Cambro

Burkett 2017 Holiday Gift Guide for the Pro Chef in Your Life

Whether they’ve been naughty or nice this year, every pro chef in your life wants something just a cut above your everyday kitchen appliances and utensils for the holidays.

Not everyone wants to open a restaurant or can run a commercial kitchen but we all know someone always trying to channel their inner pro chef. At Burkett, we cater to the prosumer as well as we do the restaurateur. Find the perfect gift for your home chef with our 2017 holiday gift guide.

Vitamix Vita-Prep 3This list is just a few of our favorite items but by no means is it complete. Share some of your favorites in the comments and check out our full lineup of commercial grade restaurant equipment at www.Burkett.com.

Vitamix: Vita-Prep 3 Food Blender

Vitamix manufactures world-class blenders and the Vita-Prep 3 is no exception. With a 3-horsepower variable speed motor, this unit will make prep time fly with its excellent grinding, chopping and pureeing capabilities.

Waring: Panini Supremo

This workhorse features a whole 11″ grooved cooking surface, allowing ample room for multiple items. It also has a brushed stainless steel body construction and removable drip tray. The hinged, auto-balancing top plate can suit foods and sandwiches up to 3″ thick.

Cambro: Clear Food Storage Container

This Food Storage Container is perfect to prep for dishes or save leftovers. It is clear and is stain & odor resistant, and polycarbonate constructed. This model holds up to 4 quarts but we have lots of different capacity containers available.

Victorinox KnivesVictorinox: 11 Piece Knife Set

Help them step up their cutlery game with this 11 piece set that includes paring, boning, chefs, bread, and slicer knives as well as the sharpener and the elegant wooden block for a beautiful display on any kitchen counter.

So, go ahead, spoil the pro chef in your life and watch it become the gift that keeps on giving every time they create a wonderful dish and invite you to the table for the delicious concoctions.

8 Food Safety Tips for your Kitchen

cambroEvery restaurant wants to provide not only the best tasting food, but food that is safe to consume. Below are 10 food safety tips you should follow to ensure you are protecting your employees and restaurant customers alike.

1. Wash your hands. Those that prepare the food in a restaurant should be regularly washing their hands. This should especially be done before and after handling any raw foods. Contact after working with raw meats or produce can infect already cooked items.

2. Wash your produce. Wash produce, even if it looks clean. If eating a fruit that can be peeled, scrub the surface to be sure any germs on the outside do not make their way into the interior section.

3. Use clean plates. Serve food on clean plates or trays. If surfaces used for raw meats are not cleaned correctly before cooked meats are placed there afterwards, bacteria are spread.

4. Replace serving plates. If fresh food is placed on an old tray, then the food becomes contaminated.

5. Take advantage of food thermometers. Use a food thermometer and be aware of Minimum Cooking Temperatures for each item. If an exact temperature is not provided, know the characteristics of the food to know when it is ready to serve. For example, different seafood items have certain colors or textures once they are prepared properly.

6. Find the right hot temperature. Keep your hot foods at 140 degrees F or above by using the right restaurant equipment and supplies. Before cooking, thaw frozen meat in a fridge, microwave, or under running water.

7. Find the right cold temperature. Keep your cold foods at 40 degrees F or below. Foods – hot or cold – should never sit out on a counter for longer than two hours.

8. Use two cutting boards. Be sure to have two cutting boards in the kitchen – one for raw meats and one for ready-to-eat foods. This will keep the risk of cross-contamination at bay. Many commercial kitchens use color coded cutting boards and knives to help alleviate this problem.

Product Palooza! Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

There are lots of deliciuos foods that you can make with an Immersion Blender. One of my favorites is hummus. For those of you have made it before, you  know how messy making hummus in a standard Food Processor can be. Having to scrape the processor bowl and the blade can be a real pain. Simplify the process with an Immersion Blender. You can make the recipe in a Cambro 4 Qt Round Container and then store it in the refrigerator, minimizing the cleaning process.

Your customers will love this spin on the traditional hummus recipe.

Roasted Red Pepper Hummus (serves 24)

Ingredients:

  • 3 (15 ounce) cans Garbanzo Beans, drained
  • 3 Roasted Red Peppers (see below for roasting directions)
  • 1/2 cup and 1 tablespoon Lemon Juice
  • 1/4 cup and 1 teaspoon Tahini
  • 3 cloves Garlics, minced
  • 1-1/2 teaspoons Ground Cumin
  • 1-1/2 teaspoons Cayenne Pepper
  • 3/4 teaspoon Salt
  • 3 tablespoons chopped Fresh Parsley
  • 1 tablespoon Paprika

Directions:

  1. To Roast Red Peppers: Preheat oven to 500 degrees. Place Peppers on a baking pan and roast for 45 minutes, turning occasionally. Remove. When cool, cut off stem and burnt skin.
  2. Place chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt in a 4 Qt Cambro Container.
  3. With a Robot Coupe Turbo 14″ Immersion Blender, blend ingredientsuntil smooth, scraping side of container.
  4. Place lid on container and  refrigerate for at least 1 hour. Return to room temperature before serving.
  5. Sprinkle hummus with chopped parsley and paprika before serving.
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