Believe it or not, there is a ‘proper’ way to arrange foods in your fridge and freezer. And following these simple guidelines will help you keep foods fresh longer and help minimize cross-contamination.Read More →
The storage and handling of food is a key safety and sanitation issue in any kitchen. As you might expect, the foodservice industry has developed a host of useful, common sense rules, many of which you can, and should, follow at home.Read More →
Automatic dish washers usually get 99.9 per cent of the gunk and germs in every load. But when you hand wash kitchen ware, there’s a much greater chance you’ll miss something. It’s as easy, for example, as not washing properly under the rims of your mixing bowls and storage containers.Read More →
In a restaurant, hotel or institutional kitchen, guess who the most important staff member is? Yup. It’s the dish washer! If the dish washer isn’t on top of things, there are no pots and pans for the cooks to cook with, no plates to serve the food on and no table utensils to eat it with. It’s that simple.Read More →
Call them Tea Biscuits, Butter Biscuits, Baking Powder Biscuits or just Biscuits… They’re all essentially the same thing, and they represent a culinary tradition that has been spread around the world by British emigrants.Read More →
To conclude our Cooking 101 Series on Sauces, we’ll take a look at the principle Dessert Sauces. They generally fall into one of three basic categories: Caramels, Creams or Fruits.Read More →
We’ll start our safety and sanitation rounds with the surfaces you use most when preparing food – the counters, tables, islands and benches. Not to mention the back-splashes and cutting boards.Read More →
The perfect accompaniment to Carolina Pulled Pork or any BBQ feast, this Slaw elevates itself above the ordinary by adding a few unconventional flavours and colours to the traditional Green Cabbage formula.Read More →