Vintage Style – Have You Tried?

Some people say modern style is the best. This is not true at all, simply because they haven’t had any chances to make their way back to the 80s and 90s with the vintage style. In fact, people are more and more interesting in vintage and retro furniture, for example, the number of internet users look for record player reviews has increased so much since the last 3 month. The things that we don’t need can easily become the main features of any vintage houses. So with this post, I want to show you why this style is so popular and how to recognize vintage style furniture.

vintage house

  1. How many types is the vintage furniture?

As you can see, the age of the furniture plays an essential role in considering it being in vintage style or not. However, not everything that is old and dusted is call vintage. If it is too old, we have antique furniture. Basically, things that are older than thirty five to forty years old are called vintage furniture, but their ages are not allowed to be over sixty five to seventy.

Vintage stuffs can be anything: an old record player, chairs, lamps, ceiling fans… you can have so much choice if you want to purchase some of those things to decorate your house. However, not everything antique or vintage can suit your rooms. If the color or the age of your room and your stuff doesn’t go along with each other, I’m afraid you can not use that furniture no matter how much you love them. Believe me, it’s not worth ruin the whole room style for something that doesn’t belong to the theme.

  1. How can I purchase them?

Many people think that vintage items can’t be bought anywhere and they are just family items. But that’s not true at all! In fact, vintage furniture is easy to find and purchase. Actually they are beginning to make many types of brand new furniture in vintage style. According to the age, it is definitely not vintage furniture, but they have made them look older just to fake a little bit outside. But if you are the one that respect the truth of vintage stuff, you can pass it and move to the second choice.

Of course there are secondhand shops that have old items. The items are sold by other people who don’t need them anymore, and are placed inside the shops for us – vintage furniture finders to buy and decorate the rooms. This is probably the best way to get the furniture without wasting too much money. But before buying, you have to take time and a bit more patient to find the one you like most. And sometimes fake stuff are sold, so be careful in choosing in second hand shops.

Recently, there are websites and blog introducing their antique and vintage items for decoration. This method is quite similar to shops, but instead of running from this shop to that shop until tired and hungry, we just need to go online and use the search engine for the one we need. It’s pretty cool for people who don’t have much time shopping and choosing.

  1. Which one should I use for living room?

Talk about living room, do you know why we choose this room for vintage decoration?  It is often the biggest throughout the house. In addition, living room can be the place for accepting guests, family meeting… so there should be some good style and decoration there.

Back to the question: what should you use for the living room? The answer is very simple: use anything you can get for the room. But there are some tips you should remember before getting the room decorated:

  • Never let the color of the room and the furniture too contrast. It could be a disaster.
  • Mind the room traffic; don’t need to put too many things inside a small room just to create the style.
  • Don’t use modern things inside vintage style room, or you can cover it with some vintage modifiers.

So I think that’s enough for you to know the basics. If you need anything else, don’t hesitate to call us for help. Your problems are our problems and we will find the way to solve them together. Thank you for reading this article.

How to Replace Old Kitchen Appliances Properly When Moving To an Apartment

When you move to a big city, choosing an apartment at the center of the city is one of the advantages you should have. In fact, apartments at those locations often have some facilities that others sometimes don’t have. Especially in the kitchen, you should take care of and purchase many. In fact, you should know what to. However, you must know which one to keep and which one to get rid of because your apartment can’t be large enough for all those stuff. For example, you can find some electric pressure cooker reviews for your house and decide to buy one but its size is not suitable, then you can’t force it. So in this article, choose the right pressure canner for sale or some other cooking devices for you.

  1. Refrigerators:

It’s one of the most essential kitchen appliances in your kitchen, no matter how much you want to keep anything else, if it’s not enough rooms for the fridge, you must get rid of it and make sure you have a place for your refrigerator.

refrigerators

There are many kinds of fridge that you can choose from stores but the most popular one is the type with the freezer on top combined with the cooling part at the bottom. Its size is quite big, but in comparison with the functions that this appliance provide, it’s still worthy to have a medium size fridge inside your apartment. In fact, there are many smaller models of fridge that you can consider, but in my opinion, the medium size one is perfect for long usage.

  1. Pressure cooker:

I know that there would be some people claim that this kitchen appliance is not too necessary to be compulsory in the kitchen, but it’s not true. You know that with a busy city life, cooking is some kind of everyday activity that consumes quite a lot of time, so that if the main dishes is cooked while you can do many things else, it would be very convenient.

pressure cooker

In fact, the food is cooked with the pressure cooker can be stored for quite a long amount of time, so it can be used for many days. If you are a full time worker, this is very good if you can save time cooking and can use that amount of time for relaxing.

  1. Dishwasher:

Dishwasher

If you don’t want to wash the dishes, then this would be the perfect choice for you, because it can help you save time and very energy efficiency. Dish washer can save your time but you still have to load the dishes and the bowls in and also take them out of the machine when the work is done. But after all, the dishes will be cleaner if you use dishwasher in comparison with washing the dishes by hands.

In addition, if you have a child, the amount of time you have to take care of your kid can take much more than you can imagine. But if you don’t have time for the dishes in the kitchen sink, it would smell badly and make the air around your small apartment becomes very unhealthy. Therefore I highly recommend a dishwasher in your kitchen for saving time and healthy purpose.

So as you can see, there are lots of kitchen appliances that you must have in your apartment. It can assist you very much by saving your time and money. Some appliances take time to get used to, but once you have mastered using it, you can enjoy the easy life and work it brings to you. If you need more advices about using or purchasing the equipment for you kitchen, contact me from my blog. Helping you is my honor. Thank you for reading my post!

 

The Method – Generating Steam – for Different Cooking

Steam used in cooking food must be clean and free of any possible chemical contaminants. The most common type of steam generator used in steamers is mounted within the steamer cabinet and provides steam for only the one piece of equipment. An external steam generator is generally used when more than one piece of steam equipment are to be supplied by the same generator.

Steam generators may be operated by gas or electricity. The principle is simply that clean water is heated in a closed vessel, and the expanding steam is piped into the steamer. Smaller steamers, especially the countertop pressureless type, may have the steam generator built right into the unit. They use electricity to heat plumbed-in water to steam.

If you are selling a steamer to an institution or large operation that may have a central steam unit, as some hotels and schools do, a steam coil is used to separate the possibly contaminated central-system steam from the steam that cooks the food. The steam coil merely runs the steam from the central system through a coil embedded in a steam vessel. The heat from the central system steam turns clean water in the vessel to steam, which is then piped into the steamer.

Steam Warmers

Steam Warmers

One other piece of equipment uses steam but is not technically a steamer. That is the warmer or “freshener,” which is used primarily to warm and freshen or keep fresh bread, rolls, buns, and other baked goods.

While such units are not used to cook, they may be used at higher temperatures to warm or even reheat precooked foods, such as frankfurters, ham, corned beef, and pastrami. These warmers generally operate by using a steam jet to inject heat and moisture on a continuous cycle. The steam is injected, and then the food is warmed without steam to evaporate any condensation of dampness on the food’s surface. This is important for good results with baked goods.

Some units have separate controls for both steam and heat, while others do not. Customer needs determine which type should be recommended. If the warmer is to be used for more than keeping baked goods fresh and warm, dual control models are more versatile. There is also the injection steamer, which is used to rapidly heat Danish and other breakfast pastry. Steam is injected into the center of the pastry with needle-like steam jets. This highly specialized piece of equipment is used by high-volume breakfast operations.

Steamer Uses

The most common use of steamers, to cook vegetables, yields equally impressive results with fresh and frozen vegetables. Flavor and texture are excellent, and nutrients remain in the food. Short cooking times keep the texture firm and crisp. The moist heat results in little shrinkage. There is little liquid left in a pan after cooking a full load of vegetables in a steamer. Since practically no liquid is removed from the vegetables, some steamers use perforated pans to permit faster, more even cooking. Steamers can also be used for thawing frozen foods for other cooking methods. They can reheat precooked refrigerated or frozen foods. High-pressure steamers are just about as fast as microwave oven.

Steamers are excellent for preparing both rice and potatoes. They can cook corned beef, pot roasts, and other meats that require high moisture. Some chefs partially cook large poultry, such as turkeys, in a steamer, and then finish by roasting in an oven. They claim they cut the time in half and have a moister result with better flavor and texture. Poaching fish in steamers is becoming a major use in some operations, particularly hotel banquet kitchens. It is far faster and does not require the amount of chef attention that pan poaching does. Some chefs also use a steamer to prepare fancy molded fish mousses.

Seafoods

  • Steamers are the ideal way to prepare lobster, crab, clams, mussels, and other seafood. Many chefs insist that shrimp cooks better by steaming than any other method. Newburg dishes are quickly cooked without problems.
  • Steamers are ideal to prepare custards. They come out without the “skin” on top that’s usually associated with oven-baked custards, even those baked standing in a pan of water. Steamers are also popular with many cooks for preparing fruit compotes or stewed fruit.

Pressureless steamers are excellent for cooking boiled or scrambled eggs. The steamer prepares eggs properly for Caesar salads, where the whites must be firm but the yolks soft. The boom in pasta dishes has found an extra use for steamers. Cooking off pre-blanched pasta is quick and easy. Dishes with sauce will cook without danger of separation or scorching. Chili and stew are cooked more rapidly in steamers than by other methods. And there’s no danger of scorching, burning, drying out, or crusting.

The versatility of having a steamer when extra steamer capacity is needed, or a convection oven when additional oven space is required, makes the steamer/oven ideal for a backup role. But, warn the customer that a steamer/oven can be used for only one function at a time.

Several Bars Options for Yourself

Some Genres of Salad Bars

Salad Bars

There are two major types of salad bars, those that use ice to chill the ingredients and those with their own built-in mechanical refrigeration. There are also salad bars with mechanically-refrigerated ice wells to keep the ice from melting rapidly. Both iced and refrigerated units come in mobile and fixed-installation versions. Portable, tabletop versions generally use ice.

Iced salad bars require drains to remove water from melting ice. Most mobile and portable units have a drain cock so the water in the bottom of the well can be drained off into a bucket or through a hose to a drain. The disadvantage is that the water level may rise in the ice well during prolonged serving periods, when emptying the unit may be inconvenient. Some mobile units have an internal tank where the water can drain, to prevent the ice floating. The ice-well drain in fixed units is often plumbed directly into a waste line.

Refrigerated storage in the base of a salad bar is a benefit. Many ice-cooled salad bars do not offer mechanically-refrigerated storage. Make sure the prospect understands the advantages of having refrigerated storage at the bar.

Salad bars are available in sizes as short as four feet to as long as 10 feet in one-foot increments. There are also custom-fabricated bars, although these are generally for fixed installation. An ice-cooled unit is the least expensive, both in initial cost and mechanical maintenance. But, those who prefer refrigerated salad bars point to the reduced cleanup effort.

How about Soup Bars?

Some salad bars come with heated wells to hold soup insets at one end of the unit. Another method of handling soup is placing heated dispensers on an end shelf or stands adjacent to the salad bar.

Some operators prefer to have a separate soup bar, either with heated wells, or separate electrically heated soup dispensers placed on the serving surface. A separate unit generally permits installing a bowl dispenser. Where cold soups are featured the operator may opt for a refrigerated bowl dispenser. There’s also room on a separate unit for crackers, croutons, and grated cheese.

Hot Food Bars

Hot Food Bars

Both electrical (dry) heat and gas-or electric-heated water (wet) heat are available for hot food bars. In addition, some operators prefer to have an unheated bar unit and use chafers for the hot foods. This is particularly true with breakfast and brunch bars. All types are available in mobile or fixed installation versions.

The carving station is growing in popularity. It may be accomplished either by setting up a carving station on the top surface of the food bar, or by having a separate stand or cart. A carving station consists of a carving block and infrared heat lamps to keep meat or poultry at serving temperature. There may also be a sneeze guard on a separate stand or cart and insets for serving meat juice, horseradish, or sauces.

Mexican food bars are gaining wide popularity outside the Southwest. The taco bar is the most popular. Burrito bars are also more in evidence. In addition, standard hot-food bars may be configured for Chinese, Greek, and barbecue.

Beverage Stations

The use of a beverage station is largely dependent on whether the operator wishes to reduce service personnel to a minimum or to keep a service presence in the dining area.

If the choice is minimal labor, a beverage bar is essential. Coffee, of course, is the largest-volume beverage in most operations catering to adults. Suggest urns for high-volume operations. For moderate-to light-traffic operations, bottle brewers are often preferred, but they are more labor intensive.

  • Hot-beverage stations also generally provide hot water and tea bags. In summer, many operators will install an iced-tea dispenser, and in winter, a hot chocolate dispenser.
  • Cold-beverage stations generally mean carbonated beverages, usually a post-mix operation with individual spigots for each flavor and some type of ice dispenser. Cold beverage bars often include water service. Some operators will also have a milk dispenser.

For an operation with breakfast or brunch bar, juice dispensers are suggested, either pre-mix (the least expensive) or post mix. However, containers of breakfast juices can be dispensed from an ice-filled well or tray, in the same way as cartons of milk.

Dessert Bars

Dessert Bars

The dessert bar is becoming increasingly popular in all types of operations. The typical dessert bar is an ambient temperature unit. Dessert bars may be obtained with refrigerated insets for holding cream-filled pastries.

Some manufacturers provide heated holding areas. Hot sauces may be kept in heated dispensers which stand on the bar’s top surface. Some dessert bars have heated wells for insets of sauce that must be kept warm.

Sundae bars are fast gaining in popularity. Most have a soft-serve machine producing ice cream, ice milk, or yogurt. However, some operators specify a unit with a freezer well to hold tubs of solid-pack ice cream from dipping. The sundae bar also has containers for various toppings.

Materials and Options

Modular food-bar units are very popular. Because modular units fit together to give an integrated appearance, there won’t be a patchwork effect if the operator expands the unit. The most popular surface treatment is stainless-steel and wood trim, but that covers a wide range of different treatments. There are stainless steel, wood, enamel, plastic laminate, vinyl bonded to steel, structural plastic, or custom finishes. The most popular surface treatment for freestanding food bars is wood grained laminate sides with a stainless-steel top.

 

Stainless-steel-Top

Mobile food bars come in a bewildering assortment. They can have regular casters, hidden casters, or even oversized bicycle-size wheels. Suggest units with some type of brake to keep the bar from being moved out of position by the pressure of people’s bodies leaning against it as they reach for some distant item.

Depending on the manufacturer, there may be offered such additional accessories as utility drawers, under shelving, and overhead merchandising shelves (either heated or unheated), plus built-in griddles, hot plates, and heated or refrigerated wells to hold any shape or size inset. Even if you run into the white-table-cloth restaurant, hotel, or club that believes in setting up skirted banquet tables for breakfast, lunch, or brunch buffets, there’s a big opportunity there since these operators use chafers and trays to hold and dispense food. Make sure they realize that the image of the operation depends on the appearance of those utensils. As the utensils become worn by usage, they should be replaced with new models. So there’s a lot of opportunity even when they don’t want a formal food bar.

Condiments for Our Daily Cooking

Condiments, according to the dictionaries, are something wed to enhance the flavor of food,” “a pungent seasoning.” Although condiments are used both in the preparation of food and as a tabletop additive for the patron’s choice, it is the tabletop use that gains attention in foodservice operations. Condiments, with the possible exception of salt and pepper or oil and vinegar, are frequently placed upon the table in the original manufacturer’s labeled container.

As a result, consumer advertising and acceptance for a product becomes “spills over” into foodservice condiments. Patrons tend to judge the quality of the condiments by their perceived quality of the manufacturer’s label.

Some Essential Definitions

Using the definition of tabletop condiments as “pungent seasonings to enhance the flavor of food” doesn’t cover several items that are traditionally considered condiments in foodservice. These include salt and pepper and oil and vinegar, and these are usually the exception to the rule that the product is placed upon the table in the manufacturer’s original container. Of course, many fast-food operations use dispenser bottles with ketchup and mustard, refilling them from No. 10 cans, jars, or bulk containers. But the vast most of foodservice operators either place the manufacturer’s original container on the table, or supply the condiments m portion packs. In portion packaging, as well, the product with a label that has built consumer acceptance is usually perceived as being of high quality.

Condiments include standards such as ketchup and mustard, horseradish, steak and Worcestershire sauce, hot sauce and chili sauce, and barbecue sauce. In ethnic operations, chutney, soy sauce, plum (duck) sauce, and taco sauce are tabletop condiments.

Salt

Salt

A few years ago, there was only one form of salt that might appear on the restaurant table or counter: granulated, in a glass shaker. Today there is more choice. The operator has a choice of two types of granulated salt: plain and iodized. Particularly in inland areas, where the consumption of seafood is relatively small, iodized salt is recommended by health authorities to minimize the like hood of developing thyroid problems (goiter). Many operators choose to use salt containing small amounts of iodine wherever they are located. The amount is so small there are no side effects, even for persons with otherwise adequate intakes of the chemical.

In the past several years, two other salts have become popular with many operations. One of these is a coarse form con&” trace amounts of other chemicals, and called sea salt, from its origin as salt removed by evaporating sea water. The other, also a coarse salt, is the so-called kosher salt, which is roughly crushed with sharp edges.

Another growing category of salt in use in foodservice is seasoned salt. There is an increasing variety of seasoned salts, which contain flavorings added to the salt to provide a more zesty seasoning. Common additives are onion, garlic, celery, red pepper, herbs, and spices.

Pepper

Pepper

Pepper is the most popular condiment-after salt-on the table. It, like salt, is one of the few condiments that are seldom seen in the original manufacturer’s package.

  • The most common form is ground black pepper, although more upscale operators are providing cracked (coarsely ground) pepper on their tables. And many operations flourish the pepper mill, which grinds whole black peppercorns over salads at the table. Pepper is available in all three forms, in bulk containers that include cans and drums. Ground black pepper is also available m fractional-ounce portion packs.
  • Less common, but growing in popularity are green and pink peppercorns. Green peppercorns are soft, immature berries that are preserved in vinegar or salt brine. They’re used as a garnish for fish, poultry, and meat, especially steaks. They are also often added to vinaigrette salad dressings. Green peppercorns are especially popular with French chefs, but they have a growing role in California and modem American cuisines. Milder flavored than black pepper, they remind some of a spicier version of capers.

Pink peppercorns became the favorite of nouvelle cuisine, but while that trend has faded, the freeze-dried pink berry has kept its popularity. The pink peppercorn, despite its close resemblance to a black peppercorn in size and shape, has no relation to real pepper. The flavor is somewhat sweet, with more of an acid than a peppery sharpness.

With the increase in interest in the hot, spicy foods of Szechuan, the reddish brown peppercorns (also not real pepper) from that Chinese province have become popular for their pungent flavor and aroma. They are not much “hotter” than regular black peppercorns.

Ketchup

 

Ketchup

Ketchup, also called catsup and catchup, is the most popular tabletop condiment after salt and pepper. It is found-if not on the table-at a service stand or under counter at literally every foodservice operation serving American food, and in most ethnic restaurants that recognize the love cans have with it.

Tomato ketchup today is prepared from concentrated tomato pulp and juice, vinegar, sugar, salt, spices, and onions or garlic (or both). Formulas for composing ketchup vary from manufacturer to manufacturer, as does the degree of viscosity (thickness).

Mustard

The second most popular tabletop condiment (again excepting salt and pepper) is prepared mustard.

There are two types of mustard seed, yellow (mild) and black (tangy). Most American mustard is made from the yellow seeds. European mustard, on the other hand, is generally made from the black seeds. English mustard is a blend of the two. Mustard formulas are secrets of the makers.

The most common American mustard is a smooth, fine paste with a bright yellow color, often referred to as “salad” mustard. It is mild mustard made of yellow mustard seeds, vinegar, and spices, with turmeric added to give the bright yellow color. Sugar is often used. It may also be prepared with a white wine as the liquid used to mix the ingredients. It is also mild mustard made from yellow seeds, but without turmeric or sugar.

In France, Dijon has traditionally been the center for fine mustard is making, with a dozen or more manufacturers each producing their own formulas. The name Dijon, therefore, does not actually represent a brand of mustard, but rather a type. It can be prepared either as a smooth paste or as coarsely ground. It may also be prepared with a white wine as the liquid used to mix the ingredients.

Dijon mustard is increasingly found as a table condiment in white-tablecloth restaurants and hotels.

Mustard

Each prepared mustard manufacturer has its own distinctive style of packaging, but with the exception of “pourable” mustard, which is provided in a tall-necked bottle or small glass jars, from two to five ounces, are common.

English and Chinese mustard are also available dry, for mixing with water or vinegar before using. These mustards produce straw colored, “hot” mustard with a pungent flavor. They are generally served in small dishes to accompany the meal. They are packaged in various bulk tins, jars, cartons, or dums, depending upon the manufacturer. Portion packs of pre-mixed Chinese mustard are also available.

Oil and Vinegar

Olive oil was once found only on the tables of French, Italian, and Greek ethnic operations. No more. Today, with oil and vinegar one of the most popular dressings, olive oil-in company with wine vinegar-is found in most upscale restaurants and hotel dining rooms.

Most common is the'”” olive oil, which simply means that the oil has been cold pressed from the whole olive, and that there are no additives. There are several grades of virgin oil.

The top grade is called extra virgin, which has a thicker body, a greenish color, and is more highly flavored. Extra virgin oil is also the lowest in acid at about 1 percent. Just plain virgin” oil is about 2-2.5 percent acid, is a golden color, and, while thinner, is still more viscous than vegetable oil. Not seen very frequently in distributor stocks is “lamp ante virgin” oil, which has about 3-3.5 percent acid.

The label “pure olive oil” without a virgin designation means the oil has been extracted with solvent from skins, pulp, and pits. It is a lighter yellow color, thinner in viscosity, and tastes less like olive oil. Its bland taste is more similar to vegetable oil. Many non-ethnic operators prefer this grade for salad dressings or as a table condiment.

Oil and Vinegar

 

“Blended” oil is usually about 10 percent olive oil, usually virgin, plus 90 percent bland vegetable oil. While it has a hint of olive oil’s distinctive flavor, it has a consistency and handling characteristics that are more like a straight vegetable oil. While it is used primarily for cooking, some operators use it as a table condiment, because of its blandness and because it is substantially less expensive than 100 percent olive oil.

Vinegar is basically diluted acetic acid. The name comes from the French words for “sour wine.” While they can be made from any fermented (alcoholic) beverage made from fruit, vegetables, or grain, the most common vinegars are white (grain), cider (apples), wine (either white or red), and malt (grain).

American-made wine vinegars are generally 5 percent acidity, although there are some wine vinegars produced in the U.S. that attempt to meet the higher acid levels of imported wine vinegars. Imported wine vinegars range from 5 to 7 percent, and above.

Wine vinegars are available with various herbs, including garlic, tarragon, and dill.

For tabletop use, most operators decant bulk containers of vinegar into condiment containers, usually long-necked bottles.

Ethnic Condiments

The more common of the ethnic condiments are soy sauce (Chinese, Japanese, Indonesian), plum or duck sauce (Chinese), taco sauce (Mexican), and chutney (Indian). While there are a number of other ethnic sauces used by operators in this country, they are generally limited in movement, and in demand, to certain regions where large ethnic populations support restaurants serving foreign dishes.

Chutney

Chili Chutney

Chutney is another of those condiments that are based upon “secret” formulas, and vary widely from one manufacturer to another. In addition, there are various types of chutneys, including nut chutneys, melon chutneys, etc. Chutney is a staple of Indian operations, and is served by almost any operator that has curry on the menu.

Chutney is packed in various sized jars, in tall, wide-mouth bottles, and in single-service packs.

Selling Condiments

The key to selling condiments is to check the tables and service areas to determine what types are being used. Look at the menu to determine if the operator is overlooking condiments.

  • Bring samples. There’s no better way of showing off the quality of a condiment than to let the prospect taste it, particularly in comparison with the current product.
  • Sell image. Make sure the operator is aware of the impression of quality a patron receives when the condiment is perceived as the quality leader.

Make sure that stocks of condiments never fall below reorder points. Many operators won’t remember them unless reminded.