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Archive: Oct 2020

Chef Tips: How to Properly Season and Marinate Your Food Thumbnail

Cooking can be such a chore, especially when you work so hard and your food still doesn’t taste as good as it should. One of the mistakes you’re probably making is with your seasoning, so here’s a quick guide on how to prevent uneven seasoning when you’re cooking.


Flavor with dry seasoning

One of the biggest mistakes you can make when cooking and seasoning your food is adding the seasoning right at the end. This can be a huge disaster! Rather than the seasoning being in your food and having been absorbed during the cooking process, it’s sitting lamely on top in a coating that won’t cover every bite, leaving mouthfuls flavorless and dull. The simplest way around this tragic end to a meal is to add your seasoning during critical moments while cooking. With foods such as pasta or doughs, the seasoning needs to be added while the food is expanding. For pasta, this will be while it’s in the water – add your salt now. Go! Quick! With bread and pastries, it’s making sure your dough is well combined, the ingredients well mixed and any key flavors you want in, to be added before the dough becomes stiff and over handled.


Flavor with marinade

Another rookie mistake to make is not to marinate your food properly. Let me be very clear – cold liquids do not marinate. Marinades need to be at least room temperature in order for the food to absorb the flavors. An example I love to give is tea. Have you ever tried to brew a cup of tea with cold water? No, because the water remains clear and the tea flavor doesn’t leave the teabag. This is the exact same with a marinade. Unless you want a soggy coating of flavor, don’t marinade cold!


Now go forth with your new culinary skills and make some tasty food!

6 Steps to Ensure your Restaurant Passes its Health Inspection Thumbnail

For any restaurant owner, one of the most intimidating times of year is when the annual health inspection is due. Even if you think that your restaurant is clean, it is easy to get overwhelmed by the idea that there will be someone in your establishment scrutinizing every knife, fork, and glass. Because of this, it is important that you make sure to take extra care in the days running up to your inspection. If you are unsure of the best ways to do that, worry not. Here are 6 of the most crucial steps that you should take to ensure your restaurant passes its health inspection.


Check your fridge

Something that a lot of people forget about before their inspection is making sure that their fridge is as clean as the rest of their facility. Restaurant fridges can get dirty very easily and produce can quickly go out of date and this may affect other foods in your fridge. Health inspectors check your fridges thoroughly so make sure that your food is all in date and properly organized.


Clean the exterior of your restaurant

The exterior of your restaurant can be reflective of the cleanliness within, so if the outside of your restaurant is a mess, the health inspector will not be impressed. Make sure that you sweep down the entrance of your restaurant and also ensure that the bins behind your restaurant are tidy, as mess around the back can appeal to pests that may get into your restaurant.


Make sure your staff are up to scratch

Not only do health inspectors look at your establishment’s cleanliness, but they will also take note of the cleanliness of the staff. This is because the staff will be handling all of the food that goes out to customers, so if they are in a dirty uniform or have dirty hands, it will reflect poorly on your restaurant. Make sure that you have plenty of anti-bacterial stations around the restaurant so that your staff can make sure that their hands remain clean in between serving customers. Before the start of a shift, evaluate every staff member to make sure they are in a good state to represent your brand.


Deep clean

If you know that you have an inspection coming up, it would be in your best interest to give your restaurant a deep clean. We recommend that you hire an external company to do this as they will make sure that the cleaning is completed to a good standard, it will also give you time to focus on other jobs ahead of your inspection. It will also mean that you won’t have to clean some of the more challenging spots.


Double-check cutlery

Another area that lets a lot of restaurants down during inspections is the condition of their cutlery. Cutlery is often difficult to clean and so sometimes dirty knives and forks manage to make their way to a customer’s table. This is not acceptable if that table ends up belonging to the health inspector, so make sure that you double-check all of your cutlery.



Pest control

A huge issue when owning a food establishment is rats and other pests being attracted to your building due to the large quantities of food. Having any pests at all could lead to an automatic fail for your inspection, so make sure that you have your building checked over before your inspection. There are plenty of companies that offer pest control in dixon, california, so make sure that you contact one for an appraisal on your business.