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Asparagus Cooking Tips Article
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Energy Saving tips for Commercial Cooking Cook Tops
from: BrufenKEY TO EFFICIENCY
For your small business to be competitive, you have to extract maximum value from every dollar you spend. Your energy bill may not be large compared to labour and product but worthwhile savings can be made if you purchase the right equipment and operate it efficiently. The basic principles of energy management can be applied to the cooking needs of any small business operation:
COOK TOPS
Gas burners are especially suitable for rapid, high temperature cooking and are available in different styles — open ring, multiple and wok burners, and solid tops.
Energy Saving Tips
- Use the appropriate size of pan and burner so the flame stays under the pan, not licking up the sides.
- Turn the burner off when it’s not needed. The key feature of a gas burner is that heat is available immediately.
- Cover saucepans to retain heat. Cooking is faster and uses less energy.
- Ensure burners, jets, and controls are regularly serviced.
Commercial electric cooktops with large coils or solid hotplates are suitable for slower cooking processes such as stewing or braising.
Energy Saving Tips
- Use cooking vessels with flat, clean bases to ensure good contact with the hotplate.
- Choose a cooking vessel that just covers the hotplate so heat is not wasted.
- Keep the coil or hotplate clean to maintain good heat transfer to the cooking vessel.
- Switch off the element prior to finishing and let residual heat complete the cooking process.
Induction and halogen cooktops are newer electrical technologies which offer high speed and responsiveness.
Grills and salamanders are needed for a number of cooking styles and to finish dishes. Chrome-plated grills have lower heat losses than conventional grills: this reduces cooking times and energy use. Grills with hinged top sections that cook the product from both sides offer similar advantages. Split grills or salamanders can be operated as half units, saving energy when smaller
quantities are being cooked.
Energy Saving Tips
- Reduce heat after initial searing; cooking at moderate temperatures preserves food quality and saves energy.
- Reduce heat or switch to a half unit when the griller or salamander is not working at full capacity.
- Keep the grill surface clean to maintain good heat transfer from the grill plate to the product.
- Ensure the reflective surfaces of salamanders are kept clean and polished to aid the cooking process.
Asparagus Cooking Tips News
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Recipe: Parmesan Polenta with Asparagus, Portobello Mushroom and Vidalia Onion ... YNN Hudson Valley You can lightly peel the asparagus first if it is on the thick side to begin with. Once the mushrooms and onions have softened up, add the garlic, thyme and asparagus and cook that along for a couple of minutes. Then sprinkle on 2 Tbs all-purpose flour ... |
Last-minute fabulous: quick tips for summer celebrations - Milwaukee Journal Sentinel
Last-minute fabulous: quick tips for summer celebrations Milwaukee Journal Sentinel Blanch the asparagus for about 1 to 2 minutes in the boiling water until stalks are bright green and slightly softened, but still crunchy. 4. Strain asparagus and run cold water over stems to stop cooking and preserve their bright green color. |
A recipe that's right for asparagus - SILive.com
 SILive.com | A recipe that's right for asparagus SILive.com By Pamela Silvestri Washington PostInstead of asparagus a cook can use a pound of other spring vegetables such as a combination of English peas and diced carrots. Find Jersey asparagus at the St. George Greenmarket or, at this time of year, ... |
Turnip side down: Nose-to-tail cooking for veggies - Washington Post (blog)
Turnip side down: Nose-to-tail cooking for veggies Washington Post (blog) Most years, I serve the two separately, the turnips lightly butter-glazed and the greens cooked in an Italianate way and served with pasta or on grilled bread. And that is how I cooked them on a recent market day, but with the idea of serving them ... |
Go spear an asparagus - Vancouver Courier
Go spear an asparagus Vancouver Courier By Linda Watts, Vancouver Courier May 24, 2012 Although asparagus is available to us year round, mid-April to June is the best time to eat these delicate spears. For optimal taste and nutrition, cook this veggie the day it's purchased. |