Volume 22
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Dinner
in the sky.
Breakfast in the sky, lunch in the sky,
cocktail in the sky, meeting in the sky...there is no limit to
your imagination on how to leave a lasting impression on your
guests. Started as part of innovative event management, Dinner
in the Sky, now a full viable business model, takes place at a
table suspended at a height of 50 meters by a team of
professionals. Benji Fun, is the worldwide leader for this
type of activities. Dinner in the Sky is available for a
session of 8 hours. It can be divided or personalized
according to the client’s wishes. Dinner in the Sky seats 22
people around the table at every session and three in the
middle (chef, waiter, entertainer…).
Dinner in
the Sky is an event that can be organized anywhere (golf
court, public place, race track, castle, vineyard, historical
site…) as long as there is a ground surface of approximately
500m² that can be secured. Dinner in the Sky may with a second
crane, or more procure facilities, cater for entertainment
such as a music band or a car that is being presented at the
same height as the table or… Crazy? Check out www.dinnerinthesky.com
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CKP's design Makes Waves in Hotel Magazine
CKP's kitchen design in the recently
renovated Ferringgi Grill & Bar and Spice Market of
Rasa Sayang is featured in the November 2007 issue of
Hotels Magazine.
More
details....
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As it has been said..
If you organize your kitchen,
you can organize your life
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by Louis Parrish -
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DR. CKP FIXIT says.......
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A kitchen
design can look as beautiful as it can be on
paper. The challenge is... TO BUILD IT!
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A
piece of equipment is as good as it stays inproper
working order. The best piece of equipment in the
world is still useless to the operator if it remains
unrepairable...hence the most important criterion in
selecting a piece of equipment is it's manufacturer's
after sales service structure.
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Palatable
Chicken.
A major frustration for foodservice
operators is that chicken parts, that have been cooked well
done, still exhibit bloody bones and blood around the bone
vicinity. Though adequately pasteurized, these are still
deemed unacceptable to customers because of the unsightly
appearance of blood. The so-called “problem” stems from the
chickens nurtured growth and present storage
methods.
Today's
marketed chickens are considerably younger and far tenderer
than they were years ago. Even though the animal is large
enough (regulatory to local standards), their bones have not
yet matured and are still somewhat soft and porous. As a
result, there can be seepage of bone marrow through the soft
bone and into the surrounding meat. When a young chicken is
deep chilled, frozen ice crystals form within the bone. They
expand and force the hem out of the marrow through the soft,
porous bones. During the cooking process, the tissue will
darken in color. Although the appearance is unappetizing, the
meat is not harmed when this happens.
To take a
pragmatic approach, it would be efficient to teach consumers
to eat “bloody” chicken and dispel any existing
misconceptions. As a fortification, the cooks can also
convince consumers that they have a thermocouple (temperature
reading probe) and know how to use it to validate
pasteurization. One may think of overcooking the chicken in
order to rid the visible raw blood. This is not a good option
as the meat dries out, becomes unappealing and ends up not
tasting good. As a counter measure, cooks tend to needle the
chicken, pumping in solutions of phosphates, flavoring
compounds and water. This has a converse effect as pathogens
are placed in the middle of the chicken. If consumers had the
same mindset to eat safely prepared, bloody chicken, as they
do with beef, they would be able to enjoy juicier chicken with
ease of mind.
Source:
O. Peter Snyder Jr.
Hospitality Institute of Technology and Management
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Wine and Food: The Search for the Perfect Match
Pairing food
with wine can be an exciting and enlightening experience. Just
as the right combination of ingredients complements and
highlights each other to create a wonderful gourmet dish, a
basic understanding of food, wine and how the flavours in each
interact, can result in a successful pairing. Pairing the
right wine with a meal, creates a combination that can
sometimes achieve a palatable dining experience. There are no
absolute rules, but good guidelines can help create the most
successful and interesting pairings. The following are some
recommendations: Delicate wines, such as Riesling or Sauvignon
Blanc go nicely with salads, vegetables, fish with lemon sauce
and foods that are generally poached or steamed.
Earthy and hearty wines such as
Chardonnay, Viognier, Pinot Noir, Sangiovese, and Merlot go
well with poultry, game birds, pork, veal, and with butter and
cream sauces. The food should be sautéed, baked or roasted.
Meaty, pungent or spicy wines such as Cabernet Sauvignon,
Syrah and Zinfandel, go well with beef and offal. The suitable
sauce would be Demiglace, and the food should be grilled or
braised. Trust your senses, with a little basic guidelines and
with your instincts, you will truly enjoy and appreciate the
pleasures from finding the perfect match.
Source:
How to pair wine with meal. www.mamashealth.com
Wine and food pairings 101, by Geyser Peak Winery.
www.gourmetsleuth.com
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New Technology - Fryer.
A fryer, in
particular deep fat fryer is a major component of the kitchen
equipment in a foodservice operation. Fryers are here to stay,
and since they consume huge amounts of energy, the most
efficient system is in need. Alto Sham has introduced a gas
fryer model (FRY Tech ASF-75) with a heat exchanger system
that provides 71 percent efficiency as rated by the
“Foodservice Technology Centre” of Pacific Gas & Electric.
This is currently the highest rating within the gas fryer
market, compared with fryers of the same type. The Fry-Tech
gas fryer offers a unique heat exchanger system to provide
faster oil temperature recovery.
In terms
of efficiency, the heat exchanger design significantly reduces
connected gas demand. It also lowers flue temperatures to put
less demand on the HVAC system and requires a less powerful
hood system. The Alto sham ASF-75G gas fryer cabinet is
constructed of stainless steel and includes heavy-duty castors
mounted on both front and rear. The fryer is provided with a
burner and a heat exchanger system powered by a fan-assisted
combustion system with built in controls for ignition and
flame rectification.
The fryer
has a temperature range of 93°C to 191°C. The Food Service
Technology Center of Pacific Gas and Electric conducted
efficiency testing on the equipment. Product tests were
started using French fries, a notoriously difficult frozen
product to fry in consecutive loads due to short duration fry
times that continue to reduce oil temperature from load to
load. Since the oil does not regain sufficient temperature for
subsequent loads, the product absorbs more oil and takes
longer and longer to fry in order to produce an acceptable
product.
Testing in
the Fry-Tech gas fryer indicated an average oil temperature
recovery time of slightly over 10 seconds, resulting in a per
hour production rate of 134 pounds (±07.). The conclusion of
testing resulted in a cooking energy efficiency rating of
71-percent for the Fry-Tech gas fryer versus a 55- to
64-percent rating for other fryers of the same type. This
fryer was awarded the Kitchen Innovation award 2007.
For more details visit
www.altoshaam.com
Source :
www.fermag.com
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Websites relevant to foodservice
facilities design:
www.hfbexecutive.com
www.hotelsmag.com
www.fcsi.org |
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