Tags Posts tagged with "Cooking"


Paul Theroux Cooking Quote

“Cooking requires confident guesswork and improvisation, experimentation and substitution, dealing with failure and uncertainty in a creative way” – Paul Theroux

rejuvenate crystallized honey

Food truck owners are always looking to save as much money as they can to help keep their profits up. Food waste is one area that can help this cause that often overlooked. Starting today, we will filter in some handy cost saving tips that you can use to keep your food yield as high as possible.

Tip of the Day: Rejuvenate Crystallized Honey

Have you ever open a jar of honey to find that it’s turned into an awful looking crystallized mass? Use this tip to bring rejuvenate crystallized honey:

  • Place the jar in a bowl of hot water until the honey is smooth and runny, this should only take 5 to 10 minutes.

To prevent having to rejuvenate crystallized honey again, make sure you keep your honey in a cool, dry place (not the refrigerator) and what ever you do, avoid the introduction of moisture.

If you have any tips you think could help save food truck owners save some money, let us know via email, Twitter or Facebook.

Bobby Flay Cooking Quote

“Cooking is a subject you can never know enough about. There is always something new to discover.” – Bobby Flay

cooking the perfect hot dog

It doesn’t matter what city I travel to, it seems that every hot dog vendor I speak with has their favorite way to prepare the hot dogs they sell. Over the years I have learned that encased meats can be boiled, fried, grilled on or roasted in the oven.

With all of these options available to new hot dog vendors, we are consistently asked which way is the best and what style is required in cooking the perfect hot dog.

While we could tell them what “we” believe sells the best…we ultimately inform them that this research is hyper local.

Hot dogs are an American comfort food. They are part of our culture, but since every region of the country has their own ways of preparing hot dogs, it seems like something that can only be found from asking in the area they plan to sell. Consumers have their own childhood memories of their first hot dogs. Mine comes from the times my father would take me to a Detroit Tiger baseball game. If you talk with someone else, their memories will be completely different.

Here are the pro’s and con’s of the three main methods of preparing hot dogs to help you make up your mind and to combine with how consumers may prefer their dogs in your community.

Cooking The Perfect Hot Dog


This is the process of using a hotel pan with the bottom filled with water. Inset into this pan is a perforated hotel pan that allows the boiling hot water below to steam up to the dogs. This method is used for buns as well.

Pro’s: Steam coming from a cart gives great visual appeal and allows for quick cooking of frozen foods and steaming buns.

Con’s: Steaming can alter the color of the hot dogs and doesn’t allow for long holding periods. Too much steam and your dog will shrivel and some dogs can turn grey.


Very simple process; boil water, add hot dogs.

Pro’s: Quickly boil large numbers of product at one time. Once cooked, they can sit in hot water until they are sold.

Con’s: Often referred to negatively as “dirty water dogs”. Hot dogs can split if boiled too long.


Cooking the hot dogs over an open flame.

Pro’s: Offers the customer those appealing grill marks. Smoke from the grill provides an odor that has been known to attract customers from blocks away.

Con’s: Grilled dogs do not hold long and thus need to be cooked a la minute which can create longer lines. Grilling also requires more space for equipment and uses more propane to operate.

As a bonus, we are throwing out a call to the current hot dog vendors to find out how they prepare the hot dogs they sell.

[poll id=”60″]

If you select other, please let us know what you in the comment section below.

When a food truck serves steak they have entered a business that sells meat products that are produced for each customer they way the customer wants it. The doneness of a steak that customers ask for varies from order to order. While there are those who prefer their steak served medium-rare…there are those that prefer their steak to be cooked well done.

steak doneness chart

So how do you prepare these orders as quickly as possible but at the same time in a way that will please the customer and keep them from returning the product because it was either under or over cooked? How do you test a steak without cutting into the meat?

The are three common ways for a food truck chef/cook to do this…

Steak Doneness Test by Temperature

This is the scientific and most accurate approach. Poke an instant-read digital thermometer into the center of the steak (or the thickest part) and take a reading. Based on the internal temperature, you can tell when the steak is done to your customer’s  liking:

  • Blue rare – 120°F
  • Rare – 125°F
  • Medium-rare – 130°F to 135°F
  • Medium – 140°F to 145°F
  • Medium-well – 150°F to 155°F
  • Well-done – 160°F

Carryover cooking must be considered when using this method. Keep in mind that just because you take a steak off the grill doesn’t mean it’s through cooking. The heat built up in the steak will continue to cook the meat until it begins to cool off, adding up to an additional 5° or 10°F of doneness.

Steak Doneness Test by Touch

Use the following list as a guide, but experience is the best teacher. As you test the temperature with your thermometer, give the steak a poke and note its firmness. This will help you develop a feel for doneness and you can eventually put the thermometer away.

  • Blue rare – feels soft and squishy.
  • Rare – feels soft to the touch.
  • Medium-rare – yields gently to the touch.
  • Medium – yields only slightly to the touch, beginning to firm up.
  • Medium-well – firm to the touch.
  • Well-done – hard to the touch.

Finger and Hand Steak Doneness Test

  • Rare – Take your thumb and touch your index finger. Then feel the fleshy part of your palm below the thumb.
  • Medium-rare – Take your thumb and touch your middle finger. Then feel the fleshy part of your palm below the thumb
  • Medium – Take your thumb and touch your ring finger. Then feel the fleshy part of your palm below the thumb.
  • Well done – Take your thumb and touch your pinky. Then feel the fleshy part of your palm below the thumb.

steak doneness hand test


Smoking food is a great way to introduce unique flavors into your food truck’s menu, and picking out the right kind of wood for each dish is important. Whether you’re cooking on your truck, using a fire pit, grill, or smoker, there’s nothing better to flavor your food than creating heat from 100 percent natural hardwood. Each type of wood has a distinct flavor; in this guide we will look at the best woods for every kind of food, and the best forms of wood to use.

image from seriouseats.com

Most food truck owners that aren’t used to smoking can identify the type of wood used to smoke their food, but the choice does affect the flavor. Smoking is an art, not a science, so choose whatever wood speaks to you.

  • Alder: Fragrant and delicate with a sweet yet musky smoke that is the perfect complement for fish, especially salmon.
  • Almond: Imparts a nutty, sweet flavor that is good for beef, pork (ribs or ham), poultry, and game.
  • Apple: The most pungent and fragrant of all fruitwoods and an excellent choice for poultry, ribs, pork, sausage, and ham.
  • Apricot: A mild and sweet fruitwood; good with seafood, pork, and poultry.
  • Ash: Fast burning with a light smoke flavor that’s good for beef, pork, and poultry.
  • Beech: Mild wood with a delicate smoke flavor that is good for beef, pork, ribs, ham, seafood, and poultry.
  • Birch: Similar in flavor to maple but a little softer and burns much faster. Good for pork, poultry, seafood, and cheese.
  • Black walnut: An intense smoke that has a slightly bitter flavor; pair it with stronger flavored meats such as beef, ham, lamb, game, and turkey.
  • Cedar: Great for plank smoking but not for low-and-slow smoking; best with salmon and other seafood, but also works well with cheese and vegetables.
  • Cherry: Distinctive and flavorful with a sweet smoke that’s great with beef, lamb, game, poultry, and hams.
  • Chestnut: Slightly sweet, nutty smoke flavor that compliments beef, pork, and game.
  • Citrus (orange, lemon, lime, grapefruit): These fruitwoods have a sweet and fruity smoke that isn’t overpowering and works well with more delicate foods, such as seafood and poultry.
  • Grapevine: An aromatic and tart fruitwood that burns quickly and is wonderful with chicken, turkey, seafood, and pork.
  • Hickory: Hickory is the most popular hardwood. It has a rich and full-bodied, sweet flavor, especially when used for smoking bacon—my favorite. It’s also great with beef, ribs, pork, ham, sausage, game, poultry, seafood, and cheese.
  • Maple: A wood that burns hot, with a spicy and earthy smoke; great with poultry, pork, ham, bacon, and cheese.
  • Mesquite: An extremely hard wood that’s milder and sweeter than hickory and is best used with beef, ribs, pork, lamb, poultry, and game. Mesquite is a southwest smoker’s delight.
  • Oak: A great wood for all types of meat and for smoking larger cuts for longer periods of time. It imparts a medium-to-heavy flavor, which is why it’s the brisket smoker’s wood of choice.
  • Olive: Smoky flavor similar to mesquite but much lighter and best used in Mediterranean-flavored dishes with lamb, poultry, and seafood.
  • Peach: Slightly sweet fruitwood; delicate in flavor and complements seafood and poultry.
  • Pear: Sweet and woodsy flavor that is similar to apple and great with poultry, game birds, and pork.
  • Pecan: Similar to hickory with a sweet, buttery flavor and great with brisket as well as other cuts of beef, pork ribs, ham, bacon, and poultry; works beautifully with cheese, too.

Now that you know the best kinds of wood to use for the food you smoke, it’s time to get out the smoker and start cooking.

cooking classes

If you are like most food truck owners and have a love for cooking that is coupled with a love for sharing your food with others, you can use these traits to increase your business in your local area.

Sharing your knowledge can turn into a profitable business by giving cooking classes. Whether you conduct them at your food truck, commercial kitchen or simply have an in-home kitchen ideal for the set-up, you can offer classes in a niche area of cooking or offer basic and advanced cooking techniques. While leading such classes is often a lot of fun, it has to be looked at as an extension of your food truck business.

What kind of cooking classes you will teach

If you are an expert in a certain type of food or technique, this would be a good place to start. For example, if you are an expert in Italian cooking, start with these types of classes or if you are an expert bread baker, offer classes in these techniques. Make a list of your skills, even skills that don’t seem important to you at first. It’s quite possible that once you go through the list, you will see ample opportunity to offer a variety of classes.

Know the law

Check with your local department of health as well as your county clerk’s office to find out if you’ll need any type of special license to provide this type of service. Due to the fact that you are not selling the food, it is unlikely that you will need to have an inspection like your truck. Offering classes in your clients’ homes can also be an option.

Gather equipment and set up

Be sure that you have everything you will need to teach your class. If your students will be cooking, be sure to have enough for everyone. You won’t need five mixers, for example, but you will need to have ample mixing bowls, ramekins, measuring cups and spoons. If your kitchen isn’t properly equipped, see if you can offer classes through a local retail store (think Sur la table or William Sonoma). This can be good marketing for them and gives you a place to do your cooking. If you can’t find a store to work with you, you may be able to rent the space from your commercial kitchen.

Develop promotional materials

Add your class offerings to a brochure that can be handed out at your truck’s service window. Also include this service to your website. If you offer other services, such as catering, then be sure to incorporate all of these in your promotional materials.

Plan well

You might find that your first cooking classes will go along so well you don’t need a plan, but creating a syllabus and making notes for yourself will help to ensure that you hit all the points you want to make. You don’t need to plan every class to the minute, but having general points you want to go over will make teaching easier and help the class go smoothly. (see the list below for tips on creating a syllabus for cooking classes)

Start small

Once you get interest in your first set of cooking classes; you’ll need to decide if these will be a series of classes or a one-time only thing–only accept a few students. This will help you get your feet wet, allow you to try new things and help you keep your nerves down if you are nervous about your new venture.

Create a syllabus for your own cooking classes:

Theory before Practice

When teaching people how to cook who may not be very skilled at it, have never cooked before or have very limited knowledge, it’s a good idea to start at the beginning. When you first start your cooking classes, your students have to know the fundamentals of cooking.

These basics of cooking can include the type of pans you will be using in your class, why you use certain utensils and detailed explanations of various cooking techniques. You will also want to teach them the rules of the kitchen, appliance safety and knife safety. Go over what your plans are before you actually let them cook.

Prepare Handouts

Every good cooking classes I’ve attended provided handouts. It should include information and reminders of important concepts you want them to remember. It should also include the recipes you will be showing them how to make. Try to get these done before your class even starts.

Start Small

You don’t want to throw your students into practical cooking classes by having them cook an elaborate 5 course meal. Start with small dishes with limited ingredients. As you advance from beginner dishes to more challenging ones, you can include useful cooking tricks.

Have you offered cooking classes to expand your food truck empire? We’d love to hear how that’s worked for you and any additional tips you may have. You can share them via email, Facebook or Twitter.

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