Baking, Freezing, Thawing and Storing: The Challenges of Desserts

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Baking, Freezing, Thawing and Storing: The Challenges of Desserts

Hi, my name is Penny, and as a trained pastry chef, I truly understand the challenges kitchens face when it comes to desserts. In most cases, the profit margin on desserts is so low that restaurants lose money selling desserts, but on the other hand, a tasty slab of chocolate cake can also make a diner fall in love with his or her meal and return to your establishment. If you are a food services professional interested in rethinking the issue of dessert, you have come to the right place. Please, get comfortable and peruse these posts. They have ideas related to increasing your profit margin on desserts, making easy desserts, freezing and storing desserts to save money and more. Thanks for reading.



Common Questions About Korean BBQ Answered

Barbecuing is a popular pastime in Australia and indeed much of the world. Recently there has been a surge in the popularity of a new type of barbequing: Korean BBQ to be specific. This has piqued the interest of many people who are not familiar with the concept of Korean BBQ. What type of food is it? Is there meat involved or is it just vegetables? Is it spicy? These are all valid questions that come from a curiosity (and hunger) for a new flavour. Here are a few answers to common questions that should give you an indication of what to expect at a Korean BBQ

What Type Of Meat Is Popular In Korean BBQ?

Meat is, of course, very popular in Korean BBQ, but perhaps not the same type of meat you are familiar with. While the same animals are all there (cow, pig and even chicken), different cuts of these animals are also used. Pork belly and beef tongue are staples in Korean BBQ and should definitely be tried at least once. There are also other, more unusual types of meat used in Korean BBQ such as squid and a specially prepared beef called bulgogi. Meat is definitely used, but it might not be exactly what you expect, which is part of the fun! 

What Flavouring Is Used In Korean BBQ?

One big difference between traditional western BBQ and Korean BBQ is the prevalence of many different kinds of sauces. While you will always find BBQ and tomato sauce at a western BBQ, a Korean BBQ has a much bigger variety of options that all have unique flavours. These sauces are often served in little dishes that you are meant to dip your cooked meat and vegetables in. This allows you to season your food to your taste. Popular and common ingredients in these sauces include soybean, chilli, sesame oil, meju powder, bean paste and green onions. 

What Else Is Served With The Meat?

There are many optional extras that you can add to your plate at a Korean BBQ. Some of them will be familiar to you, like bread, rice and salads. Others are more unique to Korean dishes, such as the many varieties of banchan, which are basically small side dishes of fermented and non-fermented vegetables and sauces. Often you are expected to wrap your meal in things like lettuce leaves or to add them to radishes and cabbage. All of this adds to a much more complete meal than what you are familiar with western BBQ, so give it a go if you have the chance!