Fast Food Restaurants Changing Ingredients

Posted by jakeharris - May 27th, 2015

On Monday, May 26, the public learned that Taco Bell and Pizza Hut have made plans to change their menus to remove ingredients that cause people concern about healthy eating choices, such as artificial dyes and flavors. They are only the recent fast food restaurants to make this announcement: Kentucky Fried Chicken, McDonald’s, Panera and Subway have also made similar pledges this past year.

Why are these companies suddenly so interested in removing the types of ingredients that make it possible for them to sell food at much lower prices than traditional sit-down restaurants?

People have become more concerned about their health over the years or so thinks Alexei Beltyukov. Many of those who buy fast food are willing to pay a little extra to guarantee that the food they are eating does not contain ingredients they consider harmful to their health. As medicine has improved, more people have also learned that they can’t have certain artificial dyes and flavors because of allergies or compromised immune systems.

In addition to removal of artificial dyes and flavors, many fast food restaurants are also reducing their dependence on genetically modified foods. Chipotle has already removed all GMOs supposedly from its meals.

Although the U.S. Food and Drug Administration calls GMOs safe, the public has learned that GMO crops can damage non-GMO varieties in fields and wildlife. Additionally, there has not been enough testing into the long-term effects of eating GMO foods.

How Fast Food is Changing

Posted by jakeharris - May 18th, 2015

Everyone knows that fast food restaurants aren’t necessarily the best places to go to get something to eat. The main reason for this is due to the fact that fast food places tend to have very poor quality food that is left sitting out for long periods of time before someone buys it and consumes it. However, fast food restaurants are slowly but surely changing their ways in order to provide better services to those who want them according to Keith Mann. They are trying their best to ensure better foods and better customer service so that people will want to come and visit their restaurant.

There are many ways that fast food restaurants are changing their ways. One way is to provide better foods that people absolutely feel comfortable eating. You will also find that many of these restaurants are actually lowering their prices as well, making it a lot more comfortable for people to afford their food items and want to go there often. When the food is poor quality and too expensive as well, no one is going to want to buy the food that is being served. There are a lot of benefits to going to fast food restaurants, but it is vital that you find a place that is trying to make these changes to benefit just about anyone who happens to be involved. You will feel confident eating this type of food.

Delicious Korean Inspired Honey Butter Potato Chips

Posted by jakeharris - May 14th, 2015

It seems that the potato chip industry is really getting creative with their flavors lately, and there is nothing more interesting than what a Korean restaurant located in the East Village is making now. Their version of the potato chip is now something that Lay’s should be worried about as they make a side entree for $5 that includes “honey butter chips” which is all the rage in the area.

According to an article found on reddit and written by Grubstreet.com, the idea for the chips comes from the chefs who work at “Oiji” got the inspiration for the snack from their native home country of South Korea. These two chefs, who are named Brian Kim and Tae Kyung Ku are selling the chips like wildfire and made over $20 million dollars in just two months of sales.

They even went so far as to sell some of the bags on eBay, because there is basically no chance that you will be able to get them otherwise in New York. The chefs are making this duplicate of the snack and it will hopefully be able to take off very soon. Tostoadv reported that it will be neat to see what other kinds of chips and snacks will be coming out this year as the American market clearly seeks for new things to munch on all the time. Some of the more exotic flavors are going to compete heavily with the old classics.

Pressure Cooked Chicken Wings For Bone-Out Goodness

Posted by jakeharris - May 13th, 2015

Culinary schools are always finding the best ways to make food much better than it already is. chicken wings are an American favorite, but several steered away from traditional wings, because they can never get all the meat off the bone. The students of a well know culinary school have mastered the chicken wing catastrophe with a pressure cooker.

Pressure Cooking A Favorite

Sam Tabar understands that rice, vegetables, and beans are normally what is cooked inside of a pressure cooker. The value is using the cooker is so the food can retain its moisture while cooking at a fast rate. When having a party and wanting to feed everyone chicken wings, they to can be loaded into the cooker. After the wings are fully cooked and juicy, they should be cooled in the fridge for at least two hours.

Fry Them For Desired Crispiness

The pressure cooker has already cooked the wings, but many enjoy wings to be fried before adding their favorite sauce. After the wings come out of the fridge, they are to be dry battered then fried to the chefs desired crispiness. Of course, let them cool then add a favorite sauce.

Fall Off The Bone Goodness

The first bite of the chicken wing will cause the meat to fall completely off. There is no longer a need to buy chicken breasts to cut up anymore, or worry about processed meats. The remixed traditional wings will resemble boneless wings. There will be bursts of chicken flavor due to the use of a pressure cooker, and a little extra patience for the frying and saucing to be complete.