Smart cooking for larger kitchens you have to check out the fellows at www.rational-international.com They have taken the art of efficient kooking to a new level.

This is a touchy subject for gourmet lovers but is used by all top chefs in one way or another. Eg flour and arrowrot are traditional and nobody questions them. Selatin is often used and now there is “Thick & Easy” by Hormel http://www.hormelhealthlabs.com/ that you can buy at pharmacies. It was developed for healthcare uses but is finding its way into restaurants. This is special in that it does not require heat to use and is flavourless. Used for starters or deserts. Considering the amount of purees that top cooking utilizes this is a real savior in consistency control.

Bakeoff (halfbaked frozen bread) is a great product to have at home. Unfortunately the suppliers mainly supply to companies so the availability is small for consumers.

Delifrance http://www.delifrance.com/ has a great selection of high quality bakeoff.
A company with the same focus but specializing on deserts is Danora http://www.danorasweden.se/ Amazing frozen deserts that match most “home made” by restaurants and cafees. Often they are the suppliers

The best frozen fish seem to be the ones that have only been frozen once and not twice. What seems to happen is that some fishing boats to save on staffing costs just freese the fish on the boats, then thaw them on arrival for processing before freezing them again for delivery. This produces fish that tend to release a lot of water and become horrible spongy when you get them home. Try to find out if your fish have been processed right on board the fishing boats and only frozen once.

One such supplier is Engholm www.enghav.se from www.saljpartner.com

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The Devoted Gourmet