Posts Tagged ‘food’

Oh dang, burnt. Yes – Burnt foods can hurt and smell bad. Especially when it’s rotting in your pot, waiting for it to be transferred elsewhere. Today, one of our apprentices burnt her pièce de résistance – Soupe de Legumes. With the heavy-bottomed pan producing small holes of the burnt soup on its surface, it […]


Mom, why are these scrambled eggs dry? The more people we serve, the better our knowledge is, the fresher our stocks are, the higher the turnover rate, the longer the accounts go, the more invoices and receipts our restaurant have. But if we come to the understanding of a particular something which we’re so good […]


Le Cochon ou Le Porc? A recap on our previous post where we mentioned Kitchen Terms or English, Food Central’s Von Cook has explained various kitchen terms that are misused, particularly Cooking Methods vs Food Preparation Techniques, and we promised you another three terms, which are wet, moist and dry. I’ve jotted down Chef Sun’s […]


Thickening Agents – Roux Roux has been used in the Culinary industry for a long period of time up to date. Not only it’s practical to its usage, roux is also very useful in terms adding flavor to soups or sauces. There are many stipulations to Roux as there is with politics today, as this […]


Keep an eye on: These. In many of our experiences, including mine and yours, we should’ve seen many blurps and blunders in restaurants and coffee shops alike: They have some errors that you may not want to follow, as these are common blurps and blunders that will annoy customers. Just like you and me, when […]


Standardized Recipe Ideology A standardized recipe refers to a particular standard-of-use of certain metrics in cooking – Standard sizes, time, temperature, amount, etc. Abiding by this rule creates uniformity in kitchen produce, whether or not it is tangible or intangible. The idea of a standardized recipe is definitely not alien to many of us anymore. […]


Pickling Foods – Guide to Pickles Pickles are great food accompaniments to certain food products – At least we think so. Whether it’s going to be black olives on your Cream Cheese baguette or Gherkins on your McDonalds burger patty, once it’s practical, it’ll always be practical. Pickles are easy to make and lasts very […]


What alternatives to common food seasoning? When we talk about food seasoning, we always refer to common food seasoning like salt, pepper, chicken powder, monosodium glutamate (MSG) or Ajinomoto (it’s a brand name), white pepper, fish stock powder, etc. However, there are always ways to enjoy hot & cold, sweet and savory foods without the […]


The BreakEven point? Many of us know what’s the breakeven point in accounts – It’s especially important to constantly update, analyze, scan and learn from the restaurant cost sheet (below) as we move along in a new business. Getting regular updates regarding this serves many purpose – And today, we’re going to look into what […]


Flavored Oil Flavored oil has been around for a while now. While many restaurants still prefer using olive oil to flavored oils, there have been buzzes about ‘healthy’ oil, which most of the time points to oils that contain less saturated fats or none at all. Food Central won’t be looking at healthy food alternatives […]