Industry Tid-Bits

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Industry Tid-Bits

download2

NRA Military Foundation Announces Awards

Each year the National Restaurant Association Military Foundation recognizes food industry professionals within the United States military. Recipients included select members of the U.S. Air Force, U.S. Air National Guard, U.S. Marine Corps, and the U.S. Navy. Click here for more details.

download (1)

Technomic, Inc. Releases Revised 2014 Info and 2015 Predictions

Prior to the National Restaurant Association Show, Technomic, Inc. released their predictions for 2015 in terms of sales and food prices. The foodservice research firm predicts a cut in this year’s sales growth. Click here for more details.

download (2)

Dealer Attendance at NRA Increases

This month’s National Restaurant Association Show resulted in a significant increase in dealer attendance throughout the show floor, with a growth of 10.5% since 2011. Click here for more information.

subway-logo  mcdonalds

Restaurants Experiment with New Flavors

Subway recently decided to begin offering hummus at all Subway locations. While the kitchens are still in experimental stages, corporate officials expect it to be increasingly popular among vegetarian customers in search of an alternative topping. Click here for more details.

McDonald’s also decided to spice things up a bit – literally. For years, this worldwide operation has been known for its irresistible french fries, but in Missouri and California locations, french fry fanatics may now purchase seasoning packets for their fries. Flavors include Garlic Parmesan, Zesty Ranch and Spicy Buffalo. Click here to learn more.

download

Red Lobster Chain Sells for $2.1 Billion

After considering a number of oppositions and offers, the seafood chain has finally sold to a private investment firm for $2.1 billion. Click here for more details.

download

Burger King Uses New Slogan

Out with the old, and in with the new. This popular fast food chain has kicked its 40 year old slogan to the curb, and released a new one with hopes to improve relations between employees and customers. Click here to learn more.

download (3)

Consumers are Eating Healthier, says NRN

According to a recent analysis of dining and restaurant trends, there was a nine percent increase in healthy eating habits at restaurants over the past five years. The study, conducted by Nation’s Restaurant News, suggested that restaurant goers are beginning to visit a location specifically for a healthier, lighter dish. Click here for more details.

NRA Show 2014

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

NRA Show 2014

4F4B8784

Click here to view a slideshow.

The hustle and bustle of NRA has officially come to an end. But this year’s show involved more than just routine food demonstrations and conferences. The ACP, Inc. team revealed a new product to dealers, the Menumaster® Steamer Oven (MSO), in a series of launch meetings.

Photo May 17, 8 39 33 AM

While representatives answered many questions about the MSO and focused on its promotion, they also made efforts to recognize the MXP and the new Jetwave™ line, which was recently launched in April. A new menu was presented by ACP, Inc. Coprorate Chef Sandy Gibilisco and ACP, Inc. Food Application Scientist Patty Reyes, where they prepared steamed cod, potatoes and vegetables in the MSO, and salmon, baked potatoes, panini sandwiches, chicken wings and pizza in MXP and Jetwave™ ovens.

Attendees included ACP, Inc. President Tim Garbett, ACP Senior Vice President of Marketing and Sales Mary Potter, ACP Director of Global Marketing Ann Ewoldt, ACP Corporate Chef Sandy Gibilisco, ACP Food Application Scientist Patty Reyes, ACP Regional Sales Manager Tony Aguiar, ACP Vice President of American Sales Michael Agguire, ACP Director of Regional Sales Todd Barr, ACP Director of Regional Sales Stan Hopkins, ACP Vice President of Global Chain Sales Debbie Parenza, ACP Director of Business Development Mark Sullivan, ACP International Service Manager Al Brown, and ACP Director of Korean Business Development JY Jeong.

Contact your Regional Sales Manager for MSO pricing and availability.

“Eat Your Vegetables”

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

“Eat Your Vegetables”

Veggie_Medley2

Think back to your childhood. It’s dinnertime, and you’ve eaten everything on the plate except a portion of broccoli that you keep hoping will magically disappear on its own. But then, as you try and sneak away from the table to claim your favorite spot in front of the television, your mother chimes in with a cheerful, yet stern, remark; “Finish your vegetables.”

Well, it turns out that Mom really knew what she was talking about all those years. In order to maintain a healthy heart and weight, the American Heart Association recommends consuming 4.5 cups of fruits and vegetables per day, based on a 2,000 calorie daily diet. And the more colorful, the better. As expanding campaigns encourage healthy living for all ages, it’s important for chefs and kitchens to accommodate for this kind of appetite.

Red_Baby_Potatoes_3

Potatoes are particularly known for contributing carbohydrates, which act as an energy source for the human body. Besides keeping cells energized, red baby potatoes are jam packed full of vitamins and minerals, especially iron and vitamin C, which help improve your body’s functionality as a whole. Its flexibility in terms of preparation ensures the satisfaction of any appetite, regardless of age.

The use of steam to cook vegetables in the new Menumaster® Steamer Oven is especially valuable. A recent study from the Journal of the Science of Food and Agriculture tested the behavior of different cooking methods, and they discovered that all forms of cooking break down healthful molecules in some way. However, microwave steaming proved to be the most efficient when it came to preserving nutrients and money because of lower cook times and minimal use of water.

Below are cooking guides for steaming a vegetable medley or baby red potatoes in the MSO, which were developed by ACP Corporate Chef Sandy Gibilisco and ACP Food Application Scientist Patty Reyes.

Baby Red Potatoes

Quantity: 10 lbs. (4.5 kg)

Accessories:

  • 2-4″ full size amber hotel pan w/ lids
  • Silicone oven mitts
  • Thermometer
  • Tongs

Starting Temperature: Room Temperature 65˚F (18°C)

Expected Ending Temperature: 212˚F (100˚C)

MSO35: 

Stage: 1

Time: 9:00

%MW: 100%

MSO22:

Stage 1:

Time: 12:30

%MW: 100%

Directions:

  1. Measure 5 lbs. (2.3 kg) potatoes in each pan. Make sure potatoes are in a single layer.
  2. Place lid on pan.
  3. Place in MSO at the above settings
  4. When cook cycle ends, remove pan with mitts.
  5. Check internal temperature of potatoes with a thermometer (at least 212˚F (100˚C)).

 

Frozen California Medley

Quantity: 8 lbs. (3.6 kg)

Accessories:

  • 2-4″ full amber pan w/ lid
  • Big spoon (for stirring)
  • Silicone oven mitts

Starting Temperature: Frozen 0˚F (-18˚C)

MSO35:

Stage: 1

Time: 10:00

%MW: 100%

MSO22:

Stage: 1

Time: 13:45

%MW: 100%

Directions:

  1. Place frozen vegetables inside pan and place lid on top.
  2. Measure 1/4 cup (30 g) of water and pour into pan.
  3. Place on bottom shelf of MSO at the above settings.
  4. When cook cycle ends, remove pan (with mitts).
  5. Review for uniform color and texture throughout the pan.

MSO_simpStm_LongHZ

veggie_medley2