All posts by Dana Williams
Tapioca is the starch of cassava root, a plant indigenous to parts of South America, Asia, and Africa. It comes in many different forms including tapioca balls, tapioca flour, and tapioca starch, creating many possibilities for incorporation into restaurant menus. Its neutral flavor makes it ideal for use for its thickening properties, without the drawback of undesired flavor added to dishes. Tapioca is a carbohydrate, without many other nutritional properties. Its main uses in the culinary world stem from its textural, gluten-free, and tasteless properties.
Tapioca balls are most often associated with bubble tea and tapioca pudding. They come in a variety of sizes and colors, though they are usually opaque white. Tapioca pearls are formed by pushing tapioca starch through a sieve at high pressure. The globules are sold dried and rehydrated and softened by cooking in large amounts of water or other types of liquid. Since tapioca pearls have a very neutral taste and color, a tapioca recipe usually relies on taking on the flavor and color of the fluid in which the pearls are cooked. Tapioca balls can be used in a variety of interesting dishes for restaurant menus. However, their use should be minimized or written clearly under the dish description, since a large percentage of people have an aversion to their texture. Besides classic tapioca pudding, tapioca balls can be used in a variety of other tapioca recipe options. They can be cooked in coconut milk and served with mango and/or caramelized pineapple cubes, or cooked in water with a bit cream and topped with vanilla-rum caramelized bananas. On the savory side, they can be cooked in reduced, concentrated chicken stock and served on a unique serving spoon as canapés, or hors d’oeuvres, similar to the “caviar” of molecular gastronomy. Tapioca recipe options go beyond tapioca pearls, incorporating tapioca flour, or the cassava root itself, into
According to the Center for Disease Control and Prevention, about 400,000 deaths per year are connected to high blood pressure. Salt has been shown to have a direct relationship to elevated blood pressure, making it a critical ingredient to acknowledge when planning diets for the best nutrition facts possible. Despite the detrimental effects of salt, salt is also a necessary compound for the body. The FDA recommends consuming no more than one teaspoon of salt per day, though most people go well past this limit. Processed foods and restaurant menus are notorious sources of unusually high sodium levels in food. The more a person adds salt to his/her food, the most his/her taste buds acclimate and the more necessary it is to his/her perception of whether a dish is tasty or not. Low sodium restaurants can benefit from more than just impressive nutrition facts, but also by receiving a positive reputation through proper restaurant marketing. Nutrition facts of restaurant menus with low sodium levels will draw the attention of those looking for a healthy restaurant eating experience, as well as those simply concerned with elevated blood pressure.
Low Sodium Restaurants and Delicious Restaurant Menus
Salt shakers will never be out of fashion on a restaurant table. There is no denying the taste-inducing effects of salt on food. Even desserts benefit from a pinch of salt, which helps bring out the flavors. However, food businesses can significantly cut their salt use with a few strategic steps, creating restaurant menus with more impressive nutrition facts.
Fusion cuisine can be defined in a few ways. It can mean that restaurant menus offer many different types of ethnic food at their venue, or that they mix and match cultural culinary trends within one dish. Think Ras el Hanout spiced grilled chicken, a North-African inspired main, served on a brick-baked Mediterranean flatbread, with a side of Mexican guacamole. Despite having originated across the globe, these famous food items can be elegantly fused together to create a beautiful and delicious dish. Over the past few years, the public has gone crazy for the foods of Southeast Asia, Korea, and Peru. Finding ways to incorporate interesting ethnic food combinations into restaurant menus can make a restaurant unique.
Getting to Know Ethnic Cuisines
Before applying fusion foods to restaurant menus, chefs and cooks must try to perfect the component of the dish they want to use. Research is the best way to get acquainted with different types of ethnic food and cultural culinary trends. Perusing the internet on recipe sites and blogs, recipe books, and dining out in venues that offer ethnic food, are great ways to start. Experimentation should come next, and lastly, brainstorming and perfecting the perfect fusion dish. For example, Peruvian cuisine consists of a lot of
Sous vide cooking has, in the past years, become a staple of high-end cuisine, with chefs such as Rene Redzepi and Thomas Keller adopting the trend for more than just a way to perfectly slow-cook meat. Sous vide cooking is one of the best cooking methods for preparing foods at ideal temperatures. The concept consists of a water bath, similar to a rethermalizer, but kept at specific, adjustable sous vide temperatures over duration of time, cooking the main ingredient, which is sealed in a vacuum bag. The results are dishes such as sous vide salmon, sous vide chicken, and sous vide cuts of meat that are prepared to the perfect doneness, and full of the flavors that were incorporated into the vacuum bag.
Sous Vide Cooking Instructions
The sous vide temperatures and times that different types of meat, vegetables, and eggs should be cooked in sous vide depends on the size of the portion and the desired result. Though charts exist throughout cookbooks and on the internet, food businesses looking to implement sous vide cooking methods in their venue should leave plenty of time for experimentation and trial and error, in order to get to the desired results for their ingredients. Of all the cooking methods, sous vide not only allows the most control over doneness, but also preserves the natural flavor of solely the ingredients used, while keeping the shape and color of the dish components. Ribs done with proper sous vide cooking will fall off the bone
Offering a food delivery service is a great way to increase restaurant business. Food for delivery allows customers to dine quickly and in the setting of their choice, rather than deal with waiting lists, wait-service, and food preparation in-house. On the other hand, a food delivery service allows restaurants to increase restaurant business by serving customers that do not require customer service beyond getting the food, and whom do not take up a table in the venue, allowing them to serve more customers at a given time. For restaurants looking to offer a high quality take away menu, freshness and preparation time should be taken into account
What Restaurants Deliver
When offering a food delivery service, restaurant s should plan out the food for delivery. A take away menu should not always be an exact copy of the in-house menu, in order to assure customer satisfaction and food quality of the food delivered. For example, though salads in-house are served to a customer with dressing already mixed in, when preparing food for delivery, salad dressing are best included on the side, to prevent wilting of the leaves by the time the dish is delivered. Food businesses should also keep in mind that fresh bread, deep-fried food, and toast tend
Soybean oil is the most commonly used oil in the world. Not only is it easily accessible, it is also a relatively healthy cooking oil, as long as it is not hydrogenated soybean oil. Soybean oil is a great option for restaurant supply, though it is not suitable for every type of cooking method. Soybean oil health benefits can draw customers, which, along with its many uses and wide availability, make it great for a commercial kitchen.
A Bit of Chemistry
Soybean oil health benefits are a result of the oil’s chemical properties. Soybean oil is relatively high in unsaturated fats. Saturated and unsaturated fats are usually discussed in the media in terms of health, with saturated fats known to be hard for the body to breakdown, compared to unsaturated fats. As a result of the molecular structures, saturated fats are less healthy, enabling fat buildup which raises the risk of cardiovascular disease. Though soybean oil contains some saturated fats, it also has a high number of unsaturated fats, making it a rather healthy cooking oil.
Catering is a relatively sure business compared to owning a restaurant. By becoming one of the many restaurants that cater, restaurants can expand their profits and success, while building a larger client base. Though restaurants that cater must invest time and money into planning the catering ideas, hiring restaurant staff to prepare and serve the food during event catering, and ensuring that all the restaurant equipment is up to par, the business expansion that can come about by offering a catering service can make owning a restaurant a lot more profitable.
Why Restaurants that Cater Have it Good
Restaurants that cater, and any catering service for that matter, have early income indicators. When a customer chooses a catering menu and hires a catering service, the service then knows the amount of food that needs to be ordered and can rest assured that it will all be used during the event catering. Whether the service is wedding catering or event catering of another kind, extra food will have to be prepared to cover any extra unexpected guests or hungry diners. However, the catering service can
The multitude of terms associated with current environmental trends can be confusing and overwhelming, sounding almost identical to each other. Yet many of these trends have slightly different implications for restaurants, and can help improve business, while supporting a good cause, when done right. “Environmentally sustainable” is a term used to describe elements, items, or goods, which are geared towards preserving or bettering the environment for future generations. While it can be argued that other culinary trends such as the farm-to-table movement and improving business energy efficiency are included within the idea of being environmentally sustainable, it is worthwhile for businesses to consider each trend separately when deciding how to run a restaurant.
Why be Environmentally Sustainable?
When faced with the task of processing and responding to the facts about the detrimental state of the environment, many become concerned. Large industries and businesses have a huge impact on the environment, and therefore, each restaurant holds a small share of responsibility. When considering how to run a restaurant, many times business owners focus on how to make profits now, whether than consider how to be environmentally sustainable for the future. However, with the increased focus on the environment, restaurant businesses can benefit from being a “green restaurant” with sustainable food, among other environmentally
Food businesses are constantly on their feet, struggling to succeed in the cutthroat world of restaurant competition. Venues compete with other food businesses on their tier, in order to draw in enough customers to make restaurant profit. By embracing restaurant competition, instead of fearing it, food businesses can build important learning relationships and make the most of competition in business. By realizing that restaurant competition can mean learning and improving for all venues, food businesses can take advantage of the opportunity to forge relationships with their competition.
How to Become Friends with the Enemy
Restaurant staff can always learn more, and stay on top of restaurant trends, by talking to others in the field. The first step in making the most of competition in business is to adopt a modest approach. Other venues will have different strategies to increase restaurant business, implement culinary trends and restaurant trends, and offer a different restaurant ambience. Food businesses
There is no set definition of heirloom vegetables. Some say that the cultivar (plant) must be of a certain age. Most agree that the plants should be open-pollinated and not genetically modified. And some believe that to be an heirloom vegetable, the lineage of the plant must have been handed down and cultivated generation after generation. Despite the ambiguity about what they are, heirloom vegetables’ unique appearances and culinary characteristics make them ideal inspiration for restaurant menu ideas.
1. Heirloom Tomatoes
Heirloom tomatoes come in a variety of colorful patterns and non-uniform shapes. Their flavor and color make them ideal for salads, tomato carpaccio, and open-faced sandwiches. To maximize the unique appearance of the heirloom tomatoes, they should be sliced width-wise to preserve their wavy circular(ish) shape. A study, by scientists at UC Davis found that uniformly red, round tomatoes most commonly found in the supermarkets actually contain a mutant gene that allows even ripening and color, while sacrificing taste. Heirloom tomatoes do not have this mutant gene, scientifically giving them more flavor potential. Nowadays, with an appreciation for heirloom tomatoes and other aesthetically diverse vegetables, restaurants offering heirloom tomatoes can set themselves apart.
2. Heirloom Eggplant
Heirloom eggplants come in many colors, from light purple to regular eggplant purple. The Arabic baladi eggplant is the best type of eggplant to use to avoid bitterness. Usually, eggplants must be hand-selected to ensure they are light, which is a sign that they have a minimal amount of seeds, and are less likely to be bitter. However, baladi eggplants are almost never bitter, yielding the best eggplant dishes possible. Restaurants that place orders with suppliers rather than have the cooks or chef hand-select the vegetables, should experiment with the variety of heirloom eggplants available, to find one that matches their desired look and taste.
3. Heirloom Zucchini
There are many different varieties of heirloom zucchini, differing drastically in shape and slightly in flavor. Costata Romanesco zucchini, for example, is considered mild and gourmet in taste and texture. Venues growing