eTundra Categories

Author Archive | Nathan Combs

Kitchen Tricks: How to Cut Bell Peppers [Video]

Bell peppers are an extremely versatile vegetable, but cutting them can be very difficult. In this video, Chris Tavano shows you two easy ways to quickly cut down any shape or size of pepper.

Featured Products:


Before taking action from the content or resources published here, we request that you visit and review our terms of use.



Here in this video we’re starting off with a couple ways how to cut bell peppers.

Here we’re using our Mercer Genesis Forged High Carbon Steel Santoku Knife, seven-inches. The first method I’m going to show you is your pretty much you quarter each side, and then we’re going to get out the nice pith and inner. Then we’ll just julienne these green peppers into little strips. Great for fajitas, great for salads; again, making nice, fluid motions with the knife, constantly going forward and back. Nice julienned strips for fajitas.

We’re going to show you the second version on a bell pepper. Cut off the top like a little cap. Cut off the bottom, make a little slit; we can just roll it out like a little wheel. Some peppers are easier than others. Nice one, giant strip and then right here we can get a nice little smooth julienne for nice fajita peppers, again for salads, making nice forward motions with your knife. Nice little green pepper strips.

That’s another episode of Knife-Know-How Kitchen Efficiency Tricks. Here’s to a better mise en place!

Continue Reading

Artisan French Wood Fired Pizza … in Colorado [Video]

Before I moved to Boulder, I once waited in line for over an hour to get a table at a restaurant that was claimed by many Portlanders and food critics alike to offer the best wood-fired pizza in the state of Oregon. Leaving such a foodie city, and one often listed as among the best in the world for street food, I wasn’t holding my breath for my next taste of rustic European pizza. 

Imagine my surprise when I ran across Sebastien Idee, a French chef long involved in not only cooking amazing wood-fired pizza, but building the ovens as well. In this video, Seb explains his businesses, Seb’s Portable Wood Fired Cuisine and Rocky Mountain Wood Fired Ovens, and how he is using them to bring artisan French wood-fired pizza to the streets of Colorado. 



Special thanks to American Metalcraft.

Find your own pizza supplies here!



Hi there. My name is Seb. I’m the owner and chef of Seb’s Wood Fired Pizza. Basically what we do with this food truck and the open trailer; we do catering services like wood-fired cuisine. For lunch for businesses, corporates; and evenings, like food truck events, private parties, weddings; all this kind of stuff.

To do so, I use this eight-by-eighteen pizza trailer with a fifty-one-inch pizza oven, wood-fired oven that we build with our other company, which is the Rocky Mountain Wood Fire Oven’s and Trailers.

Now we’re going to go through the process of pizza-making in this oven. Basically we do the dough at the commissary kitchen early in the morning. The dough recipe is kind of pretty basic, but we only use the starter, the yeast, the salt and organic flour, and I mix two different kinds of flour so I got a really precise range of gluten.

As soon as the dough is ready, the oven is ready; we can start. The very unique thing about these kinds of ovens is the principle of refractory heat. Basically the heat comes from everywhere. The floor, the dome, the sides; everywhere, so you have a very balanced cooking.

How do we start to heat up the oven is my trick. I put the wood on that side and I start the fire and if one area of the oven or the floor is cooler, which happens sometimes, I use the propane to heat up this spot.

Let’s make a pizza. We’re going to make a French-style pizza. We’ll start with the dough. Take the dough ball, dip the dough ball in the flour; different techniques about dough-shaping, pizza-making.

My technique is I want to get rid of the air that’s in the dough one side, just in the middle, so I keep the edges. Both sides like that, quickly.

Then I’m going to start to stretch the edges. We are getting there. The pizza we’re going to make today is a French-style pizza; you’ll see why.

I’m going to start with a fresh; crème fraiche, which is kind of sour cream but thicker. French, so better.  I have organic potatoes that’s previously cooked in the oven. Pre-cooked in the oven. I’m going to put on top of the pizza. 

We do put some onions; it’s very important that they are very thin-sliced so they cook better. Same thing with the bacon. You need to cook to slice the bacon when it’s frozen so it’s easier to slice it very thin, so it cooks better. Like that. Everywhere. Then the French touch is French brie on top of everything; so the brie melts on everything.

Try to keep the bacon and onions open, so they cook pretty well. Now using this American metal craft pizza peel I’m going to put the pizza in the oven. Just a little bit of flour. You won’t have to do that if you do many pizzas in a row. Then we put the pizza in the oven. Going to add a little bit more wood to make it faster. Right there. See?

I, usually I cook the pizzas; I mean the oven is at 750-degrees, 800-degrees, the pizza cooks in one minute and a half. I use this kind of peel a smaller peel from American Metal Craft, as well, to turn the pizzas.

Now the pizza is ready and the fastest way to cut the pizza is I think that these tools are just amazing. This knife from American Metalcraft is just amazing because this; just see. One, two, three, four. Very fast.

Then I can use the knife to drop the pizza on the plate just like here. Then the pizza is ready for the customers.

Okay, guys, thanks for watching this video we really appreciate it. Showing us how we deal with our pizza trucks; pizza making. I hope you learned a lot of things.

Don’t hesitate to come like us on our website Seb’s Portable Wood Fire Cuisine or the Rocky Mountain Wood Fire Ovens and Trailers.

Thanks for American Metalcraft for providing these tools. We love them we use them every day and they are just great.

Thanks again, guys, and take care.


Continue Reading

How to Replace a Walk-In Door Hinge [Video]

The hinges on the door to your walk-in freezer or refrigerator seldom break, but when they do, the risk of spoiled food or sky-rocketing electricity costs can increase greatly. In this video, we show you how to identify the model number for your hinge to ensure that you get the correct replacement part, and walk you through the replacement process; even reversing the direction that your hinge swings!



Look for your replacement hinge here!


Before taking action from the content or resources published here, we request that you visit and review our terms of use.



Hi. I’m Chris Tavano for Tundra Restaurant Supply. In today’s episode we’re going to talk about how to identify and replace your walk-in-door hinge.  

The first thing to identify with your hinge is if it’s a flush-mount or a raised-mount hinge. This particular hinge here is a flush-mount. You can see that the wall is at the same surface as the door. This particular hinge is a raised-mount. You can notice that the door’s going to be at a slightly higher level than the wall itself by a couple inches. The next thing to identify is the brand and part number of the hinge. This is always located on the back of the hinge once you remove it from the door. You can notice that it’s actually embossed and stamped into the hinge.

There’s a possibility that your replacement hinge will be set to swing the opposite way than you actually need. However, that’s no problem here. The next thing to do is learn how to switch the hinge from a left-swing to a right-swing. First you want to take out the hinge. Next you want to pull out the lubed plastic nut; keep in mind that the slanted bevel points and slopes towards the inside of the hinge. Once you pull that out; from there pop out the white cap with a screwdriver and replace it on the other end in which you removed it from.

Next replace the beveled nut back in the same way which it came out, remembering to keep the slant sloping toward the inside of the hinge. Once you put the hinge back together it should swing the opposite way. Problem solved. That’s how you replace your walk-in door hinge.

For other do-it-yourself video ideas, comment below. 

Continue Reading

How to Find the Model Number on Your Large Appliance [Video]

Even a simple do-it-yourself repair can quickly become an ordeal by ordering the incorrect part for your broken equipment. To ensure you get the right part on the first try, make sure you are using the model number from your appliance. 

In this video, we show you where to find the model numbers on pieces of large kitchen equipment!

Once you have the model number, look for the part you need here!


Video Transcript:

Hi, I’m Chris Tavano for Tundra Restaurant Supply. Today’s episodes, we’re going to show you how to locate the model number on your equipment or appliance to ensure you order the correct replacement part. 

Here we’ve got a Southbend Range. This model number is located above the temperature knob, just below the top flange in the upper right hand corner, or it could also be found on the inside of a kick plate.

Here we have the Southbend Salamander. This model number is often found below the drip tray.

Here we have a Delfield two drawer equipment stand with a front mount compressor. Often times if you have a front mount compressor, it is found just behind the front vent grate. Here we have the Star Max counter top griddle. This is found underneath the front lift.

Here we have an Imperial charbroiler. This is commonly located on the back just above the gas input.

Here we have the Frymaster Fryer, often located on the inside panel of the door.

Here we have a Nemco Heat Lamp. This model number is located on the back post, just below the on, off switch.

Next we have an Delfield under counter refrigerator unit. This model number is located on the inside on the upper left hand corner wall.

Next we have a Globe Mixer. This model number is located right on the back post.

Next we have a CMA Dishmachine. This model number is located on the front kick plate and at the bottom. 

Continue Reading

How to Replace a Vitamix Drive Socket [Video]

Has your Vitamix blender broken down? If you can hear the motor working, but the blades aren’t spinning correctly, chances are that the drive socket just needs to be replaced. In this video, Chris Tavano walks you through the procedure to get your Vitamix back in working shape!

To be sure that your Vitamix is never down for long, make sure to always keep an extra drive socket on hand!


Find more Vitamix replacement parts, and much more, here

Replacement Process:

  • Turn off and unplug Vitamix
  • Remove centering pad
  • Line up the “Vitamix” name stamped on the top of the drive socket with the small hole in the back of the housing
  • Insert the allen wrench at a 45-degree angle into the hole and unscrew the drive socket
  • Remove the old drive socket, and insert the new one in the same position
  • Re-insert the allen wrench and tighten the drive socket into the housing
  • Replace the centering pad
  • Mix away!

Before taking action from the content or resources published here, we request that you visit and review our terms of use.


Video Transcript:

Hi, I’m Chris Tavano for Tundra Restaurant Supply and in this episode, we’re going to show you how to troubleshoot and fix a common error with your Vitamix Blender.

So a common problem that you can see with your Vitamix Blender is your drive socket gets worn out and therefore, can’t spin your blade assembly correctly. So you may be asking yourself, why is the drive socket so important? Well, first and foremost it is really the only thing between you and the motor and the blade; as well, the drive socket works as a silencer to keep this baby running soft and silent.

So a couple of ways to identify if your Vitamix Blender is not running properly and if it really is the drive socket, is if you turn it on and you hear the motor running, but you don’t see the blade spinning. Common causes for this issue, could be many. You could be taking a container off of the motor before it stops running, or vice versa your putting the container on the motor while it is running. Another commonality would be you have a foreign object in your container, and it’s prohibiting the blade from spinning properly. Also, if you’re running your Vitamix Blender without the centering pad in place. And a last occurrence of why it could grind out the teeth on your drive socket, is you’re trying to tilt the container to move around your ingredients while the motor is running. And also, it’s important to know that you can wear out your drive socket by not using the correct Vitamix component part.

So what you want to do first, before doing any maintenance on your Vitamix Blender is first, be sure it’s unplugged, and in the off position. From there you’d want to remove your container because it’s not going to be needed and then you’re going to want to take off your centering pad, which is really easy, it peels right back. And then from there, you’re going to want to look at the little housing for the drive socket and find the hole, and on top of the drive socket, you’re going to see the brand name, Vitamix and a little arrow. You want to line the arrow up with the hole in the housing. From there, you’re going to take your 5/64 Allen wrench, place it down at a 45 degree angle, righty-tighty, lefty-loosy, and the drive socket should pop right out. Again, if you’re having a little bit of trouble having that drive socket pop out, you can just use a flat-headed screwdriver to help get some leverage underneath there. From there, you want to get your new drive socket, it’s got a square bolt, so it only fits one way in the housing; and again you’ll want to line up your Vitamix brand name with the arrow to the back of the housing where that hole is, place it in place. Again, it only goes on one way on the square nut. Get your 5/64 Hex wrench back at a 45 degree angle in that housing hole. 

And the good news is, that we have these parts in stock in our inventory here at Tundra, as well as, there’s no minimum order and they ship the day you order it. 

Peel your rubber centering pad right back over the drive socket and there you go.

And I’m Chris Tavano for Tundra Restaurant Supply, here’s to a better mise en place!

And if you have any other ideas for DIY videos, Please comment below.

Continue Reading

Kitchen Tricks: How to Cut and Save an Avocado [Video]

Ever take the time to carefully dice an avocado for a salad or guacamole, only to have it end up in awkward chunks, or going brown before you get a chance to put it on the table? With these easy tricks, you’ll be able to not only get nice, evenly diced avocado, but will be able to store it, fresh and green, for later use! 


Thanks to Bar Lilly and The Broker Inn

Featured Products:

Before taking action from the content or resources published here, we request that you visit and review our terms of use.


Video Transcript:

I’m Chris Tavano for Tundra Restaurant Supply, and we’re here in the kitchen of Bar Lilly at The Broker Inn, in Boulder, Colorado. Next knife know-how video we’re going to do is to teach you how to properly cut and pit and avocado and actually store them without oxidizing and turning brown. 

First things first, which I already did, is you might want to take out the stem and the sticker, as you don’t want that falling in your food. Be safe and put it right on the cutting board, get your knife vertical and you’re going to press down on the back of it until you can feel the nut, and then you just spin it right around that nut. It should slide open just like that. A lot of people take their pit out with the blade. If it’s too ripe, you’re knife is going to go right through that pit. For now, I’m just going to do it on the side of the cutting board.

Save your pit because that was going to help store your avocado for later. From here, we just make nice little slits on the bias with the tip of your knife. You just want to feel the skin so it’s the stopping point for the tip of blade. You have a nice biased cut all the way around like that. Get a spoon, nice little bowl, give it a squeeze on all sides to loosen up those little diamonds that we made and everything should just slide right out. A lot of times we want to store this and we notice that the avocado turns brown.

Basically what’s happening is it’s oxidizing. One, never store in a metal bowl, metal helps vegetables oxidize. Two, if you store the pit with it, it helps eliminate those gases. Three, would be a little bit acidity, so you can get a little wedge of lemon juice and just squirt. The acidity helps stop the oxidization.

You want to get a nice piece of plastic wrap, get everything air tight. The less oxygen around the avocado, the less it’s going to oxidize itself.

From there, that’s a good way to store your avocado for a good day without it browning very much around the edges. That’s another episode of knife know how kitchen efficiency tricks. Here’s to a better mise en place. 


Continue Reading

Kitchen Tricks: How to Juice a Pomegranate [Video]

Pomegranates can add exotic and delicious flavor to dishes and drinks; however, merely removing the seeds can be time consuming and frustrating – not to mention juicing them! But with these simple tricks, you’ll be able to separate the seeds from the pith and have clear, pure pomegranate juice in no time – perfect to use in cocktails and vinaigrettes! 



Products Used:

Before taking action from the content or resources published here, we request that you visit and review our terms of use.


Video Transcription:

Hello. Welcome to Tundra Restaurant Supply. I’m Chris Tavano and today we’re going to have another episode of Kitchen Tricks. In today’s episode, we’re going to focus on deseeding and juicing a pomegranate.

First, we’re going to cut the pomegranate right in half. Then the biggest thing from here, the easiest way to do it, is to get a mixing bowl full of a little bit of water and then just start banging the back of the pomegranate. Right here, we just got a muddler that we’re going to use here in a minute to actually juice all theses seeds. This is just the easiest way to extract the seeds.

Now, you can see you got most of the seeds out without breaking out as much of the pith. The biggest reason why we put it in a bowl of water is that way you can wash off all over that extra pith before we put it into a bar shaker and start juicing that. What we’re going to do is just actually remove the water from the pomegranates. Again, that was just to rinse off some more of that pith.

Then from there, we’re actually going to put the actual seeds in our bar shaker by American Metalcraft. Here we got American Metalcraft 16 ounce bar shaker and an eight and a half inch muddler that we used to deseed the pomegranate. From there, you just start muddling away.

Yes, deseeding and actually juicing a pomegranate is a pretty tedious process for how much juice it’s going to yield. Again, these are great for fresh bar drinks, fresh vinaigrettes or fish sauces. Anything that you want that fresh pomegranate flavor that is so keen to the season of the fall, this is a great way to do it. After you’re done muddling, you can go ahead and take your juice with all the pith seeds and whatnot. You’re going to want to strain it one last time.

You’re going to get a lot of pulp in there for sure. A  nice thing about having your Polarware five and a half-inch strainer here is that you can go through and mash this through one last time. Right there, one pomegranate will yield about half a cup of fresh pomegranate juice.

I’m Chris Tavano for Tundra Restaurant Supply. Here’s to a better mise en place! 

Continue Reading

How to Make Your Own Sausage [Video]

In the midst of Oktoberfest and with the arrival of Autumn, there has never been a better time to enjoy a home-made sausage (especially paired with a favorite beer). While sausage making might seem daunting, and is indeed an artisanal craft, introductory equipment can be obtained with minimum of cost and will allow you to begin experimenting! With this introduction to sausage making by Chris Tavano, you’ll be cranking out hand-made wursts in time for the end of the fest – and the winter! 



Thanks to Bar Lilly at The Broker Inn

Make Your Own Sausage!


Video Transcription:

Hello. Welcome. I’m Chris Tavano, and we’re in the kitchen of Bar Lilly at The Broker Restaurant in Boulder, Colorado. Today we’re going to do some sausage stuffing. Everything we’ve got here today for your needs is the good old, trusty KitchenAid artisan stand mixer that we sell at Tundra Restaurant Supply, as well as the grinder attachments that we also sell, the FGA2. This itself is the grinder. We’ve got the auger that actually spins your meat. We’ve got two dies that cut the meat. So there are two different sizes. You always want to start with the bigger size, go down to the smaller size. This is the actual cutting blade itself. And then for later on we’ve got the casing tools, as well as your feeder.

Right now we’ve got a plateful of some herbs that we’re going to mix in later. We’ve got doe meat, just like elk; deer; as well as some pork stomach casings to actually stuff the sausages in. Put in the auger, they make it kind of fail safe; just push it in as far as that can go. From there you’ll want to take your blade. It’s got a nice square end, fits only one way. And like I said earlier, start with your larger die, your cover, screw it on all nice and tight. 

All right. So the most important part when grinding meat is coldness. You’re going to want to make sure your meat, in our case doe, female deer meat, that you freeze the meat, as well as the grinding attachment. Everything in here, your blade, your die cast, as well as the auger and the tube itself, the colder it is, the better it’s going to cut through your meat. So here we go.

Kind of start it at a lower speed, and just kind of place it all in the top, and you get your nice presser. You can put it up a little bit more. So again, we’re starting on the largest grinding attachment. So the first grind. You’re going to probably want to grind your meat a couple times, but not too many times. Twice is usually good enough, depending on how fatty your meat is. Then once you get all the meat through, just kind of hold it there for a second and make sure your auger pushes all your meat forward through the tube. And there we go. So that’s our first phase of grinding.

So we’ve got some fresh garden-picked herbs here, rosemary and thyme. What you’re going to do is just mince those up, throw it on your meat. Because remember we just went through one pass. We’re going to go through the second pass with a slightly smaller cut die. You’re pusher attachment also doubles as a winch to help get off your attachments here. So they can be a little bit tricky getting out once they’re dirty. Go ahead and set those aside, because you’re going to want to wash all these parts individually, and I would actually recommend taking the auger out, so that way you can clear out this entire canal. And now we can go back through with all your meat a second time. And this time we’re adding the herbs.

A good way, you’re going to grind it twice anyway at a coarse and then a fine, so it’s always nice just to add your herbs going into the last stage of grinding. Now that it’s already ground the first time, you really want to be a little bit patient and make sure all of your ground meat gets through there. So this last stage of fine grinding is a great stage to add your spices and your seasonings, your salt, your pepper, your garlic, your peppercorns, whatever you want to put in there to flavor your meat. Again, we’ve got a pretty gamy meat here that we’re using today, so it doesn’t need a whole lot of extra stuff to it, because we don’t want to take away or degrade from the quality of meat.

All right. So right here, I’m going to show you how to put on your casing attachment. Again, I took everything out, took it apart, just because it’s easier to work with, cleaned up the blade and die pieces that we needed to. We’re still going to use the auger. Remember that square bolt just pushes all the way into the back. Be sure you get it to recess all the way. We’ve got our little guide attachment. Only one way that can fit on. And we’ve got our caser, goes on the front, and then the nut that just holds all of this in place.

All right. So one thing to keep in mind when you’re working with kind of gamey meats like this, such as the doe, the deer, and the elk: The fat content. Gamey meats are really typically pretty lean, so you’re going to want to add an additional fat content to that, whether that be pork fat, or bacon fat, or even beef fat. The easiest thing you could do is just go to your local market and butcher or Whole Foods, and just mention that you want to set aside some fat for grinding, and very cheap, very affordable, very easy to make. Also, this is another great stage to add your seasonings, your spices, your herbs. So I just mixed the meat that we just freshly ground in with some pre-ground meat that we had from a little bit earlier that already had enough fat content in it.

So now we’re about to stuff our actual sausage, our hog casings. These are actually intestines to a pig. You can get these pretty much anywhere. Again, your local butcher, your local grocery store. They come in the fresh version like this that stays in a liquid, just a water bath. Or you can get some dried ones from an online retailer as well. So from here, what we try and do is we try and get all of our casing onto the feeder itself. 

All right. So what I’ve done so far is primed the meat inside all of our attachment right here, so that way the meat is full in this tube, the hopper, and all the way through our casing attachment. And right now I’ve got a little bit of extra casing on the end. Tie that off in a knot. Now we’re going to start off real slow. And you can kind of just hold your sausage there nice and tight, so that way they get nice and plump. Just keep your casing in place. Don’t let it go too far yet. The casing’s going to stretch out quite a bit. And if you want you can put little twists in it every once in a while. Once you get all the meat through the hopper, just let it sit on, so that way the auger tries to push out as much of what’s left in the tube as it possibly can.

So one last thing I want to note and address to you about sausage making, is that your combinations are almost limitless, from the kinds of meat you use, the kinds of seasonings and spices, to the kinds of herbs that you use. Go ahead and get creative and experiment. Now that you know the basics, the options are limitless for you.

Today we used our KitchenAid stand mixer for this small volume that we created today. However, if you’re looking for something a little bit more grandiose, we do offer a commercial-grade Uniworld 5-pound and 15-pound sausage stuffer.

So I’m Chris Tavano for Tundra Restaurant Supply, joining you from the kitchen of Bar Lilly at The Broker Inn in Boulder, Colorado. Here’s to a better mise en place!

Before taking action from the content or resources published here, we request that you visit and review our terms of use.

Continue Reading

How to Infuse Your Own Olive Oil [Video]

An assortment of cooking oils is one key sign of a skilled chef, and herb or spice infused olive oils can elevate the taste of a dish to a much higher level. But why spend top dollar on pre-made oil infusions when you can make your own – easily, and exactly to your taste? In this video, Chris Tavano explains the process for making two different infused oils sure to save you time and money – at home or at work!

Thanks to Bar Lilly at The Broker Inn.

Featured Products


Video Transcription:

Hello and welcome. I’m Chris Tavano for Tundra Restaurant Supply. We’re here in the kitchen of Bar Lilly at the Broker Inn in Boulder, Colorado. Today we’re going to show you how to make some infused flavored oils with some herbs and peppers.

We’re infusing two kinds of olive oil today, or two different flavors. We’re going to have a garlic and chili pepper one with a red jalapeno and a Serrano pepper and some peppercorns. Yes, jalapenos can get red. Every pepper starts off green and goes to the red shades. It’s just a matter of when you pick then; that’s why you often see green. We’ve got a red jalapeno and a Serrano pepper. The second oil we’re going to make is an herb-infused oil with some fresh garden-picked rosemary as well as thyme, some peppercorns, and a clove of garlic.

First off I’m going to start with the chili peppers. I just slit them open, right in half, so that way you can get the nice seeds and all that capsaicin, all that nice hot spice. Throw in your peppercorns and a little bit of garlic.

The reason why we’re doing this in a pot is because you’re going to want to steep this oil. You’re going to want to bring it up to about a temperature of 300 to 350 degrees, and then you want sit there for about ten minutes. Just like tea of coffee, you’re going to want the actual perishable ingredients to steep for a couple minutes, so that way we don’t incur any kind of botulism or food-spoiling later on down the line.

We’re pulling our peppers off the flame right now. One thing to notice is: you don’t necessarily want to fry your peppers in the garlic. You don’t want them to start turning brown and getting crispy. You really just want them to steep like you do coffee beans or tea leaves. You just want to bring the heat out of it and infuse the flavor into the oil.

From here, what I’m going to do now it get our peppers in our jar. We have our nice little funnel, and careful, this is hot oil; you don’t want to splash yourself too much. Got our nice chili oil … boom.

Once that cools down to room temperature. You can store it on your shelf for up to 30 days or in the fridge for up to 90 days.

We let our herbs steep in the oil over a flame for five, ten minutes at about 300 to 350 degrees. Again, you’re not necessarily trying to fry your herbs; you’re just trying to steep them. You don’t want them to get all crispy and brown and really sizzle; you just want to get the flavor and the essence and the aroma out of the herbs and into the oil. A nice philosophy to think about is: once you smell your herbs or your chili peppers, that’s a good time to pull it off.

From here this one’s a little bit trickier, just because we’ve got the herbs to deal with. It’s just a little trickier getting it into the actual bottle. Careful using your fingers because that could be really hot.

The biggest reason why we’re just not straining this and discarding the herbs or the chili peppers is really, honestly, for presentation mostly. Once you’ve let it steep at temperature for a good five to ten minutes without frying, you’ve gotten all the flavor from the herbs or the peppers. What you’re really want to do now is … we’re using these nice, ornate Tablecraft oil cruets and bottles, so you might as well just go the route of presentation and throw the herbs in there as well.

Some other nice bottles you could see using, that I personally like, especially at home, and the Tablecraft Gemelli style. These ones are nice because they’ve just got a nice curvature shape to it, so it’s a little bit more unique to what you put in one. Again, if you’re in a restaurant and you’re really cruising through the day, you could always just put in a Tablecraft wide-mouth squeeze bottle; works just as nice. Great for a finishing oil, if you want to decorate the plate.

Here’s a couple infused oils that you could possibly make, the herb and the chili pepper. However, also keep in mind your options are limitless. You could do anything from sun-dried tomatoes to chives to shallots to basil, to anything that you can think of that has some sort of flavor or innate flavor that you want to bring out and put onto something else through your oil. That’s exactly what could do for infused oils.

Just always remember: steep it, because that’s what’s going to enhance the most essence of flavor as well as keep yourself free of any kind of botulism.

Obviously there other practical uses for olive oil around your kitchen. You could use it for a moisturizer for your butcher block. You can use it for a polish on your stainless steel. Have you ever had those squeaky hinges on your refrigerator or your ovens? Use it as grease; it’s a great application for that as well as other home remedies for moisturizing your skin, washing your hair. All those kinds of things are great for olive oil.

As well, the last thing that we’re going to segue into, one of our next videos coming up this winter, is salad dressings and emulsifications; that’s probably biggest thing you’ll see with olive oils.

I’m Chris Tavano for Tundra Restaurant Supply, joining you from the kitchen of Bar Lilly at the Broker Inn in Boulder, Colorado. Here’s to a better mise en place.

Before taking action from the content or resources published here, we request that you visit and review our terms of use.

Continue Reading

Choose the Right Glass For Your Beer! [Video]

With Oktoberfest quickly approaching, it’s important for every beer enthusiast, from casual to zealous, to brush up on their knowledge of glassware. There’s nothing like mismatching a beer and a glass to instantly label yourself as a novice beer drinker and earn the scorn of fellow Oktoberfest-goers; so be sure to save yourself the embarrassment and get the most out of your beer! Michael Memsic, co-founder of Sanitas Brewing Company, provides a walk through of a variety of common beer glasses, and how they enhance the taste, appearance, and aroma of their appropriately matched brew.

Get the Glasses!

And find more glasses here!


Video Transcription:

Welcome to Sanitas Brewing Company. Today we decided to partner up with our neighbors and friends over at Tundra to talk a little bit about glassware and why we use the glassware that we use.

To start going down the glassware, we have the shaker pint. A lot of people are using this as a pint; we feel that this is the incorrect pour. It’s for making a martini. This is for … as a shaker pint. That’s why it’s called the shaker pint.

We feel that a better product to use for that is the custom pint glass. This has got a little bit of curvature. It’s a little bit nicer in your hand, a little bit narrower down at the base. We’ve got a little bit better roll of foam coming both in and out of beer glass, so it’s a little bit nicer of a pour overall.

When we move a little farther, we get into a traditional British style or European style mug glass. This guy is perfect for your English-style mild, maybe a Scotch ale, a light European lager. This is a nice glass. You’re not going to hold a lot of retention in this. You’re not going to get a lot of special aromatic or anything. It’s a straightforward pour out of there.

We move on. Next we have our Belgian tulip glass. This is what Sanitas uses for all of our specialty beers. What’s really nice about this glass is, with this curvature coming up the side, we retain a lot of flavor and aroma in the glass until you’re ready to actually consume the beer, so that when you come all the way through it’s going to give you that nice blast of the aroma of the beer. Also we have this little lip right here that’s going to help us with our foam retention and keep a nice thin layer of foam on top.

The next glass we’re getting to is what we use as our saison glass. This is a glass that has a lot of similar properties as the Belgian tulip glass. With our saison we want a presentation with about a half-inch head throughout the pour, throughout the customer’s experience, and this upward tulip up here really helps with that retention. We also hold a lot of those aromatic properties so that you get the aroma experience as you drink.

Now we’re getting into two of our both pilsner and Hefeweizen glass, or pilsner and pilsner. This is a tall, thin glass, similar in volume to the other guys. This guy does a great job of showing off the pilsner. Pilsner is that really light straw color, really high clarity, watching the bubbles come up throughout the entire thing. These things are great with some nucleation sites on the bottom. This is a glass that really helps show off the pilsner pour.

This guy is obviously a larger volume, is going to do a similar type of thing … a little bit of curvature coming at the top hold in a little bit more head retention; but again, this is one of those that’s really going to show off the appearance and look of the beers.

As an example, we can pour a saison right now. This is Sanita’s saison. This is one of flagship beers here. Cheers! There we have it. Nice thick head, good presentation for our customer.

Thanks for joining us.



Continue Reading