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Author Archive | Nathan Combs

Sharp Twin Touch Microwave Demo [Video]

Oskar Blues, in addition to being a local purveyor of some great beer, runs a 600-seat bar and restaurant down the street from their brewery in Longmont, Colorado. We traveled up the road to see how they utilize the Sharp Twin Touch microwave to keep up with the demands of a high-volume kitchen.

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When the Levee Breaks by Kansas Joe licensed under CC0 1.0

Transcript:

Hi. I’m Chris Tavano for Tunda Restaurant Supply and we’re here at the Oskar Blues Home Made Liquids and Solids, right up the street from the Oskar Blues Brewery. This place seats about 600 plus occupants and in order to keep up with that volume we’re going to showcase the Sharp Twin Touch RC Series Microwave.

Some great features about this Twin Touch microwave is exactly that, the Twin Touch. If you notice it’s got two rows of buttons at the top of the unit and at the bottom of the unit directly on the door. The reason why is so that way these microwaves are designed to be stacked on top of each other. It’s a great use of space. A lot more efficient for your prep area and at the same time when you’re stacking them three high it might be a little bit difficult to get to that top row of buttons so they added the lower row of buttons on the door itself.

The nice advantage about cleaning this unit is it’s all stainless steel, interior and exterior. That is a great advantage because it just wipes clean with a de-greaser with the greatest of ease. At the same time it comes apart very easily to change your filters because that is the one component that is going to break your microwave, not cleaning your filter properly.

On the bottom you see the 1 through 10. Often times on microwave units that denotes how many minutes you’re actually going to cook for. Instead on here that is just ten pre-programmed presets of time durations at your discretion. Number 1 could be 15 minutes, number 5 can be 10 minutes, number 9 can be a minute and a half, whatever you decide to program. There’s up to 100 programmable options in there.

A great feature to this Twin Touch unit is the four stage programming. This is certainly acceptable in the sense of defrosting chicken breasts. Keep in mind old units would just defrost at one constant power level the entire time, cooking the exterior of your food. You don’t want that. You just want to defrost it and still keep it raw so that way you can cook it on the stove or on your range. The four stage programming is going to allow you to defrost at a low power level, then maybe the last two minutes it’ll bump up to a high power level.

The nice thing is that four stage programming can be overwritten beyond the defrost state so as you program all of your Twin Touch buttons you can program any one of those buttons to go through four different power levels throughout it’s duration of cooking time.

Another great bonus about this unit is it’s volume capacity in the interior cabinets, .75 cubic feet. It doesn’t sound like a whole lot but once you start putting in your half size, six inch deep, Lexan pans, you’re going to realize you can fit a lot more stuff in there than you realize.

I’m Chris Tavano for Tundra Restaurant Supply and that wraps up our demo of the Sharp Twin Touch RC Series Microwave here at Oskar Blues Home Made Liquids and Solids where we enjoy live music five nights a week. Come on down and join us.

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How to Clean a Deep Fryer [Video]

Cleaning a deep-fryer can easily become one of the most dreaded chores in any kitchen – but if you clean it regularly not only will it be easier, but the fryer itself will work better and last longer. In this video lesson, Chris walks you through every step to restore your fryer to showroom quality!

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Title photo copyright James Lee

 

Transcript:

Hi, I’m Chris Tavano for Tundra Restaurant Supply and in today’s episode we’re going to show you how to properly clean and maintain your fryer. Let’s start with the basic overview of the anatomy of a fryer. First, we have our fry baskets. Next, we have our fry basket hanger. This is removable and replaceable. Before we get to the basin let’s go to the bottom, open the door. Here we have the thermostat. Next, we have the safety valve. Beside that we have the pilot switch. Above all of that are your pilot orifices that go right into your burner valves, which are into the flumes of the basin of the cavity of the fryer. Then this big one right here is our drain valve. This extra piece right here is our drain valve extension so that way it goes into a bucket. Oftentimes you’re going to need a drain valve poking rod in case some of that soot gets clogged up in there, but before we go further we’ve also got some other components up top.

Your fryer screen which is in the basin just above the burners. Then if you notice right here we have our thermostat probe and our high limit probe. These are very sensitive and fragile and we have to be careful how we clean around these probes. Before you start doing any kind of cleaning on your fryer be sure that you’re equipped with the proper safety gear and equipment. Let’s do a run down. First, I got my nice trusty goggles for any kind of splash back or chemicals that get in your eyes, very key. Next, I got some nice Nitrile gloves to keep you from, again, some of those chemicals that boil out. Again, it protects you from the heat. Again, that oil in that basin’s still going to be very, very hot. Next, I got my burn guard apron. Again, to prevent from any kind of splash back of hot oil or grease getting onto my skin.

First, we have our drain valve extension. Next, we have a fryer coil brush to get in between your burners and deep down in that basin. Next, we have a basic scrub brush to get anything on the surface. Next, we have our drain valve poking rod in case it ever gets clogged in that drain. Last but not least, we have a nice thick walled stock pot to catch the hot oil once we drain it. Be sure that you don’t use anything like aluminum or definitely not plastic. That oil’s still going to be very hot and it’s going to melt. Be sure you’re using something thick and sturdy. All right, right before you’re about to drain and clean your fryer you’re going to want to make sure you turn the thermostat in the off position. You do not want these burners going as you’re trying to drain and clean this unit.

Once you turn off the thermostat this is also a great moment to go get your supplies and equipment for the cleaning and the draining process. The nice thing about that is it’s going to give the unit and the oil about fifteen, twenty minutes to start cooling down but it’s not going to get so cold to where the oil coagulates and is kind of difficult to drain through the assembly. Next, you’re going to want to put on your drain valve extension. Be sure that you have the opening facing down into your receptacle. Next, we can place our stock pot right underneath that and then very slowly we’re ready to start draining. Slowly start opening the valve. You’re going to see the flow starting to increase. Keep your hand on the valve control because this is a great way to control the flow of the oil so that way it just doesn’t dump out and splash hot oil all over you. Again, that is why we have the safety equipment though.

Once your old oil is done draining you can go ahead and close the valve. Then we can go ahead and remove our vessel to be discarded with our old oil or recycled. Now we can start scrubbing up top. The most important and critical part to cleaning the basin of your fryer unit is keeping in mind of these thermostatic probes. These are very fragile and very sensitive and if they get banged around too much they can easily break and then there’s bigger concerns and issues to deal with on your fryer unit. We’re going to grab our fryer coil cleaning brush and just be sure that you’re going down in between these flumes and giving a nice good scrub. Another good thing is this coil has an L, like a little elbow, so that way you can get underneath your burners and get the bottom edge of those as well. Again, when you go in the middle of this one, very, very careful that you don’t get too close to these probes.

Once you’ve got your burner flumes scrubbed off pretty well without banging around your probes we can go ahead and get our other brush to help scrub off other components, other areas of the basin. Keep in mind there may be some residual grease left on the walls and the bottom of the basin of the fryer unit. However, that’s actually a good thing because it acts as a lubricant to help scrub some of those more difficult areas. Now that we’ve scrubbed most of the residual residue away from the basin we’re ready to boil out the basin and get it extra clean. Two ways to do that, you can get fryer pucks or you can use your common grill degreaser. First thing first, be sure that your valve is closed and then we’re going to fill the basin halfway with hot water. Once it’s filled with hot water you can throw in one fryer boil out puck or you can add approximately one cup of your common degreaser that would fill approximately eight gallons of hot water.

Once that’s full go ahead and throw your thermostat up to three hundred and fifty degrees, and we’re going to want to boil that solution for about fifteen to twenty minutes. Once you’ve boiled that solution for about fifteen, twenty minutes be sure you turn your thermostat off and then now we can proceed to drain that solution like we did the hot oil from earlier. Once you’ve drained all your cleaning solution you’re going to want to be sure that you rinse out the basin one last time with just clean water to be sure there’s no residual chemicals before you put in your new batch of fryer grease. What you want to do is just keep your drain open and start rinsing it out with hot water, whether it comes from your hose or a giant bucket, and you can go ahead and just let it drain onto the floor drain or you can drain it into a basin, or a vessel, or a receptacle and discard into your basin sink.

Again, you can just let it go right on the floor and right into your floor drain. I’m Chris Tavano for Tundra Restaurant Supply, and that’s how you properly and safely clean your fryer. If you have any further questions please comment below or call our sales floor directly, and please subscribe.

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Waring Xtreme: Powdering Ice and Whipping Cream [Video]

We’ve seen how the Waring Xtreme performs making hot soup from scratch and blending a smoothie from frozen fruit. In this video test, we put the Waring Xtreme up against ice cubes and heavy cream to see what it can do!

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Waring Xtreme: Soup and Smoothie Test [Video]

With the launch of Waring’s new line of Xtreme blenders and the touted claims of their power and efficiency, we had to get our hands on one and test it out for ourselves. In this video, we test the Waring Xtreme against “another” food prep blender making smoothies from frozen fruit, and also see how the Waring Xtreme can make hot soup from scratch!

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What’s the Difference Between a Zester and a Microplane? [Video]

Ever wonder what the difference is between a zester and a microplane? Though the terms are often used interchangeable and they serve very similar functions, the tools themselves are quite different. Learn about them and their proper uses here!

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Transcript:

Hi, I’m Chris Tavano for Tundra Restaurant Supply, and in today’s episode I’m going to show you the difference between zesting and microplaning your citrus.

All right, here on my right, your left, we have a zester. This is made by Messermeister. Here on my left, your right, is a microplane. Let’s look at how these two differ.

Zester is you’re going to want to use these little blades in here. They look like little rings but they’re actually really sharp blades when you run them this way across your citrus. You’re going to want to hold up kind of close behind the blade to give it some leverage, and take one full stroke all the way across the lime. Notice what it does to the rind of the lime, as well as what you get out of it. Looks like little confetti strings.

Next we have a microplane. You want to try and make an even stroke across your microplane just like we did with the zester. As you rotate down the microplane you want to simultaneously rotate the citrus as well, so that way you’re not rubbing too much in one spot and getting too much of the bitter pit.

I’m Chris Tavano for Tundra Restaurant Supply and that’s the difference between zesting and microplaning. If you’ve got any other further questions, please contact our sales floor directly or comment below, and please subscribe.

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Kitchen Tricks: How to Core an Apple [Video]

Apples are great to cook with in the summer and fall, but often removing the core can be challenging. In this video lesson, we show you how to easily core an apple, whether you need it in slices or whole!

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Transcript:

Hi, I’m Chris Tavano for Tundra Restaurant Supply. In today’s episode, I’m going to show you how to core a couple summer time fruits, apples, here’s how. All right, so here’s method one of coring an apple with a  knife. Just cut it in half. Then I’m going to cut it in quarters. Pretty basic so far and even easier, come in just a bit above the core, take a little bias cut through your knife. There you go, set that aside. We got one slice there. There’s your apple.

Now I’ll show you how to core an apple with the coring tool, here by Messermeister. Might want to put your apple flat on the cutting board. You could do this in your hand, kind of dangerous. Put it flat on the board, with your coring tool you want to get the center of this hole into the center of that apple core. Once you got that lined up then you can turn it upright, and just plunge your coring tool and with a slight twist. All the way to the bottom once you feel yourself hit that board, give it a little spin … and there’s your core.

I’m Chris Tavano for Tundra Restaurant Supply. There’s a couple methods on how to core your summer time apples. If you got any other questions, please comment below or call our sales floor directly and please subscribe.

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Kitchen Tricks: How to Cut a Cantaloupe [Video]

Take the time and work out of making your summer fruit salad by using this easy trick to remove the seeds and rind from your cantaloupe!

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Transcript:

Hi, I’m Chris Tavano for Tundra Restaurant Supply and in this episode I’m going to show you how to properly peel a couple more summertime fruits. Here we got a cantaloupe.

Just like the watermelon, when picking out melons you kind of want to go for something that is really heavy but a smaller size. The reason why is because you know it’s going to be juicy.

This cantaloupe we got here is a little bit oblong so I’m going to show you how to peel this, but first thing I’m going to do is cut it in half. Here we go. Look at this lovely color combination here. Keep in mind, it’s really easy to follow your knife path. You want to make sure you get just behind the green and into the orange, but not too much of that orange flesh that is edible. You want to save as much as that as possible.

You take approximately a one inch section of your blade. You put that in the middle of the green transition right here, the color transition you see. You’re just going to follow the edge of the cantaloupe, the melon itself. Then take the top. Trim off any other little green pieces.

You want to take the seeds from the inside. All you need is a spoon. Kind of like a pumpkin, scoop it all the way around. You should feel all the loose stuff. You can throw that right in your bowl. Now we’re just going to dice up this cantaloupe.

I’m Chris Tavano for Tundra Restaurant Supply and that’s how you properly peel and clean a cantaloupe. If you’ve got any further questions, please comment below or call our sales floor directly, and please subscribe.

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Kitchen Tricks: How to Peel Garlic [Video]

Garlic is an amazing seasoning with many uses, but having to individually peel each clove in an entire head can be extremely time consuming. Use this easy trick to quickly peel the entire head at once!

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Transcript:

Hi, I’m Chris Tavano for Tundra Restaurant Supply. In today’s episode, I’m going to show you 1 of many methods on how to peel some garlic.

For this method, all you need is 1 head of garlic and 2 bowls. Here I’ve got 2 stainless steel bowls. Throw your garlic in there. Cap it. Now you just want to shake it vigorously. Shake it like a martini, a Polaroid picture, like a tail feather. You can smell it already.

There’s 1 of many ways to peel your garlic. Now you’ve just got to fish for it.

I’m Chris Tavano for Tundra Restaurant Supply. Please comment below if you got any further questions or call our sales floor directly and please subscribe.

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