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Catering equipment information and guides, all the latest offers, industry news and announcements from BuyCatering.com.
Top Tips for Caring for Cutlery
In certain conditions and depending upon the grade stainless steel can rust, it doesn’t rust all over like steel but it will develop many tiny pits that can dull the appearance and blunt knives if not cared for correctly.
To get the most out of your cutlery and keep it looking great for longer follow these top tips.
- Wash your cutlery in hot water with a mild detergent.
- Dry all cutlery immediately after washing and don’t allow it to air dry as this will leave water marks, and possibly cause pitting.
- Avoid using abrasive cleaners as they will dull the surface.
- If you are using a dishwasher remove cutlery immediately and dry with a soft cloth.
Posted on October 21st 2010 at 09:40am
1 Comments
Labels: cutlery, top tips
Using Muffin & Cupcake Trays for Yorkshire Puddings
We all know it’s simple to go to the supermarket and buy instant Yorkshire Puddings, but how about putting those baking trays to good use and creating homemade Yorkshire Puddings.
Large Puds
To get those big Yorkshires that you can fill up with gravy use a muffin tin. These tins usually have space for 6 muffins / Yorkshire puddings.
Medium Puds
Your best off using a cupcake tin, this will allow you to create small bite sized Yorkshires, about 12 per tray.
Heavy duty cupcake and muffin tins are ideal as they can be used in commercial ovens. Why stop at Yorkshire Pudding's, next give mince pies a go.
Posted on October 15th 2010 at 03:51pm
1 Comments
Black Iron Cooking & Frying Pans
The term ‘Black Iron’ is given to products made from mild steel and bears no reference to the colour of the material. These mild steel pans are more robust than aluminium, especially when used at high baking temperatures.
With black iron pans it is best practise to season them before use, and the more you use them the better they perform.
Seasoning Pans for Best Results
1. Wash in warm soapy water and dry quickly
2. Wipe a small amount of oil into the pan and bake until the oil has burnt onto the pan. This will prevent the pan from sticking or rusting
3. ‘Black Iron’ pans may require periodical re-seasoning and will darken with repeated use
4. Never soak ‘Black Iron’ in water
Top Tip
Most chefs will not wash the pans between use they would simply wipe clean with a cloth and maybe a little oil.
Posted on October 08th 2010 at 04:13pm
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Steak and Guinness Pie
Adding a dollop of redcurrant jelly to this hearty pie helps take the bitter edge off the Irish stout.
Put 400g of braising steak into a bowl and coat with flour. Heat oil in a 6 pint heat proof casserole dish. Brown the beef, add carrots and onion and cook for 3mins. Stir Guinness and stock. Season. Bring to the boil, cover and simmer for 30-40min until beef is tender, removing lid for 10min of simmering
Preheat oven to 220c. Stir double cream, redcurrant jelly and parsley into beef mixture and check the seasoning. Set aside.
Roll 300g of puff pastry to cover your casserole, laying it onto of the beef mixture. Make a small slit in the top to allow steam to escape. Cook pie in oven for 25-30min until golden brown
Posted on October 01st 2010 at 03:03pm
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