FRYERS AND GRILLS
Naughty but nice T
Fried foods are universally loved, but it’s vital you get the right equipment and operate it safely
here’s no getting away from the fact that fried and grilled foods are really rather irresistible for most people. The term
‘grill’ covers a huge range of products, from the coffee shop favourite panini grill to the salamander and the open chargrill. Smoky flavours are a big trend and an increasing number of foodservice operators are using solid fuel. It’s great for taste but enthusiasts need to remember that solid fuel is dangerous – for example, burning wood or charcoal releases carbon monoxide, a highly poisonous gas with no taste, smell or colour. Sparks are also a danger, so don’t put a solid fuel appliance near a fryer. There are special requirements for ventilation and they’re not the same for wood and charcoal. All of which means, if you’re considering a solid fuel appli- ance, talk to the experts.
The continuing popularity of deep-fried foods means the deep-fat fryer remains a cor- ner stone of most commercial kitchens. A big issue is managing oil – especially in large,
XII | The Caterer | 16 November 2018
PAIN: KEEPING UP WITH FOOD AND FLAVOUR TRENDS Traditionally, meat was the griller’s weapon of choice, with the bigger the steak the better mentality – one that has been replaced in recent years with more modest portion sizes. However, in the long term, red meat is fading from the picture, due to its fat content and the unsustainability involved in farming livestock. So what is replacing it? Fish has been embraced as the healthier
high-volume sites. It’s not only about staff health and safety and food quality; it’s also about food waste and sustainability. Require- ments to manage acrylamides in the form of burnt food in oil must be considered. That’s where modern oil management systems can really score. Because staff don’t handle oil, there’s a huge reduction in safety problems, and waste oil can be stored then collected and converted to biodiesel.
new kid on the block. Everyone has been singing its praises. It’s lower in cholesterol and saturated fat, high in good oils and omega-3 fats, can help you live longer and takes mere minutes to grill or fry. Plant- and nut-based alternatives are also becoming more prominent on the grill and in the fryer. Seasonal vegetables are perfect for both tempura and grilling alike. Meanwhile, fried favourites like falafel can be prepared with far less oil and with equally delicious results in an air fryer.
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