December Industry Tid-Bits

Chef's Corner

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

December Industry Tid-Bits

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How to Survive Service & Cleaning During the Holidays

FE&S released their tips this month on how an operation can easily endure service and cleaning necessities during the busy holiday season. Click here to learn more!

Industry Sees Significant Growth in Healthcare Foodservice

Healthcare foodservice is developing more each year and, according to FE&S, one of the most important forms of equipment to have in a facility are combi ovens! Click here to learn more about this growing trend.

Mexican Concepts Continue to Rise

One popular culinary classification is proving to continue its growth and evolution in recent studies. While they originally derived from Italian cuisine, Mexican flavors have certainly developed into a category of their own. Click here for more details!

Tomato Crostini

Chef's Corner

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

Tomato Crostini

crostinis
Photo by Jessica Payne

Starters, finger food and other appetizers are beginning to steal the spotlight when it comes to sitting down for a meal at a restaurant. According to a recent Technomic study, 38% of consumers say they order appetizers during most or all restaurant visits, an increase from 27% in 2009. Industry analysts believe this is due to an increasingly popular mix-and-match lifestyle that involves customizing multiple small portions to constitute an overall meal. This is especially popular during holiday celebrations that tend to revolve around the combination of munchies that can be shared and drink specials.

However, it’s also important to maintain cost efficiency in order to benefit from this busy time of year, and the JET can help with that! ACP Corporate Chef Sandy Gibilisco formulated a recipe for tomato crostini’s that are vibrant and flavorful, but also efficient in terms of preparation and budget.

Tomato Crostini

Yield: 16
Ingredients:

  • 2 lbs. ripe tomatoes – cored, halved, seeded, diced
  • 2 garlic cloves, minced
  • ¼ cup packed, fresh basil
  • 3 Tbsp. apple cider vinegar
  • 3 Tbsp. extra virgin olive oil
  • ½ tsp. sea salt
  • ½ tsp. fresh ground pepper
  • 1 loaf ciabatta or 1 loaf french baguette bread
  • ½ cup grated parmesan or romano cheese
  • 15 fresh small basil leaves, whole

Smallware:

  • ¼ size sheet pan

Oven: JET19
Instructions:

  1. Slice bread into ¾” slices. Place on sheet pan in single layer.
  2. Place in JET19 and bake at the following settings:
    35 seconds @ 60% MW
  3. Combine tomatoes, minced garlic, basil, oil, vinegar salt and pepper in a large bowl.
  4. Place 1 heaping Tbsp. of tomato mixture on top of each toasted bread slice. Spread to edges of bread.
  5. Evenly sprinkle 1 tsp. grated cheese over each crostini.
  6. Bake in JET19 at the following settings:
    40 seconds @ 40% MW
  7. Remove from oven with tongs.
  8. Remove crostini from sheet pan and place on serving dish.
  9. Garnish with fresh basil leaves.
Tomato Crostini

November Chef’s Corner Blog

Chef's Corner

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

November Chef’s Corner Blog

Thanksgiving is a time to gather with friends and family around one of the most prominent aspects of our lives – food! But times are certainly changing in terms of obtaining that delicious meal.

More of today’s Americans are beginning to rely on food service operations for their festive feasts, rather than spending endless hours in the kitchen. According to a recent Technomic study, 29 percent of Americans admit to utilizing food service sources for their Thanksgiving meal, an increase from 23 percent in 2011. Nineteen percent of those plan to purchase pre-cooked items from a retailer, restaurant or caterer.

The Menumaster® Steamer Oven (MSO) is an excellent tool for assisting an operation in keeping up with the increasing demand for high quality pre-cooked items. Mashed potatoes, for example, are a very common addition to the holiday dinner table. The MSO won’t sacrifice quality when it comes to quickly steaming bulk quantities of russet potatoes to fluffy perfection, which can later be mashed.

Potatoes for Mash
320px-MashedPotatoes

Yield: One pan – produces steamed potatoes for 8-10 servings of mashed potatoes
Two pans – produces steamed potatoes for 18-20 servings of mashed potatoes

Ingredients:
•   5 lbs. ambient temperature russet potatoes, washed and scrubbed, skin on
•   ¾ cup water
Cookware:
•   1 full size sheet pan, 2″ deep, with drain insert and lid

Procedures:
1.   Slice clean potatoes to ½ to ¾ inches thick
2.   Place on drain insert in a full size high heat sheet pan
3.   Place on bottom rack of the MSO35 at the following settings:

Stage 1:     6 minutes          100% MW
Stage 2:     2:30 minutes       80% MW

4.   Remove from MSO35 and carefully remove the lid.
5.   Drain water and place in mixer to mash, follow your favorite mashed potato recipe.

For 10 pounds of potatoes, place one full size sheet pan of potatoes at ambient temperature on the top shelf and one full size sheet pan on the bottom shelf. Heat at the following settings:

Stage 1:     11 minutes        100 % MW
Stage 2:     4:45 minutes        80% MW
Stage 3:     1:00 minute          70% MW

Regardless of how the fixings are acquired, leftovers always seem to make their presence known. Whether you’re the head chef at a full-service restaurant or the chief cook of your household, the ACP Culinary Center can help turn those leftovers cluttering the fridge into new, tasty entrees.

A delicious baked open face sandwich is the perfect solution to extra turkey. Creating a new lunch or dinner entree with leftovers that have a unique flavor profile can enhance menus, while also stretching dollars after extra holiday spending.

After the Bird: Turkey Hot Brown
turkey
Yield: 1 individual serving

Ingredients:
•   1 slice of toast (sourdough bread is best)
•   4 oz. (113 g) leftover turkey slices
•   ½ cup prepared cheddar cheese or cheddar Mornay sauce
•   2 slices fresh tomatoes
•   2 slices thick sliced, par-cooked applewood smoked bacon
•   3 Tbsp. grated parmesan cheese

Procedures:
Oven: JET19       Temperature: 475°F (246°C)
1.   Toast bread in JET19 by placing the bread directly on the rack for 40 seconds.
2.   With tongs, remove the toast from the oven.
3.   Place the toast on a shallow ovenware ceramic and cover with turkey slices.
4.   Pour cheese sauce on top, making sure to cover evenly.
5.   Place 2 bacon slices on top.
6.   Sprinkle liberally with parmesan cheese.
7.   Place on ¼ sheet pan and place in JET19, heat at the following settings:

Stage 1:    1:00      90% MW
Stage 2:    1:15      70% MW

The hot brown should be 165°F (74°C), browned on top and bubbly.
8.   Garnish with parsley sprigs.

Potatoes for Mash

FE&S 15 Food Service Trends

Chef's Corner

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

FE&S 15 Food Service Trends

Foodservice Equipment and Supplies recently posted their predicted 15 foodservice trends for 2015.  According to a recent Technomic study, overall growth for 2015 will only reach 3.1 percent. As a result, operations are seeking creative solutions to help differentiate them from their competitors. FE&S says that operations remaining consistent with these upcoming trends will “elevate the dining experience to new levels.”

ACP, Inc. products are excellent tools for ensuring that an operation can keep up with many foodservice trends, but here are two trends from FE&S that are the most applicable:

Trend: Premium fast casual remains hot, hot, hot.

  • Providing fresh, made-to-order items presents a step up from processed food prepared in bulk.

How ACP can help: The Xpress™ MXP and JET ovens offers multiple programmable menu items and stage cooking options, which enables operators to prepare fresh, made-to order menu items while maintaining restaurant quality fare; such as, fish tacos, breakfast bars, crab cakes, salmon and gourmet paninis.

Trend: Full-service restaurants reinvent themselves.

  • Not to be left out of the competitive fray, full-service restaurants are also investing in makeovers. Providing fresh entrees calls for additional storage areas and prep in the kitchen.

How ACP can help: The Xpress MXP and JET ovens have small footprints, offering savings of critical space throughout the kitchen, while also consistently producing fresh, made-to-order entrees.