfect shape while saving time. The dough might stick to the cutter, so to avoid this dip the cutter in flour after every couple of cuts.

Tip number four is to have the right frying temperature. This is a common mistake most people make. If the temperature is not at the appropriate level the doughnuts will be either too oily or overcooked. To prevent this, the ideal temperature to cook your doughnuts is 360 degrees Fahrenheit. After your oil reaches 360 degrees, you are ready to fry.

Another useful tip is to keep your uncooked doughnuts cool. Heat can ruin the dough so keep it away from the oven or fryer.

Using chopsticks can make doughnut flipping effortless. This protects your hands from hot oil.

You want to keep your doughnuts from absorbing oil after they are cooked. To do this you can use a wire strainer to pull them out of the oil and drain off the excess.

To top it all off, glaze and icing. To achieve the perfect icing, add a small amount of powdered egg whites and cornstarch. This will also ensure a glowing gloss that gives doughnuts their appetizing looks.

Now that you have all tips and tricks to creating your delicious doughnuts, get to cooking and don’t give up! Practice makes perfect!

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Cooking Tips For Beginners

Make your cooking experience fun and easy with these tips provided by Food Network:

• The smaller the item, the higher the baking temperature.
• Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.
• After making eggs sunny-side up, deglaze the pan with sherry vinegar, then drizzle the sauce on the eggs to add another dimension to the dish.
• After working with garlic, rub your hands vigorously on your stainless-steel sink for 30 seconds before washing them. It will remove the odor.
• For rich, creamy dressings made healthy, substitute half the mayo with Greek-style yogurt.
• When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.
• For best results when you’re baking, leave butter and eggs at room temperature overnight.
• Do not use oil in the water when boiling pasta: It will keep the sauce from sticking to the cooked pasta.
• When you’re going to sauté garlic, slice it rather than mincing it — it’s less likely to burn that way.
• Marinating meat with citrus can give it a mealy texture. If you like citrus, a little squeeze of lemon or lime is always a good way to finish the dish instead.
• Add cheese rinds to vegetable or meat broths for another dimension of flavor.
• Plunge vegetables in ice water after blanching (boiling) them so they maintain a bright color.

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