Product Spotlight

Top Eight Essentials Every Kitchen Should Have

Kitchen Essentials don’t have to be expensive. I asked our very own expert, Chef Jeff, to give me a list of kitchen gear that all chefs – both professional and home – will use on a regular basis. You won’t find anything here that requires a major investment, just reliable tools for real chefs who cook on a daily basis.

1. A Kitchen Timer Internaltional Update Kitchen timer

Ever pop a loaf of garlic bread in the oven and completely forget about it until you hear the smoke alarm going off? It’s okay, we’ve all been there. Keep the burning to a minimum with an electric kitchen timer.  This Update International timer, available at Burkett, has an easy to read display, a loud alarm, and a magnetic clip for easy mounting. What more could you need?

BUY NOW: Electronic Kitchen Timer

2. A Digital Thermometer Digital Thermometer

A good instant-read thermometer is the only way to ensure that your food come out at the perfect temperature, the perfect amount of doneness, every time. Relying on accurate timing or, even worse, cutting and peeking, isn’t worth ruining a perfect steak. Go ahead and buy a high-quality, fast, digital thermometer and never have a piece of undercooked meat again.

This digital pocket thermometer from Burkett is money well-spent. It’s waterproof, field calibration ready, and has a thin tapered tip for precision accuracy.

BUY NOW: Digital Pocket Thermometer

3. A Great Paring Knife Paring Knife

Let’s be honest, all of you professional chefs out there are probably saying, “What about a chef’s knife?!”, and you’ve got a point. However I have a feeling you’ll come around to the convenience of a paring knife for small, everyday tasks like cutting off a bit of butter, taking the rink off some citrus fruit, or slicking up garlic. This 3” Forschner paring knife has a large handle for bigger hands and is built to last.

BUY NOW: Forschner 3” Paring Knife

4. A Bench Scraper bench scraper

A bench scraper doesn’t seem like an obvious choice for the kitchen essentials list, but that’s because you’re not using it regularly. Just wait; it will become one of your favorite tools. Keep one next to your cutting boards. It quickly transfers chopped veggies into your pots and pans and scraps into the garbage. It has a variety of other uses, including cutting pizza dough, ground beef, and releasing those tiny bits of dried dough from your work surface.  This bench scraper makes picking up tiny bits of chopped herbs a breeze. With its comfortable wood handle and sturdy construction, you’ll wonder how you ever operated without it.

BUY NOW: Burkett Broadline 6” Scraper/Cutter

5. A Food Scale ditigal food scale

You might already know, from this blog post, that I’m a big fan of kitchen scales. Seriously, they take the guess work out of baking. The inaccuracies involved in scooping a single cup of flour (up to 25%, seriously) will send you running to the stores for a kitchen scale this instant. A good digital kitchen scale will make baking with weight measurements a pleasure, it will also help you determine how much moister your chicken lost during roasting, or exactly how far you’ve reduced that stock.  Important things to look for when shopping: Up to a 8lb capacity, a zero-out (tare) function, easy to read display, and a flat design for storage.

BUY NOW: Taylor Electronic Scale

6. A Good Pepper Mill 

Do yourself a favor, buy everyone you know a real pepper mill and save yourself, and your loved ones, from ever consuming ground pepper again. This Tablecraft Mahogany Pepper Mill is much better than the plastic disposable type, and it’s an investment that will improve almost every savory food you cook.

BUY NOW: Tablecraft Pepper Mill

7. A Mandoline Mandoline

This might be my favorite tool. A mandoline makes short work of all your slicing and julienning tasks. You’ll be surprised to find that most mandolines in your typical home goods stores are quite pricey. This Stainless Steel Mandoline from Burkett Restaurant Equipment is only $52.95. It slices a variety of foods and is constructed to last forever. Walk into any restaurant and you’ll see one or two of these babies.

BUY NOW: Winco Stainless Steel Mandoline

8. Metal Mixing Bowls Mixing Bowls

Forget the fancy designs and heavy lifting with fancy glass mixing bowls. Professional chefs know, metal mixing bowls are lighter, take up less space and last longer. With metal mixing bowls, you won’t have to worry about chips from your glass or ceramic mixing bowls landing in your batter, and most modern microwaves can handle metal these days. Bonus! You’ll find the metal bowls are cheaper at restaurant supply stores, like Burkett Restaurant Equipment, than anywhere else. We offer a variety of sizes to choose from to suit all of your needs.

BUY NOW: Metal Mixing Bowls

Tips for Cooking with Convection Ovens

convection ovenConvection ovens are a common staple in commercial and professional kitchens. However, if you’ve purchased a new oven for your home in the past 10 years, chances are you have a convection setting too. There is also a big chance that you’ve never used that setting.

Despite rarely being mentioned in recipes, convection ovens are known for cooking food faster and more evenly thanks to the internal fan that circulates hot air around your food. They are also more energy-efficient, meaning your convection oven will cook many meals more evenly and up to 20 percent faster while using lower temperatures. For many chefs – both professional and at home – knee deep in planning holiday menus, this news is like a beacon of light!

The key for anyone new to cooking with convection ovens is that they often require adjustments to either time or temperature—and sometimes both. If you’re trying to figure out how best to cook with your convection oven, we have you covered. Here’s some helpful advice, most manufacturers of convection ovens recommend dropping the temperature by 25 degrees Fahrenheit and to start checking the dish when three-quarters of the normal cooking time has passed.

If you’re baking, take caution. The fan can sometimes splatter batters from pies, cakes and quick breads. That doesn’t mean bakeries should discredit convection ovens. Your baked goods will all be flakier, lighter, and loftier since butter releases steam almost immediately allowing your dough to rise higher. For cookies, take advantage of all available shelf space by baking with several trays at once. Because the fan disperses heat throughout the inside of the oven, you won’t have to rotate them as often as you would with a standard radiant oven. Follow these general rules and carefully monitor your first few attempts at cooking with convection heat. Before you know it, you’ll have a sense of how your convection oven cooks and what, if any, other adjustments should be made.

Interested in purchasing a convection oven for your home or business? Burkett Restaurant Equipment offers a range of options for you to shop from, including full size convection ovenshalf-size convection ovens, and light duty counter-top ovens for our residential customers. Follow the links to our site where you can find more information and chat with an equipment expert.

4 Common Types of Commercial Pizza Ovens

conveyer pizza oven If you’re shopping for a commercial pizza oven, you might notice there are quite a few types out there to choose from.  There are pizza ovens made for high-volume pizza parlors and ovens made for artisan pizza cafes. Despite coming in all shapes and sizes, each type of commercial pizza oven has advantages. Each oven variety uniquely impacts the way the crust is baked, toppings are cooked, and cheese is melted. Let’s review your commercial pizza oven options below:

Deck ovens and conveyor ovens are the most common types of pizza ovens. Often used in quick service restaurants, deck ovens are best for quickness and ease of use. Deck ovens can have ceramic based decks that help in distributing heat evenly, and maintain heat between batches. Pizzas are set on the heated stone to cook and the result is crisp, authentic crust that closely mimics the flavor of pizza cooked in a wood-burning oven. While deck ovens require a little more attention, they’re also very eye-appealing, allowing customers to watch their pizza being cooked old world style.

Conveyor ovens make pizza cooking simple and quick. The conveyor oven cooks pizzas evenly and in a lightning-fast six minutes.  Raw pizza is placed on one end of the conveyor belt and comes out the other end perfectly done. Both gas (fueled flame) and electric coil conveyor models are available. You’ll more than likely see these at fast-food pizza parlors. Conveyor ovens have a long shelf life. If you’re considering a used conveyor oven, you can rest assured that you’ll be delivering delicious pizza for years to come.

Cart Ovens are perfect for street vendors or for making pizza at fairs and carnivals. They are small, easy to transport and can be powered by gas or electricity. Cart ovens are popular in Italy, where they’re typically seen at festivals and street fairs.

Convection Ovens cook pizza by circulating hot air inside the stove. A cheaper and efficient option, commercial convection cooking results in even cooking and is favored for all types of baking. Pizza cooked in a convection oven will be perfectly cooked with no hot or cold spots to worry about.

Buying Guide: Door Type Dish Machines

door type dish machineDoor Type dish machines are the most popular style dish machine sold on the market and are used by a wide variety of food service establishments. Door type dish machines are available in two styles, including chemical or low temp dish machines, and high temp dish machines.

The National Sanitation Foundation (NSF) approves both types for the commercial foodservice industry and provides specific standards for temperature ranges and chemical solutions to ensure the proper cleaning and sanitation of pots, pans, and utensils. Let’s take a deeper dive into both types of dish machines and review their standard features and tips for purchasing a pass through machine for your establishment.

Low-temp/Chemical Dish Machines

Low temp chemical door type dish machines utilize three types of chemicals that are dispersed via three separate chemical pumps. These chemicals include a liquid detergent for the wash cycle, a rinse aid for spots, and a sanitizing chemical for final sanitation. Low temp chemical machines require an incoming water temperature of 120 to 140 degrees for each of the cycles.  While the chemical pumps will arrive from the factory pre-set for the correct amount of chemical solution for each cycle, they can be field adjusted as needed. Cycle times for low-temp chemical dish machines average 60 to 90 seconds per cycle and can run 37 to 60 dish racks per hour.

Low temp chemical dish machines are ideal for leased locations that have limited access or prohibit you from installing an exhaust system and condensate hood.

High Temp Dish Machines

High Temp dish machines also utilize a liquid detergent and a rinse aid. However, they use a high temperature for sanitation in the final cycle, unlike the low temp machines which use a sanitizing chemical. Cycle times for high temp machines average 58 seconds per cycle and can accommodate up to 60 dish racks per hour.

High temp door type dish machines feature a built in booster heater and tank that raises incoming water temperatures to 180 degrees during the final rinse cycle to achieve proper sanitation.  Boosters are available in either a 40 or 70 degrees. It’s important to specify the booster size when you’re purchasing a dish machines as 40 degree boosters require an incoming water temperature of 140 degrees, while 70 degree boosters only require an incoming water temperature of 110 degrees to reach the final required rinse temperature.

Keep in mind that high temp dish machines do not come with chemical pumps, so you’ll need to contact a chemical company to provide the pumps and chemicals. Typically pumps are supplied with no charge upon an annual chemical supply contract.

Most state and local codes require a Class II Condensate Hood above high temp dish machines to exhaust the steam produced during the cycles. After you’ve made your purchase, you’ll need to contact a licensed plumber to install the water and drain lines as well as a HVAC contractor to install the vent duct, condensate hood, fan curb and exhaust fan.

Standard features for both low and high temp dish machines include the following:

  1. Type 304 stainless steel base legs, cross braces, front and side panels for durability and corrosion resistance.
  2. A stainless steel ¾ horse power water pump housed in the lower frame for the fill and dump cycle and a removable perforated stainless steel strainer for residual food by products.
  3. Removable stainless steel rack slides and stainless steel upper and lower wash rinse arms. These arms are interchangeable and are easily removable without the use of tools.
  4. Spring assisted doors that lift simultaneously.
  5. Easy field conversion from straight pass through to corner style.

A couple of final shopping notes: Door type dish machines require a dish table or soil table with a scrap sink for pre-rinsing utensils, as well as clean tables for utensils exiting the machine. Make sure you measure your warewashing area to ensure you’re purchasing the proper size. Finally, door type dish machines do not feature a cord and plug. You will need a licensed electrician to hard wire the dish machine to the buildings power source.

Buying Guide: Drawer Warmers

drawer warmerA few years ago, I worked as a server at a local Max & Erma’s during a summer home from college. The best part of that job? Working doubles on Saturdays. Yeah, I actually mean that. On Saturdays, I would get a short break to eat between shifts. I always – always – bought a breadstick with my meal. As a college kid not concerned with carb intake, those warm, buttery breadsticks were heaven.  I know now that those breadsticks kept their perfect consistency because of the built in drawer warmer in the kitchen. Below, I’ve taken a deeper dive into those drawer warmers with a brief overview and things to think about if you’re in the market.

Drawer warmers are located in the back of house and are used in a variety of restaurants and fast food chains. Drawer warmers hold cooked foods, such as breadsticks, rolls, and baked potatoes, at the correct moisture level and holding temperature until they’re ready to be served. There are two primary types of drawer warmers: free-standing units and built-in units.

Free Standing Drawer Warmers

Free standing warmers are the most popular due to their versatile application and their ability to be incorporated into almost any existing kitchen design. Free standing drawer warmers can be located on countertops, lower table shelves or on the floor next to the food prep line.

Free standing drawer warmers are available in one drawer, two drawer, three drawer, and four drawer configurations. Additionally, optional casters are available instead of legs if you’d like your unit to be mobile.

Built In Drawer Warmers

Built in drawer warmers are custom applications and are favored by restaurant design consultants because they are conveniently installed within stainless steel enclosed bases or custom workspaces.

Built in drawer warmers are available in one drawer, two drawer, and three drawer configurations. Also, they often have digital controls versus manual controls like free-standing units.

Standard features on both units include individual temperature controls, moisture controls, and a duel temperature gauge. Temperature controls the range from 100 degrees to 200 degrees Fahrenheit. Drawer warmers have stainless steel fronts, sides, and drawer facings, while each drawer features a telescoping track and a full size (12” x 20”) stainless steel pan insert.

Drawer warmers are available in 120 volt, 208 volt, 230 volt and 240 volt options. When shopping, make sure you verify the voltage capacity within your workspace, as well as the voltage on the unit with the manufacturer.

Advantages of Using a Rice Cooker

rice cookerWe’re back to school. Back to tight schedules and soccer practices; back to squeezing in a healthy dinner in the few remaining daylight hours. Every year about this time, I start sifting through Pinterest for quick family meals. But, I’ve got a secret to make back to school a little easier. Let’s talk about one of my favorite kitchen small appliances for your home or your restaurant, rice cookers.

A rice cooker is made to simplify cooking…well, rice. Using a rice cooker to prepare rice for your family is as simple as adding rice along with the appropriate amount of water and pressing a button to turn on the cooker. Whether you choose white rice, basmati rice, jasmine rice, or healthy brown rice; once you prepare rice in a rice cooker you’ll never go back to the old-fashioned, stovetop method. It gets better.  If you’re not ready to serve, the rice cooker will hold your perfectly cooked rice at the appropriate temperature until you ARE ready. No more waiting for the rice to boil and watching the pan every minute to make sure the water doesn’t boil over. No more rushing around the kitchen to perfectly time every piece of your meal. Ahh, sweet relief.

Okay, on to my secret. Another benefit of using a rice cooker is that it can be used for more than just cooking rice. Scouts honor. Your rice cooker has hidden talents. With a little experimentation, you can cook breakfast, poach fruit, or even make risotto with less hassle than cooking it on a stovetop.

1. Make a hot breakfast.

To make oatmeal or other hot cereals, add a little less milk or water than you would for stovetop cooking (and some chopped nuts and dried fruit if you want). The “keep warm” function will keep food from getting cold and gooey―perfect for days when everyone gets up at a different time.

2. Steam vegetables.

If your machine comes with a steamer rack, use it to cook cut vegetables, tofu, potatoes, or even shrimp, fish fillets, or chicken breasts. Take out and serve as an easy, one-pot meal.

3. Make risotto without stirring.

Sauté onions in butter in an open rice cooker, then add 1 part Arborio rice and 4 parts liquid (such as broth and wine). Cook for about 25 minutes in an on/off cooker or use the “slow” or “porridge” cycle if your machine has one. Mix in grated cheese and herbs at the end.

4. Slow-cook soups, beans, or stews.

Give your rice cooker enough liquid and time and it will create long-simmered dishes without scorching or boiling over (the way slow cookers sometimes can). Try split-pea soup with ham, or put beef (that’s been browned on the stove) and vegetables in the cooker with tomatoes, wine, and herbs for a hearty dinner.

5. Poach fruit.

A rice cooker works for healthy desserts of fruit simmered in juice, wine, or maple syrup. Or make applesauce and other fruit sauces.

10 Reasons to Buy True Manufacturing

TRU-T49-2There’s a reason True Manufacturing has been rated Best in Class for twelve consecutive years. Well, there are actually 10 reasons, and we’ve listed them here:

1. Refrigeration System

True produces environmentally friendly refrigeration systems by matching and balancing oversized compressors, evaporators, and condenser coils. These refrigeration systems include shorter run times, lower energy consumption, and the industry’s coldest holding temperatures. True’s evaporator coils have 20%-40% more surface area than the industry standard resulting in faster pull down of product temperatures and quicker recovery times. By utilizing large condensers with more standard passes, True units will ensure better food preservation in the hottest, most extreme foodservice environments.

2. Fan Motors

True’s low velocity motor fans are completely sealed, oil-filled, and self-lubricating. They have a life expectancy of 15 to 20 years! The motors are matched with larger fan blades giving True cabinets high volume low velocity airflow that produces a large volume of air passing across the evaporator at a slow rate. This allows for faster recovery and better uniform temperature throughout the refrigeration unit.

3. High-Density Insulation

True continues its commitment to sustainability by pioneering the use of Ecomate, a foamed in place, CFC free polyurethane, high-density insulation. Ecomate provides unparalleled strength, rigidity, and an increase to an already industry-exceeding insulation factor, with zero ozone depletion potential (ODP) and zero global warming potential (GWP).

4. Outstanding Aftersale Support

Along with their 3 year parts & labor warranty, True’s exclusive unit warranty is the envy of the industry. At no additional cost, customers enjoy the option of having the entire condensing unit replaced. This consists of a new compressor, condenser, start components, and fan motor; all of which are pre-assembled and shipped from the factory.

5. Shelving

True internally manufactures their own heavy-duty shelves, utilizing larger diameter steel for strength. The shelves are bonded with powdered PVC to prevent chipping and peeling.

6. Customer Service

True employs their own internal customer service, parts customer service, and technical support to be there to help at any time throughout the life of your unit. True’s dedicated staff is a great source for educated sales, design and after sale support.


True is committed to eco-friendly manufacturing by meeting and surpassing the energy standards while not sacrificing performance. By using oversized, higher capacity, balanced refrigeration systems, true outperforms industry efficiency expectations.

8. Made in the USA

True is committed to producing high quality products that are manufactured in the USA. True manufactures each cabinet using an industry leading combination of high quality metals and components designed to optimize cabinet performance.

9. 100% Run Testing

In order to verify that all units re manufactured properly and to specification, True run tests every single model as a part of the final quality inspection before releasing the unit into finished goods inventory.

10. Availability

By maintaining an extensive level of inventory in their Missouri based manufacturing facility, True can fill nearly 100% of standard items within 2-3 days of receiving and processing your purchase order.

When to Replace your Commercial Warewasher

WarewasherAre you making repeated service calls for your commercial warewasher? Are you debating between another service call versus replacing the whole unit? Although these are cleaning machines, proper maintenance and cleaning are important to keep warewashers operating efficiently and effectively. Typically, a warewasher is replaced for one of three reasons: technical problems, inefficiency, or inadequacy for operational needs.  Technical problems can mean the machine is out of warranty and past its prime. Older generation warewashers are expensive to keep running from a service point of view. Most high-quality commercial warewashers are expected to have a useful service life of 10 years on average.

As your foodservice establishment continually grows or expands overtime, you may find that your warewasher isn’t capable of handling the growing demands efficiently. If your machine is requiring you to rewash items or extending operating times, it is probably time to consider replacing the unit. The good news is that today’s warewasher models consume significantly less water and energy than models of only five years ago. This reduces the time necessary to recoup the investment of a new machine significantly. So how can you tell when it’s time to replace your warewasher? Look for the following:

When to Replace

  1. Increased service calls and high repair costs: When a unit requires an increasing number of service calls or multiple component replacements, it may be nearing the end of its service life.
  2. Signs of wear and tear: Tank leaks may signify that the welds are giving out. Also, problems can be caused by water leaking from the boosters.
  3. Loss of controls: If the warewasher’s controls are not operating properly or pump pressure is lost, replacement is most likely appropriate.
  4. Inconsistent results: The results of the unit are a key indicator that the warewasher is not operating at 100 percent.
  5. Older models: Operators may want to replace older warewashers that are utilizing excessive amounts of energy and/or water with a more efficient unit.

Once you have that new machine installed, it’s important to get the most out of your purchase. Remember these steps for extending the life of your new warewasher:

Maintenance Musts

  1. Clean dish machines after every shift, since flushing out the water removes accumulated soil from the machine, improving washing performance.
  2. Regularly wash and clean scrap screens or filters.
  3. Depending on usage and water quality, wash and rinse arms should be cleaned weekly or as required.

How To: Using a Kitchen Scale

food scaleConsider me in the food scale fan club. You’ll always find me touting their copious attributes. Kitchen Scales will change your life!

I imagine most commercial kitchens are well versed in kitchen scale usage, but for all of you residential chefs, lets erase your fears that cooking with measured weights is a difficult or time consuming task.

Kitchen scales have always played a predominant part in my life. My mom, who taught me how to cook, was forever baking delectable treats in our kitchen and pulling out her trusty scale to get the job done. She was also a jazzercise/fad diet fanatic and often used her kitchen scale to enforce portion control.

Baking a cake? Stop dreading the subsequent clean-up, because you’ll only be using one bowl and one spoon. Ah, imagine not having to search through three drawers (yes, we have 3 drawers of kitchen essentials that I cannot live without) looking for that missing ¾ measuring cup…seriously, where is my ¾ measuring cup?

Perhaps you’re experimenting with gluten-free recipes and you’ve realized that many recipes are written in measured weights. Do not be daunted by this! Kitchen scales are simple to use.

The key is to zero out the scale every time you add an ingredient.  If you have a digital kitchen scale, you simply hit the On/Clear button, this will zero out your weight. On a dial scale, you can turn the knob back to the zero mark. *If your kitchen scale is a family heirloom from the Roman Empire, or you’re a Mathlete and predisposed to balanced scales, this actually will be an arduous process.

Now, on to adding your ingredients; slowly add in the first ingredient until it reached the weight you need. Zero out the weight again, and add your second ingredient until you reach the desired weight. Now, zero it out again, and so on. Simple, right? You’ll have mastered the kitchen scale in minutes! Wondering why you haven’t tried it sooner? Me too.

Now, throw away all three sets of those measuring spoons and cups you have stuffed in some drawer and log onto Burkett Restaurant Equipment to purchase your new favorite kitchen tool.

A Homemade Hot Dog Recipe

Confession: I’m a hot dog snob. I think it started after reading Upton Sinclair’s The Jungle. In recent years I’ve found myself meticulously reading the ingredients of hot dog packaging, opting for the kosher all-beef franks for our annual summer barbecue. This small obsession of mine, widely known around my family, actually proved worthwhile last month when my mom produced a homemade hot dog recipe from my Grandma’s recipe box.

Hot Dogs On A PlateHot Dogs made from scratch you say? Absolutely. Apparently, not long ago, food was more than just a convenience. It was made to be enjoyed with your friends and family. Don’t scoff, it’s true. My Grandparents owned a farm in Indiana, and I knew they had an extensive garden and made their own wine, but hot dogs? I had to know more.

Here’s the thing about deli hot dogs and sausages, the casing is more than likely made from an animal intestine, which doesn’t thrill me.  I know, I know, the cardinal rule of hot dog consumption is never ask, “what’s this made of”, so imagine my surprise when I read that my grandma’s recipe doesn’t include intestines or casings at all!

Since hot dog season is upon us, I thought I’d share the recipe with you. I haven’t been adventurous enough to try it yet. When I do, I’ll be sure to update this post. In the meantime, try it for yourself. Don’t forget to check out Burkett’s hot dog equipment and accessories on our website.

1/2lb lean ground beef
1/2lb bacon, minced
2 Tbs dry milk

1 Tbs salt
1 Tbs sugar
1/2 tsp dried minced onion
1/4 tsp ground white pepper
1/4 tsp coriander
1/4 tsp nutmeg
1 tsp minced garlic or generous pinch of garlic powder
2 cups of ice


Mix ground beef with seasonings (salt, sugar, onion, pepper, coriander and nutmeg).

Place meat mix and minced bacon in the freezer for about 3 hours, or until semi-frozen.
Add meat mix and 1 Cup ice to food processor; combine until blended to a smooth texture.

Add bacon to food processor and blend until smooth.

Add dry milk to food processor until well-mixed.

*The key is to keep your mixture below 50F, keep adding ice between bacon and milk if needed. Otherwise, your mix will break apart, no bueno.

Here’s the tricky part: Pull out a good length of plastic wrap and spread the meat evenly along the side seam of the plastic wrap. Roll the meat up in the wrap and use kitchen string to section off the meat every 5 to 6 inches. Refrigerate overnight.

Day 2: Bring a pot of water (enough to cover hot dogs by an inch) to a boil, and add STILL WRAPPED hot dogs (it really is a thing, read this L.A. Times article from 2000). Immediately reduce heat to 170F. If you don’t have an instant read thermometer, turn your stove down so the water is just below a simmer. The water shouldn’t be actively bubbling, but rippling.

Continue to poach hot dogs until the internal temp is 160F. Drain water off hot dogs and put them in a bowl of ice water for a good 10 minutes.

Unwrap and refrigerate until you’re ready to eat! Of course, for precision hot dog cooking, refer to my blog earlier this week  Hot Dog Steamers, Rollers, and Broilers: Which is best for you?

1 2 3 4 8  Scroll to top