Selecting the Right Commercial Range Top: Vulcan's Hot Top, French Top and Charbroiler Options Demo
The range top is arguably the most valuable space in a commercial kitchen. Since hood space is often limited, and the amount of food prepared can be directly impacted by the range top options selected, choosing the brand of equipment is crucial to getting it right for today and tomorrow. With Vulcan, not only is finding the range top configuration simple for your current operation, but you can rest easy knowing that future operation changes can be met by replacing any module of the range top in the field.
In this episode of À la carte Virtual Training, Chef Pete Schellenbach, Vulcan's Culinary Specialist, demonstrates the benefits of 3 popular modular range top variants for classic commercial stovetop cooking methods; The Hot Top, the French Top, and Charbroiler.
[1:33] Hot Top
Short Order Style Cooking: Seared Scallop Appetizer, Zucchini in Sufrito sauce, Grilled Ham & Cheese Sandwich, Pan-fried Potatoes, and Grilled Flank Steak with Sautéed Sweet Potatoes and chimichurri sauce.
[7:41] French Top & [11:58] Charbroiler
Bistro-Style Cooking: Surf & Turf (Pan-Seared New York Strip, Charbroiled Lobster Tails, Grilled Asparagus on Five-Onion Risotto)
[15:20] V-Series Heavy Duty Range Top Options Summary
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visit to further learn how to use, clean and maintain your range top for maximum performance.
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Wolfsbarsch mit Kartoffelstampf, Safran-Fenchel und grünem Spargel von Ali Güngörmüs | kochs anders
Michael Huneck aus Bad Wildungen ist von Beruf Autolackierer. In seiner Freizeit steht er am liebsten am Herd und bekocht seine Familie oder wirft den Grill an für seine Mitarbeiter. Sich einmal mit einem Profi zu messen, war lange sein Traum- Also hat er den Münchner Spitzenkoch Ali Güngörmüs zu sich nach Hause eingeladen. Ali ist auf Inspirationsreise unterwegs, um sich Ideen für sein Restaurant zu holen. Ob er bei Michael Huneck fündig wird? Wolfsbarsch in Salzkruste mit Oktopus, Safrankartoffeln, Spinat und grünem Spargel klingt anspruchsvoll. Das will Ali Güngörmüs nachkochen, die Zutaten dafür besorgt er mit Michael Huneck in der Wildunger Altstadt.
Rezepte von Ali
Oktopus auf Tomatenrisoni
Gefüllter Wolfsbarsch aus dem Ofen mit Kartoffelstampf, Safran-Fenchel und grünem Spargel
Rezepte von Michael
Gemüsemuffins mit Tomatensalat
Wolfsbarsch in der Salzkruste mit grünem Spargel, Baby-Spinat, Safran-Kartoffeln und Oktopus an Honig-Tomaten
Spitzenkoch Ali Güngörmüs
Ali Güngörmüs betreibt das Restaurant „Pageou“ in München. Hier bietet er gehobene mediterrane Küche mit orientalischen Komponenten.
Ali Güngörmüs wurde 1976 im Dorf Pageou in der Osttürkei geboren. Als Ali 10 Jahre alt war, zog die ganze Familie nach Deutschland. Gleich nach seinem Hauptschulabschluss ließ Ali sich zum Koch ausbilden. Er arbeitete bald in renommierten Restaurants und eröffnete 2005 „Le Canard Nouveau“ in Hamburg. Schon im nächsten Jahr wurde er mit einem Michelin-Stern ausgezeichnet – als erster und bisher einziger in der Türkei geborener Koch weltweit. 2014 eröffnete er sein Restaurant „Pageou“ in München.
Restaurant “Pageou”
Kardinal-Faulhaber-Str. 10 (Fünf Höfe)
80333 München
info@pageou.de
T.089/ 24231310
Adressen:
Fahrzeuglackiererei Michael Huneck
Zum Wolfhagen 20
34537 Bad Wildungen
T. 05621/ 91748
info@huneck-lack.de
Helenenquelle im Helenental
Dr. Born Strasse
34537 Bad Wildungen
Fischhaus am Markt
Yvonne Lefzen
Brunnenstrasse 26
34537 Bad Wildungen
„Kleeblatt Bioladen“
Tatjana Weksel
Lindenstrasse 2
34537 Bad Wildungen
T.05621/ 72707
Patisserie Christian Bach
Brunnenallee 52c
34537 Bad Wildungen
T.05621/ 965615
Schloss Friedrichstein
Schlossstrasse 23
34537 Bad Wildungen
Weitere Informationen
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und hier zum Kommentieren auf YouTube:
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#BadWildungen #grünerSpargel #Wolfsbarsch
Am I pretty today? I'll just eat beef ????ㅣKorean beef mukbang, Alpaca worldㅣHamzy Vlog
#홍천인삼한우명품축제 #홍천 #한우먹방
-행사기간: 2023. 10. 6 (금) ~ 10. 9 (월) 4일간
-이용시간: 오전 10시 ~ 오후 9시
-장소: 강원도 홍천군 홍천읍 갈마곡리 홍천도시산림공원
-홍보 판매 : 인삼 홍보 및 판매장, 홍천한우 셀프식당, 홍천 농특산품 판매장, 홍천군 명품 먹거리장터, 풍물 야시장등
-체험행사: 홍천강 미디어파사드, 인삼 한우달고나뽑기, 인삼경매, 만원의 행복, 명품 농특산물이벤트, 인삼주 시음등
-무대행사: 인삼경매, 홍천강 콘서트, 한마음 콘서트등
-연관행사: 민관군 화합 한마당 민속행사 (줄다리기, 민속행사, 홍천강 가요제)
-문의전화: 033-439-5853
*이 영상은 홍천군의 유료광고를 포함하고 있습니다.*
각국어 번역 자막 제작 :
컨텐츠 제작의 마무리는 컨텐츠플라이! 글로벌 진출을 위한 최고의 파트너,
CONTENTSFLY에서 제작되었습니다.
[추천링크]
2人と2匹の小さなクリスマス -北欧の食卓-????Our little Christmas -with Scandinavian table-
*─────────────*Christmas dinner, Julebord（ユールボード風）
main 0:00
extra(cooking scenes) 6:05
∟dessert(winter chocolate house) 6:05
∟cocoa sponge 6:05
∟finger biscuits 10:24
∟chocolate ganache wall 13:12
∟assembly 16:18
∟meal 14:40
∟crispbread(KNÄCKEBRÖD/クネッケブロード) 14:40 , 19:55
∟christmas ham(honey mustard bread crumbs), potatos 18:17 , 24:14
∟beetroot pickles & apple salad 21:41
∟boiled eggs(cream cheese & mentaiko), smoked salmon, red cabbage salad 25:32
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夫婦2人と保護猫2匹、4に（ゃ）ん暮らし。北海道の田舎。
字幕オンでご視聴ください。
2 peopoe, 2 cats.
Hokkaido, Japan.
Please watch with subtitles ON.
If you would like some subtitles in your language, please leave a comment.
*─────────────*
◆字幕について
Youtube機能の字幕を利用しております。
ご自身でフォント色や背景有無などを設定にて変更できます。
We use the YouTube subtitle function in this video.
You can change the font settings through the settings button.
*─────────────*
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▼楽天room
#クリスマス #christmasdinner #christmas
How to Make Ground Beef Jerky! Ground Beef Recipes
#howtomakegroundbeefjerky #groundbeefrecipes #carnivoredietgroundbeefrecipes
See how to make ground beef jerky and see what I think of this ground beef recipe. You can make it a carnivore diet ground beef recipe!
More you might like:
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How to Make Pickled Eggs:
How to Make Bone Broth:
Beef Oxtail Recipe:
Rendering Beef Tallow:
Rendering Pork Lard:
3 Ingredient Farmer's Cheese:
Spicy Pickled Asparagus:
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ABOUT OUR SUFFICIENT LIFE
------------------------------
We live on 8 acres in rural Iowa and have what feels like the perfect place to become less dependent on buying things in stores and the electric company. Dan and I are in our mid-50s and we are gearing up to retire early and make a self-sufficient living right here. Our goal is not just to survive, but thrive and we want to take you along with us on our homesteading journey. On our channel you will find videos on building things, recipes, canning, deep winter greenhouses, chickens and much more - anything we are doing to build our homestead! Subscribing to our channel, liking this video, and commenting below will help us to grow our channel and keep producing content.
Karyn has been a farm girl, teacher, software instructor, hospital office worker and a general nerd. She shares the recipes, kitchen and home tips, and works the garden.
Dan grew up in the Appalachian mountains of Tennessee. He has been a soldier, assembly line worker, farmer, and a sign maker. He works on improving the property, building things, and fixing things.
We post a new video every Sunday - sometimes more during the week. Looking forward to seeing you around!
Cook a Healthy Feast This Diwali | Dr Shriram Nene feat @ChefRakeshSethi
Just in time for the holidays, we create a healthy food menu for and Diwali. Join me on my channel featuring renowned Master Chef Rakesh Sethi from Mirch Masala on StarPlus and the Celebrity Corporate Chef for the Radisson Group of Hotels.
Location Courtesy:
Radisson Blu Mumbai International Airport
Orange Bulgar Quenelle & Exotic Vegetables
Ingridients
Bulgar Wheat 20gms
Parsley 30 gms
Scallions 10 gms
Tamato, Chopped 10 gms
Orange Pulp 1 Tbsp
Mint Leaves, chopped 5gms
Salt To Taste
Boiled Water 1/2 Tsp
Lemon Juice 1/2 Tsp
Olive Oil 1 Teaspoon
GreeK Yoghurt 1/2 Tablespoon
White Pepper A pinch
Garnish
Asparagus 3 Tips
Sliced Red Radish 10 gms
Cherry Tomato 1 Number
Black Oilves 1 Number
Method
In a medium bowl, combine the bulgur and 1 cup of boling water. cover it with a plate or plastic wrap and let it soak fir at least 15 minutes, untill it has absorbed all or most of the water.
Taste it and make sure is tender , but still has a bite. If its not add a little more boiling water . When ready , squeeze any excess water , if there is any left.
In a large bowl, combine the soak bulgur wheat , tomatoes, scallions and parsley , mint and toss well. Add the lemon juice olive oil and salt and toss again. Refrigirate untill ready to serve.
Garnish on the side with Asparagus, red radish, black olives and cherry tomato.
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Grilled Tofu with Quinoa on Spinach Sauce
Ingridients
Tofu 100 gms
Raw Tumeric 10 gms
Salt To Taste
Hung Curd 20 gms
Kasoori Methi Powder 1 pinch (dry Fenugreek Leaves)
Pepper 1Pinch
Olive Oil 1 Teaspoon
Quinao Salad
Black Quinao 25gms
Trio Bell Pepper 10 gms
Lemon Juice 1 No.
Olive Oil 10 gms
Salt To Taste
Method:
Tofu
Marinate the Tofu with ground tumeric, yoghurt, kasoori methi , salt and pepper and keep aside.
Quinoa
Wash and boil the quino with salt and keep a side
Cut the bell peppers into brunoise (small dices). In a salad mixing bowl add peppers , quinoa, lemon juice and set aside.
Sauce
Heat olive oil and ginger garlic paste and green chilli paste. Saute for 30 seconds and aff spinach puree. Cook for 2-3 minutes. Add Salt and cream . Remove from fire and strain (if required )
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DATES & NUTS ROLL
Dates seedless Chopped 250gms
Cashew nuts cut into 4 pieces 30gms
Almonds cut into 3 pieces 50gms
Pishori Pistachio cut
into 2 pieces 50gms
Desi Ghee 1tbsp
Poppy Seeds 4tbsp
Take all the Nuts in pan roast for 30 seconds with medium heat.
Remove the Nuts to a plate and keep a side
Add the poppy seeds to the pan roast it for 30 to 40 seconds and remove it to the plate and keep it a side
In same pan add desi ghee and chopped dates cook on low heat for 2 minutes untill soft. Kepp mixing with spatula.
Add Roasted Nuts and cook further 1 more minutes. Remove from the heat
Let the mixture cool enough to handle. Remove the mixture in the Aluminim foil and roll into cylinderical shape and coat with roasted poppy seed.
Keep the log in the fridge minimum 1 hour. Cut into slice of the roll and serve Cold.
#DiwaliSpecial #DrNene #ChefRakeshSethi
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DISCLAIMER- this video is for creating awareness about knowledge available in the medical field and is not intended to be medical advise. Every individual should consult with their own healthcare professional before embarking on a healthcare journey. The information provided is no substitute for a thorough evaluation, exam and advice from your healthcare professional.