On March 9 and 10, the Silestone Institute has organized talks and workshops at Cosentino’s facilities and at the Provincial Palace of the Provincial Council to raise awareness and get involved in this problem that affects us all. Food wastage is a serious issue with ethical implications and socio-economic and environmental repercussions. It is estimated…
Cosentino City Live hosts a new session of Architecture and Gastronomy Dialogues, in streaming, organized by the Silestone Institute. The Silestone Institute brought together chef José Andrés, architect Juli Capella and Santiago Alfonso, vice president of Strategic Communication and Corporate Reputation at Cosentino to discuss the concept and creation of Mercado Little Spain, the gastronomic…
When freezing, food should be fresh and freshly purchased. Clean, package and label foods before freezing. Freezing should be quick and maintain a temperature of at least -18C. Thaw in a controlled manner: in the refrigerator, and never at room temperature. Never freeze a thawed food unless it has been previously cooked.
Clean utensils and surfaces every time a different food is handled. Separate raw food from cooked food when refrigerating, keeping them in airtight containers. Remember that there are products, surfaces and appliances that, due to their characteristics and features, help to achieve hygiene and safety in the kitchen.
Those that can be a focus of infections and we must take extreme care: Storage area: Pantry. Refrigerator. Freezer. Handling area: Sink. Countertop.. Utensils. Knives. Cutting boards. Kitchen cloths and rags. Waste and recycling area: Garbage. Recycling bins.
Carefully clean foods that are consumed raw, such as vegetables. To prepare cold sauces, such as mayonnaise, extreme hygiene precautions, keep them cold and consume them as soon as possible. Dishes prepared with heat but consumed cold, such as custard or pastry cream, are also considered risky.
Some points in the kitchen that can be a source of infection: The refrigerator door Knobs and handles on doors, cabinets, dishwashers and ovens Knife handle Switches The pantry
Filters: remove food residues from dishes and pans before putting them in the dishwasher to prevent them from accumulating in the dishwasher. Blades: check that the holes through which the water comes out are free of dirt. Door seals: remove any dirt. Inside the appliance and internal pipes: some cleaning products can be applied to…
Now that nothing is like before, it’s time to relearn how to live your kitchen. Now more than ever, rediscover your kitchen. Rediscover the heart of your home.
Teresa Sapey, Luisa Orlando and Santiago Alfonso explain current trends in restaurant design. Respect for the environment, being at ease and the change in space making the cooking process visible are the two trends that currently mark the design of a restaurant. (Teresa Sapey) More and more, the client is part of the restaurant’s story,…