How many times have you been dining at a restaurant and had to Google or ask about foreign culinary lingo sprinkled around the menu? We've all been there and we think everyone should have some food-based foreign language under their belts. Especially since the United States has basically adopted the culinary expertise of hundreds of different cultures.
Let's talk France. You'd be hard-pressed to look at most menus and not find at least a few references to French cuisine and/or culinary style. They're a masterful country in the kitchen and their meat game is
Long before industrial meat grinders, meat cutting machines, and other commercial grade restaurant equipment was the charcutier. A professional purveyor of proteins, the term charcutier translates to English as pork butcher (it's so much prettier in French), but applies to all manner of meat preparation, making charcuterie a profession dealing specifically with cooked meats. The "pork butcher" deals predominantly with pork but is a meat master through and through.
Approximately 67% of millennials claim to love ordering healthier options at restaurants and a charcuterie board is an increasingly popular shareable option. But, we're willing to bet that even if you know what a charcuterie board is, you might not know what's on it. Let's take the mystery out of your meat and learn a few terms fresh from the charcutier.
- Confit: Literally meaning "to preserve", it's one of the oldest food preservation processes in existence. You've likely seen duck confit before. It's food that's seasoned in salt, slowly cooked in fat at low temperatures to promote lengthy preservation.
- Pate: Fat and several types of meat cooked together and minced so finely the final product is a paste, usually spreadable on bread. The most well-known pate is foie gras, which is the liver of a fattened goose minced into pate.
- Galantine: This is an interesting one. The industrial meat grinder's dream cuisine, this is a dish that consists of de-boned meat (poultry or fish) stuffed with more meat, which is cooked by poaching, then served cold.
The profession of cutting meat has been around for thousands of years in countries all over the world. As long as people eat (which will be always), there will be something new to learn about food, culture, and the stories of their origins. Next time you open a menu or get your food in-home, try something new. You can be the charcutier you want to see in the world.
We had to go for the pun, but apparently, the Germans have the best meat grinders on earth because there are over 1,500 different variations of sausage from Germany. Every country specializes in some sort of food. Interestingly enough, the United States seems to specialize in Mexican food, with Mexican restaurants and taquerias outnumbering Italian [...]
In the restaurant industry, annual sales have reached $783 billion. That being said, the industry is extremely competitive, and restaurants and bakeries have to consistently perform at their best in order to stay successful and keep hungry customers coming back. Aside from optimizing your bakery's menu, one of the best steps you can take to [...]
When it comes to meat, it's always best to grind it yourself. It saves time and money while improving the quality of the food. If you're wondering how to find the right electric meat grinder for you, this article is going to cover some important considerations to make when buying a grinder.First, it's important to [...]
A Harris Poll revealed that pizza is most people's favorite comfort food in the United States. There is an ease and comfort of casually eating pizza for dinner with family, or warmth and social enjoyment of late Saturday night slices with friends, or even the solitude of pizza for one after a breakup. Pizza is [...]
We've found that regardless of how awesome your restaurant machinery is, it's the hands of the makers that breathe life into the food that gives us life. Few foods are so eternally life-giving as pizza. A study in 2016 confirmed that 41% of people eat pizza at least once a week. We're willing to bet that [...]
There's nothing quite like walking into a bakery and being embraced by all of the wonderful scents and sights within the rows of glass displays there. But if you're behind the scenes, it might be a different story! Not only do you get to see and smell your finished product, you get to craft it [...]
Producing succulent cuts of meat isn't always a walk in the park. Sometimes the fibers are too tough and will produce a chewy slab of protein packed disappointment. If you are in the meat processing industry, you know all about the frustration of getting poorly tenderized meat. That's exactly why most meatpacking plants have an [...]
Did you know that meat consumption is on the rise in the United States? Rabobank, a research and advisory firm, projects per capita consumption levels of more than 200 pounds per year by 2018. No matter which way you slice it, cut it, or tenderize it, that's a lot of meat! One cardinal sin you see [...]
No matter what kind of food establishment you run, it's important to have the proper equipment available for success. For example, a bakery requires equipment such as dough mixer machines and commercial floor mixers. Without these tools, the business wouldn't be able to produce or market its products. The same holds true for any food-based [...]