Vegetables That Don’t Steam: Technique Over Heat
Learn how to cook vegetables without steaming. Discover why vegetables get soggy, how to roast and sauté vegetables properly, and proven techniques for crispy, evenly browned results.
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Why Timing Fails on the Line (And How Chefs Fix It)
When timing breaks down on the line, food quality suffers—finished dishes sit too long, overcook, or lose heat before they reach the dining room, making proper hot holding and service timing just as critical as the cooking itself.
Everything You Didn’t Know About Starch: Thickening, Gelatinization & Retrogradation
Learn how to thicken sauce and soup using cornstarch slurry, roux, potato starch, and other starches. Understand what starch is, how slurries work, and the differences between cornstarch vs flour in cooking.
The Science of Milk Texturing for Baristas: Microfoam, Aeration & Heat Explained
Learn how to steam milk, froth milk, and make microfoam like a professional barista. Discover the best milk for frothing, how long to steam milk for latte, and the science behind perfect milk texture.
The Science of Gluten Development: Mixers, Hydration & Timing
Gluten is the structural engine behind every great bread, and understanding how hydration, mixing, and kneading shape its development is the key to producing consistent, high-quality dough in any professional kitchen.
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Bakery Equipment List: Ultimate Buying Guide
Opening a successful bakery requires investment in quality baking equipment. Learn about professional bakery equipment you need: bakery ovens, dough prep equipment & more.
10 Basic Guidelines in Choosing Your Commercial Ovens for Baking
This comprehensive buying guide will help you choose an oven that is right for your business. We will discuss the different types of ovens and the factors to consider when buying an oven.
All Ice Cream Shop Supplies You Need For Your Store
Starting an ice cream store is no doubt a treat, but the task of outfitting it with the proper machines and tools can give you brain freeze.
Commissary Kitchen: How To Rent One and How Much It Costs
The difference between shared and private kitchen spaces, the associated costs, and other services you get with a commissary kitchen.
The Definitive Pizzeria Equipment Checklist
From the back of the house to the front, your equipment should cater to the specific processes and the unique demands of your menu and operation. To help you get started on your shopping, we put together a checklist of these important pieces of equipment, tools, and supplies.
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Flat Top vs Griddle vs Grill: When Chefs Use Which (And Why)
Learn the difference between flat tops, griddles, and grills. Compare commercial griddle and commercial grill performance, menu applications, and heat behavior to choose the best cooking surface for your restaurant.
Espresso Under a Microscope: What Actually Happens at 9 Bars of Pressure
Discover the science behind espresso brewing pressure. Learn how to make espresso properly, why 9 bar espresso is the industry standard, and how extraction time, pressure, and equipment affect flavor and consistency.
The Science of Searing: Why Pan Material and Heat Source Matter
Learn how to sear steak like a pro. Discover the best pans for searing, how long to sear meat, and the difference between cast iron and stainless steel cookware for perfect results.
Classic Lasagna in a Hotel Pan: Bulk Recipe for Catering
Learn how to make restaurant-style lasagna for a crowd with this easy, large-batch recipe—perfect for catering events, buffets, and banquet service.
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CKitchen, an E Friedman company, is a FULLY AUTHORIZED Food Service Equipment and Supplies Dealer that represents all major brands of commercial kitchen equipment. Since our inception in 1984, we focused on quality products and upscale projects. Our projects division is responsible for some of the largest food service projects in the country including Hotels, Restaurants and Institutions. We are loyal to our customers as well as our employees. Our average sales professional has been with us for over 8 years. This accounts for the fact that they are some of the most knowledgeable in the Restaurant Equipment industry. We continue to strive for value added service while maintaining the lowest prices in the industry. The bottom line is that we would like you to be pleased with your purchase today and for years to come...
