Tojoda Catering Service - T.C.S

22/09/2022

18/11/2014

How To Cook a Turkey
Are you roasting a whole turkey for the first time this year? Or perhaps you've done this many times before, but you want a quick refresher to brush up on the basics? We'll help you make your mama proud with these step-by-step instructions for roasting a whole turkey. Here is our super basic, super simple, super easy tutorial for roasting a super beautiful turkey this year.
The Simplest Method for Roasting Turkey

Now, we know that many people have strong opinions on the best way to cook a turkey. You may fry it, roast it overnight, or even cook it in a slow cooker. You may brine religiously every year, or maybe have a secret family spice rub that only gets used at Thanksgiving.

But just to keep things really simple and straightforward with this tutorial, today we are taking a completely no-frills approach. There are lots of places along the way where you can add some spice, extra flavor, or personal touches. Consider this a recipe template and feel free to play with it as much or as little as you like; our goal is simply to give you a foolproof way to get that turkey roasted and onto plates with as little stress as possible.

This method will work with any turkey: big or small, brined or not, free-range or otherwise. Cooking times will vary, but the basic technique will be the same. For reference, the turkey in the photos was a pre-brined 16-pound turkey.

Thawing the Turkey

Be sure to let your turkey completely thaw before cooking. If it was frozen through when you bought it, the turkey will thaw within a few days in the fridge, approximately 24 hours for every five pounds of turkey. For quicker thawing, place the turkey in a cold water bath and change the water every 30 minutes until it's thawed.

Brining the Turkey

One thing we're not talking about here is brining the turkey. This method has become popular over the last few years and involves immersing the turkey in a salt water solution for a day or so before cooking. The end result of this process is moist, perfectly seasoned turkey meat. We've had great results with brining and heartily endorse it.

How To Cook a Turkey

Makes 1 turkey

What You Need

Ingredients
1 turkey, any size
2 cups chicken broth, vegetable broth, water, or other liquid
1 cup unsalted butter, melted, for basting (optional)

Equipment
Roasting pan (or an alternative roasting dish)
Roasting rack (or something to lift the turkey off the pan)
Turkey baster, brush, or ladle (optional, if basting)
Instructions

Prepare the turkey for roasting: About an hour before roasting, take the turkey out of the fridge. Remove any packaging and the bag of giblets (check in the body cavity and in the neck cavity). Set the turkey breast-side up on the roasting rack and let it sit for about 30 minutes while the oven preheats. This takes the chill off the meat, which helps the meat cook faster and more evenly. It also gives the skin time to dry out, which promotes browning and crisping.
Preheat the oven to 450°F: Position an oven rack in the bottom third of your oven. If you brined your turkey, as we did, no need to do anything now. If your turkey is straight out of the package, rub it with some salt and pepper before putting it in the oven. We recommend leaving your turkey un-stuffed and un-trussed, both because it's easier and because the turkey will cook more evenly.
Add liquid to the roasting pan: Pour two cups of broth or water into the roasting pan.
Place the turkey in the oven and turn down the heat: Place the turkey in the oven and turn down the heat to 350°F. We recommend roasting turkeys breast-side up. Some recipes advocate starting the turkey breast-side down to shield the breast meat, but the idea of flipping a hot, sputtering turkey is not our idea of a good time. Instead, we like to shield the breast meat with foil toward the end of cooking if it starts getting too browned.
Roast the turkey: The rule of thumb for cooking a turkey is 13 minutes per pound. So our 16-pound turkey should have taken about 3 1/2 hours to cook. However, some factors like brining the bird, cooking with an empty (un-stuffed) cavity, and leaving the legs un-trussed will contribute to much faster cooking. Plan on the 13-minute-per-pound rule, but start checking the temperature of your turkey about halfway through the scheduled cooking time to gauge how fast it's cooking.
Baste the turkey every 45 minutes: Every 45 minutes, remove the turkey from the oven, close the oven door (don't let that heat out!), and baste the turkey all over. To baste, tilt the pan and use a turkey baster or spoon to scoop up the liquids and drizzle them on top of the turkey. Basting with pan juices cools the surface of the turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the same rate as the legs and thighs. In the last 45 minutes or so of cooking, you can also baste the turkey with melted butter or oil. This helps crisp up the skin and turn it a beautiful deep golden brown.
Check the turkey's temperature: To make sure that turkey is fully cooked through and through, we like to check its temperature in three places: the breast, the outer thigh, and the inside thigh (see photos above). In every case, the meat should be at least 165°F. If any place is under that temperature, put the turkey back in the oven for another 20 minutes. Shield the breast meat with foil if needed to keep it from overcooking.
Rest the turkey before carving: Grab one side of the roasting rack with an oven mitt and tilt the turkey so liquids inside the cavity run out into the pan. (These juices are used to make the gravy.) Then, lift the whole turkey (still on the rack) and transfer it to a cutting board. Tent the turkey with aluminum foil and let it rest for at least 30 minutes. This gives time for the meat to firm up and the juices to be re-absorbed into the muscle tissue, making the turkey easier to slice and taste juicier.
Carve the turkey: Carve the turkey the same way you would carve a chicken; Remove the wings first, then the thighs, then the breast meat. Once you have the meat off, you can separate the thighs into thighs and drumsticks and carve the breast meat into individual slices.
Don't forget about the leftovers: One final note! Once you've sat down at the table, don't forget about the turkey back on the counter. The leftover meat needs to be refrigerated within two hours of cooking, after which the risk of something nasty taking up residence starts to increase exponentially. Be safe, kids!

That's all there is to it! Roasting a turkey is really just like roasting a large chicken. The same methods and ideas apply. Even if you don't get fancy with spices or special basting liquids, your turkey will still turn out browned, moist, and flavorful.
Recipe Notes

Ways to Add Flavor to Your Turkey: Rub your turkey with butter or oil for a richer flavor and browner skin, rub minced herbs or ground spices into (or beneath) the skin for more flavor, place a few halved lemons or garlic cloves inside the cavity of the turkey.

18/11/2014

The glucose supply should be steady, so that means no skipping meals. It also means you should avoid a cheap source of glucose, like a candy bar. Candy will give you a quick high and a plummeting low in terms of glucose levels, and if you've ever experienced a sugar crash, you know what that can do to your body. To provide a steady stream of glucose, you should look for food that slowly releases carbohydrates into the bloodstream, which include most fruits and vegetables, milk and breads with lots of grains. Foods such as candy and white bread just give you the sugar rush.

Glucose is essential for keeping the neurotransmitters in the brain at peak levels, but is there anything else you can eat besides oatmeal and salmon? Yogurt also aids the production of neurotransmitters thanks to its amino acids [source: Douglas et al.]. Choline, a nutrient found in eggs and soybeans, produces a neurotransmitter called acetylcholine; abnormally low levels of acetylcholine have been found in people with Alzheimer's disease, so you know you want to keep yours up [source: Aaronson]. Folic acid, essential for brain function, can be found in spinach and orange juice. And don't be afraid of spicing it up a bit; curcumin, a spice used in curries, may be one reason why India has such a low incidence of Alzheimer's [source: UCLA].

But don't go too crazy with all these brain foods. When you consume too many calories, you can undo the positive brain effects. In the process of converting glucose to energy, extra oxygen is created as unstable molecules called free radicals. Free radicals in turn cause oxidative stress by destroying brain cells they come in contact with. Not only does this oxidative stress force the brain's synapses to work harder, it's also a major factor in many diseases, which is why you so often hear about the benefits of antioxidants.

Fruits and vegetables are full of the antioxidants that can fight those free radicals. Load up on a salad of spinach, broccoli, carrots and onions, and don't forget to throw some berries on top. If you're more in the mood for a beverage, you can drink your antioxidants in the form of concord grape juice, which has the total antioxidant level of any fruit, vegetable or juice tested [source: Flora]. Green tea also provides antioxidants to the brain.

18/11/2014

Omega-3 Fatty Acids: Here Fishy, Fishy!

To function at its very best, the brain needs fat and sugar. That may sound surprising, given how often we're warned away from those two substances. However, the brain is the only organ that draws nearly all its energy from glucose. It's also the body's second-highest deposit of fat, after fatty tissue itself (such as the butt and the gut) [source: Aaronson].

It's not just any fat and sugar that the brain is after, though. Trans fats and saturated fats, such as those found in fast food and junk food, can decrease cognitive ability [source: UCLA]. One study found that rodents who were given the equivalent of rat junk food couldn't navigate mazes or remember the solutions to problems they'd solved previously [source: Douglas et al.]. Those kinds of fats harden brain cells.

Your brain cells crave polyunsaturated fatty acids, which you may know by the names omega-6 and omega-3. We typically get enough omega-6 acids throughout the day thanks to their presence in soy and corn oils, but most people need to consume more omega-3 fatty acids. These acids appear to strengthen the brain's synapses, which provide the pathways for neural communication. Omega-3s also appear to help molecules on the synapses directly related to learning and memory. In an Australian study, children who drank a beverage with omega-3 fatty acids received higher scores on tests of verbal intelligence and memory compared to children who didn't have the drink; results were evident after just six months [source: UCLA].

­Omega-3 fatty acids are found in some nuts, such as walnuts and hazelnuts, flaxseed, kiwi and most importantly, fish. Researchers aren't sure why exactly fish are so helpful to brain cells, but there's plenty of evidence showing that it might be the ultimate brain food. In one study, elderly people who ate fish at least once a week slowed cognitive decline about 10 percent compared to those who didn't chow down on fish, and the fish-eaters also performed better on tests of memory and mental sharpness [sources: O'Connor, Bakalar]. In rodents, omega-3 deficiency has led to learning impairments, while the consequences of a deficiency in humans include brain disorders such as dyslexia and schizophrenia [source: UCLA]. One physiologist even speculated that fish consumption by early man is what spurred the human brain to get so big in the first place [source: Binns].

26/10/2014

10 Things that make us a good caterer

We takes a combination of training, hard work, and carefully honed skills before we succeed. While there is much in common with being a chef, We face many additional challenges. We handle such business matters as accounting, marketing and customer relations, in addition to the quality of the food.

What Makes us a Good Caterer?

Cooking

At its most basic level, catering is all about food. No matter how beautifully the venue is decorated or how carefully the place settings are arranged, clients won't return if the food is awful. We also used enough cooking experience to make recipe substitutions, plan menus, and safely prepare, reheat and transport large amounts of food.

Food safety

As a good caterer (and Our staff) we are aware of and comply with the most-up-to-date food safety laws in their particular state. The Food and Drug Administration is in charge of food safety regulations throughout nation, and Food Safety.gov allows you to find your state agency. Further training in this field is offered many culinary institutes and local colleges.

Customer Service

We work with clients to design a menu. Being courteous, tactful, and diplomatic is necessary, as we may need to persuade a client to substitute an ingredient or change a dish. We used Good communication and our people skills are also vital to building up a client repertoire and All our catering are successful event. we satisfied customers and we are the best recommended, and word-of-mouth remains some of our most effective advertising out there.

Flexibility & Creativity

We used recipes to adjust in coping with food allergies, and our cooking methods altered to conform to religious dietary requirements or personal preferences. An imaginative and adaptable person used to triumph in these situations, and instill confidence in our clients in all our process.

Leadership

WE manage a staff of cooks, servers, cleaners, and dishwashers, We ensured our team is aware of our schedules, place settings, serving customs, and food safety regulations. We also provide direction and advice to customers.

Motivation

We are enthusiastic and proactive, to promote ourselves and bring in business. During the busiest times of year, we used to work long hours, seven days a week, which demands stamina. We motivate our employees (and stay motivated themselves) in moments when business is slow.

Financial planning

Fluctuating work is part of our job. The often busy periods, such as weekends and holidays, we balanced it with the times of year when business is only trickling in. We are able to financially plan and slowdowns is particularly important to us.

Business Management

We are more than just cooking, we are profitable in our business. Our administrative tasks in catering deal with pricing services, accounting, taxes, managing employees, ordering food, and organizing schedules and budgets.

Marketing

Our food is delicious, Our phone line is always available. you can call us on : 08051165727 / 08033557701, We get our business noticed on important and in catering, Our good network of contacts is essential. You'll have to liaise with us on phone about weddings, Birthdays, Seminars, Funerals, Workshops, Cooling van services, and other services that it takes to pull of a large and small event, but this fan page is also acts as our network of referrals.

Attention to detail

We used to be in charge of some decor at-times, table arrangements and food presentation. Setting up, running and clearing the eaten tables all fall under our task. This is how we impress our client and all of their guests - who are all potential clients themselves.

We take time to study the field of catering and we learn about its particular challenges and demands that make all the difference between failure and success and this is why we succeed. We love cooking, interacting with people, and we have a flair for parties, our career as a caterer is a good choice for Us.