This is a basic but elementary part of food service, which is often disregarded, yes, we are referring to ice. Whether you have a bistro, sushi restaurant and sushi rice brands, or upscale cocktail bar, ice is one of those items that is used every day. The size and type of ice you utilize will determine how you will be getting your ice, whether you have your own ice machine or you’ll be buying it from the supplier. These guidelines can give you insight into how to use ice in your restaurant.
1. Cooking With Ice
It may sound counter instinctive, but did you know that a quick blanch, followed by an ice bath can be the best method of cooking for some vegetables. From emulsions to blanching, there are several ways to utilize ice when cooking. You can utilize crescent ice with a slower melting time or standard ice cubes when you’re using ice for cooking.
High-end restaurants often serve certain dishes with perfumed smoke or in between dishes. The “smoke” is, in fact, the fog resonating off dry ice. The eateries may put it in a glass with the desired scent and inspire diners to smell. You can do this by making an infusion with your favorite smell. Smoky and floral scents are especially popular.
3. Incorporating Food Quality Dry Ice
Your search for dry ice NYC should start with getting food grade dry ice. This choice of ice is utilized for transporting food, in soda fountains, and even when making ground beef. Dry ice gets crushed and placed inside the ground meat to help with keeping it chilled. Unlike standard ice, dry ice are not adding water to the ground meat.
Displaying fresh seafood is an excellent method of displaying, as it looks great. It also helps with keeping the catch of the day fresh. Another popular area where ice is utilized for display purposes is salad bars. The ice is placed around salad bowls and assists with keeping the contents chill. Restaurants use snow or flaked ice since it is formed quickly, and it takes minimal water to make. It can be packed in various shapes around the bowls.
5. In Drinks
From high-end whiskey on the rocks, cocktails, iced coffees, and tea to other beverages, this is the most obvious method of using ice in foodservice. Larger cubes are used for high-priced whiskey and spirits since they take longer to melt while standard ice cubes are used for shaking up in chilling cocktails. Iced coffee gets brewed over the larger ice cubes or gets blended in the blender with the ice.
Ice is regarded as foodstuff by most regulatory bodies, irrespective of how it’s being used. It must be made from portable water and handled appropriately:
- Always use the scoop and don’t handle the body of the ice scoop but hold it by the handle.
- Keep scoops in a container outside the icemaker and clean regularly
- Wash hands before taking ice from the icemaker and never return unused ice to the machine.
- Store food away from the machine.
- An icemaker must be shut down, emptied and cleansed regularly.