Kitchen technologies

How to Prepare for Summer Terrace Service — From Steaks to Skewers By Fedor Sokiryansky FOREWORD: THE FIRE, THE MEAT, THE ART There is something primal about cooking over an open flame. It connects us to our earliest ancestors, who first discovered that fire transformed raw flesh into something more nourishing, more flavorful, more human. Today, the grill remains the most honest form of cooking—there is nowhere to hide. No sauces to mask mistakes, no elaborate plating to dist

By Fedor Sokirianskii From Polymer Science to Market Success FOREWORD: THE UNSEEN ART OF PRESERVATION Food packaging is the silent guardian of our culinary world. It is the final act of creation in the kitchen, the first moment of truth with the consumer, and an invisible shield that protects a product's journey from production to plate. Yet, for too many food entrepreneurs and operations managers, packaging remains an afterthought—a necessary expense to be minimized rather t

The argument I hear most often against HACCP implementation is the cost. Equipment is expensive. Training takes time. New procedures slow things down. The return on investment is uncertain. All of these concerns are understandable. And all of them are wrong. Let me show you the numbers. A basic equipment package for a small canteen includes a vacuum packer, a shock freezer, a sous-vide thermostat, and induction cooktops. This package costs approximately four to four and a hal

What if I told you that 90% of your prep load could run itself overnight? No, I'm not talking about buying more expensive equipment. I'm talking about using the gear you already have—but using it right. Here's the reality: most commercial kitchens are still cooking the same way they did 20 years ago. Shift after shift, chefs babysitting ovens, flipping trays, checking probes. Meanwhile, combi ovens are sitting there capable of running like gastrobots—fully autonomous co

Steam Cleaner for commercial kitchens By Fedor Sokirianski For many years I have worked with food production facilities, commercial kitchens, catering operations, dark kitchens, and restaurant environments. One conclusion has become increasingly clear: high-temperature steam cleaning is often more practical, more economical, and more effective than relying exclusively on chemical detergents and degreasers. Modern steam generators capable of producing dry steam at temperatures

Abstract This paper presents a comprehensive technological approach to broth and soup production utilizing advanced polymer packaging techniques. The methodology encompasses thermal processing in sealed polymeric bags under precisely controlled temperature conditions, representing a significant departure from conventional open-kettle cooking methods. This approach demonstrates enhanced yield, improved organoleptic properties, and superior energy efficiency compared to traditi

Modified Atmosphere Packaging (MAP) technology has been actively used for over 15 years in meat processing, fish processing, dairy enterprises, culinary shops, and restaurants. MAP equipment can extend the shelf life of perishable products by 3–4 times. However, choosing the right machine is not a simple task. This article breaks down the key criteria for selecting MAP packaging equipment. Main Types of MAP Equipment Depending on the scale of production, product range,

I am frequently invited to solve shelf-life issues involving ready meals packaged in Modified Atmosphere Packaging. In many production facilities, there is no microbiologist or food chemist with deep expertise in food microbiology and the complex interactions that occur during food processing, cooling, packaging, and storage. As a HACCP and GMP auditor, I have developed a practical troubleshooting checklist that I routinely use when investigating sources of primary contaminat

III.8.4. Test with the recipe III.8.4.1. Material: 400 mL of white stock, reduced in half. 2 soft-boiled eggs. 100 mL of single cream. 1 spoon of vinegar. 1 red sweet pepper. Salt and pepper. III.8.4.2. Method:The method is identical as the one explained in III.8.2. III.8.4.3. Results:This test with the use of white stock doesn't give a significant result. There is a simple release of smoke, which looks more like steam than a real mist. The ice cube takes several minutes to m

Before learning how to cook, we should know what cooking is really. Of course, technique is important: we have to know how to break an egg, how to roast chickens, how to make mayonnaise sauce, etc. but technique alone does not make a dish. The same for piano playing: if you know how to put your fingers on the keys but if you don't know which song to play, there is no song. Hence, art is first, and technique second. Is cooking art and technique? No, because well swollen souffl

Preface Sous vide is French for "under vacuum" and describes a method of cooking in vacuum sealed plastic pouches at low temperatures for long times. With the proper equipment and some basic knowledge, anyone can prepare consistently delicious and safe food. With more advanced knowledge, a chef can safely create (or modify) recipes to realize their unique vision. This guide attempts to distill the science of sous vide cooking to provide anyone with the tools needed to safely

We are proud to share with you some of our laboratory experiments held with our Russian friends - outstanding chefs from Saint-Petersburg Ilya Lazerson and Dmitriy Blinov, 2 stars Michelin chef. We have reached realyy good results with perfect egg in sous-vide, shaurma turkey and.... suprise: fresh strawberry. Subscribe in the form at the bottom of the page to get more fresh culinay experiments) A Textbook for Managers and Chefs in the Hospitality Industry Author: Sokiryanski