Monthly Archives: February 2014

A Jigg’s Dinner Recipe for Beginners

St Patricks Day CatAh, St. Patrick’s Day! Is there anyone that doesn’t love this holiday? This year, I’ve decided to retire the green bear and shamrock shaped sunglasses, for a traditional Jigg’s Dinner. For those of you who don’t know, Jiggs’ Dinner – also known as boiled dinner – is a traditional meal that consists of salt beef, various root veggies, pea pudding, and more often than not, some kind of dessert.

In light of my ignorance to the whole affair, and with St. Patrick’s Day around the corner, I thought it would be interesting to see what it was all about. I mean, “boiled dinner,” how hard could it be? As it turns out, much harder than you might think if you want the real Newfoundland version. In addition, I have a strong aversion to meat that comes in a can, as salt beef does.

Luckily, I found a New England version that requires just one pot and consists of corned beef or plain beef brisket with cabbage, carrots and potatoes. Below you’ll find the very beginner-friendly recipe I intent to follow this St. Paddy’s Day.

Ingredients

1 corned beef brisket with spice packet (3 pounds)

1 teaspoon whole black peppercorns

2 bay leaves

2 medium potatoes, peeled and quartered

3 medium carrots, quartered

1 medium onion, cut into 6 wedges

1 small head green cabbage, cut into 6 wedges

Prepared horseradish or mustard, optional

Directions

  1. Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender.
  2. Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and horseradish or mustard if desired.

Yield: 6 servings.

New! Low Price Guarantee from Burkett!

Low Price GuaranteeIf you find a lower price from another authorized Foodservice Distributor for the product you want, we’ll match their price (including delivery fees) before your order! Here’s how it works:

1. Get A Quote! Provide us with a quote that includes the cost of shipping or other delivery fees. URLs, emails, and written quotes are all acceptable.

2. Contact Us! Call our sales department at 855-292-8295 or email us at sales@basequipment.com to submit your request.

What do you need? Keep the following things readily available:

Item Name and Number
Name of Competitor
Quote of Price + Shipping

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10 Tips for Managing Your Fryer Oil

fryer oil managerI recently read an article by Rob Slattery of Restaurant Hospitality that listed 10 tips for effectively managing oil. The article was informative and concise (yay!) and the sort of thing our readers need to know. Allow me to pass along the pertinent pointers.

Managing fryer oil as an asset is as important as choosing the right commercial fryer, or selecting the correct oil formula. Fryer oil is a critical component of food flavor, and a costly one. How can you ensure you’re managing it correctly? Follow the 10 steps listed below, and you can deter oil degradation, reduce costs and deliver consistently quality food to your customers.

1. Choose decision-makers wisely. Generally, kitchen managers are the best judges of when oil should be discarded. Less-experienced restaurant workers may be tempted to throw away used oil too soon. Automated oil management systems have lockout functionality, which requires a key to dispose and thus can be better controlled.

2. Don’t just count the days. When deciding whether to discard used oil, consider the general quality of food coming out of the fryer, including taste, aroma, color and texture. It’s best to manage oil on a “vat-by-vat” basis, as opposed to revolving around a day of the week or crew convenience.

3. Know your chemistry. Oil expands as it’s heated. So check oil levels in vats on a regular basis and top-off as needed. However, do not overfill the vats.

4. Monitor temperatures. One main enemy of fryer oil is heat. Combined with oxygen in the air, heat accelerates oil breakdown and degrades food flavor. Be sure to turn off unneeded vats and use fire-up and shutdown schedules. It’s also important to check vat temperatures on a regular basis and regularly recalibrate thermostats, if needed.

5. Filter regularly. Filter oil on a daily basis. Never underestimate the importance of filtering cooking oil. One missed day can reduce oil’s fry life significantly and negatively impact food quality.

6. Filter before you throw. Before disposing used oil, filter it. Premature oil disposal can take dollars off the bottom line.

7. Size matters. It’s important to ensure the correct filter paper or pad size is used, as well as guaranteeing the filter box screen and weights hold the paper or pad firmly in place so crumbs are unable to bypass it.

8. Steer clear of water. When placing food into the fryer, never empty frozen products into baskets over vats. The ice that comes in contact with frying oil attacks fat molecules and imparts a smoky flavor. Also ensure the filter box is thoroughly dry before inserting the filter paper or pad.

9. Eliminate soap. Soap used to clean fryers is also an enemy of cooking oil. It can react with oil to degrade food flavor and color and also causes oil to smoke. When cleaning filter boxes do not use degreasers or soap, spray with hot water only.

10. When possible, upgrade your approach. Consider leveraging an automated oil management and filtration tracking solution. This will allow for easy monitoring of oil activity performance and identify problem areas that may be diminishing food quality and consistency and negatively impacting your bottom line.

New! Equipment Leasing from Burkett Restaurant Equipment

LeasingBurkett is now offering our customers the opportunity to get the equipment you need, for an affordable monthly price. We’ve partnered with LEASEstation to offer financing on all of our new equipment. Applying is easy and there’s no obligation.

Why should you lease?

The Payments are Affordable – Choose from a variety of payment terms to ensure the best fit for your business. Terms range from 24 to 60 months. We also offer Variable Payments that can be matched to seasonal cash flow variations and other budget limitations.

It’s 100% Tax Deductible – An IRS Tax Code allows your business to deduct the full purchase price for the equipment you’re financing in the current tax year. You essentially get a year of equipment tax free!

Get More for Your Money – Leasing your equipment minimizes initial costs and allows you to earn profits from your new equipment faster.

Keep Lines of Credit Open – Keep potential lines of credit open for financial emergencies and use leasing to help build your credentials with any bank.

Avoid Bank Restrictions – Leases do not include blanket liens, restrictive covenants, rate escalator clauses, “call anytime” provisions, compensating balance requirements, or many of the other surprises related to traditional lending arrangements.

Financial Reporting Advantages – We can structure leases to meet FASB requirements for “off balance sheet” accounting.

If equipment leasing sounds like the right solution for you, applying is easy. Follow these simple steps:

  1. Learn more at http://www.basequipment.com/Equipment-Leasing-a/343.htm. Click “Apply Now” and fill out the credit application. You can be approved today!
  2. You will receive a verification call from LEASEstation to review your financing package tailored just for you.
  3. LEASEstation will email your lease documents directly to you where you can sign and return – ALL ONLINE. You’ll never have to chase a fax or overnight documents.
  4. You’re done and your equipment will soon be shipping to you!
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