Someone call K-Log and also the refrigerator repairman cause it's about to go down. KitchenConfidential

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Submitted November 26, 2017 at 12:47PM by G_o_L_D_Rises_Again http://ift.tt/2iRGAh7 KitchenConfidential

Advice for a take-away kitchen KitchenConfidential

Hi everyone! This is my first time and first post here, and I hope I'm not breaking any rules. I'm from India, fresh out of college (finished my master's a couple of months ago in a non-related field). Cooking has always been a passion, and I've been doing stalls, pop-ups and the such for a year. I'm about to tuen that into a legit, permanent take-away/delivery service. Starting off small, built a tiny little kitchen in my garage, got a small commercial freezer, a small normal refrigerator, food-grade tables and the like. I have a question that has been perplexing me for a while. The issue is about thawing. How do I prep so that my meats thaw in time? Which freezers what temp etc. Considering my tropical climate, I can't be leaving the meat out on the counter for a long time. I'll probably have fresh meat and veg coming in every few days. Currently, my meat is taking a long time to completely defrost. What is the normal process for this? TL;DR: What process do you use to defrost your meat?

Submitted October 25, 2017 at 11:48AM by GenericWomanFigure http://ift.tt/2ldLjNA KitchenConfidential

Any love for a Chef's home refrigerator? KitchenConfidential

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Submitted October 25, 2017 at 12:48PM by smokeyust http://ift.tt/2y3WpL7 KitchenConfidential

Help! Renovating/reopening neglected kitchen KitchenConfidential

Reposted from Chefit... Have you ever taken on a disgusting kitchen renovation project? Opened a new kitchen from the ground up? Worked with an owner with 0 kitchen knowledge? Had only a week to make the shit work? I would like to know your tricks. Any of them.

Basically, I took a job as the kitchen manager of a new bar and grill opening up. The place they got was terribley neglected by the previous owners and I am astonished that they didn't kill anyone with their food or beer (or jagged floors, mildew ice machine, mini walkin nightmare, flattop from hell, concept of "why clean when you can use paint?!", mickey mouse ass cooler repair, keg lids used as insulation, refrigerator rust party, the list is endless)... but yeah...The new owner of the place is young, but quite competent, with extensive FOH management and bartending experience and has assisted in opening multiple other establishments in the past. Financials in order. Rennovation and repair plan is set. Concept is there. No red flags...

What I didn't know was that nothing in the kitchen was going to be worked on/tested/looked at before I started. They had a cleaning crew come in and scrape 10 years worth of filth off but failed to look at the internals of any of the equipment... So, here I am... I am experienced. I can cook, train, manage, write and cost a menu, do ordering and inventory and all the things that I was hired for. I know the right, the wrong and the only way to get the shit done. Unfortunately I am not an engineer, electrician, hvac specialist, mechanic or magician.

No accounts set up. No additional kitchen hires. No storage equipment. No clean equipment. No one with culinary or even remote BOH experience currently on board. Expected soft open 4 days.

Anyway, I gotta make it happen, right? This is totally what I wanted, right??? RIGHT?? (sorry, I haven't slept much since I started...)

How did you survive a restaurant open? Any advice for maximizing storage efficiency within a very small kitchen? Or on effectively and constructively communicating the physical impossibility of meeting an open date? Helpful hints for working with large distribution reps and not getting fucked? How much vodka is considered "too much vodka"? Anyone want a job in LA? Please advise.

TL;DR hired to help build a menu for a kitchen that isn't intact with a staff that isn't hired using equipment that doesn't work/exist and ordering from accounts that are not established yet expected to pull it off.

Submitted July 22, 2017 at 05:03PM by MacheAdo http://ift.tt/2tQ1SOY KitchenConfidential

Refrigerator Prep Table is FREEZING KitchenConfidential

Hi Folks,

I have a US Refrigerator USSV-28 Prep Table refrigerator and it's suddenly freezing everything. We put the dial on it's lowest (cool not cold) setting and we came in this morning to everything frozen.

Is there some routine maintenance that needs to be done on these things or troubleshooting I can do before calling for an expensive service call?

Submitted May 07, 2017 at 11:39PM by munin81 http://ift.tt/2qQnjhH KitchenConfidential

So money for my brother's wedding this summer is tight and he asked me to do dessert for the reception. 150 portions and I will be limited to a household kitchen... care to help me brainstorm? KitchenConfidential

Here are the details:

1) 150 plates made entirely in your average household kitchen, 2) will need to be transported by 15 minute drive 3) no refrigeration possibilities at the venue for cold holding 4) summertime outdoor wedding

At first I was thinking I could pipe out individual tiramisu's into wine glasses and keep them in those glass racks from dish pit. I could drive them to the venue right before dessert is served. Then I could unwrap them, garnish, and send. However, it seems like even storing those in the refrigerator at the house will be tight...and not to mention tiramisu is lame. I'm also thinking I could do individual pavlovas since the merengue base won't need to be refrigerated, then I could just bring a big cambro of pasty cream to the venue, pipe it into the merengue shells, top with berries, garnish, then send. I have zero catering experience so any advice is welcome.

It's my brother and his fiancé, I want to make sure they have a memorable and magical dessert to finish off their reception. However, limitations need to be overcome beforehand. I imagine I could recruit a couple of friends for help as well. Any thoughts? What would you do in this situation? Also, all of you catering vets, what do you use for transportation? I need to figure out a way to stack desserts in big tupperware containers without the bottom layer touching the top layer. I'm thinking maybe I could make cardboard inserts that criss cross all the individual portions and hold up a cardboard sheet on the top layer?

Thanks all!

Submitted December 28, 2016 at 01:11AM by drumbum081 http://ift.tt/2hlfZFp KitchenConfidential

So money for my brother's wedding this summer is tight and he asked me to do dessert for the reception. 150 portions and I will be limited to a household kitchen... care to help me brainstorm? KitchenConfidential

Here are the details:

1) 150 plates made entirely in your average household kitchen, 2) will need to be transported by 15 minute drive 3) no refrigeration possibilities at the venue for cold holding 4) summertime outdoor wedding

At first I was thinking I could pipe out individual tiramisu's into wine glasses and keep them in those glass racks from dish pit. I could drive them to the venue right before dessert is served. Then I could unwrap them, garnish, and send. However, it seems like even storing those in the refrigerator at the house will be tight...and not to mention tiramisu is lame. I'm also thinking I could do individual pavlovas since the merengue base won't need to be refrigerated, then I could just bring a big cambro of pasty cream to the venue, pipe it into the merengue shells, top with berries, garnish, then send. I have zero catering experience so any advice is welcome.

It's my brother and his fiancé, I want to make sure they have a memorable and magical dessert to finish off their reception. However, limitations need to be overcome beforehand. I imagine I could recruit a couple of friends for help as well. Any thoughts? What would you do in this situation? Also, all of you catering vets, what do you use for transportation? I need to figure out a way to stack desserts in big tupperware containers without the bottom layer touching the top layer. I'm thinking maybe I could make cardboard inserts that criss cross all the individual portions and hold up a cardboard sheet on the top layer?

Thanks all!

Submitted December 28, 2016 at 01:11AM by drumbum081 http://ift.tt/2hlfZFp KitchenConfidential

Etiquette for bringing a birthday cake? KitchenConfidential

We are going to my husbands favorite sushi place for his birthday dinner tonight. When I made the reservation the day before yesterday, I asked if it would possible to bring in a cake to serve for dessert. The restaurant said it would be fine and asked if they needed to make refrigerator space, and I said yes. It's not a big cake, only 8 inches, and I'm assuming they expect it to be small since the reservation is for four people. My plan is to drop it off this afternoon so it will be a surprise. Should I expect some kind of holding fee for this, and if not, is it customary to tip for this service? I've never tried this before and don't want to come off as entitled out of ignorance.

Submitted December 09, 2016 at 09:27PM by papa_diabolous http://ift.tt/2gsJmsv KitchenConfidential

LG LFXS24566S French door Refrigerator 24.0 Cubic feet. KitchenConfidential

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Submitted December 06, 2016 at 10:51PM by alfaizmomin http://ift.tt/2gZimyV KitchenConfidential

LG LFXS24566S French door Refrigerator 24.0 Cubic feet. KitchenConfidential

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Submitted December 06, 2016 at 10:51PM by alfaizmomin http://ift.tt/2gZimyV KitchenConfidential

Service staff - How many roles are you expected to fill? KitchenConfidential

Hey guys, I recently got a job at a small family-owned restaurant. I signed on expecting to work as a kitchen hand or occasional waiter, as was advertised, but I'm finding that I'm expected to fill a dozen different roles at the same time.

I'm just wondering if this applies to others working at small restaurants, are you expected to do a lot of different tasks?

And I mean a LOT, the average night has me:

• Greeting and seating guests

• Taking orders and serving food

• Clearing/cleaning tables

• Managing the till, doing all payments etc

• Washing all of the dishes, both during service to make sure we dont run out of tableware, and everything from that night after service

• Cleaning the front of house and doing menial tasks like filling water bottles and stocking refrigerators constantly between serving customers

• Cleaning the store room and freezers every few days (during service - I have to run into the back and clean between serving groups of people)

And the countless other little things which I'm sure anyone who works front of house.

90% of the time I'm expected to do this by myself, with the only other staff being the chef and his assistant in the kitchen. On some friday and saturday nights, someone else comes in to help me manage the front.

But usually, working by myself, I just don't have the time to get everything done and we fall behind; especially when two or more big tables come in at the same time. It's not like I work slowly or anything, I'm basically running around constantly and feel extremely worn out by the end of the day at 9pm, everyday,

I wouldn't mind as much if I had time during off-peak hours to get work done, but as I'm a casual, I get sent home at 3pm after lunch and come back at 6pm, as the dinner rush begins. So I'm only ever there during peak hours.

Is this level of workload typical? Am I just inexperienced?

Submitted September 11, 2016 at 09:54AM by nibbler97 http://ift.tt/2clo7Up KitchenConfidential

The best commercial refrigerator you can buy KitchenConfidential

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Submitted August 26, 2016 at 10:20PM by Joseen http://ift.tt/2bUQMRW KitchenConfidential

The best commercial refrigerator you can buy KitchenConfidential

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Submitted August 26, 2016 at 10:20PM by Joseen http://ift.tt/2bUQMRW KitchenConfidential

A Guide On How To Choose A Refrigerator For Your Kitchen KitchenConfidential

If you are going to buy a refrigerator, you should think about it before going to the store. To not get lost at the store, we’ll tell you what to look for choosing a fridge. There are a number of criteria for the fridge. That’s why necessary to collect all information in advance. Let’s deal. The volume and size

Probably, the most important issue in choosing a refrigerator still is its size. So, think about where you put it and what volume do you need. Choose the refrigerator dimensions in line with a free space. Its standard depth is 60 cm, they are also called European refrigerators. But it worth to remember that You choose a fridge in line with the size of your kitchen and, if space allows, you can choose it with a greater depth, for example, 80 cm. The height of the refrigerator can vary from 50 to 210 cm. As for width, it all depends on the location of the cameras: from 60 to 100 cm. Take into consideration that all products that are stored in the refrigerator should be tightly pressed against each other, they must be in the distance in order to allow air to circulate between them, thereby maintaining them in proper condition. Here’s a good description step by step How to Calculate Volume Size of a Refrigerator: http://ift.tt/27H3udz For owners of small kitchens will fit in refrigerators without a freezer. The average height of such refrigerator 160 cm. But there are refrigerators with a height of only 50 cm. These refrigerators will fit, most likely as for the hotel guests, and for those people who live alone. Like it? Probably, that’s for you: http://ift.tt/1U4rRrl There are two-compartment refrigerators which are gaining popularity they (still are called «Side-by-Side» ). These refrigerators have two doors, but the price is much higher than conventional refrigerators. With the function «Side-by-Side», your products will remain fresh for a long time because when you open one of the doors of the chamber, the second remains closed. When buying a refrigerator of this type, please note one very important point is the swing of doors in the open condition in such refrigerators is very large, and they can hinder in small spaces. The volume of the two-chamber refrigerator is also very big, from 300 to 650 liters. Look for more on Top10: http://ift.tt/1U4rZHv Built-in refrigerator

A built-in refrigerator is good because it is perfect for the interior of your kitchen. If you need a little more space, built-in fridge fits perfectly. The door of the refrigerator carefully covers it and only indicators can be visible. Actually, the advantages come to an end. The price of it is more expensive than its counterpart in several times. And it is very inconvenient because you need to make slits in the furniture for air circulation. This kind of built-in refrigerators, perhaps more suited for demanding and wealthy housewives, designers, creative people. Check out all the latest refrigerator reviews from the Good Housekeeping Institute: http://ift.tt/27H3NFe Freezer

The chamber of the refrigerator, as a rule, occupies a large amount of the available space. The cameras are separated by shelves. Glass looks very harmoniously, and it’s quickly and easy to wash. And the bars will be useful because it passes air between the products, thereby improves the circulation of air flow. The defrosting system of the refrigerator operates automatically and is of two types — drip and No Frost. The energy class

Another important aspect in choosing your refrigerator is its energy consumption. The most economical fridges are marked with a letter “A”. It is followed by the refrigerators labeled “B” and “C”, which differ in power consumption from A maximum of 10%.Refrigerators with higher energy — “D” to “G”, which are rare now. Take in attention, that the difference between the classes lies not only in consumption but also in the ability of the refrigerator to keep the temperature without using electricity.If you want to save on the energy consumption, follow some basic rules: do not put food in the refrigerator above room temperature, do not leave the door open for a long time and it is advisable to choose a location maximally remote from the battery, cookers.Check out all the latest refrigerator reviews from the BestAdvisor.com:http://ift.tt/1U4s1z4 Price

Price is one of the main points in choosing a refrigerator. The cost of the refrigerator will depend on the number of cameras, power, and, of course, the brand. Also, a number of additional functions can significantly raise the price of, for example, an audio alert when a long-open door. And the last one…

Since you got all variants sorted out in your head, you can make your final decision. Browsing through the store chains can help you visualise how the refrigerator will look at your kitchen. Make at least two choices and be sure to check them online for additional information from customers who already bought them, because clerks are there not only to help you, but to sell their products. Read reviews! Finally, look through the warranty details and make certain eventual repairs will be performed by reputable technicians. Bearing in mind all said so far, you will choose the fridge that responds to your exact needs and completes the overall functionality of your kitchen. GOOD LUCK!

Submitted May 20, 2016 at 05:00PM by didi2323 http://ift.tt/27H3nyK KitchenConfidential

Commercial Kitchen Equipments Delhi - Refrigerator Equipments KitchenConfidential

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Submitted August 14, 2015 at 01:17PM by DreamKitchensIndia http://ift.tt/1DS0gYU KitchenConfidential

Commercial Kitchen Equipments Delhi - Kitchen Refrigerators Supplier KitchenConfidential

Dream Kitchens India based leading #Commercial #Kitchen #Equipments manufacturer and supplier For More Detail Call Us @ Helpline : +91-9891114411, +91-9871098790, +91-9212018791, +91-9871477877

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Submitted August 14, 2015 at 12:05PM by DreamKitchensIndia http://ift.tt/1KkS1Si KitchenConfidential

A Prayer for the cooks KitchenConfidential

And now, a prayer for the cooks Our brunch, Which is understaffed and overbooked, Hallowed be thy eggs They will be done But not over done In skillet and in poaching water Forgive us our spills Give us this day A chance to crouch and eat in our line refrigerators then deliver us from the rush For thine is the spatual, tongs and knives forever Amen

Submitted May 10, 2015 at 08:38PM by hjoshua81 http://ift.tt/1Pzuos6 KitchenConfidential

if you think about it....the walk-in refrigerator is essentially a giant produce morgue..... KitchenConfidential

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Submitted May 04, 2015 at 02:23AM by ChrsDrham http://ift.tt/1QcUVxv KitchenConfidential

Do you have problems with food waste in your refrigerator? Please take this survey to help a product design class project team help you to resolve food refrigerator food waste. KitchenConfidential

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Submitted May 03, 2015 at 11:37PM by meganbkelley http://ift.tt/1AyiVSy KitchenConfidential

Should we replace this commercial refrigerator or fix it?? KitchenConfidential

So my gf and I just bought a take out pizza place that's been open for 28 years. The fridge is also that old. It's a McCall 2 door commercial refrigerator. Maintenance guy came in today and a part needs to be replaced. He said its gonna be around $300. Is that even worth it? Or should we just replace it with a used one? We don't know anything about them but I see them on eBay for 400-500. Also auction assets has them for less. Its kind of a gamble though. Advice?

Submitted March 12, 2015 at 04:58AM by SlowBoatToHades http://ift.tt/1xe9ciJ KitchenConfidential