The technique of dehydrating food has been around for hundreds of years, but the way it’s been done has evolved into a tried, tested and automated process.
It’s one of the oldest methods of food preservation, involving removing all of the moisture from food. Historically this was done using the power of the sun to provide a constant source of heat.
You may have seen dried fruits available at your local supermarket, but did you know there’s a lot of different types of food that can be dehydrated?
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As you may have guessed, Japan is the country of origin of these very specific terms. Teppanyaki (teppan-yaki) refers to a type of cooking that involves cooking meat on an iron plate (Teppan means “Iron Plate”, and “Yaki” means grilled or pan-fried).
What is Teppanyaki?
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Blenders: Which one’s for me?
Every commercial kitchen needs a blender, but the type of blender required will depend upon your offered menu, and the function you need it to perform.
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It’s refreshed and looking better than ever. Our on-site showroom features a wide range of capital catering equipment on display as well as a selection of crockery and cutlery and we’d love for you to come and take a look!
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Most people agree that doughnuts are a delicious tasty treat that come in a flavour for everyone. Some people like a basic jam filling, others like theirs a bit more extravagant. As a famous cartoon character once said, “Mmmm, Doughnuts…”.
But would you choose a doughnut with an eel sauce or wasabi mayonnaise topping? In the weirdly wonderful world of Instagram, #sushidonut and #sushipizza have been trending alongside photos of bright, interesting and well-presented doughnut shaped sushi arrangements.
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The crepe has been around since the 12th Century, originating in Brittany, north-west France. It is now a cultural icon of France, with every main street featuring a local creperie – ready to produce tasty and super-thin pancakes in both sweet and savoury variations.
They can be found everywhere, and sometimes plain with a dusting of sugar, other times bursting with Nutella from within the crispy batter surface (other brands of hazelnut-chocolate spread are available).
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Whether you love it or loathe it, Christmas is on its way.
And the catering industry is gearing up, with planning and purchasing starting in September and October. And with that planning comes the feeling of “what can we do new this year” and “how can we stand out from the crowd?”.
Across the catering world, new ideas and trends are emerging. Vegetarians have been catered for a good while now, but it was still difficult for Vegans to find menu items they can eat. That’s now changing, and so it should – there are now over 3.5 million British people who identify as being Vegan – it’s no longer a niche and it’s become mainstream.
We’ve found some interesting and popular food options you can create this Christmas.
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No two businesses are created equal, which is why we have done our utmost to help you separate yourself from the pack with a true plethora of catering kit, accessories and now: Custom Counter solutions.
Whilst not exactly a brand new addition to our online catalogue, we wanted to shout about the benefit of a bespoke system in your business.
Now is the perfect time to be thinking about how you’re serving your customers or the processes you follow when getting food and drinks — and we think that you should be considering a custom counter system.
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Food should be served on a plate, in a bowl or in a takeaway wrapper. Anything else is simply a gimmick.
One restaurant has taken stupid serving practices to new heights, with food being served on iPads. Yes, iPads.
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Simply watching one extra junk food ad on TV is enough to increase children’s calorie consumption by an additional 18,000 calories per year.
The team at Cancer Research published the findings after a UK-wide survey of over 3,000 people aged 11 to 19.
These findings pose not only questions as to whether there should be a change in the broadcast regulations regarding junk food or high calorie-containing foods that utilise these marketing channels, but if we, as the foodservice industry can do more to give our customers healthier options.
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Author
Aidan Hancock
