Christmas is the time of reunions, of good will, of movies and blankets, of going out with friends … but it is also the month when you have to think about making several gifts. And it is not worth forgetting or remembering at the last minute, because everything good, nice and cheap flies when good buyers smell a good opportunity.
We’re going to do you a favor, as we have a gift that is sure to please longtime cooking fans and those who have joined after watching the latest season of MasterChef. We even have the perfect gift for your brother-in-law, the one who won’t settle for just anything and is hard to please. And the gift can be for you, you deserve it too, right?
Below you have a selection of the offers we have prepared for Christmas, to make your life easier. And if you are still undecided here you can find more.
With the new regulations already in place in the restaurant sector, give your terrace a twist without sacrificing glamour.
We are already counting the days until we can go out to enjoy the outdoors and the good weather. Although what we are really going to enjoy is the reunion with friends, family, and even brothers and sisters-in-law that we haven’t enjoyed for a long time.
With the good weather, we will have to protect ourselves from the sun, so from Yelow we offer you a wide range of parasols with which you can enjoy those spring and summer days that you like so much. You can choose from four different sizes.
In addition, in Yelow we also have partition screens, they are made of PVC so their handling is very easy because it does not weigh as much as methacrylate or glass. The screens guarantee the minimum separation between tables to be able to have lunch, dinner or a drink on a terrace with all the security. There are double, triple and individual ones with a nice planter.
In Yelow, to make the return to “normality” easier and aware of the costs involved in adapting to the new measures we have lowered our prices, choose the one that best suits you and your business:
Whether you have a bar, a restaurant or you are looking for a parasol for your terrace, this is your chance. Thanks to its width, our parasols reach where others do not, getting more shade space for less money. In addition, we offer you the best quality/price ratio in the market. Don’t worry about the sun and go out to the terrace. And do it with the hygienic guarantees that give you our PVC screens.
With the month of September well into September, Granada is back to normal: the bustle in the streets that we love so much. Now the vacations are over (except for a very small group of lucky ones whom we envy enormously).
But there’s no reason to be discouraged by the inevitable return to everyday life. In fact, the best way to cope is to return to old (but good) habits. And in a city like ours, sitting down for a bite to eat after a nice walk downtown is one of the best habits we can maintain.
If you need some suggestions, we propose a more than interesting one: Bar Sancho, a mythical place in the gastronomic offer of Granada. Founded in 1981 and located in Tablas street, its proposal is based on a close, very neighborhood cuisine, which is rounded off with an attentive service, good product quality and the excellent atmosphere that is generated both inside and on the terrace.
As its advertising claim says, its maxim is to become specialists in memories and flavors that time will not be able to change. But time goes by, and after almost 40 years of experience, Bar Sancho has had to adapt to the different trends and demands of the market. Therefore, its offer was expanded with the opening of two new restaurants specializing in gourmet burgers, the Sancho Casual Burger (one located in Tejeiro 20, next to Alhamar Street, another in the Serrallo Plaza Shopping Center), with an objective that was not trivial: to dignify the hamburger.
And what happened to the traditional Bar Sancho? Its manager, Serafín Jiménez, wanted to give it a facelift, from the premises to its menu. Above all, it had to be a welcoming and pleasant place, a meeting point for the whole neighborhood that has welcomed him for so many years. And that is where we came in.
Through our consulting services we analyzed their needs in depth and understood their aspirations, proposing solutions for each of the areas that needed an upgrade. The understanding was immediate, as evidenced by the kind words with which Serafin sums up the experience of working with Yelow: “the quality of the people stands out, their professionalism and work, their efficiency (…) they are there for everything, always available and very attentive (…) A supplier that makes everything work well“.
Said and done. Our professional team got down to work immediately, carrying out a thorough renovation of the furniture, decoration elements, crockery, cutlery and machinery and achieving the results that you can see in the video of this new success story.
We are proud to have contributed to the birth of this new version of Bar Sancho, rejuvenated, but as its name suggests, with the original flavor intact.
Almost without realizing it, we are in the middle of autumn. A perfect time to spend more time at home, enjoy the company of family and friends, and also to surprise them with our culinary skills.
Maybe you think that you are not great cooks, or that why are you going to invite anyone if you always make the same starters and dishes that you have mastered (and that bore yourselves). Don’t panic: this fall we are going to help you take a step forward so that you can rediscover your desire to cook and surprise your guests again. Believe it or not, we all have a great little chef inside us.
That is why we have prepared an irresistible selection of cooking workshops for individuals in collaboration with Pilsa Educa (advantages of working side by side with catering professionals), led by our corporate chef Carlos Caballero and his team of professionals.
In them you will learn new tricks in a practical, entertaining and fun way. You will have printed recipes available at all times, enjoying drinks during the workshop. At the end of the workshop, you will taste your own creations. And best of all: you will never be afraid to host again.
So take note of the upcoming workshops and don’t take too long to reserve your place here, they are limited and will be sold out very soon!
COOKING SEASONAL PRODUCTS
THURSDAY 10 OCTOBER – 17:00h (FREE)
In this free three-hour course, organized in collaboration with our partner Kenwood, you willlearn how to prepare delicious dishes with the help of the Cooking Chef, the kitchen robot for real cooks (and cooking lovers in general).
Here you will learn how to get the most out of your food processor, working with seasonal products and preparing new recipes with the help of a team of professional chefs. You can go alone or with a companion. Places are limited, reserve yours as soon as possible from here.
CONTEMPORARY RICE DISHES / SATURDAY 26TH
OCTOBER – 10:00h (60€)
We will teach you all the tricks to prepare a perfect rice, an ingredient at the top of signature cuisine, with innovative ingredients and presentations. We will work on dry rice, mellow, brothy, risottos and also desserts based on this cereal.
What are we going to do?
Black Rice of Cuttlefish and Prawns with Garlic Confit Aioli
One of the essential appointments for the tourist who visits Granada for the first time is to stroll through the old Arab quarter of the Albayzin, a world apart within the city itself and indebted to the rich historical and cultural legacy of the Nasrid empire. Its beauty also makes it a very appreciated area for the lifelong granadino.
The neighborhood is delimited in its four cardinal points by other areas not without interest: to the north, the hill of San Cristobal; to the south, the hill of the Alhambra; to the east, the Sacromonte Abbey, and to the west the always busy Elvira Street. But the charms of the Albayzin are unsurpassable: its narrow cobbled streets form a labyrinth that invites you to get lost in its narrow streets, relax on a stroll or discover the splendid cármenes built by the wealthiest Christians after the expulsion of the Moorish population. The neighborhood, almost unintentionally, makes us feel its magic and experience a real journey through time.
No visit to this famous area of the city is complete without first admiring some of the spectacular panoramic views of the Alhambra that it offers, preferably taking advantage of the hours of sunset, which make the stones sparkle with intensity, giving a mystical aura of glowing red to the architectural complex, declared a World Heritage Site by Unesco.
There is no doubt that doing so from one of its many viewpoints has its charm, but for food lovers there is an even better place to enjoy those last hours of the afternoon: El Carmen El Agua.
This house, founded in 1990, preserves intact the essence of that Arabian opulence and is a very cozy restaurant where you can satisfy your appetite after a relaxing stroll through the streets of the neighborhood. It has a privileged location, since from its terrace viewpoint you can admire the Alhambra in all its splendor. The perfect place for a romantic dinner.
Traditionally, the main protagonists of its gastronomic proposal have been the fondues. fonduesBoth sweet and savory, the main attraction for diners from all over the world since its foundation almost thirty years ago. But as its manager Antonio García told us, the international character of its customers has motivated the need to diversify its menu by introducing typical products of Andalusian gastronomy.
This process began about a year and a half ago, when Antonio decided to rely on Yelow’s comprehensive consulting services to accompany the renovation of his menu with a restyling of the restaurant itself. “It’s vital to have a first-rate supplier, as they are the ones who can offer you new technologies and the latest trends”.
From that moment on, our technical team got down to work, satisfying perfectly from functional needs, such as the complete renovation of the kitchen machinery, to aesthetic needs, offering them options of kitchenware, glassware and tableware that reinforce the traditional character synonymous with their culinary selection.
Undoubtedly his bet was the right one, since, as Antonio himself tells us in this new success story, the growth in the number of clients has been exponential and sustained in recent months. And he intends to keep it that way: “to keep growing we need a reliable supplier and Yelow has provided us with a very good service . Yelow has provided us with a fantastic servicefrom first contact to execution. We are very grateful to them and will continue to work with them for the future”. And so it will be Antonio. ????
You know: if you want to feel all the magic of the Albayzín in a genuinely special restaurant, look no further. Antonio, his team and his delicious fondues await you at Carmen El Agua (Plaza del Aljibe 7).
And don’t forget to ask for a table with a view. It will surely be worth it. ????
Who said pizza is not healthy food? Enjoy a classic of Italian cuisine with these recommendations from our chef Carlos Caballero.
Make your own dough. It’s much easier than you think.
1. Making homemade dough
The first and most basic tip of all is to lose your fear and start making pizza dough at home. It is very simple and once you make it two or three times you will realize that it can be done almost without staining. Each master has his own recipe, I will give you the one I like the most:
Ingredients for the dough: -0,5 l. of water -800 gr. of flour for bread. White but not too refined. -22 gr. of salt -5 gr. of brewer’s yeast.
Ingredients for baking: – 50 gr. of 12 months old Grana Padano cream cheese. -30 gr. of smoked scamorza (a semi-hard cheese typical of Italian cuisine made with cow’s milk. It is a cheese very similar to mozzarella). -24 months Grana Padano grated on the edges for gratin.
Preparation: Pour the water into a bowl and mix it little by little with the flour and salt. Then add the brewer’s yeast and continue kneading for 20 minutes, making sure that the dough is not too compact. Once ready, let it rest for 4 hours covered with a cloth. After this time, cut the dough into round portions of between 100 and 200 grams each, according to the taste of the diner, and let it rest for another 2 hours. Bake the disk of dough with a base of 12 months Grana Padano cream and scamorza. Halfway through baking, spread the Grana Padano au gratin on the edges. After cooking: -30 gr. pasteurized egg yolks -30 gr. 24-month Grana Padano chips -60 gr. crispy smoked bacon -Pepper powder. -Lime skin. Once cooked, pour the yolks over the pizza and add the bacon, lime peel and pepper powder.
2. Set the oven to maximum temperature
One of the main keys to the success of a good pizza is the oven in which it is made. In the wood-fired ovens of restaurants, temperatures of 400-500ºC can be reached. In our case, we are not lucky enough to have a professional pizza oven, so we are going to have to make do with our kitchen oven. In principle, the two ovens most commonly found in homes are electric and convection ovens.
The cooking times of the pizza will be different in each case: 1. Convection: In this case we will put the oven at almost the maximum 240-250ºC with the fan function on putting the pizza in the central tray. At this temperature we will have the pizza ready in 4-5 minutes. 2. Electric: these ovens transfer the temperature to the pizza worse and therefore we have to have the pizza between 10-12 minutes in the oven. A trick is to start by putting the pizza on the lower tray of the oven so that the lower resistance makes the dough crisp and then raise it the last two minutes to the upper tray to get the pizza to brown evenly.
3. Use a stone for the oven
This is optional but the truth is that a good stone will cost you between 25-35€ and if you like cooking and it is one of these things that if you take care of it, it will last forever. The good thing about the baking stone is that when you put the dough in it, it loses the moisture much faster so you can get the dough much crispier.
4. Pre-bake the dough
This is a trick that will come in handy for those who do not have an oven stone. It consists of putting the dough already extended but without any ingredient 1-2 minutes in the oven, just enough to lose a little elasticity and ready. In this way we also get to remove moisture from the dough and thus we get more crispy.
5. Use homemade tomato
This may seem silly, but it is not. Pizzas with a natural tomato base are quite noticeable. In general, we will always look for the tomato sauce to be as dense as possible, and therefore, have less water content, and in this way we do not moisten the dough too much and we get that crunchy touch that we like so much.
Prepare your own natural tomato sauce.
6. Fresh mozzarella or real cheeses
Cheese is an ingredient that cannot be missing in your pizza.
For my pizza I usually use Grana Padano or scamorza but we can use any cheese we have at home to put on the pizzas, whether it is cured sheep’s cheese, goat’s cheese, etc. …. When I use fresh mozzarella, it is usually the one that comes in individual plastic bags with a little water. Now, when you use this fresh mozzarella, I recommend that you squeeze it with both hands with a kitchen towel so that it loses the maximum humidity and does not spoil the pizza.
7. Prepare some ingredients in the frying pan beforehand.
Another trick I usually do is to put some of the ingredients of the pizzas in the pan beforehand. For example, if I am going to put onion or bell pepper, first I poach them over low heat in a pan with a little oil and then I put them on the pizza. This way we avoid burnt or toasted ingredients. I also use this trick in pizzas with eggplant, artichoke, mushrooms, chili peppers, etc.
8. Do not use too many ingredients
Another basic thing is to be very clear about what you want to make the pizzas with. A pizza has to have a base that can be tomato, one or two ingredients, and then a topping such as a pesto or an olive paste, etc. If you put too many ingredients on the pizza, you will end up with a pizza that tastes like nothing and you will not be able to differentiate the flavors.
9. Add the fresh ingredients at the end
Another one of my tricks is to put some raw ingredients once you take the pizza out of the oven. For example, this works very well if you use cecina or bresaola, anchovies, foie, etc. This way what you get is that the ingredient is not toasted in the oven and the pizza has much more flavor.
10. A little Parmesan or other cheese for garnish.
Finally, I usually grate a little grana padano on the edges of the dough before baking. I use an ordinary potato peeler, to get the cheese to stay in flakes. The truth is that it gives it a very good flavor.
Want to listen to all the tips one by one? You can do it here:
And remember that at Yelow we have everything you need to make your perfect pizza.
Are you thinking of starting a new business or changing and giving a new look to the one you have? It is at this point that the typical question arises: What to do with the machinery – buy new or second-hand?
In this article we offer you 5 keys to decide whether to buy new or used machinery.
Machinery warranties.
New products have a minimum warranty of 2 years. This allows you to maintain security when using it, because if any problem arises with the machine, you have a technical service behind you to solve it.
This is not the case with second-hand machines. They do not have a real warranty that covers repairs to the machine. So you may have to spend what you originally saved by buying a second-hand machine on repairs. It may also happen that the machinery is older than you think and has a shorter life than expected.
Technical service.
Once you have acquired any new machinery, you have a commercial company behind you that, in most cases, is in charge of training you in the use of the new machine, offers you a technical service and takes care of its maintenance.
If you decide to purchase second-hand machinery, it is usual that you do not have the necessary technical service to start up the machinery with guarantees.
Technology.
If you buy a new generation machine, it will most likely have more features than older models, better energy efficiency, new cooking techniques, new functions to improve cleaning, etc.
Second-hand machinery, on the other hand, is often technologically obsolete.
Asymmetric information (Lack of information).
What criteria should we follow when buying second-hand machinery? To take our word for it from the seller and think that the machine has not suffered any breakdowns? Or how long the machine has been in use? At first glance, a second-hand machine we will not be able to tell if it is good or bad.
Economic savings.
This is the point where the acquisition of second-hand machinery stands out. Buying new equipment can be expensive, and it is obvious that the cost of a second-hand machine will be lower.
Product catalog.
It is more usual to find a new product or machinery at your trusted machinery supplier than to have to go to the second hand market, having to wait for the machine we want to buy, at the price we are willing to pay and with the determined time of use.
After these arguments for and against buying second-hand machinery, what do you prefer, do you prefer to have your machinery refurbished or to buy it second-hand?
When we chose the term ‘Easy Hospitality’ to accompany our brand we were very clear about the reason: because it is what we really want, can and know how to do. Because we not only make our customers’ daily lives easier by providing them with a cash register with more than 18,000 items in stock. We also make their dreams easier, such as having a beautiful, profitable and tasty restaurant.
To achieve this, we have a team of professionals specialized in advising on integral projects. That is, we help our clients to create from scratch a hospitality business or give a new look to the one they have to make it more attractive and improve their bottom line. Since we opened our doors, Yelow’s Consulting area has consolidated itself as a reference in the sector. This is demonstrated by the success stories that we show you every month on our Facebook, Instagram and Youtube profiles.
But since we have the recipe to enrich bland hospitality businesses :), we have decided to make it even easier for any professional from all over Spain to ask us for information and advice. That’s why we have created a specific website where we explain what we can do for your business, project or idea: www.hosteleriafacil.pro/solucionesVisit it, smile, tell us how much you like it and share.
We take care of everything, even making you smile.
Consulting / First we analyze what project you want to undertake or what are the real needs of your business taking into account the location, supply and competition.
The proposal / We make you an integral proposal that adapts to your pocket but without renouncing to make your clients fall in love and attract new ones.
Financing / We do not want money to be a problem when it comes to fulfilling your dream. We finance your opening or renovation project for up to 5 years.
Hands to work / We accompany you from start to finish in the construction project, installation and commissioning of all the elements of hospitality and decoration. We take care of every detail.
Equipment / A stock with more than 18,000 items for kitchen and dining room makes us the most competitive Horeca supplier in price and quality.
Customer service / Our work does not end with the inauguration. We continue to accompany you in the day-to-day running of your business: technical service, purchase management and transport.
In the world of hospitality it is essential to keep our crockery, cutlery, pots, pans, frying pans and cookware in perfect condition. In addition to keeping them clean, we must go a step further and always have a totally disinfected and debacterized kitchen.
It is normal that over time, the exteriors of the pots and pans get the color of burnt, or that some cooked food has passed to a better life by some small oversight. To solve these possible mishaps, we propose several ways and tricks to leave your cookware as good as new.
Sodium bicarbonate.
One of the properties of baking soda is that it contains natural acid particles. This gives it great properties for use as a cleaning product.
Try sprinkling in the bottom of your pots a little of this product, about two tablespoons, add a splash of water and bring it to a boil. Wait a few minutes. Add baking soda again, this time on your sponge and use your usual detergent. You will see how the grease comes out more easily. Don’t forget to rinse with plenty of water and dry with a clean, dry cloth.
Vinegar.
Try using the vinegar directly on the pan, pour it on the surface, either inside or outside, wait a few seconds and scrub with the sponge. Depending on the type of material of the pots you could use an aluminum scouring pad, but we recommend that you use it only on the outside of your cookware, and ONLY if the material allows it, as you could scratch your pots and we do not want them to lose their properties.
Vinegar is a great degreaser and disinfectant, it has the advantage of being totally natural as well as being a good product to eliminate all types of odors.
Lemon.
Lemon can also be used to shine your pots, pans and cookware. Cut the lemon in half and rub it on the part where you have the grease stain or burn, wait a few minutes and try cleaning as usual. The lemon cleans and disinfects and leaves the surfaces shiny.
Water and salt.
This simple method can be useful if the food is not stuck to the surface of the pan.
Make a first cleaning with your usual detergent, once only the stuck parts remain, pour a finger of water and add a handful of salt, bring it to a boil and let it stand for about 20 minutes. Clean again with the sponge and the detergent and you will see how your food stains will disappear.
Degreasing products.
There are a multitude of degreasing products on the market that help to completely clean cookware and other items. They are just as effective as the previous methods, but we have found one drawback: they are products based on chemical reactions. They are less respectful with the environment and with the health of your skin than the methods we have proposed above.
At Yelow we are committed to the environment. We believe that the hospitality business must do its bit to make this world more sustainable. Working on chemical free cleaning and making our restaurants “ecofriendly” spaces.
Finally, we propose a method that will enhance the cleaning and disinfection of your pots and pans and other kitchen utensils. Yelow installs the Ecoworld system . An effective and practical solution that consists of an ozone treatment that achieves a high cleaning and degreasing power, without having harmful effects on our skin, and without the use of chemical products, so harmful to the environment and our health.
All these methods will help you to keep your pots, pans and cookware in perfect condition.
If you want to know more, check our easy catering page and solve all your doubts.
We make your resolutions easy, including learning to cook. We present the November program of private amateur cooking workshops led by our corporate chef Carlos Caballero and other professionals in the classrooms of Pilsa Educa. Take note if you want to learn to cook in a practical and fun way. In addition, you will then enjoy what you have prepared at lunch or dinner in our ‘restaurant’ space.
Choose the course you like the most and reserve your place at info@pilsaeduca.com. And if you want to enjoy it with someone special or succeed as Los Chichos ;-), then buy a gift card and let your guest decide which workshop he/she likes the most. The price of all workshops is 50 euros. So Easy, so Yelow.
Traditional rice processing techniques using new ingredients and presentations.
What are we going to cook?
Black rice with cuttlefish and prawns with garlic confit aioli.
Mixed Paella.
Pumpkin risotto, wild asparagus and parmesan in meat juice and mushroom powder.
Mellow seafood rice.
Rice pudding.
What does the course include?
3 hours of class (theory and practice)
Lunch at a table at the end of the class.
Soft drinks, wine and beer.
Gift apron.
Cebiches, tiraditos and tartar workshop / Friday, November 30 – 7:30 p.m. (50 euros)
What are we going to learn?
How to choose, care for and enhance the product to achieve very interesting flavors and textures. Raw Food is a gastronomic trend that requires a very good knowledge of cutting, marinating and plating techniques so that everything is perfect.
What are we going to cook?
Prawn cebiche, apple and tiger’s milk of melon, cucumber and basil.
Hot sea bass cebiche and baby squid chicharrón.
Scallop tiradito, mustard, lemon and ponzu.
Tuna tartar with tomato salmorejo.
Classic steak tartar.
What does the course include?
3 hours of class (theory and practice)
Dinner at a table at the end of the class.
Soft drinks, wine and beer.
Gift apron.
You need to login or create account
Save products on your wishlist to buy them later or share with your friends.
