February 2018 WebstaurantStore Coupon Code We have some sweetheart deals just for you!Read More
Best Type of Oil for Deep Frying Fish The type of oil you use for deep frying can affect the flavor and texture of your fish. There are also many types of cooking oil, making it difficult to decide which option is best. We compiled a list of four excellent choices for deep frying.Read More
How to Add a Game Room to Your Restaurant Adding arcade games to your bar or restaurant is an excellent option to bring in new business. But with so many options to choose from, it’s hard to decide which games are right for your establishment.Read More
What Is the Difference Between Baking Soda and Baking Powder? Learn how baking soda and baking powder work, how to test if they are still good, and whether or not you can substitute one ingredient for the other.Read More
Getting to Know WebstaurantStore's 2017 Winter Scholarship Winner WebstaurantStore's 2017 winter scholarship winner Nina DeBoer has been running her own bakery business since the age of 12. Now, she's continuing her education and offering advice to other culinary students.Read More
How to Host a Pub Crawl St. Patrick’s Day is a great opportunity to promote your business because many patrons will be in the mood for a pub crawl.Read More
Easy Ways to Update Your Cocktail Menu When it comes to cocktails, there’s a ton of potential for creativity. So, branch out from your typical gin and tonic to explore the possibilities of culinary cocktails, tea cocktails, and even medicinal recipes.Read More
Frying fish is a popular cooking method, but because fish is delicate, it can be easy to overcook. If you don’t have the correct type of oil, your fish can turn out leathery or greasy, which will be bad for your customers. So which type of oil is best for deep frying fish? Keep reading to learn the things you need to consider when frying fish, the different oil options you have, and some general tips to cook the perfect fried fish.
The type of oil that you use to deep fry your fish can have a major impact on how it fries, the taste, and the texture, so it's important that you choose the right oil for the task. Here are three major things you need to consider when choosing oil for frying fish:
To help you make the right decision, here are four types of oil that are excellent for deep frying fish, their smoke points, and a few reasons why they're good choices.
|Type of Oil:||Smoke Point:||Benefits:|
|Peanut Oil||450 Degrees||Peanut oil is affordable, and it has a neutral flavor that won't affect the flavor of your fish. Plus, peanut oil prevents flavor transfer.|
|Canola Oil||400 Degrees||Canola oil has a high smoke point and a neutral flavor. Plus, it has high levels of omega-3 and omega-6 fatty acids, making it a healthy option.|
|Cottonseed Oil||450 Degrees||Cottonseed oil has a high smoke point. It's also affordable, making it an excellent option for establishments that are frying in bulk and need to stock up on oil.|
|Coconut Oil||450 Degrees||Coconut oil is the healthiest option for deep frying your fish. It also has a neutral flavor that will reduce flavor transfer between batches of frying.|
After you've decided what type of oil is best for your situation, you need to decide how to fry your fish. Here are a few general tips for deep frying fish that can help you serve a delicious and flaky product to your customers:
Whether you're frying shrimp or cooking fish tacos, choosing the right cooking oil can help ensure that your fish turns out crispy on the outside and flaky on the inside. Selecting the right kind of oil can ensure that flavors don't transfer, that the fish doesn't get too greasy, and that the flavor of the fish won't get overpowered. There are several different types of oil that you can use, each with their own benefits, so you can choose the option that best suits your restaurant's unique needs.
Game rooms in bars are a lot of fun, and they're an excellent way to boost your sales and profits. But, many businesses don't think they have the space, money, or customer interest for adding arcade games or billiards to their space. Fortunately, adding games to your bar or restaurant can be easy, cheap, and space-efficient. But, before you decide to add a game room to your restaurant or bar, you need to consider your space, what game options you have, which ones will bring in the most profits, and how you can use those games to market your business.
Having dart boards, arcade games, pinball machines, and other games can bring in new business to your establishment, and it can help to boost your profits by keeping your patrons in your restaurant or bar longer, increasing the chance that they'll order more food and drinks. Additionally, you don't necessarily need a separate game room to add games to your establishment, which makes offering games more accessible. Keep reading to learn more reasons why you should have games in your restaurant or bar and how games can help your bottom line.
There are endless options when it comes to board games, billiards, and social games that you can add to your business, but some options are better than others when trying to boost your profit margins. Here is a short list of popular options that can help your bottom line and bring in more customers:
While these are popular game options for bars and restaurants, not every type of game will fit your specific business. Here are three things to consider before choosing what types of games you want to offer at your foodservice establishment:
As a business owner, your main goal is to increase your profit margin as much as possible. Adding games to your business can increase your profits, but different games will affect your bottom line in different ways.
For example, some games like arcade games and basketball arcade machines will directly affect your profits because they cost money to play. Other games, like board games and billiards don't cost money, but they can encourage your customers to stay in your bar or restaurant longer, increasing the chance that they'll order more food and drinks and boosting your profits indirectly. As a result, there isn't one specific game that will make your business more money than others.
Once you've decided to add games to your business or to create a game room in your bar, there are some additional things you can do to boost your profits and market your bar. Here are a few tips for marketing your game room and bringing in more customers:
Having arcade games, billiards, board games, and other attractions can seem like a large expense, but they can help bring in more customers and boost your profits over time. Additionally, there aren't any games that are necessarily more profitable than others, so you can find the right games that fit your establishment's atmosphere and customer base. Plus, because there are so many different types of games to choose from, it's easy to find an option that will match your restaurant or bar's style.
If you're baking something, there's a good chance you'll see baking soda or baking powder in your recipe's list of ingredients. Have you ever wondered how these substances work with heat to transform your dough or batter into risen baked goods? Below, we explain what the difference between baking soda and baking powder is, how each ingredient works, and whether or not you can substitute one for the other.
The difference between baking powder and baking soda is how many ingredients each contains. Baking soda is made of only one ingredient called sodium bicarbonate. Baking powder, on the other hand, is comprised of more than one ingredient. Baking powder contains sodium bicarbonate, but it has an additional acidic ingredient. Often, this acid is cream of tartar, also known as potassium bitartrate.
As chemical leavening agents, both of these substances help your baked goods to rise without yeast. Their leavening processes are not quite the same, however. Keep reading to see how baking soda and baking powder work, and why one may be more suitable for your recipe than the other.
When mixed with an acidic ingredient like lemon juice, buttermilk, yogurt, or even honey, baking soda undergoes a chemical reaction. This reaction occurs only when moisture is present and produces carbon dioxide gas, which looks like little air bubbles in your batter.
It is best to bake your batter or dough as soon as possible once you have added baking soda to it. Otherwise, your baked goods may not get enough rise because too much carbon dioxide could escape before baking.
Baking powder already contains an acidic ingredient, so it activates once it is mixed with liquid. Similarly to baking soda, the activation process of baking powder produces carbon dioxide gas that helps your baked goods rise.
Some baking powder is double-acting, which means that it is activated a second time with the addition of heat. Because of this second activation, you don’t need to rush to get your batter or dough in the oven when you’re using double-acting baking powder.
Yes, you can substitute baking powder for baking soda. However, baking powder is comprised of about 1/3 baking soda and 2/3 an acidic ingredient, so using the same amount of baking powder that your recipe calls for will not be as effective.
When you’re in a pinch, remember this rule for conversion from baking soda to baking powder: for every 1 teaspoon of baking soda, substitute 3 teaspoons of baking powder.
Yes, you can substitute baking soda for baking powder. When doing so, though, you must ensure that you have enough of an acidic ingredient to activate the baking soda adequately. Because baking soda is roughly 3 times more powerful than baking powder, you’ll need much less than the recipe calls for.
To substitute baking powder for baking soda, use 1 teaspoon of baking soda for every tablespoon of baking powder, and add 2 teaspoons of vinegar, lemon juice, cream of tartar, or another acidic ingredient to your batter or dough. Your substitute for baking powder will not be double-acting, so you should get your batter or dough in the oven as soon as possible after you combine it with wet ingredients.
Most packages of baking soda or baking powder have an expiration date of 18 months, but environmental factors can cause these ingredients to lose their potency faster. If you’ve had your baking soda or powder for over 6 months, you can check that it is still functional by mixing it with water.
To test baking soda, mix 1/4 teaspoon of baking soda with 2 teaspoons of vinegar. It should bubble immediately if your baking soda is useable.
To test baking powder, mix 1 teaspoon of baking powder with 1/2 cup of hot water. If it bubbles, your baking powder is still effective.
These ingredients can lose their potency faster if they are stored in warm or humid environments. Always make sure that your baking soda and baking powder packaging is tightly sealed, and that their storage place is not too warm. For example, your baking soda or powder should not be stored in a cabinet adjacent to your oven. It’s best to keep these ingredients away from heat sources.
Many people say that baking is a science, and how baking soda and baking powder work as chemical leavening agents is an excellent example of science at work in your kitchen. Recipes use these ingredients to give your baked goods the perfect texture brought on by chemical reactions and carbon dioxide gas. As a result, precision is key when working with baking soda and baking powder. Next time you use one of these ingredients, remember our storage tips and directions for how to make sure that your baking soda or baking powder is still working.
WebstaurantStore’s Culinary and Hospitality Scholarship provides a grant to talented, motivated individuals pursuing education in the culinary arts or hospitality fields. The most recent winner of our $1,500 grant, Nina DeBoer, impressed us with her passion for excellence and adventurous spirit. Now, Nina brings insight into her experiences with entrepreneurship, her commitment to education, and finding the perfect sweet spot.
Nina grew up surrounded by small businesses. Her parents and brother all owned their own businesses and naturally passed the entrepreneurial spirit along to Nina. As a home-schooled student, Nina was taught an important message from her family at an early age. “The rule of thumb has always been that if you want something, then you’re going to have to work for it. So even from a young age, I knew the value of money, and how it really didn’t grow on trees,” said Nina. Her love of all things sweet began when she was around 10 years old and hasn’t stopped since. With her interests blossoming into passion, Nina knew she would need money for culinary school in order to achieve her goal of becoming a professional baker.
As a preteen, Nina began attending classes and worked tirelessly to perfect her craft. “I would make birthday cakes for cousins or cupcakes for friends from church, but I knew that if someday I really wanted to go to culinary school, I would have to come up with a way to pay for tuition.” And with that desire to fund her future academics, Nina took the initiative to create her own business at the age of 12. Nina’s Belicious Bakery, LLC was officially established on January 12, 2012.
By the age of 13, Nina was putting in the hard work needed to run a successful business including filing taxes, purchasing from wholesalers, and working directly with customers. Nina ran her business for five years but is currently putting it on hold to fulfill her initial goal of getting an education. “Culinary school was the dream I was working toward, a little backwards from the people who are in school and dream of opening their own place, as I had my own place and was dreaming of school,” she said.
Her loyal customers have been told the business is on hold, and Nina plans to open it back up after graduation. As for her future goal, Nina sees herself adding a floral element to her favorite sweet treats. “My favorite cakes to make are wedding cakes with fresh flowers, so one day I would love to partner up with a florist and own my own wedding cake boutique.”
No matter the age, owning an in-home certified bakery in the state of Indiana is no easy task. In fact, Nina is the only person to do so at this time. From filling out endless forms to installing an eight-foot, three-basin sink, Nina and her family worked together to get their home kitchen ready for inspection. Even when others doubted the young girl’s abilities, Nina persevered to achieve her goal. She became ServSafe certified, completed all the necessary paperwork, and cleaned every inch of her kitchen until it was spotless. “The inspector completed her review, and after two years of hard work and determination, my dream had become a reality. Then, at the age of 14, I was officially the owner of the only in-home certified bakery in the state of Indiana.”
Nina isn’t one to shy away from a challenge, and she encourages others to do the same. “My suggestions for people who are also interested in culinary would be just go for it. Don’t be afraid to try,” she said. Another important lesson she has learned over the years is to be ready to put in the work. “Be prepared to work hard, learn a lot, and throw any idea of a diet out the window,” she said.
Beyond her studies, Nina also recommends getting involved with volunteer opportunities, especially those interested in the hospitality industry. She believes this is an important part of her education because it builds character and shows others that she cares. As a bonus, Nina said she’s had classmates volunteer for opportunities which resulted in run-ins with famous chefs and even a job offer.
If you’re considering majoring in the culinary arts or hospitality fields, then you could be our next scholarship winner. Check out our scholarship page to see how to apply and to read Nina’s winning essay for some inspiration. Whether you plan to use the $1,500 grant to purchase books or you put it towards your class tuition, we’re happy to help the next generation of chefs, restaurant managers, hotel operators, and other industry professionals.