At the NRA Show this past May, one of the most common cook-chill questions our staff received was “I just have a small restaurant. Why would I need to do cook-chill?” While the cook-chill process does work great in large kitchens, commissaries and the like, you don’t need to cook huge quantities of food to reap the benefits of a cook-chill system.
June 05 2013
We were honored to have Chef Rick Bayless of Frontera Grill, Topolobampo and Xoco in Chicago, speak with us earlier this year about why he uses our Flavorseal Water Baths in his restaurant kitchens. Chef Bayless has several units in his kitchen, and uses them for traditional sous vide cooking, steaming, and much more. We loved what Chef Bayless had to say so much, we showed it in our booth … Read the rest >>
May 30 2013
Five cooks. Four restaurants. One dish. What does that amount to?
A lot of variability.
What if that one dish happened to be a unique, flavorful offering from your test kitchen that turns new customers into regulars?
Then that variability – and the potential for a single, simple mistake to ruin a dish and lose a regular’s loyalty – can cost you.
You already know the importance of consistency in … Read the rest >>