New Tools Simplify the Task of Making a Salad
The professionals at marine catering companies know that an on-board chef requires more than just top-quality ingredients. He also needs access to dependable and long-lasting equipment. For that reason, any salad maker that has been hired by a maritime catering company should get acquainted with two new kitchen gadgets, both of which simplify the task of salad-making.
One new gadget functions as an eggcellent peeler
The misspelling in the bolded statement was intentional. It does not represent an attempt to test the spelling skills of some professional at a marine catering company. Instead, it seeks to highlight the time-saving function of a new kitchen tool, one called The Negg. A cooking expert at a marine catering company may be familiar with the elements of industrial peeling. Completion of that challenging job requires the presence of vibration, movement and water. Now one woman has provided the home or on-board chef with a way to make use of those same elements. She has created a device that facilitates the task of peeling an egg. Chopped or sliced egg can make a great addition to a tossed green salad. Still, an unpeeled, boiled egg cannot be sliced of chopped. It can be placed in The Negg, along with approximately ¼ cup of water. Once inside that device, it can be shaken until the egg’s white part starts to appear. After a few additional shakes, the shell will slip off, whenever the water gets poured out.
A tool that keeps fresh vegetables crisp and salad-ready
Of course, any expert of marine catering services realizes that it makes no sense to gain access to an egg-peeling tool, if a chef feels uncertain about his chances for finding fresh and crisp vegetables in the refrigerated section of a vessel’s kitchen. Now invention of the Vejibag has put an end to such uncertainty. Once moistened, the bag’s soft cotton material ensures the crispness and freshness of any vegetable that has been placed inside of that same sac. The breathable cotton prevents an accumulation of ethylene gas. For that reason, it does not belong in any container that might be referred to as a crisper. Instead, it should be placed on a refrigerated shelf. In fact, such a placement increases the chances that any vegetable in the Vejibag will soon become crisper. Experts in ship management will like the fact that each such bag can be washed with ease. At the same time, the washing procedure works to improve the bag’s performance. It removes any dirt and bacteria, prior to the time when a vegetable might get tossed into that new type of storage container. Still, it is not necessary to wash a bag after each use. Once every 2 to 3 uses seems sufficient. Any effort to remove a stain will succeed, if the bag-cleaner uses 1 cup of hydrogen peroxide and ¼ cup of vinegar. If a member of the kitchen staff wants to save time, a Vejibag’s dirty cloth can be cleaned in a washing machine. Just do not throw it in the dryer; that will cause shrinkage. Yet there is no reason for waiting until a bag’s cloth has dried, because its moistness helps to keep the stored vegetable fresh. Finally, the professionals at a marine catering company should know that the Vejibags come in a range of sizes. The extra large one will hold an entire head of lettuce. Moreover, a collection of small pieces from several different vegetables can be tossed into a single bag.