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The mojito is Cuba's traditional cocktail, and typically, it consists of white rum, sugar, lime juice, sparkling water, and mint. However, you can experiment with the ingredients and put a fun spin on this cocktail to appeal to more customers. Check out the video below to learn how to make five different mojito recipes that are perfect for your summertime bar menu.
The classic mojito will satisfy your thirsty customers on a hot summer day. This cocktail is tasty without any additional ingredients and is sure to please your guests looking for a simple, traditional drink.
For a simple twist on the classic mojito, try crafting this black mojito that uses spiced rum in addition to white rum. By using the dark, spiced rum, you'll give the drink a stormy look that's perfect for any rainy day at the beach.
The southside is a classier and more sophisticated version of the mojito that uses gin instead of rum. It's also served in a martini glass, making it not only great for your bar, but also for your summer wedding or other catered events.
The watermelon mojito combines watermelon and cucumber into one delicious cocktail that is just as fruity as it is refreshing. Plus, since it calls for actual fruits and vegetables, it's technically healthy for you, right?
Please a crowd at any party, wedding, catered event, or other gathering with this mojito pitcher recipe. Simply pour all of the ingredients into a pitcher, mix them up, and serve. With this quick and easy recipe, you'll have a tasty beverage for your guests in no time. Plus, you'll be able to fulfill your guests' demand for refills in a flash.
Now that we've shared our 5 mojito cocktail favorites with you, comment below and let us know some of yours, so we can try them out, too!
From bulky pieces of equipment to towering storage racks, it doesn’t take much to fill the space in your kitchen. But, what if you run a commercial kitchen that’s smaller than the norm? Or even a kitchen on wheels? Our list of top products for small kitchens is sure to help! We cover the equipment you need for the most important areas of your kitchen, so you can start optimizing space and stop bumping into your employees.
Since each restaurant is different, there is no typical size for a commercial kitchen. Most kitchens range from 500 to 2,000 square feet in size, so anything that is less than 500 square feet can be considered a small commercial kitchen.
The products listed below can be used not only for cramped restaurant kitchens, but for the following businesses:
The best way to learn about how to choose equipment for a small commercial kitchen is to talk to someone who works in one. We chatted with Michael Sirianni, manager and operator of the walk-up window restaurant, Buzz, located in Lancaster City, Pennsylvania. “The kitchen is 9' x 11', so about 100 square feet total," explained Sirianni. To put this into perspective, the average food truck size is about 16' x 5', which is about 80 square feet.
“It’s pretty close quarters with the other employees, but the biggest challenge of working in a space this small is how often we have to order our ingredients,” says Sirianni. Since Buzz specializes in making food with fresh ingredients and are limited on refrigeration space, they have to order their supplies more frequently and in smaller amounts, which can be more costly than ordering in bulk.
When choosing the equipment he would need, Sirianni had to ask himself, “How do we cook things?” While this may seem like an obvious question, it’s one of the most important starting points to opening up any kind of foodservice establishment.
From here, he was able to figure out what equipment was necessary and what he could do without. “It would be really nice to have a real prep station or a real line, sort of like what Subway has, but there’s just no room for it”, stated Sirianni. To deal with the lack of space, the equipment he uses has to be multipurpose. For example, not only do his fridges provide him with a place to keep ingredients cool and within easy reach, but they also double as a worktable for assembling sandwiches and flatbreads.
Since this fridge has a full length, 10 1/2" deep cutting board, it provides you with both storage and prep space. This fridge also features a topping rail that can hold up to (6) 1/6 pans and (2) 1/9 pans, making it great for trucks and stands that make sandwiches, wraps, and pizzas.
This product helps you take advantage of vertical storage space, which is great for any tiny kitchen. This stainless steel shelf also features two support brackets and a 150 lb. capacity, so you can even store your bulkier ingredients and supplies.
This food warmer is designed to hold foods at safe temperatures, making it quick and convenient to serve your guests warm meals. This product also preheats in under 30 minutes, so you can set it up while you're preparing your food.
With (6) 30,000 BTU burners and a 30" standard oven, this compact range is perfect for cooking signature dishes in your small kitchen. Best of all, this range comes with a 5" retractable ledge that provides you and your employees with usable work space.
This commercial sink provides you with (3) 12" compartments to rinse, wash, and sanitize all of your dishes, which is a requirement in any size commercial kitchen. The 39" length of this product makes it compact and ideal for cramped kitchens.
Corn is a versatile, flavorful ingredient, and chances are you already serve it in some way at your restaurant or bar. It can be ground up as flour, cooked as individual kernels, popped and salted, or left whole on the cob. In order to help you take advantage of this adaptable ingredient, we’ve compiled a list of 7 unique corn recipes that you should try this season.
Corn is often used in Mexican and Tex-Mex cuisine, and is commonly an ingredient in salsa. This charred corn salsa recipe combines spicy jalapeno, tangy lime juice, and sweet corn to create a delicious final product. Not to mention, the charred corn (done on the grill or with a butane torch) gives this dish a signature Southern taste. Serve it with chips or on top of an entree for a unique flavor combination.
Rich and cheesy, this cornbread is sure to satisfy customers looking for a delicious start to their meal. Since it’s prepared and served in its own cast iron frying pan, serving this dish will not only satisfy your customers’ hunger, but it will also add a bit of southern charm to your tabletop.
Perfect for use with salsa, guacamole, or cheese sauce, homemade corn chips are sure to be a hit at your bar, restaurant, or food truck. These crispy chips are made fresh, from flour to finished product, and your customers will love the home-cooked taste. This also allows you to adapt your chips to fit your personal preferences, adding as much or as little lime juice and salt as you want.
With a crispy outer texture and a doughy center, these fried corn fritters are great as a side dish or appetizer. Unlike their sweet counterparts, these savory cakes feature spicy flavors that go perfectly with poultry or seafood. This recipe pairs them with grilled shrimp and mashed avocado for a delicious summertime special!
Everyone knows about traditional corn on the cob, but have you tried it with cheese? This simple corn on the cob recipe tells you how to season corn using olive oil, garlic salt, and parmesan cheese. The result is a unique, tasty side dish that will be a hit no matter what it’s paired with.
This caramel corn brittle recipe is brilliant because it’s so simple. With only two ingredients, this sweet treat can be served as a special holiday candy, an autumn dessert, or as a snack any time of year. Unlike traditional caramel corn, this brittle is made with a thick layer of caramel at the bottom that’s cracked to make visually-appealing shapes that will increase impulse sales. You can even sell this at your checkout counter for an extra boost to your profits.
I bet you didn’t see this one coming! Corn ice cream is probably the most unique recipe on our list, but we think it sounds absolutely a-maize-ing. This rich dessert has all the flavors of summer, especially when topped with a homemade blackberry topping, as this recipe calls for!
Whether you’re serving chips and salsa at your bar, desserts at your cafe, or side dishes with your signature entrees, corn is an ingredient you can’t pass up. This versatile addition has a distinctive, sweet taste that will remind your customers of summertime. It’s also an affordable option that’s readily available in many parts of the country. So, the next time you’re looking for a unique recipe for your menu, consider trying one of these corn recipes to mix up your lunch or dinner service.
With grilling season upon us, many restaurateurs and caterers are firing up the commercial charcoal grill and dishing out delicious steaks, ribs, sausages, and much more. If you own a steakhouse, barbecue restaurant, or smokehouse, perfectly cooking a variety of meats is essential to the success of your business. However, even grill masters can develop bad habits or make simple mistakes that prevent them from taking advantage of the endless possibilities of grilling. If you're looking for grilling tips that will take your skills to the next level, our list of the top 5 grilling mistakes you're probably making (and how to fix them) is sure to increase profits and keep customers coming back for more.
According to "Professional Hardcore Carnivore," cook, writer, and TV personality Jess Pryles, salting your meat at the right time is crucial to preparing delicious meat on your gas and charcoal grill. She explains that:
"Salt is a very powerful seasoning. Not only does it make things infinitely more delicious, it's full of natural alchemy. Salt can draw out moisture from your meat, which is a bad thing for those who like steaks juicy. To avoid this, you either want to salt an hour or so in advance to allow the briny liquid time to reabsorb into the meat, or salt just before the meat hits the grill. Any time in between - particularly that 15-20 minutes prior zone - will not do your steaks justice."
Grilling isn't a spur-of-the-moment thing, and you should never skimp on prep time. One of the most important grilling techniques is to always prepare meats, veggies, and sauces beforehand and have them ready to go when you fire up the grill. Also, give cold meats a chance to warm up to room temperature - 20 minutes or so will suffice. Letting them sit for too long is unsafe, but you should also never throw frozen steaks directly onto the grill. If you do, you're likely to end up with meat that has a raw center and overcooked edges.
While sauces are the perfect accompaniment to many dishes, remember that they contain sugar, which burns and caramelizes when exposed to high heat. If you slather your pork chop in tons of barbecue sauce when you first throw it on the grill, you're likely to char it black and disappoint your guests. Instead, apply sauce closer to the end of the cooking cycle, as you'll still add tons of flavor to your meats without burning them to a crisp. You can also try marinating meat prior to grilling for deep flavor that will permeate the entire cut.
Most rookies assume a grill has one setting: roaring inferno. However, not all items need to be under direct heat all the time. One way to ensure this doesn't happen to you is to always preheat the grill for at least 10 minutes, then turn the heat down to a lower setting, especially for more delicate items like chicken, fish, and veggies. If you're using a charcoal grill, don't cover the entire grill with charcoal briquettes. Make a hot zone directly above them, but also leave a separate area to cook items that require lower heat. Having hot and warm zones also gives you a place to move foods further away from the flames in the event of a flare-up.
Ideally, the only time you want to cut into the meat is when you're ready to eat it. The more you slice, pierce, and puncture meat during cooking (even if its to see if it's done or to turn it), the more juices escape and the drier the result. For flipping and turning, use tongs or a grill turner, and use a high-quality food thermometer to check "doneness." Finally, stay safe by following the recommended internal temperatures for all of the meats you're grilling. You should always make sure your food is cooked to a high enough temperature to kill any harmful bacteria that may be present, and keep in mind that color is not necessarily indicative of the meat's doneness.
Learning to grill the perfect meat and seafood for your hungry guests will not only drive up sales, but patrons will also be impressed by your skills. Regardless of your grilling experience, though, it's important to avoid making these five mistakes. With our grilling tips and a little practice under your belt, you're bound to become a world-class grill master.
Although cast iron cookware was invented centuries ago, it is becoming the preferred choice for many cooks today, even over modern pieces. This post will tell you everything you need to know about why cast iron has endured for so long, and why it’s suddenly becoming popular again. We will also go over some tips for keeping your cast iron cookware in good condition, so you can keep using it for years to come.
Cast iron cookware is made by melting blocks of iron and steel together in a factory. Then chemicals are added to the mixture in order to raise its carbon levels. Next, the molten metal is poured into a mold made of sand, water, and powdered clay. When the cast iron pot or pan is cool, the sand mold is broken and the cookware is released. Workers then smooth each piece before it’s ready to be sold.
The first known use of cast iron cookware was during the Han Dynasty in China, around 220 A.D. Casting techniques became widespread in Europe by the 16th century, and since then, this versatile equipment has been a staple in households all over the world. In 1707, Abraham Darby patented the sand casting method, which is similar to the way we make cast iron today. Because of Darby’s contribution, the 18th and 19th centuries saw a boom in cast iron cookware. Cast iron pots and pans were so important to daily life that in his book, The Wealth of Nations, Adam Smith says they were worth more than gold. Cast iron cookware saw a decline in the 20th century as other cooking materials like aluminum grew in popularity.
Some people may think that ancient styles of cookware wouldn’t hold up next to modern aluminum or stainless steel pieces, but cast iron is experiencing a resurgence in restaurants and homes all over the country. We’re here to help you understand why people are returning to old cooking methods, and how you can participate in this exciting resurgence.
A major reason why cast iron cookware is making a comeback is because of health concerns involving other types of cookware. For example, some non-stick coated pans are now known to emit toxic fumes when they are heated past a certain temperature. Cast iron poses none of these risks, and can be heated to extremely high temperatures without negative effects.
Many people would rather invest in cookware that will last, instead of spending money on something they’ll need to replace within a few years. Cast iron cookware can be used for hundreds of years, so as long as you treat it right, it should last you a great deal longer than other cookware might.
Some restaurant owners are incorporating more cast iron cookware into their mix because it looks great for serving. Bringing out sizzling fajitas or a giant skillet cookie in a cast iron pan adds a rustic and unique feel to the presentation.
One of the reasons that cast iron cookware is experiencing a boom in popularity is because it is extremely durable. So durable, in fact, that cast iron pieces can be restored, even when they’re completely rusted over. Follow the steps below to learn how to clean rusty cast iron to make it look like new.
Whether you want to add an antique cast iron skillet to your collection or you’re looking for a brand new dutch oven, these are some of the important brands you should pay attention to.
You can find antique cast iron cookware in places like yard sales and antique shops, but how do you know if you’re getting a good product? Antique brands to look out for include Griswold, Wagner, and Wapak. None of these companies make cast iron cookware anymore, but their legacies live on.
If you’d rather start fresh with a new cast iron pan or dutch oven, there are still plenty of brands that make high-quality cast iron cookware. Lodge offers excellent options for new generations that want to participate in the cast iron phenomenon. American Metalcraft also offers cook and serve cast iron items, which are perfect for enhancing presentation.
Although cast iron is very durable, you still have to take certain precautions to keep it clean and rust free.
Cast iron cookware has been around forever, and it isn’t going anywhere anytime soon. If you want to get in on this trend, follow these tips and you’ll be whipping up pan-seared steaks and skillet cornbread in no time.