by TracyC | Jul 27, 2026 | Behind The Fryer
Behind the Fryer Series Arancini, also known as fried risotto balls, have become a favorite appetizer in Italian restaurants, gastropubs, breweries, and upscale taverns. Their crispy golden exterior and creamy, flavorful center make them a memorable menu item that...
by TracyC | Jul 27, 2026 | Behind The Fryer
Behind the Fryer Series Fried Halloumi cheese has become increasingly popular in restaurants, breweries, wine bars, and upscale taverns because it delivers a crispy exterior, a warm, chewy center, and a unique flavor that stands out from traditional fried appetizers....
by TracyC | May 25, 2026 | Behind The Fryer
Smarter Cooking Techniques for Cleaner Commercial Kitchens Burgers are one of the most popular menu items in restaurants, taverns, sports bars, diners, and supper clubs throughout Wisconsin. But they are also one of the biggest contributors to kitchen smoke, grease...
by TracyC | May 25, 2026 | Behind The Fryer
A Crisp, Lighter Fryer Option Restaurants Should Consider Adding to the Menu Restaurants are always looking for menu items that stand out while still being efficient for kitchen operations. Tempura asparagus is one of those rare appetizers that delivers crispy...
by TracyC | May 25, 2026 | Behind The Fryer
How Lighter Batter Techniques Can Help Reduce Grease, Smoke, and Fryer Buildup Onion rings are a customer favorite in restaurants, bars, taverns, food trucks, and supper clubs throughout Wisconsin. But in busy commercial kitchens, traditional heavy onion ring batter...
