Oser Communications Group

Kitchenware News March 2017

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GENERAL NEWS www.kitchenwarenews.com n MARCH 2017 n KITCHENWARE NEWS & HOUSEWARES REVIEW 3 General News Cracking the Code and spooned out. Making f resh sausage is a matter of taking good care of a few ingredients. "One of the easiest things is f resh sausage like Italian sausage," says Cracco. The first step is getting meat to the correct temperature. At 28 degrees Fahrenheit, protein is just f rozen enough to be ground easily. "It's hard and crunchy, but it isn't f rozen through," Cracco adds. Grinding can take place in a dedicated grinder or a food processor attachment. While brands vary in style, all meat grinders follow a set sizing system. "The parts are all standardized, they come with a number designating the size of the grinder. We use a Number 22 Grinder, capable of 25-pound batches," says Cracco. Before fats, seasonings or liquid are added, the meat needs to be mixed thoroughly with salt. " The salt draws liquid f rom the meat," says Cracco. "Myosin, that is the protein that 's responsible for making the bind, that keeps the meat together. It gets a little wet, that protein develops and it starts to get tacky." Then the rest of the ingredients are added and mixed even more. " The more you knead it, the tougher it gets. You're developing the myosin structure," says Cracco. "Fold it on itself, it'll get firmer. You'll know it's done when you put your hand on it and there will be some resistance when you try to pull it away, and that will mean you have a proper bind." From this point, the sausage can be cooked as is or stuffed into casings. Sausage stuffers can be manual or electric, with different sizes for capacities. Casings themselves are harder to acquire, and are generally available at well-stocked butcher shops. For sausages in casings, the last step is to put the links into the f ridge uncovered, to dehydrate the casing slightly. Pâté requires more steps than f resh sausage, but the reward is a fine- textured loaf of meaty goodness. "One of the great parts about it, it's a very rustic thing. Ground coarsely, eaten cold with a hunk of bread, it's pretty cool," says Cracco. "We don't really line ours here, we add so much fat and flavors that it isn't necessary. But if you have your f riends come over, [it can be] lined with pancetta and bacon." The meat for pâté is processed the same way as sausage, but made into an even finer paste. " W hen we're making emulsified things, you can no longer distinguish meat f rom fat. You need to grind, and then put it through a food processor," says Cracco. Pates can then be baked in loaf pans of any size, set in a water bath to provide even cooking. The water bath can be any oven-safe container that will keep water halfway up the side of the pate loaf pan. "Pâtés are always pressed when they're cooked," adds Cracco. "While they're still warm, put it in the f ridge with a little weight on it, take it out the next day and eat it cold. It firms up the texture." After these charcuterie options, home cooks start diving into territor y that requires fermentation tools and specialized appliances. "For salami, a fermented product, that requires specific temperatures and humidity," says Cracco. "After that, it's dried. Those things are hard to replicate at home." KN (cont. from Page 1) GC Buying Group's 2017 Start the Year Event GC Buying Group held the its 14th annual Start the Year Member Conference and Vendor Showcase on Jan. 11 and 12 at AmericasMart during the International Gift and Home Furnishings Show in Atlanta, Georgia. Chris Noble, Director of Sales of Lenox, said GC put on a first class event, as usual. "Retail attendance and vendor participation saw record high numbers for the two-day event. Having the quantity and quality of vendors and store owners in one room is invaluable," said Gregg Smith, Buyer for Cooks Warehouse in Atlanta, Georgia. "Being a West Coast store, GC's Start the Year is my reason for coming to Atlanta instead of doing all my buying in Las Vegas. GC is to thank for getting me excited about the year to come," exclaimed Amber Light, Buyer for Ralphs and Bayview Thriftway in Olympia, Washington. The exclusive member meeting is a full day of education and idea sharing for stores. The meeting kicked off with open discussion topics, where store teams shared personal experiences regarding selected topics led by Ben Salmon, Owner of Kitchen a la Mode in South Orange, New Jersey. "Start the Year helps us find winning trends and products by hearing over 200 independent stores' top items," said Laura Havlek, Owner of Sign of the Bear in Sonoma, California. "It creates our hit list of new vendors to visit the following day." Guest Speaker Bobby Griggs, Vice President of Hammer Stahl, captivated the audience while delivering thought- provoking points about Changing Retail and Consumers. RMSA's Paul Erickson offered easily applied advice on managing inventory. "All of the speakers gave me information and insight to bring back to my store; I felt affirmed at one point that I'm actually stocking my store correctly. Wow, I will definitely be back," exclaimed Mary Behrens, Owner of Kitchen Outfitters in Crystal Lake, Illinois. Store Members also heard f rom peers on GC services that have been incorporated and proved successful for engaging customers. Angela Skogen, Owner of Cooks on Main in Williston, North Dakota, spoke on the benefits of implementing the GC Catalog, Sharon Landis, Owner of Zest! in Lititz, Pennsylvania, excited members about unique ways to utilize the GC eNewsletter and Susan Dolinar, and Owner of Nibblins in Winchester, Virginia, touched on her incredible store transformation thanks to GC's Ref resh Program. After a full day of learning and exchanging retail best practices, store and vendor members gathered at Atlanta's Capital City Club for a cocktail party hosted by GC Buying Group. This elegant evening is beloved by all who attend for combining industry personalities f rom all over the country in a sophisticated social atmosphere. Day two presented the highly regarded Vendor Showcase, a private trade show for GC members, that allows stores to view and demo products, learn about new merchandise, communicate specific needs, take advantage of exclusive special offers and network with vendors. "[GC] hit a home run with this year's Vendor Showcase, now [GC's] biggest issue is to top it again next year," claimed Dick Smith, Sales Manager of Fletchers' Mill. "The GC event is an effective, efficient venue to meet specialty independent retailers with the ability to highlight best sellers f rom the holiday season and to introduce new products. It offers extraordinary business as well as personal opportunity to connect with our customers and start the year in a very positive fashion. Uplifting for all involved," said Bill Reibl, President and CEO of Fusion Brands. After a successful Start the Year, the GC team will focus on preparing for Chicago's International Home and Housewares show in March, where the group hosts a private meeting to set independent stores up for buying success when tackling the large show. For those eager to return to Atlanta, GC's Summer School event will take place during The Atlanta International Gift & Home Furnishings Market in July. "Convenient and informative, this year's GC Start the Year Member Conference was invaluable! I cannot wait for GC's Summer School in July," said Sandy Barrios, Owner of Bazaar in Collierville, Tennessee. For more information, visit www.gourmetcatalog.com. KN Upgrading Sausage Supplies Dedicated sausage making hardware can take the home cook's charcuterie to the next level. The Weston® 5LB Capacity Sausage Stuffer allows consumers to prepare their own meats at home. Sausages, pepperoni, deli meat and more have never tasted fresher. Whether grilling for a crowd or packing sandwiches for lunch, users can add the flair of homemade sausages. The Sausage Stuffer comes with a set of two clamps to secure the base to the tabletop when in use. A stainless steel canister slides out for quick loading and easy cleaning. The pressure release valve located on the plunger allows air to escape, preventing the meat f rom advancing too forcefully. The Weston 5LB Capacity Sausage Stuffer comes equipped with a set of four plastic funnels - 13MM, 20MM, 30MM and 40MM – sized for everything f rom snack sticks to bratwursts. Capable of stuffing up to five pounds at once, users can feed a large gathering or freeze for later use in pastas, burgers, casseroles and so much more. The recharged WESTON Pro Series™ Commercial Grinders have increased horsepower and a new design, along with an extra wide, offset throat with rifled head. A permanently lubricated, air-cooled motor keeps the grinder running smoothly. All metal, precision engineered gears provide quiet performance and rugged durability. The #5 Pro Series Grinder joins a line-up of commercial grinders including #8, #12, #22 and #32 sizes. The #5 Pro Series Grinder has 0.5 horsepower, which is up to double its competition. Each unit in the Pro-Series comes equipped with an auger grabbing stomper, built-in knife sharpener, storage tray for accessories and tray dust cover, which are all unique to the line. The grinder also includes two stainless steel grinding knives and a sausage stuffing kit, which includes 10, 20, 30 and 40 -millimeter stuffing funnels, a spacer and adapter. An accessory storage compartment makes keeping track of the pieces easier than ever. For more information, visit www.westonproducts.com. KN

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