Wednesday, January 22, 2014

Buffalo Chicken Dip

Last year a friend of mine brought over a buffalo chicken dip that was absolutely amazing! And that is a lot coming from me because I am a VERY picky eater. So, I got the recipe from her and made it. Now I will share the awesomeness with you...
Boil 1 pound of chicken breast for about 45 minutes
While the chicken is boiling, slice 8 ounces of cream cheese and spread around in a 9x13 pan. Pour 1 1/2 cups of ranch dressing and 1 cup of Franks hot sauce over the cream cheese. Bake in a 350 degree oven until cream cheese is soft enough to mix with the ranch dressing and hot sauce. 
When chicken is done, shred with forks and mix into the sauce. Cover with as much cheese as desired and bake for about 20 minutes, or until cheese has melted. 
Gather some friends and enjoy! 

Tuesday, January 21, 2014

Food Allergies

Food allergies are becoming more and more common. When planning your menu, keep this in mind. You want to make sure that common food allergies such as peanut or shellfish are listed on your menu in whatever you may have them in. Also, while keeping this in mind, try to put items on your menu that don't have common food allergies so that people can purchase food in your establishment. 

Monday, January 20, 2014

Hygiene

It is very important to have good personal hygiene. It will help keep you healthy and keep your customers safe. Safe from any bacteria that is and could be lurking around the kitchen. If your uniforms are dirty and it is apparent that you have not showered in a few days, don't be surprised if you get sent home from work. Keep your fingernails at an appropriate length and clean under them frequently. Don't wear anything such as jewelry or fingernail polish that could possibly contaminate food.

Knives

When choosing a knife, choose one that is comfortable for yourself. Don't base your knife purchase solely on looks. You want it to fit your hand in the most comfortable way possible. Also, keep your knife sharp. You will be able to do your job more proficiently. If your blade is dull, you will struggle cutting some food items. Items as soft as a tomato. The skin is tougher to cut through than one would think. So, use your steel often and always keep your blade sharp.

Saturday, January 18, 2014

Equipment

Today I would like to talk about equipment that makes your job more efficient. In some kitchens, there might only be the necessary equipment. Especially if you are working in a place that just started. If a mixer would make your life as a cook easier, tell your boss. The worst they can say is no. If a flat top would make cooking many items easier, tell people. You would be surprised what bosses/owners will make happen if it means production will go up. You would be surprised how much it could effect moral as well. People who enjoy their job will be more productive.

Thursday, January 16, 2014

Chicken

My favorite protein is chicken. There are so many possibilities with chicken. You can have it with pasta. You can grill it. You can bake it. You can fry it. The list is never ending! I could eat chicken with every meal including breakfast. I am not a fan of chicken from fast food restaurants though. If you are planning on opening your own restaurant, you should always have some form of chicken. People will always buy it.

Tuesday, January 14, 2014

Germs

Ok, let's get down and dirty. Germs are a part of life. There is plenty of bacteria in the kitchen. We, as culinarians, need to reduce the spread of bacteria and germs as much as possible. Do not cross contaminate. Wash, rinse, and sanitize your utensils as often as needed, even more often than you feel is necessary. Store food properly, according to regulations. Most importantly, if you are sick, stay home! Working with food while being sick will only cause a greater risk of passing it on to the customers.

Monday, January 13, 2014

Peanut butter

Who doesn't enjoy peanut butter? You have to be careful of peanut allergies now. I love peanut butter! One of my favorite things to do is curl up on the couch with a jar of peanut butter and a bag of oreos. I dip the oreos in the peanut butter. It is not very healthy, but it is yummy. I love everything peanut butter. Although, I am not a big fan of peanuts in peanut butter. I like the creaminess of peanut butter. Not the crunchiness of peanuts.

Sunday, January 12, 2014

Tattoes in the workplace

I know from experience the looks tattooed people get. I feel as though tattooed shouldn't define a person. In the workplace, I agree that a professional appearance is a must. I also believe in self expression. So, if you come across a tattooed person serving you, don't degrade them for who they are. Respect them for being them.

Friday, January 10, 2014

Gratification

There is something so gratifying about cooking or baking something for others. It feels so good to have someone tell you how amazing your food is. People will come to your restaurant or house more often. I love to bake goodies and see what others think about it. Tastey food puts people in a better mood. They get satisfaction and you get gratification. So, it's a win, win. Always do your best to produce the best product you can. It will work out for everyone.

Thursday, January 9, 2014

Sandwiches

Sandwiches are great when you don't have time to cook. There are numerous kinds of sandwiches available. Some, people have thrown together for their own taste. Sandwiches are made from four main items. Bread, spread, filling, and garnish. Although, a sandwich does not have to contain all four items, most do.

Tuesday, January 7, 2014

Grilling

What is possibly one of the greatest inventions ever? A grill! I love eating grilled food. I have not mastered the craft, but I'm not as bad as I once was. You can cook almost anything on a grill. It can help give your food a smokey flavor without having a smoker. It makes beautiful hash marks in your food. It is also a great way to gather friends and family.

Monday, January 6, 2014

Water

Ok, let's get back to the basics. Water is something everyone uses. It is usually always convient, therefore not many people realize how much they use. Until they get the bill, that is. You use it to cook rice, noodles, poach an egg, and many, many other food items. Don't forget about the drinks! Water is the base of almost every drink out there.

Sunday, January 5, 2014

Time Temperature Control

When producing massive quantities of food for large groups, you can't cook any food items below their required time. The main reason is, is that you are unsure of who can and cannot eat meat that is undercooked. Also, you have to be aware of the fact that you are going to be holding the food for a certain period of time. Just be aware that your food temperature could change as people take away from the tray. The temperature of the food could drop and go into the temperature danger zone which is potentially hazardous for everyone. Make sure to check your temperatures frequently.

Snow

Some people would not consider everything snow does for us. In some locations it is easily accessible. For many years it has been used to keep items cooled in order to preserve food. You can also use it for snow cones if one wanted to. Just don't use the pre-made yellow snow cones. Snow can be melted and frozen to make ice to keep drinks cold. Ice sculpting is also a very productive way to use snow. Ice sculptures are often used as displays in catering or in a dining room.

Wednesday, January 1, 2014

Freezers

Could you imagine life without your freezer? I could not. I freeze a lot of meat. It is convient to be able to store all types of food in your freezer. Don't forget where you keep your ice cream. In the freezer! You can make bread last longer by putting it in the freezer. Also, vegetables are sometimes frozen. Where else would you put them besides the freezer? So many possibilities we have with the help of having a freezer around.