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What restaurant products do you want to see in action? See what products we’ve tested, & let us know what product you want to see.

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

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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!

Shop Waring Equipment Here!

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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!

Shop zesters and microplanes 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!

Shop apple coring tools here!

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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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Kitchen Tricks: How to Cut a Watermelon [Video]

The quintessential fruit of summer, watermelon is universally loved – whether it be in a slice eaten right off the rind, grilled, or incorporated into salads or drinks. It can be difficult, however, to cut a watermelon to get just the right size cubes or slices, but with these easy tricks, you’ll be out of the kitchen and enjoying the sun (and your watermelon)!

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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 prep a couple summertime fruits. Here, we’ve got a nice watermelon. The first thing, I’m going to show you how to pick out a decent watermelon. There’s a lot of backseat driver methods on the way to do this. Obviously, a lot of people talk about a lighter skin belly compared to the rest of the outer shell itself. Pretty much, that’s where it was sitting on the ground. A nice white belly is good. You always want to think about that hollow sound.

Also, keep in mind, the most important part you want a smaller watermelon that weighs a lot weight. The reason why is it means it’s juicy. Now we’re going to show you how to peel it. Here, I’m just going to cut it in half first. A little straighter cut would’ve probably helped. Nice and bright. I love the color contrast of watermelon. This first one, we’ll put here. Now we’re going to cut out our little slices first. With the rind in place … You may be thinking why. Well, one it’s easier. Two, it’s more safe. These rinds are thick, and the watermelons are big balls that just slide around. Now that we’ve got our nice cross-section slices, it’s much easier to just peel away that rind. There you go.

The nice thing about peeling a rind like this as opposed to some other methods, which I will show you here in a second as well, is that you’ll be sure that you don’t get any of that white, tough, tasteless green rind inside your watermelon. You have pure juicy flesh in there. Once you have these cross-sections, it’s just so simple to dice to whatever size you need, or want or want to present on your plates. Here’s another method on how to peel the rind off your watermelon … Much like you would a cantaloupe, although this rind’s a lot thicker. It’s nice and easy. You can see where you’ve been.

It’s the same way you’ll prep an orange or a lime or a lemon to be segmented. The key to peeling melons this way, or even orange and citrus for segmenting, is you don’t want to peel off too big of a section. Otherwise, you’re going to be ripping off more edible flesh than you really want to. I’m just trying to follow that line that we see right here, right between red and white. We just stay right behind that line. Then you can clean up a couple of other little spots of the white rind that you may have missed. We just chop off the top. Now you’ve got your whole dome watermelon. We can slice and dice it like we just did earlier.

I’m Chris Tavano for Tundra Restaurant Supply, and that’s how you dice a nice juicy watermelon. Please comment below if you’ve got any further questions, or call our sales floor directly. Please subscribe!

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