Zevro Gravity

Zevro gravity spice rack and vacuum seal storage containers

I was approached by Mike at Open Sky about getting free samples of products from a company called Zevro.   So I signed up for the samples and they sent me three Vacuum storage containers and a magnetic spice rack. The containers rock.  Four clips to insure that the lid does not come off and it uses a standard Vacu-Vin suction gadget to remove the air in the container.  The containers fit inside each other when not in use for even greater efficiency in long term storage.  I instantly thought camping or rafting.   This is the perfect container for that use.  As far as chefs are concerned,  some of the flaws are that they are not perfectly stackable and they are not square so they take up more room than necessary.  Square containers are harder to remove all the contents from, but perfectly stackable and neat on shelves are a big draw for chefs.  Zevro also offers a rectangular set and you can find them on my open sky storeOXO has containers that are very popular amongst chefs as they have a push button air sucker and you can clearly see the contents of the container.   Removing the air from a container is very important as it dramatically increases the shelf life of a product. For example, put brown sugar in a non air tight container and it dries out and turns into rock sugar.  Even an airtight container will keep it moist for a long time.  Put it in a vacuum container and it will stay moist forever.  The guy growing medical marijuana in my previous post would love to have these to store his product.  I can think of many other legal uses, but specifically for a chef they can be used to store a whole panoply of herbs and spices as well as all the new fangled hydrocolloids every chef needs to have in their tool chest.

This spice rack caught my eye and I love that you can attach them to a magnetic strip.  Mike at Open Sky arranged for me to offer you a 15% discount on the spice rack offered at my store and if you want to buy it, then when you check out type ZEVRO15 as the coupon code to receive the discount.

Magnets are big draw as they open a whole new option for storage.   The unit they sent me is a good space saver, but I would prefer a magnet strip I can screw into the wall wherever I want and place these spice canisters.  The design of the canisters are not optimal for my use either.  Chefs like spices in whole form.  As soon as they are ground they lose tons of aroma and intensity as all the surface area comes in contact with oxygen.  Most people should throw away most of their spices in their spice drawer as certainly they are quite dead.  Maybe you have seen the McCormick’s ads that show a spice container with their old label that says “if you have one of our spices with this label throw it  away.”

Buy whole spices as much as possible and buy a coffee grinder to grind your spice mixes.

So I would prefer a spice container with a vacuum seal as well as quick access to my whole spices and the ability to pour them out easily.  A few tweaks and these would be great for amateurs and pros alike.  However, if you like to buy pre-ground spices or make your own blends and are low on space these could work very well for your needs.

On a side note, I spent some time updating my store on Open Sky and all of you should check out the new stuff I recently added.  Father’s Day will be here before you know it and you might find just the right product to make him happy at my store.


Why do you do what you do?

This is a very inspiring presentation on why some ventures are successful and others are not.  Should cause reflection on why you do what you do or why you are not doing what you should be doing.

Follow the green brick road

Recycle chic at Duo

I was summoned by Facebook to attend some open house events at several local restaurants to market the Green Route association.  They invited people to come for free appetizers and drink specials.  I went to check out Duo on one night and Root Down on another.  Both restaurants are in the super trendy Highland’s neighborhood across from downtown Denver.  At Duo, I met one of the owners Stephanie and her daughter, who is about the same age as my youngest daughter.  Very nice lady.  The Green Route event came with no explanation by the representatives Continue reading

The new reality

May Deep Plate entry: Pan fried chili rubbed shrimp on top of a quinoa and avocado salad with orange supremes

OK so I have been remiss in writing recently.  I don’t really have an excuse but certainly there has been a lot of change in my life recently and it seems time is slipping away from me at a faster pace than usual.

My new job at the Kitchen Table has been a departure from my past positions at Cook Street and Culinary School of the Rockies.  I’m still involved in cooking education but I am also involved in all the other facets of this enterprise.  From our web presence, to course descriptions & scheduling, to employee schedules, retail sales, wine purchases, formatting of recipe packs, research of course ideas, catering work, team building cooking sessions, to listening to CDs of potential bands and the list seems to go on.  Ah the joys of running a small business. Continue reading

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