February, 2006

Published monthly by Blodgett       44 Lakeside Avenue, Burlington, VT 05401       800-331-5842       www.blodgett.com

Riddle of the Month:  There is a tractor on an island in the middle of a lake in a remote part of the country. There has never been a bridge connecting the island to the mainland. The tractor was not built on the island, or transported to the island by boat or by air. Can you explain how the tractor got there?  (see answer below)

THE BLODGETT BLG SERIES BRAISING PAN

With four different tilting mechanisms to choose from, Blodgett offers the most diverse line of braising pans in the industry. This month we would like to introduce you to our BLG series braising pans.

The BLG series gas and electric braising pans use a permanently lubricated, self-contained gearbox tilt mechanism that is heavy duty and easy to operate. These units feature redesigned heat distributing fins for more even cooking. With a smaller footprint than most manual tilt models, the BLG braising pans are a smart edition to your kitchen.

The Blodgett BLG braising pans are available in both 30 and 40 gallon models and feature a water resistant control, coved corners for easy cleaning and a convenient pour strainer. You also get a 4" vent port to evacuate excess moisture without opening the cover and a no drip condensate guide to keep excess moisture from dripping onto the floor. In addition, you can accessorize your BLG with a side mounted tangent draw, pantry faucets, etched quantity markings, and steam pan inserts.

Click here for more information on the Blodgett BLG series braising pans.

braised beef

bourginon

Click here for recipe

Question: What is the most versatile piece of equipment you can put in your kitchen? There is a good chance you answered braising pans (a.k.a. tilt skillet). A braising pan is:

Great for steaming - simply place a perforated 2" hotel pan on bottom upside down and fill kettle with 1-1/2" of water cover bring to a boil and place another perorated pan on top with what ever you wish to steam.  Close cover and steam. Great for fresh vegetables.

Great for deep fat frying - fill braising pan with fry oil 3" deep, heat oil to 325 degrees. Great for fried chicken.

Awesome for pan frying - fill braising pan with a 1/4" of fry oil, heat to 350 degrees and pan fry fresh fish, lightly seasoned flour.

Perfect to sear those large cuts of meat - lightly oil the bottom of the braising pan, bring to the smoke point, add top rounds or even steam ships, brown the meat. Finish in a Blodgett oven.

Fantastic for boiling large or small volumes of pasta - fill braising pan 3/4 full with salted water, cover and bring to a boil, once you have a rolling boil add pasta and cook until al dente.

Perfect for grilling hamburgers - lightly oil, heat to 350 degrees, and grill fresh hamburger patties.

Unbelievable for searing chicken - Sear off hundreds of 5 ounce chicken breast in no time for those large catering events.

Amazing for cooking soups - cook large volumes of soup all in one pan.

Perfect for a water bath - to hold sauces, soups or retherm pasta.

Incredible for sous vide - retherm those boil in a bag products, marinara or meat products.

Step 4

CLEANING YOUR BRAISING PAN

Regular cleaning is important to long term life of your Blodgett braising pan. After each use, allow the braising pan to cool before cleaning. Do not get water in the electrical box or any electrical component.

1. Thoroughly wash pan, pour strainer, lid and exterior surfaces with detergent and warm water. If necessary, soak the pan to remove food that is stuck to the pan surface. Rinse thoroughly and wipe dry with a soft clean cloth.
2. Clean removable strainer and receiving pan support with detergent and warm water. Rinse thoroughly and wipe dry with a soft clean cloth.
3. Clean around burner air mixers and orifices (at rear of burner) if lint has accumulated.
4. Be sure the tube lighter ports are not obstructed.

ON THE ROAD WITH BLODGETT UNIVERSITY ON WHEELS

Last month we introduced you to Chef Don Ocheltree and the Blodgett University on Wheels travel demonstration trailer. This month we would like to fill you in on some of the details.

WHO should visit the trailer?

The University on Wheels is educating cooks and managers from schools, healthcare, hotels, consultants, correctional facilities, and country clubs about Blodgett cooking equipment. Participants really enjoy the hands on cooking demonstration as well as the informational tips, techniques and trends in the foodservice industry.

WHAT's onboard the University on Wheels?

The University on Wheels currently features a DFG-100 XCEL convection oven, the Blodgett Combi BC-14G, a 16 gallon tilting braising pan, a B36D-BTT range with two burners, a 2' griddle and a B36-NFR full width salamander, and finally a SG14 Fryer with Solo Filter.

WHERE have we been and where are we going?

The University on Wheels has been so successful that our representatives have it scheduled non-stop through July of 2006. To date it has traveled from Burlington, Vermont, to Nashville and onto Dallas, Houston, and San Antonio. In addition demonstrations have been held in Tulsa and Oklahoma City. Next stops Tampa, Orlando, West Palm Beach, Atlanta and Birmingham.

HOW do I schedule a demo?

Contact your Blodgett Sales Representative to schedule a demonstration in your area. After a successful tour of the Central United States last year, the University on Wheels is focusing on the South Eastern states.

In addition to the University on Wheels, Blodgett is currently training 15 additional certified chefs to address the demand for increased product demonstrations throughout North America.

Heidi Cervantes

WELCOME HEIDI CERVANTES

We are very happy to announce that Heidi Cervantes has joined the Blodgett Customer Service department. Heidi is returning to us after 4 years in California where she worked in Customer Service for Distribution and as International Distribution Supervisor for Westside Packaging, a dental supply company. Prior to that Heidi spent 11 years in the Blodgett Parts Department most recently as our Parts Supervisor. Heidi brings a wealth of experience to our Customer Service department where she is responsible for supporting international sales, including Canada, as well as order entry.

We are pleased to welcome Heidi back to the Blodgett family.

PRINTABLE VERSION

   If you have questions on any of the information in this newsletter, please click here to contact us.

Riddle of the Month Answer:  The tractor was driven over to the island during the winter when the lake was frozen.

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Copyright G.S. Blodgett Corporation 2006