Category Archives: Kitchen

Basic Differences between The Electric Pressure Cooker and The Stovetop Pressure Cooker

You are preparing to buy a new pressure cooker and you want to choose a high quality in the best pressure cookers. However, you do not know to buy the electric pressure cooker or the stovetop pressure cooker. Actually, each type of these pressure cookers also has some advantages. Of course, they have some basic differences. Do you know these?. Through this article, I will list some main differences between two types of the pressure cookers. This will help you have more information about the pressure cooker as well as find out the right pressure cooker in your family.

Important Information about the Stovetop Pressure Cooker

stovetop pressure cooker

 Some Advantages

  • Although there are a lot of different brands of the stovetop pressure cooker we can deny that the stovetop pressure cooker is sturdier than other electrical counterparts.
  • Moreover, the stovetop pressure cookers become more practical to use in the daily cooking process. In fact, we only note the pot and its lids. They are not too complex to use.
  • In addition, you have the long handle of the pot. You can use and bring the safety when you move the stovetop pressure cooker.
  • On the other hands, the stovetop pressure cooker has a typical feature that many people really like this pot. Although the stovetop pressure cooker requires to working more than an electric pressure cooker it also has more control.
  • By controlling the pressure of the pot, you can note during your cooking process. When the temperature is so high you can only turn off the heat and release pressure rapidly. In contrast, the electric pressure cooker can not apply this way. It will switch to the warm mode when it is done the cooking. With some dishes, this is not good because you want to cook more. Thus, you must start to cook more time.

Some Disadvantages

Here are some disadvantages that you will have when using the stovetop pressure cooker as follows:

  • The big disadvantage of a stovetop pressure cooker is that you must always monitor the pressure during cooking. You need to adjust the pressure on time.
  • I think that you must stay in the kitchen to monitor its pressure. This will make you be so frustrating because there are other things to prepare for this cooking process.
  • Also, using the stovetop pressure cooker can only cook in the kitchen because sometimes, you must cook some foods which they have the strange smell or bad smell. You can cook on the outside. However, with the electric pressure cooker, you can do it easily.
  • Beyond that, you are saving the energy cost for your family. Cooking with the stovetop pressure cooker is not the good way. Even, it takes you be more energy than the electric one.

Important Information about the Electric Pressure Cooker

 electric pressure cooker

Some Advantages

Nowadays, most of the people will choose the electric pressure cooker because it brings some following advantages:

  • Convenience is considered the most important element of an electric pressure cooker. This pot will cook automatically without your stay in all the time.
  • Besides, there are a lot of great functions such as making rice, cake or yogurt. You can try your ability to cook many delicious dishes for your family.
  • You can work many different things while you are cooking with an electric pressure cooker. The operation of the electric pressure cooker is very simple.

Some Disadvantages

  • The design of the electric pressure cooker does not have the handle. This will make the cook feel difficult to move, mix and pour the food from the pot to the outside.
  • Moreover, the inner pot of an electric pressure cooker is made thinner than the pot of the stovetop pressure cooker.
  • In addition, you will be very difficult to look for the large inner pot in the electric pressure cooker. Therefore, when you want to have the large recipes the electric pressure cooker is not the great choice to you. However, with the stovetop pressure cooker can help you very well.
  • Because there are a lot of functions the electric pressure cooker will have more complex to use. Thus, it will become difficult to use with some people. When you do not have the right use you can meet some problems during cooking with this device.

In conclusion, you know some necessary things about the electric pressure cooker and the stovetop pressure cooker. These are the basic important information which you need to know. Moreover, you will have the comparison between the electric and stovetop types. Depending on your requirements and your needs, you can base on this knowledge to have the final decision. Hope you choose the most appropriate pressure cooker.

Cooking for a Crowd? Tips on Using a Commercial Kitchen

commercial-kitchen

When you’re cooking for people, you have more than just a cooking to do. Maintaining a commercial kitchen is not easy as there’s more in it compared to a home-kitchen. The cooking space is a lot larger with plenty of commercial kitchen equipment and a number of chefs, cooks and helpers who should be supplied with each and every ingredient in the respective menu.

Add a few more things to these basics and they’ll make a perfect combination to entertain hundreds of guests out there every single day. You need to have the best equipment, or the modern-day pressure cookers that always come handy during peak hours. Read our pressure cooker reviews to find the suitable option for your commercial kitchen.

So what does it take to manage a commercial kitchen? How should you use it to get the best out of it? This post will guide you through the basics of food safety. If you’re new to professional cooking, you should also be aware of how to make yourself comfortable with the environment as quickly as you can.

Let’s go for it then.

Food Safety in Commercial Kitchen

Food Safety

professional cooking is so important that ignorance to it may end up your business for good. Here are few things you should do:

  1. Train Your Staff

All the staff should be properly trained and should be aware of the food safety guidelines. If a health inspector finds that the kitchen is short of knowledge, you’ll be fined heavily for it. So, hire a certified staff or have them certified for food safety.

  1. Take Care of Your Hands

Make a rule of washing hands before preparing or serving meals. Dirty hands are the major factor in causing food

  1. Keep All Produce Clean

Make sure to wash the produce before cooking or serving, in order to remove bacteria on the surface.

  1. Keep All the Surfaces Clean

Surfaces of countertops, utensils, cutting boards, pans and pots that are mostly in contact with the food should be properly cleaned before use. Sanitize them regularly.

  1. Maintain Appropriate Temperature

The food must be cleaned of any bacteria or germs. The best way to do that is to cook the food on minimum internal temperature required by it and it should sustain this temperature for 15 seconds or more. If there is a budget, I suggest you invest in a best pressure canner because it is the best tool to preserve food.

  1. Check Temperatures

The food stored in refrigeration units in your professional cooking or inside the warming equipment, must be checked after every 2 hours. Instead of checking all food items in detail, check the thermometer on the equipment to make sure the food items are in safe zone.

  1. For Refrigerated Foods

Your commercial kitchen refrigerator must maintain a temperature of less than 40oF. On this temperature, the bacteria growth is minimal. Make sure to use or dispose of refrigerated food before it goes unhygienic.

  1. Conduct Self Inspections

The best way to maintain high food quality is through self-inspection. You can walk through the premises and kitchen once in a week taking note of anything that may cause threat to food safety. Search the web or ask health inspectors to get the forms with all food safety standards and instructions.

  1. Inspect Your Supplies

The food supplies are prone to contamination because of many steps involved in supply chain. So, buy your stuff from reliable and authentic source and inspect your supplies regularly.

  1. Health Codes

Last but not the least, you should be aware of the local health codes. Knowing local and state health codes will save you from heavy penalties.

Do’s and Don’ts of Commercial Cooking

Commercial Cooking

You may be new to professional cooking and you want to make a good impression to secure your place. These pro-tips will help you survive in any commercial kitchen, large or small.

  1. Do Come Prepared

As a new addition to the commercial kitchen, the first thing you should do is to get yourself acquainted with all the menus, and master those that you haven’t worked on before. Check who’s the real boss and read about his whereabouts. It will help you learn what kind of situation you will face when you get inside.

  1. Do Stay Calm Under Stress

The kitchen environment during peak hours is full of stress and tension with multiple requests coming in and many recipes going out every minute. If you lose your concentration and composure, you’ll get no less than a push out of the back door. Stay relaxed and enjoy, because this stress will not last more than an hour or so.

  1. Do Move Deliberately

The best way to show you’re on top of the things is by moving deliberately. Running like a damned chicken will reflect you as a fool who knows nothing of commercial kitchen. At the same time, the more you move, the less productive you are. So, break down your activities into small steps and minimize your movement to give yourself extra time for production.

  1. Do Take Note of Your Surroundings

Needless to say, you have to be extra cautious while working in a crowded kitchen with a limited space for yourself. You need to inform your colleagues where you are while moving from here to there. So, they should take necessary steps to avoid any accident.

  • While moving around the corner, shout “Corner”
  • If you have a sharp knife and you’re passing by your colleague, shout “Sharp” to alert him/her
  • If someone’s in front of you, say ‘Behind” to alert him
  • If you walk with a hot pot, say “Hot” so that others give you a clear way to mve.
  1. Don’t Hesitate to Ask for Clarification

If you don’t know the details, better ask for clarification. It’s better than being unsure of what’s expected of you. As a starter questions are expected of you, and you will understand gradually how to follow your head chef’s instructions.

  1. Don’t Play Over-Smart

You may have a good vocabulary of French culinary. You may know more terms than anyone in the kitchen. However, if you try to show your intelligence when they don’t want to hear, you’re asking for trouble. Chefs don’t like to hear anything that’s not relevant to them, or anything that doesn’t look practical to them.

  1. Don’t Make Unnecessary Noise

Since you’re new to the environment, try not to talk until you’re told to. By keeping quite, you will understand the environment better and learn when to talk and what things to discuss with your colleagues. Otherwise, you’ll only make a fool of yourself.