Sabtu, 24 November 2012

Supplies You Need to Run Your Bar

If you are stocking up a professional bar, congratulations! Running a bar can be fun and exciting way to let your creativity shine. It also can be a whole lot of work. Being prepared with the right supplies and equipment is absolutely critical in running a smooth operation. You must be sure that your bartenders have everything they need to give your customers everything that they want. Here is a basic description of the materials every bar will need to to help you get started.

Organizational Supplies

Bars can be rather sticky places, which (unfortunately) is very attractive to unwanted pests. Keeping things clean is critical to deter insects and other pests, and a well-organized bar is the easiest kind to keep clean. Things like condiment dispensers, cap-catchers, bar caddies, wire glass hangers, and speed rails will all help your operation run both more quickly and more neatly. Basically, just make sure that everything has a proper place it should be put, from discarded caps, frequently used bottles, to drink garnishes.

Serving Supplies

Presentation is everything in a professional bar, so you will want your bartenders to be preparing and serving drinks in a way that is both stylish and attractive. Nice measuring supplies, glass rimmers, strainers, pour bottles, and cocktail shakers are all critical. Remember to have nice wine buckets as well for serving chilled wine. A nice rule to follow is that any time liquid needs to be transferred, a specific tool should be involved in each step, for the most appealing presentation possible.


A variety of tools will be necessary for many small tasks that should not be forgotten. You should definitely have some good ice picks and ice chippers on hand so that ice can always be made quickly available for drinks. Extra ice scoops are also critical, as scooping ice with a glass in simply not acceptable. Bottles and can openers should be in copious supply, for obvious reasons. Some more forgettable but equally important items are bar spoons and bar tongs for any stirring or grabbing that will need to be done.


There are a few items that don't necessarily fit into a neat category, but are still quite important to include on your list. Bar mats will keep your counters neat and provide a stable surface, non-slippery on which to rest your supplies. Liners also provide critically non slippery surfaces on which to arrange your glasses. This also provides a nice looking layer of separation between glasses and surface that may appear less than spotless at certain points if not properly covered.

Jerry Wang is Director of Operations at Kitchen Inspire. Kitchen Inspire has been supplying the food service industry online for many years. The company prides itself on offering high quality kitchen supplies including Asian restaurant supplies, melamine dinnerware, and professional bakeware among other items. Kitchen Inspire keeps its prices low because it understands that restaurant owners must keep their costs down to be profitable. Learn more about Kitchen Inspire's melamine tableware at

How to Clean and Season Your New Molcajete

Fans of authentic salsa and guacamole are probably familiar with the historic cooking and grinding tool called a Molcajete. A Molcajete is a stone bowl used for mashing seeds, spices and herbs. A must have if you love preparing authentic tex-mex cuisine. But beware; these new bowls must be seasoned before use.

This special mortar and pestle - traditionally carved from basalt volcanic rock - is a common tool in most Mexican restaurants. In fact, many dishes like, pico de gallo, and guacamole are served right inside this rustic bowl so you'll want it to be free of stone particles.

True molcajetes can be found from many online merchants for twenty to forty dollars plus shipping but they are likely to be delivered to you unseasoned. That means you may even see grains of rock still loose in the bowl. The rough and unfinished look of the molcajete is beautiful. However the grit and sand it could leave in your first batch of salsa or guacamole is definitely something to avoid.

Here's how you can season your new toy. When you first receive your molcajete clean the mortar and pestle thoroughly with a wire brush and then give it a good scrub with a clean damp cloth. Paper towels are not strong enough for this task.

Next start hand grinding small batches of rice in the molcajete. This will start to dislodge the loose stone and make it a bit more clean. Repeat this process with several batches of dry uncooked rice until you no longer see any grains of black sand in the rice flour. You'll want to really use some elbow grease and grind the grain into as fine a power as you can. Again repeat. Any remaining rice sediment in the bowl is not a concern.

Then take a slice of sticky soft white bread and grind it into the bowl to dislodge and draw out more sediment. You may want to repeat this step as well before you are sure there is no more sediment to be found. It takes some people ten to twelve rice grindings before they are really comfortable grinding food to serve.

If shopping for a molcajete beware there are some imitation bowls made of concrete or pressed rock being sold as "authentic." Look for a disclosure that they use real volcanic rock. The molcajete is a beautiful tool for your kitchen and should last a lifetime in your kitchen. It was originally invented and used by pre-Hispanic Mesoamerican cultures like the Aztec and Maya thousands of years ago.

Once you've seasoned your new molcajete you can experiment and find modern and delicious recipes to prepare and serve in.

Find a few online now at the site Fundido Tex Mex.

Shun Ken Onion Chef Knife Vs Global G-2 Chef Knife

These are two of my favorite chef knives, but for very different reasons. While both ultra-modern in design, that's one of the few similarities they share. They're both fantastic chef's knives for different reasons, and I'd happily recommend either one, depending on the task at hand.


Though both these knives get my highest recommendation, it's in different contexts.

The Ken Onion knives are innovative designs, very different from any traditional kitchen knife. They are extremely ergonomic and perfectly suited to cutting, chopping and slicing. It's high-carbon core and edge give it a wicked edge, but the layers of Damascus steel give it flexibility and stain-resistance. It's an aesthetically stunning knife.

It's an unusual design, however, so it may not be the best if the chef isn't willing to get used to the design. They are also significantly more expensive for what's ultimately a designer knife, so they may not be well suited to a busy professional kitchen where someone may grab your knife off the line and abuse it.

The Global line of knives, on the other hand, is a study in modern minimalism. By all appearances, forged from a single block of high-vanadium and -molybdenum steel, it's hollow handle makes it extremely lightweight. It's a more Japanese design, trading the heavy bolster and finger guard for an easy elegance. For a top quality knife, the Global knives are extremely reasonably priced.

On the other side of the coin, this knife's steel may not give it the hardness or sharpness of high-carbon or high-carbon stainless steel. The molybdenum enhances its hardness, and the vanadium improves its grain (for sharpness), but it will need some very regular honing to keep up with better steels, and may never have as sharp an edge as high-carbon counterparts.

Specific Comparisons

Blade Shape

Both the Shun Ken Onion knife and the Global knife are designed in the Japanese tradition. They don't have a heavy bolster or finger guard extending to the heel of the blade. This is where the similarities end, though. The Global G-2 has a typically tapered blade shape, with a gradually sloping belly up to the tip. The Shun Ken Onion knife has a more exaggerated roll in the belly as it approaches the tip, a design meant to make chopping an easier and safer task.

Handle Shape

The Global knives have a more typical handle shape suited to a variety of different grips depending on personal preference. It's small enough that it's comfortable even for cooks with smaller hands, and its lightness makes it easy to use. The Ken Onion handle and bolster, however, is designed to work only with the pinch grip - the preferred method of holding a knife by most chefs - but isn't well suited to other ways of holding the knife.

The Global knives also have a very robust handle, it being all one continuous piece of steel. The Ken Onion has a composite handle made up of a full tang extending from the core of the knife and a synthetic handle covering held in place by rivets.


The Shun Ken Onion knives are all composite blades made up of more than one kind of steel. A high-carbon steel core extends all the way down to the down to the edge, leading to excellent sharpness and edge retention. The core is then sandwiched between 16 layers of rippled Damascus steel, a softer stainless steel that protects the brittle core from breakage and stains. The textured surface also traps air, preventing food from sticking to the blade.

Global uses high-molybdenum and -vanadium stainless steel for its knives. The steel is hardened by the molybdenum and the sharpness improved by the vanadium, but it still doesn't hold up quite as well against high-carbon or high-carbon stainless steel.


The Global is clearly the better buy. At less than half the price of the Shun Ken Onion, it's excellent value for a premium chef's knife. The Ken Onion knives demand a premium for their aesthetics and complex design, and are certainly worth the price, but they may not suit everyone's budget.


It's a toss up which of these knives I like better. The Global is elegant, simple, and much cheaper. The Shun Ken Onion is gorgeous, ultra-high performance, but comes at a premium. So here are my recommendations:

Global G-2 Chef Knife is best for the professional in a busy kitchen, the discerning home gourmet with a budget in mind, or someone looking for a light-weight, utilitarian knife to add to their kitchen.

Shun Ken Onion Chef Knife is best for very particular chefs who need the highest performance available, either in a professional kitchen or at home. Likewise, the aesthetic appeal of this knife makes it as much a decorative accessory as a kitchen utensil, so for those for whom cost isn't an issue, it makes the perfect addition to the kitchen.

Daniel C Howard is a writer and avid home cook. He spent his youth banging around kitchens (professional and otherwise) and has a passion for good food. He currently writes for his blog BestChefKnifeReviews.Com where he reviews and compares premium chef's knives. Click on this link to read his Shun Ken Onion review. Or check out the Global G-2 chef knife review.

Essential Cooking Utensils for Any Kitchen

Like any art, cooking is done best when you have the proper tools at your disposal. For those who cook at home and those who cook in restaurants alike, the right equipment will make all the difference in both the labor that goes into your task and the quality of the final product. Whether you are stocking a brand new kitchen or redoing a kitchen that needs a refresher, reviewing this basic rundown of the most critical cookware to have may help you as you select and stock up on your utensils.

Quality Knives

No matter what kind of cooking you do, having a quality set of knives is going to make your job easier. Good knives will have you cutting quicker and applying less pressure, which also leaves you less likely to make a mistake and cut yourself. The type of knives you choose is going to depend entirely on the type of cooking that you perform frequently. If you are in a restaurant this is probably a bit more predetermined, but for home cooking you are going to want options to allow for a lot of versatility. A large chef's knife is a no brainer, and other than that you should aim for a range of sizes, blade types (serrated or smooth) and grips, so you can chop, dice, and slice with ease.

Cooking Spoons

A nice set of cooking spoons is another critical part of your utensil list. A spoon is an item of which you will probably want a measure of variety. Basic mixing spoons are offered in a surprising amount of options. A basic mixing spoon will be oval shaped and flatter than a table spoon or soup spoon. You will also want to get one with some more depth, one with holes so you can more easily stir things with liquid bases, and a ladle shaped spoon so liquids can be scooped. Smaller spoons will also be necessary for mixing individual ingredients. It may help to consider what you usually would be mixing, and what features might make that job easier.

Food Turners

There are a variety food turner options a bit more complex than your basic spatula. Longer shapes with more flattened edges can let you carefully flip even the most delicate foods without damaging the presentation. Some food turners have slots in them, allowing juices to drip or creating an attracted imprint on certain dishes when pressed. This is a very versatile tool that you will likely be using to prod and flip all kinds of dishes, so it is wise to invest in a good quality turner.

Jerry Wang is Director of Operations at Kitchen Inspire. Kitchen Inspire has been supplying the food service industry online for many years. The company prides itself on offering high quality kitchen supplies including Asian restaurant supplies, melamine dinnerware, and professional bakeware among other items. Kitchen Inspire keeps its prices low because it understands that restaurant owners must keep their costs down to be profitable. Learn more about Kitchen Inspire's melamine tableware at

Cooking Supplies for Stocking a Basic Kitchen

All kitchens need certain basics to be functional. Functional is a relative term that means different things to different people. To me it just means making sure I have everything on hand to make my kitchen a nice place to be and my cooking experiences as enjoyable as possible. For home cooking, while certain basics are necessary, nothing is set in stone. Different cooks need different things. This is an outline to help you make sure you have at least the bare minimum without breaking the bank.


There are many different types of cookware. This is where I do not skimp on price. Quality cookware will last a lifetime and is a worthwhile investment to make your home cooking experience enjoyable.

Cookware is manufactured with a variety of materials but my top three choices are cast aluminum, cast iron and stainless steel. Cast iron probably distributes and maintains heat the best. It is also the least costly of my three choices but it is also the hardest to care for. If properly maintained and seasoned it takes on an almost perfect nonstick finish and will last for years. Without proper maintenance it can discolor and rust. Stainless steel is extremely easy to maintain but does not distribute or hold heat as well as cast iron or aluminum. Stainless with a bonded aluminum bottom is an excellent choice. Cast aluminum is probably the best all around choice based on its properties. It spreads and holds heat almost as well as cast iron. It is lightweight and almost as easy to care for as stainless.

Cookware to have on hand

While the most cost effective way to buy cookware is to purchase sets it may not be necessary for everyone. You can always add pieces later. They may not match but functionality is more important than appearance for the Home Cook. Feel free to either add or eliminate pieces to this list as you see fit. If you are just starting out and are only cooking for one or two you most likely don't need three saucepans. Always keep in mind that you can get specialty items as needed. In other words - if you don't plan to bake pies for a while don't buy pie pans.
  •     Sauce Pans 1, 2, & 3 Qt. With lids
  •     Stock Pot with lid 5 or 6 Qt.
  •     Skillets 6 in., 10 in., and a 12 or 14 in. preferably with lids especially for the large one.

I also have on hand a fourteen inch Wok type cast aluminum fry pan with a rounded bottom that I find extremely useful. I use it a couple of times a week for many dishes from stir fries to frying chicken. It is a heavy gauge aluminum for which I find many uses. Heck, I even used it once to make loud noises to chase a stray dog out of the yard.

Ovenware and Bake ware

For the oven what you need on hand just depends on what type of cooking you want to do and how many people you cook for in your home or on how much entertaining you intend to do. The list that follows is the minimum that I like to have available but my home cooking needs are limited to a family of three and a Chihuahua. My wife likes to bake a lot of cookies for the holidays so I keep at least 5 cookie sheets around for convenience.

For ovenware or bake ware I mostly stick to glass or porcelain coated cast iron except for cake pans and cookie sheets. There I prefer nonstick aluminum. I keep two loaf pans - one glass for meatloaf and one nonstick aluminum for things like carrot cake and zucchini bread.
  •     1 Baking Dish 1 qt.
  •     1 Baking Dish 1 ½ qt.
  •     2 9in. cake pans
  •     2 8 or 9in. pie pans
  •     15 1/2x10 1/2x1 in. cookie sheet number depends on how much you like to bake cookies or dinner rolls. I recommend at least two.
  •     9x5x3 in. loaf pans 1 glass and 1 aluminum


For your cutlery choose wisely. Go for quality over price. Cheap cutlery is no bargain. Choose either carbon steel or stainless steel. My preference is good, high quality stainless. It is easier to care for than carbon steel and holds its edge almost as well. Stay away form serrated knives with the exception of steak knives and maybe your bread knife. Serrated edges tend to tear raw foods rather than cut cleanly, especially with meat. Always sharpen your knives by hand with a stone or a butcher's steel. Electric sharpeners will eventually ruin the edge. Also, when cutting with your knives always do it on a surface that is softer that your knife. I recommend a wooden cutting board at least one inch thick. A thickness of one inch will help to prevent warping. Be sure to clean the board thoroughly as soon as possible and dry it completely to prevent warping or cracking.

    Chef's Knife - the one with the triangular blade - 7 to 14 inches long. I prefer one that is between 8 and 10 inches.
    Bread Knife - 8 to 10 inch - this is better if serrated because it takes less pressure to cut through fresh bread so there is less chance of crushing the loaf.
    Paring Knife for peeling and coring fruits and vegetables.
    Swivel bladed vegetable peeler - takes only the peel - a paring knife tends to take a little more of the pulp unless you are really skilled so use it mostly for coring.

Measuring Cups

Not much to say here. They are available in many varieties, both glass and plastic. I use only two. Both are glass as the markings are easier to see. Plastic is more opaque and the measurements are harder to read. Get one that measures up to one cup and one that measures up to two cups in glass with bright red markings.

Stocking Your Kitchen
While you could spend a small fortune to stock up on stuff you may use some day but will most likely throw out when it expires I think it is better to purchase a few basics and then buy other things as the need arises for specific recipes. In most instances fresh ingredients and spices are best but some processed and dry items are very handy for day-to-day home cooking. All other items can be picked up on an as need basis. The following list is what I keep on hand.
  •     Dry bread crumbs plain and Italian
  •     Corn Starch - a great thickening agent for gravies and stews
  •     All purpose flour
  •     Spaghetti
  •     Rice
  •     Baking soda - more for heartburn than for cooking. I buy baking powder as needed.
  •     Vegetable oil
  •     Olive oil
  •     Honey
  •     Syrup for pancakes
  •     Sugar - don't buy powdered or brown sugar until you need it.


These are some basic spices and dried herbs that I keep on hand. Most others I will buy fresh as needed. Please remember that even these packaged spices lose potency over time. Plan on replacing any unused portions at least every two years and purchase the smallest bottle or jar you can. Be sure to store these items away from sunlight and heat.
  •     Ground Allspice
  •     Dried Basil
  •     Bay Leaves
  •     Chili Powder
  •     Cinnamon
  •     Cumin
  •     Dillweed
  •     Ginger
  •     Marjoram
  •     Dry Mustard
  •     Nutmeg - but only if you like French Toast or Egg Nog a lot.
  •     Oregano
  •     Paprika
  •     Salt and Pepper
  •     Rosemary
  •     Tarragon - I like this herb in a lot of things, spaghetti, omelets, whatever, I even found a recipe for liver with a Mustard and Tarragon Cream Sauce the I like much more than liver and onions.
  •     Thyme

Condiments and Sauces and Coffee and Stuff

This is a personal preference so I won't make many suggestions. You know if you like catsup and mustard and not mayo. I like mustard. I keep a variety of different prepared mustards on hand for different purposes. Dijon, Spicy Brown, & Hot Sweet Mustard for things like crackers and cheese Southwestrn Mustard for Chorizo Sausage, & regular Yellow Mustard for hot dogs and burgers. Pickle relish should definitely be on your list if you like hot dogs. Other condiments like taco sauce, seafood sauce, tartar sauce, or any other specialty items just depend on your personnal preference. Their are just too many special items to list here.

Coffee is also a personnal choice. I like a medium roast and drink it "black and nasty". Coffee is available in many roasts and grinds. You can also get many specialty blends like Mocha and Latte as instant coffee. Some of them are quite good and add a little positive note when served after dinner when you are entertaining.

I like salads. Sometimes I prefer to make my own dressings but I do not always have the time. When I purchase prepared salad dressings I do tend to stay away from store brands which I think tend to be a little bland. You do not have to buy the most expensive to get a good dressing. Check out a few brands to see what suits your taste. As with most things in Home Cooking experiment until you find what works for you and your family.

This should give you a good start in outfitting your kitchen. Any specialty stuff can always be added on an as-need basis. Do not purchase anything unless you know you will use it at least once or twice in your lifetime. Home Cooking is all about enjoyment after all. At Cookware For Home Cooking [] we are all about helping you and your family enjoy your Home Cooking experience with some fine cookware available and links to recipe and cooking tip sites. Please feel free to go to our Contact Us [] page and e-mail me with any questions you may have even if you only want to get the recipe for the Mustard and Tarragon Liver.

Kitchen Equipment

The quality of kitchen equipment often speaks volumes about the commitment of the restaurant to their customers. They can even complement the food in a nice and enticing way. Most people are very sensitive about even the cutlery used while serving the food.

The term restaurant supplies cover a vast group of cooking and serving related products. They can include bar ware, table articles, cooking equipment and bakeware, refrigerators, cutlery sets etc.

Kitchen articles are exclusive items used in the kitchen like pans, broilers, cheesemelters, griddles, hotplates, ovens, cooking ranges, roaster, spreader pans, steamers, toasters etc. No restaurant worth its salt can function without any of these in sufficient quantities. All these articles come in different sizes and capabilities.

Refrigerators are inseparable to any kitchen, be it of a restaurant or home. Refrigerating units include blast chillers, display cases, deep freezers, countertops and walk in boxes. They help the staff to keep large quantities of perishable raw ingredients as well as finished food items in storage for longer periods.

Small kitchen equipment like cutting boards, dish boxes, mixing bowls, pizza servers, utility pails and pans, steam table ware, French fry baggers etc increases the convenience of the restaurant staff and helps them to serve faster.

The style of serving also act as an important factor that beckons a customer again and again to a restaurant. The table top supplies like ashtrays, coasters, decanters, drinkware, dinnerware, china, bread boards and bottles, holder and jars, menu holders, different bowls for sugar and the like, shakers etc should be of supreme quality. They should have a dramatic visual effect too.