August 6, 2018 - Saucy Cooks

How to Prepare For a Kosher Kitchen Inspection

August 6, 2018Richard MullerLeave a Comment

All blood needs to be removed from any animal used to cook in a commercial kitchen since the Torah stipulates that the soul is contained in this blood. Meat is made kosher by soaking, broiling or salting. This process needs to be completed 72 hours the following slaughtering and prior to the meat being ground […]

Why Checkered Chef Pants Are Classics Every Chef and Cook Should Own

August 6, 2018August 6, 2018Ronald AdamsLeave a Comment

Back in the mid 19th century, checkered chef pants were part of almost every chef’s uniform, but these days it is rather common to see chefs wear pants with different colors. In those days, checkered chef pants served the vital purpose of hiding stains because kitchens were dirty and dark places where white or black pants […]