• Top 3 Must-Have Knives for Every Kitchen

    Every chef needs a good, trusty knife that he or she can count on. In many kitchens, knives are arguably the most important tool of all, facilitating multiple dish preparations and aiding with day-to-day tasks. Next time you put together a kitchen wish list, make sure to include these classics at the top of the line up:

    Chef's Knife

    As this is the go-to all purpose knife used for most slicing and dicing of fruits, vegetables, meats and fish, most chefs and knife experts recommend spending more money on a chef knife than any of the others.
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    Your chef’s knife should be:

    • forged
    • a minimum of 8-10 inches
    • balanced in weight between blade and handle

    Avoid using your chef’s knife for:

    • butchering and carving poultry
    • removing skin of large veggies
    • any cutting that requires attention to detail
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  • [eGuide] Giving Back: A Recipe for Success

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    For many restaurants, fundraising and volunteering are key ingredients in the recipe for success. Why? Because giving back is good for the community, and ultimately, for business.

    Consumers today are more socially conscious and expect the restaurants they dine in to be socially responsible as well. In fact, 82% of U.S. consumers consider social responsibility when deciding where to spend their money.

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  • MissionRS Celebrates Chefs with Our Favorite #Chefproblems Posts

    Our Favorite #Chefproblems Posts

    Most people don't realize what a hard life a chef has. Mission Restaurant Supply knows the struggle is real for the back of the house. Here are some of our favorite posts that give just a glimpse into the most real and common #chefproblems.

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  • Equipping Your Restaurant For The Holiday Season

    Equipping for holidays

    Believe it or not, the holiday season is right around the corner. This time of year always tends to creep up on us, but for the restaurant owner, letting it slip by is not an option. Now is the time to prepare for the multitude of diners coming your way. Consider this, the National Restaurant Association (NRA) found that in 2013, 33 million Americans dined out (or ordered in) on Thanksgiving, and nearly 46 million consumers dined out during their Black Friday Shopping.
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  • [Infographic] Restaurant Inspection Tips

    However daunting and dreaded restaurant inspections may be their intention is actually quite honorable. A health inspector is there to make sure food serving establishments are practicing smart food safety and promoting clean working environments; their job, ultimately, is to check that no threats are being posed to public health.

    Anyone who enjoys eating out can thank them for this. Because these inspections are unannounced throughout the year, your restaurant's staff should be prepared for the visit at any given time. Doing so ensures you're not only prepared but also being the safest, most sanitary version of yourself all year long.

     

    We've put together a trusty infographic to help your restaurant's next health inspection run smoothly. In this file, we uncover the top 5 reasons restaurants fail their inspections along with the details that are most commonly missed.

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  • 8 Fermented Foods You Should Be Eating

    Most of us have had pickles on a hamburger or with a deli sandwich but other fermented foods are beginning to take the spotlight for some of their health benefits. Your digestive system (often referred to as your “gut”) depends on good bacteria to help it break down food and keep your body’s systems in good working order. Unfortunately, our modern diet and other environmental factors do not always support this good bacteria.

    Fermented food is a great way to help living organisms keep the bad bacteria in check and to balance your gut health. These are some of the most popular types of fermented foods should you be looking for a way to introduce fermentation into your diet.

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  • You Can Fry That? 10 Unusual Deep Fried Foods from the Texas State Fair

    Since 2005, the Texas State Fair has been the home of an annual showdown of Texas’s most unique food creations. Some of the top dishes bring us the most innovative deep fried foods since the french fry. As a salute to the 10th year of the Big Tex Choice Awards, we present to you the Top 10 Most Unusual Fried Foods at the Texas State Fair.

    Deep Fried Peanut Butter and Jelly Deep Fried Peanut Butter and Jelly (Source: Foodspotting)

    2005 - Deep Fried Peanut Butter, Jelly and Banana Sandwich

    Relive the gooey-est parts of your childhood with the Fried PBJ and Banana Sandwich. A PBJ Sandwich that’s been frozen is then dipped in batter and quick fried. Top it off with some powdered sugar and you have 2005’s winner for Best Taste.

    Fried Coke Fried Coke (Source: Wikipedia)

    2006 Fried Coke

    How do you fry a liquid? By infusing the flavor into a batter and deep frying it. Then drizzle it with pure fountain syrup, whipped cream, cinnamon sugar and, of course, a cherry on top to make a truly unique taste experience.

    Deep Fried Latte Deep Fried Latte (Source: Super Sized Meals)

    2007 Deep Fried Latte

    You’re at the Texas State Fair in 2007 and you need a jolt of caffeine. No worries, just try one of the runners up for the Big Tex Choice Awards: Deep Fried Latte. This lightly fried puff pastry has a hint of coffee and is topped with cappuccino ice cream. Add sweet syrup, whipped cream and sprinkle with instant coffee for a sugar/caffeine high that will get you through the rest of the fair.

    Fried Pineapple with Whipped Cream Fried Pineapple with Whipped Cream (Source: State Fair of Texas)

    2008 Fire and Ice

    As much of a show as it is a dessert, one of the 2008 finalists was Fire and Ice. A pineapple that has been battered and deep fried then topped with whipped cream. Not just any whipped cream, but banana flavored whipped cream that’s been frozen in liquid nitrogen. Strawberries and syrup top the smoking desert that proves where there’s smoke, there’s flavor!

    Deep Fried Butter Deep Fried Butter (Source: State Fair of Texas)

    2009 Deep Fried Butter

    Deep Fried Butter is one of those dishes that make you think “how do you?” or even “why would you?” But the winner of 2009’s Most Creative category isn’t as bad as you might think. Taste-wise anyway. In fact, Sue Gooding, spokeswoman for the State Fair said to the Today Show, “When you taste it, it really does taste like a hot roll with butter...It tastes great.” That’s because the whipped butter is sweetened and then surrounded by dough and of course, fried. It even had options of garlic, grape or cherry flavors for the more adventurous.

    Fried Club Sandwich Fried Club Sandwich (Source: State Fair of Texas)

    2010 Fernie’s Fried Club Salad

    Another one for the “how did they do that?” category is the 2010 finalist, Fernie’s Fried Club Salad. A 12” spinach wrap is filled with diced ham & chicken, iceberg lettuce, carrot strips, cherry tomatoes, sharp cheddar cheese and hickory smoked bacon. Then the whole wrap is deep fried until crispy and served on a bed of shredded romaine lettuce. Toppings include sourdough croutons on a stick that have been deep fried and your choice of creamy Ranch, Thousand Island or Caesar dressings.

    Fried Bubble Gum Fried Bubble Gum (Source: State Fair of Texas)

    2011 - Fried Bubblegum

    Don’t worry, you can eat this bubblegum! It’s actually bubblegum flavored marshmallows that have been battered and deep fried. Decorated with icing and powdered sugar, this light, sweet treat won Most Creative in 2011.

    'Picnic on a Stick' 'Picnic on a Stick' (Source: State Fair of Texas)

    2012 Picnic on a Stick

    As summer winds down and fall approaches, the weather is often perfect for a picnic. Trust the Big Tex Choice Awards participants to turn that concept upside down! Spicy fried chicken, tatertots and dill pickles are alternated on a stick and then dipped in batter, rolled in breadcrumbs and deep fried. Choose from BBQ sauce, ranch or honey mustard as you dipping sauce, ants not required.

    Fried Thanksgiving Dinner in a Ball! Fried Thanksgiving Dinner in a Ball! (Source: State Fair of Texas)

    2013 Thanksgiving Dinner

    Most Creative? We agree! Homemade stuffing, turkey and corn...sounds just like Thanksgiving Dinner. But this dinner has a Texas twist. Stuffing and turkey are rolled into a ball, dipped in creamed corn, seasoned cornmeal and deep fried until golden crispy. Add old fashioned giblet brown gravy and an orange cranberry sauce to make your Thanksgiving dreams complete!

    Fried 'Breakfast for Dinner' Fried 'Breakfast for Dinner' (Source: State Fair of Texas)

    2014 Deep Fried “Breakfast for Dinner”

    Americans love breakfast, even if it’s for dinner. One 2014 Finalist took breakfast for dinner one step further. Scrambled eggs, breakfast sausage, bacon, potatoes, ham, onion, cheddar cheese and gooey cinnamon roll bits all stuffed in a 10” flour tortilla and deep fried. Dip this hearty fair food in creamy country gravy, salsa or pico-queso dip.

     

    Chicken Fried Lobster Chicken Fried Lobster (Source: State Fair of Texas)

    2015 Chicken Fried Lobster with Champagne Gravy

    Who said fair-food can’t be classy? Lobster and champagne elevate your taste buds in one of this year’s finalist entries. An entire lobster tail is breaded, deep fried and topped with a champagne, lemon butter gravy for a whole new fair experience!

    Honorable Mentions

    2011 Hans’ Kraut Ball - Pork sausage, onion, garlic, sauerkraut, mustard and delicious seasonings balled up, dipped in seasoned breadcrumbs and deep fried. Spicy Mustard, Raspberry Chipotle or Ranch dipping sauces.

    2012 Deep Fried Jambalaya - Shrimp, cajun sausage and seasonings coated in lightly seasoned flour and fried. Served with a side of spicy ranch sauce.

    2014 Chicken Fried Loaded Baked Potato - Skinless baked potato, butter, bacon and cheese is mixed, coated and battered with spices and flour, then deep fried and served with a ranch dipping sauce.

    2015 Cowboy Corn Crunch - Sweet corn, minced jalapeno, creamed cheese and smokey bacon mixed in a tot and deep fried.

     

  • [eGuide] Are You Ready For The Locavore?

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    Today's diners have a whole new set of questions about your menu. Responding to increasing concerns about the social and environmental impact of traditional food sourcing methods, the "Locavores" prefer locally- and sustainably-sourced fare. They are calling it the local food movement, and it is gaining serious momentum.

    The great news is that participating in this revolution might be a lot easier than you think, and adding local food to your menu can be very beneficial for your restaurant.

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  • Q&A with Alto-Shaam Chef Robert Simmelink

    Not all kitchen equipment is created equal. While some brands cater to accessibility through low prices, others pour innovation, technology, and resources into making their products state of the art. Alto-Shaam, with its highly innovative combi ovens, Cook & Hold ovens and renowned Halo Heat technology, embodies the latter end of this spectrum. We sat down with the brand’s Executive Chef Robert Simmelink, whose been working with Alto-Shaam for twenty-one years, to learn more about how the product line can save you money in the long term while boosting efficiency in the present. Here he answers some commonly asked questions.
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    Blast Chillers: Only For Large Commercial Kitchens?

    Despite popular belief, blast chillers can be useful in kitchens of all sizes, not just large commissaries and other high volume applications. “The whole key to the blast chiller is it cools the food so fast that it locks in the flavor and freshness,” said Chef Simmelink. He recommends that kitchens large and small fill their combi ovens with food product -- such as rice -- every few days, and rethermalize them later. Rethermalizing takes half the time as cooking, and because the blast chiller locks in freshness, sticking it back in the combi oven makes it taste flavorful and fresh. “It takes the pressure off the kitchen,” he said. 

    The Cook & Hold Oven is known for many things, one of which is its ability to roast meats with high yield. What else should we know about the oven?

     The Alto-Shaam team strives to show consumers different applications of the most popular products, such as the famed Cook & Hold Oven. “That oven should never be sitting empty,” said Chef Simmelink adding, “You can proof bread, braise stews and shanks. We even make stocks inside the oven overnight so you don’t tie up the burner and run the hood all night.” As the name suggests, Cook and Holds aren’t just for cooking – they’re also for holding. “A Cook and Hold can hold a roast rare for 24 hours without it overcooking,” said Chef Simmelink. Its technology allows for precision holding at food safe temperatures so you can spend your time focused elsewhere. (Did you know Alto-Shaam also has a Cook & Hold Smoker Oven?)

    What’s The Difference Between Holding Cabinets and Warming Drawers?

    Warming Drawers and Holding Cabinets are both back of the house holding applications. People often gravitate towards warming drawers versus a traditional holding cabinet if they have a small amount of product to hold. In that case, warming drawers can be conveniently built into a station. For larger amounts of storage, Alto-Shaam’s holding cabinets are the answer. Two compartment holding cabinets allow you to hold different kinds of food at their respective holding temperatures -- like red meat and turkey for example.

    What’s the Difference Between a Soup Well and a Hot Well?

    The only difference is the shape. Hot Wells are based off of a steam table pan, while Soup Wells or Kettles generally hold somewhere between 7 and 11 quarts of food. These products, which are seen in applications ranging from food courts to super market delis, and universities, are catered to cook and also hold. Both use the same Cook & Hold technology, surrounding the food product with gentle radiant Halo Heat, which allows the food to hold longer.

    How is the Alto-Shaam Convection Oven Different From Others Out There? 

    According to Chef Simmelink, there are two main talking points. First, the distinct Alto-Shaam airflow across the entire oven cavity provides even cooking, eliminating the need to turn pans throughout the cooking process. Second is the durability that’s built into it during construction. “Convection ovens get beat up,” said Chef Simmelink adding that despite the rigorous commercial use, theirs is built to last. Features such as doors that open simultaneously and heavy-duty handles are but a few of the many quality attributes that help Alto-Shaam endure.

  • How Long Will It Keep?

    Need a refresher on food storage and refrigeration? Our handy dandy infographic will get you up to speed on the best food safety practices for storing and refrigerating foods. 


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