In a place where heat and flame pretty much rule the game, kitchens are undeniably at…
Ian YapFebruary 10, 2015
An earlier version of high volume cooking equipment Imagine a picture where the kitchen crew…
Ian YapFebruary 10, 2015
Did you know “Fried food” is essentially “deep fat frying”? Even back in the 1930s, society…
Ian YapFebruary 10, 2015
The description of flake ice can vary depending on manufacturers and geographical area. It is basically…
Ian YapFebruary 10, 2015
When cooking a large pot of stock or a dish with lots of gravy, most kitchens…
Ian YapFebruary 10, 2015
The commercial kitchens of today operate mostly with stainless steel machinery for its ability to assist…
Ian YapFebruary 10, 2015
The varying cuisines of Asia showcases utensils and cutleries that we will often see when dining…
Ian YapFebruary 10, 2015
About 5000 years ago, the Chinese used twigs and branches to pick up food, considering it…
Ian YapFebruary 9, 2015
