Deep-fried dishes have continued to perform well over the years, and while they’re still in near-constant demand—which certainly explains Taco Bell's recent addition of Cap'n Crunch Delights, a bright-pink doughnut hole—they're not without challenges.
Inconsistent batter, soggy breading and lackluster taste are all factors that can lead to foods that ensure any diner's visit will be a one-time stop.
Fortunately, it doesn't have to be that way. By incorporating Pre Dip into their operations, restaurants can emphasize creative choices for fried foods without sacrificing taste. What’s more, Pre Dip can save on labor and help expand menu options.
Let's dig into the details.
As chefs learn early on, fried foods usually involve an egg-and-milk wash, followed by some type of breading such as panko bread crumbs or tempura batter. While that works well for some dishes, not all foods are easy to coat. This can result in spotty coverage, leading to a mouthful of only breading—or none at all.
For restaurant operators, fried foods can drag down a kitchen budget. Employees need plenty of time to go through the mix-wash-bread-fry process, and ingredients can literally get swept away from "breading blow-off" that occurs with higher moisture foods. Plus, if foods aren't cooked properly, the use of raw eggs may result in a food safety concern.
One strategy that can be helpful is utilizing a Pre Dip product that's been developed to evenly coat numerous types of foods, eliminating the need for an egg-and-milk wash. Pre Dip also considerably shortens the process of frying foods because kitchen staff members just add water to the product, and it's ready to go. And because these dips don't rely on raw eggs or fresh milk, food safety is easily maintained.
By cutting down on thick breading, as well as eggs and milk, a restaurant can lower ingredient costs while elevating their fried-foods lineup. No more blow-off means no wasted breading, and an even coat means moisture stays where it should be—in the food. That leads to greater consistency and more repeat customers.
In addition to cost savings, restaurants can use Pre Dip to broaden their menu offerings, which is a top strategy for increasing customer numbers and loyalty says Lizzy Freier, a menu analysis editor at Technomic.
"Guests are looking for what's unique, what's new, and they're beginning to demand creativity," she notes. "By offering unexpected flavors, you can provide that. And if you come up with a creative twist on a traditional item, that's even better."
Because Pre Dip improves uniform consistency over multiple types of foods, restaurants can consider expanding their breaded and battered menu items.
Piggybacking on the trend toward seasonal, local food, a restaurant could emphasize farm-fresh vegetable slices, for example. Blokes and Birds, a gastropub concept in Chicago, menus an entree of battered seasonal vegetables for a twist on fish and chips, a pub classic (it’s even served with a wasabi malt vinegar aioli).
Additionally, by using beer or juice instead of water, the Pre Dip can take on a different flavor and create a signature menu item. And yes—restaurants can even use it to coat blindingly pink doughnut holes.
To learn more about Pre Dip options, visit Kerry Golden Dipt here.
This post is sponsored by Kerry Foodservice