Wallin Foodservice Resources

As excited as we are that spring has arrived, we’re already being reminded that all those beautiful blooms bring on not-so-beautiful seasonal allergies. Fortunately, we have countless remedies to keep our seasonal sniffles under control, but food allergies are a completely different story. Regularly making foodservice industry headlines prior to 2020, food allergies remain at an historic high. According to foodallergy.org, an estimated 32 million Americans (1 in 10 adults and 1 in 13 children) have them. Considering that allergic reactions can range from mild to life threatening, accommodating food allergies is a serious responsibility. The following foods are considered to be the 9 most common allergens due to the severity of reactions they cause for those allergic to them, with sesame being the newest addition to the list: Peanuts Tree Nuts Milk Eggs Wheat Soy Fish Shellfish Sesame Common as the above foods are, an ounce of prevention is worth a pound of cure—an...

America’s love for pizza runs deep. Always in demand, this irresistible comfort food is recession-proof and commands ingredient markups that double or triple those of other casual menu items. Another plus, pizza blazed the delivery trail decades before other foods, so it’s already set up with tailor-made boxes and insulated bags to be delivered in appetizing condition. The pizza playing field is a competitive landscape, though. The right equipment can help you gain and retain the competitive edge that comes with speedy service, perfect texture, and memorable flavor. It can also help you save on labor and food costs. Here’s our guide to some of the best tools of the pizza trade.    Gas or Electric Ovens For high volume production, air impingement uses hot air under pressure which surrounds food with small jets of hot air. This allows for rapid heating, cooking, baking, and crisping of foods, two to four times faster than conventional ovens. Our top pick of impingement ove...

Tips for Preparing the Perfect Turkey This Thanksgiving may be a bit different from what we’re used to—just like everything else in 2020—but that doesn’t mean we can’t still enjoy a perfect turkey. Here are a few tips we’ve picked up from some of our favorite chefs and brands. Prepare for a Long Thaw For those of us who only do this once a year, here’s a quick food safety refresher. According to foodsafety.gov, a frozen turkey can be thawed in a refrigerator (or walk-in cooler) set to 40°F or below for approximately 24 hours for every 4-5 pounds. Allow about 30 minutes per  pound of cold water thawing, changing the water every 30 minutes until the turkey is thawed. A turkey thawed in cold water should be cooked right away.  Brine to Maximize Juiciness Brining overnight is a safe and easy way to achieve a tender and juicy turkey. Basic brine requires a cup of kosher salt, ½ cup of brown sugar, and 2-4 quarts of water. Make it your own with your choice of aromatic herbs, s...