How to Use a Vacuum Sealer to Make the Perfect Dessert

Perfection is always a goal in almost everything we do. While at times it may be unrealistic, aiming to serve food perfectly, while challenging, is a rewarding endeavor when done correctly. While practice makes perfect, even in the kitchen, it's far from the only thing a chef needs to create the perfect dish. Without foodservice equipment designed to optimize food quality though, perfection is just a dream.

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Offering Ready-To-Go Meals with the Henkelman CombiVac

In times when customers are looking for easier solutions for meal options, having a ready-to-go section in your grocery or convenience store or restaurant can mean extra profits with minimized labor.

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A Brief History of American Beer

Did you know the Native Americans were brewing beer long before the Pilgrims arrived at Plymouth? With corn and rice as ingredients, the beer was light, as low as 1ABV. Yeah, back then, even a 1% ABV was a great beer.

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Proper Storage & Portion Control with Henkelman

Procuring the correct ingredients for food is a challenge of 2021.

Food waste is on everyone's mind, as is labor cost and retention. We know a few things about food waste around here, and we also know that being prepared is crucial to staff feeling valued, and not overworked or stressed. As much that can be done in advance, should be. We know that, with the help of the Henkelman Vacuum System, you can prepare food in advance, and have it be the correct portion size- not wasting any valuable profits. 

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Creating Great Meals with the Henkelman CombiVac Tenderize Feature

You may know that tenderizing is a great way to make meats more tender, especially in leaner cuts. But did you know that using a vacuum tenderizer can help with other dishes in a commercial kitchen? And using the tenderizing function on a Henkelman CombiVac makes it easy to do.

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Selecting The Right Henkelman Vacuum Bag

Using vacuum bags isn’t only for marinating food or aiding in the sous vide cooking process. There are many different ways foodservice operations can use a Henkelman Vacuum Sealer to get the most out of their ingredients.

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The History of Sous Vide Cooking (and Why You Should Start)

An evenly cooked ribeye steak. An egg with a runny yolk at its ideal consistency. A juicy chicken breast. Even tender, flavorful vegetables. What do all of these dishes have in common? They are ideally prepared using sous vide cooking. But what is sous vide cooking, exactly, and how has it become one of the most popular cooking methods in today’s foodservice operations?

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Chef Tommy's Sous Vide Pork Belly

Chef Tommy has access to all the top-of-the-line equipment that restaurant operators long to have, and part of his challenge as an executive chef for a company like High Sabatino is to push the limits of the commercial foodservice equipment in our test kitchen. Not only does he love working with all the chef-driven equipment we have, but it helps him build knowledge to better assist our customers. Let's take a look at a quick example.

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Chef Tommy's Sous Vide New York Strip Steak

 

Chef Tommy is back in the Jessup Maryland test kitchen, and has been experimenting with some pretty amazing recipes. He said that our last post on summer sous vide recipes inspired his creativity, and he wanted to create something complex and full of flavors that would really benefit from a sous vide method, while pairing it with the RATIONAL iCombi Pro, and the iVario Pro.

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Here's What Else You Can Do With A Henkelman Vacuum System

 

We have written plenty about the Henkelman Vacuum System in the past. It's the perfect addition to the restaurant that wants to get in to sous vide cooking, or the ideal companion in the bar for mixologists.

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