Technology is starting to play a large part in food preparation in a commercial kitchen. From convection ovens with steaming options, to in-kitchen smokers, technologies are being developed that help boost the level of a commercial kitchen. Part of the fun of working as a cook or chef is learning how to prepare new dishes, use a variety of equipment, and be exposed to new ideas. The cutting edge home and commercial kitchen equipment below will expand the possibilities and convenience of preparing dishes in a commercial kitchen, raising the culinary level of the business and keeping work interesting for kitchen staff.
The Thermomix is an all-around kitchen gadget that can weigh, chop, mix, blend, grate, grind and knead, while heating or steaming ingredients and specific temperatures. The multifunction appliance allows for foolproof preparation of greatly feared dishes such as Hollandaise sauce and lemon curd. Though the price often prevents it from being found in a restaurant kitchen, the thermomix is a great investment for a kitchen looking to include more complicated dishes on the menu, or those looking for small commercial kitchen space-saving solutions.
Sous vide cooking is a method of vacuum-cooking foods in a water bath at a controlled, usually low temperature, for an extended period of time. Sous vide cooking is used for anything from cooking meat for 72 hours to give it a melt-in-your-mouth texture, to cooking vegetables, while keeping their crunchy texture, to poaching fruits for salads and desserts. The vacuum bags used in sous vide cooking allow all the spices added to enhance the main ingredient as much as possible, without losing flavor to surrounding liquid. Chefs and cooks that can learn about this cutting edge cooking method and experiment with it in their venue, can reach amazing and delicious results.
Induction cooking requires using special induction pans on induction stoves. These induction equipment components heat up upon contact with each other, but remain cool to the touch beforehand. This eliminates the fire hazard of an unoccupied gas range. An added bonus of induction stoves is the ability to adjust the temperature, making them ideal for uses such as heating oil for deep-frying and confit cooking, as well as tempering chocolate and preparing other pastry components. Induction stoves allow for worry-free melting, frying, tempering, and cooking, while essentially “freeing up” a set of hands that would usually be busy dealing with a thermometer, making sure that food is being cooked at the proper temperatures.
The three commercial kitchen gadgets described above can be pricy, but well worth purchasing for a restaurant kitchen. They open up the possibilities for more interesting and higher level dishes in a venue, making them a great investment. Even adding just one of the commercial kitchen equipment items mentioned above to the restaurant kitchen inventory, can have a positive impact on the level of culinary creations of a venue.