Search Results for: sous vide

Sunday suppers bring back fond memories for Steven Van Stone, Executive Chef for Nationwide Hotel and Conference Center in Lewis Center, OH. “I have great memories of cooking with my mom in the kitchen. She was a good cook,” said Van Stone.   As a young Chef, Van Stone... Continue reading →

Ingredients: 4 1/4 cups milk 10 egg yolks 4/5 cup sugar 1 vanilla bean Procedure: 1. Combine all ingredients while cold 2. Quickly seal in a sous vide bag with maximum possible vaccum 3. Once cooked, shake the ... Continue reading →

Vollrath Fryer Videos Vollrath offers a variety of safe and easy-to-use products to meet your cooking needs. Whether you're going flameless with induction or going french with sous vide, we're here to support your culinary needs. Learn the benefits of sous vide, how induction ... Continue reading →

Ingredients: 4 1/4 cups milk 10 egg yolks 4/5 cup sugar 1 vanilla bean Procedure: 1. Combine all ingredients while cold 2. Quickly seal in a sous vide bag with maximum possible vaccum 3. Once cooked, shake the ... Continue reading →

For many of us, the winter months represent more time thinking about and trying new foods. Some researchers theorize we tend to be hungrier in the winter months because of primitive impulses urging us to stockpile calories until warmer weather. Others say simple logist... Continue reading →

Located at Hope Artiste Village in Pawtucket, Rhode Island, E3 Commercial Kitchen Solutions was founded in 2010 to proudly serve as a manufacturers’ representative to the commercial foodservice equipment industry. The space operates as a test kitchen and sh... Continue reading →

Giulia is a popular restaurant located in Cambridge, MA. TriMark sat down with Sous Chef Brian Gianpoalo to learn just how essential the right equipment and supplies have been to the restaurant's success. As an upscale Italian restaurant, Sous Chef Brian Gianpoalo believes ... Continue reading →

These commercial ovens are thoughtfully crafted to take up less space, cook more and save money. Below are the advantages to integrating an Alto-Shaam Cook & Hold Oven into your workflow.   Energy Efficient Gentle, radiant Halo Heat ® te... Continue reading →

Roast beef. Prime rib. Barbeque. Their flavors come alive in the Alto-Shaam Cook & Hold oven. The Cook & Hold has literally changed the way meat is cooked. Its low-temperature, Halo Heat technology means that your dishes stay moist and tender.   ... Continue reading →

Produce High Quality Food at Larger Quantities Alto-Shaam Cook & Hold Ovens feature exclusive Halo Heat® technology to produce higher food quality and unrivaled yields. Smooth, radiant Halo Heat envelopes food without the use of extremely hot elements, added h... Continue reading →

Giulia is one of the hottest new Italian restaurants to open in the Boston area. TriMark sat down with their sous chef Brian Gianpoalo to learn just how essential the right equipment and supplies have been to the restaurant's success. 1.  What would you say are so... Continue reading →

It’s funny how many people spend their childhoods dreading school. They spend more time looking at the clock than at the chalkboard. They wait for the hour, the day, the year when they won’t have homework, won’t have to rush between classes and won’t have to learn an... Continue reading →

You've seen them on television cooking shows like "Top Chef" and "Chopped," but now open kitchens are becoming more common in upscale restaurants all over the world. Open kitchens are exciting for patrons who enjoy watching the chefs fry, saute and braise while sipping... Continue reading →

Executive Chef Jon Boetel came from good stock. It seemed like everyone in the family was a good cook. He remembers his father making homemade beef jerky that was dried overnight and resulted in a “delicious combination of sweet, salty and soy. I loved it,” he said. ... Continue reading →

TriMark USA's Chef Spotlight is an up-close look at some of the most notable Chefs in the country. Find out how these Chef's got their start, what inspires them, how they approach their craft, and what they think of the latest food trends in foodservices and resta... Continue reading →