How to register HACCP (HACCP)?
On September 20, 2019, the last stage of the integration of the new system comes into force - the introduction of HACCP in public catering at small enterprises. Now it…

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Banquet halls of Moscow
By and large, all banquet halls in Moscow can be divided into four types. The first type is a very pathos restaurant, a bill for a banquet in which can…

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We sat in a bar in the late hour ...
A bar is usually called a drinking establishment where alcoholic beverages are sold for immediate consumption. Unlike cafes and restaurants, the assortment of bars consists mainly of beverages - non-alcoholic,…

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Meat Ripening – Basic Knowledge

Aging or ripening meat is an important culinary preparation of raw meat for further cooking.

The right approach to it allows you to get a high-quality product with optimal organoleptic properties, which will be an ideal basis for steaks, meat stew, boiled pork, boiled pork, broths, etc.

What you should know about the ripening of meat?

Firstly, we will define the concepts. So, ripening is a process of aging meat raw materials, aimed primarily at softening muscle tissue in it, changing chemical and physical properties, namely density, taste, color and smell, as well as water-holding qualities. Continue reading

Smoking equipment

Soft smoked pork meat with a delicate smoky aroma can conquer the heart of any gourmet. Of course, store shelves offer an abundance of names for similar products. However, smoked meats cooked in the kitchen of your restaurant can become a “chip” of the institution and increase the influx of visitors and regular guests!

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Smoking is a type of heat treatment of products that use smoke. Smoke appears from the decay of wood, which gives the meat a special aroma and taste. During smoking, products lose some water, thereby increasing their shelf life.

There are 2 types of smoking: Continue reading

Restaurant business plan. Is it profitable to open a restaurant?
It takes six months to a year to create a new restaurant business, not counting the time of "inclusion in the process." The costs of design, interior and equipment are…

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Four tips for choosing an ice maker
Surely one of the most essential components of your professional kitchen is an ice machine. Enterprises of any type, from hotels and restaurants to schools, use ice machines, but when…

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Meat Ripening - Basic Knowledge
Aging or ripening meat is an important culinary preparation of raw meat for further cooking. The right approach to it allows you to get a high-quality product with optimal organoleptic…

...

About cook education, Chef's experience and the realities of today's restaurant market in Ukraine on the way to Europe (part 2)
But in any of the institutions, the client is first of all looking for TASTY FOOD !!! And only then (on the basis of the received taste impressions - tasty…

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