Some restaurants need to prep a variety of food for key menu items. Have you ever wanted to eliminate some of your prep work? Now, you can! Process soups, sauces, marinades and more with a Waring LiquiLock™ Food Processor! LiquiLocks come with a sealed, clear-view bowl that prevents leaks and spillage.
The Waring LiquiLock™ Food Processor comes with a slicing disc, shredding disc and grating disc. The single speed with pulse option is perfect for a slow chop, or you can use the easy on and pulse/off controls for breaking down a large amount of food. Reduce your prep time with the help of the extra-large feed chute that keeps a continuous supply of food down into the processor. LiquiLocks come with a high-impact, unbreakable polycarbonate bowl that even resists scratching!
You may think that all food processors are treated the same – but only the Waring LiquiLock™ Food Processor has a limited 5 year motor, 2 year parts and labor warranty, one of the best in the business! The motor is protected from overuse and heavy-duty loads with the help of Thermal Overload Protection. LiquiLocks are the only food processor to have a Sealed S-Blade that locks into the bowl for added safety. The Seal System allows you to pour from the bowl while keeping the blade locked in. Thanks to Waring’s Safety Interlock System the machine will not operate until all of the parts are securely in place.
Now… what to create with your Waring LiquicLock™ Food Processor? Meet Chef Ralph Perrazzo. With the help of this video, you can learn how to make his very own “Strawberry Confetti”. Chef Perrazzo demonstrates the ease of slicing strawberries with the slicing disc. The disc is so delicate it slices without bruising the berries! He also uses the Sealed S-Blade system to scrape out the cream without having the blade fall out into his sauce!
To watch Chef Perrazzo make his unique “Strawberry Confetti” using the Waring LiquiLock™ Food Processor, click here. Don’t forget to visit Central’s website and shop!
January isn’t just the beginning of the New Year it’s also the start of National Soup Month. Is there really a better month than January to take an opportunity to learn about this warm, soothing and all around delicious epicurean staple? Absolutely not! So read on to find out just where soup came from, how to eat it correctly and what to do to keep it healthy and tasty. And as if that weren’t enough soup to fill your appetite, we’ll also throw in three great recipes to try for yourself.
While today we often make soup out of leftover odds and ends (think of a turkey soup using Thanksgiving leftovers), this method used to actually be a necessity. In the past, boiling foods made it possible for food to go further. Items like bones and other normally inedible items were boiled to make a broth to take advantage of their nutritional elements. Further along in history, according to cheftalk.com, soup began consisting of meat and vegetables and the original broth served more as an element to keep the solid food warm. Although, this seems more in line with what we now know as soup, keep in mind that around this time people often didn’t have utensils, which meant they were still either drinking from the bowls, using their hands to pick out food or (if they were well-to-do) spearing solids with knives.
The table manners of yore are a far cry from how even the most etiquette deficient of us now tend to eat our soup. However, have you ever been in one of those situations, eating soup in public, and thought…am I doing this right? Never fear! There are actually rules on how to enjoy your soup. The Virginia Tech, Division of Student Affairs, suggests that you should “dip your spoon away” from you to fill your soup spoon. They also remind to not place used utensils on the table and “sip quietly.” To practice the etiqutte make sure you also get the right utensils. Check out these Walco – Windso Flatware soup spoons from Central Restaurant Products.
Now that you know where it came from and how to eat it properly, you probably want to get right into making and eating your own soup, right? Well, not so fast. Before you jump right in, it’s important to know some tricks of the soup trade to make it as nutritious and delicious as possible. First and foremost, it’s best to make your own. Dr. Robert Vogel, chief medical director of the Pritikin Longevity Center, told Tesh.com that “many of them (canned soups) contain trans fats, more than half a day’s worth of sodium and even MSG.”
To prevent your own soup from being too high in sodium, an about.com article suggests putting a whole, peeled potato into your soup, simmering for 15 minutes and removing the potato. Another good tip when making your own soup is to pack it with fiber, like beans or whole grain pasta and lean meats like chicken and turkey. These elements will allow you to stay fuller longer, just as the liquid content in soup does. And as if all these tips weren’t enough to make you want to eat soup every day, an article by Becky Hand, Licensed and registered dietician on sparkpeople.com says that studies show “people who eat broth or vegetable-based soups as the first course of a meal consume fewer total calories during their meal.
Now that you’re armed with all this new and useful soup knowledge, get out there and make some of your own. You now know that it’s wholesome, but with the following recipes, it’s also pretty easy. So get in that kitchen and make a warm pot of flavorful soup!
Thanksgiving marks the beginning of the holiday season. Here is a cookie recipe from All Recipes perfect for all your holiday events. Don’t forget to use the blog on Central’s cooking tips with information for making the best cookies.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Footnotes, Editors Note
Mexican vanilla extract can be found in Mexican grocery stores. If you can’t find it, feel free to substitute regular vanilla extract.
Amount Per Serving: Calories: 241 | Total Fat: 13.7g | Cholesterol: 22mg