facebook pixal
Food

Serving charred, roasted and smoked—from your cooler?

Photograph: Shutterstock

Ingredient versatility is one of the hallmarks of an efficient, well-run professional kitchen. High-quality speed scratch ingredients that can be used in multiple menu items speak not only to convenience and effective cross-utilization, but the best of these items also offer food and labor cost savings, too.   

For example, an item such as a roasted flavor concentrate can be used to instantly add complexity to a variety of foods, delivering the caramelization and flavors found in roasted vegetables, sauteed aromatics or smoked chiles without the time-consuming labor required to prep them in-house. And when that concentrate can be used in both hot and cold applications without the additional step of cooking, versatility is multiplied.

Minor’s flavor concentrates—along with Ready to Flavor bases and sauces—can do just that. Through a proprietary five-step process, these products are ready-to-eat (RTE) for use in hot and cold dishes without the added step of cooking.

This is important not only for food safety reasons, but also for convenience and quality reasons. Flavor concentrates are just as easy to use as dried seasonings such as herbs, spices and chiles, but because they’re concentrated and refrigerated, the flavor impact is fresher and more authentic than dried ingredients. Additionally, they also offer longer shelf life and consistency—ingredients such as chiles can vary tremendously in heat and quality, while flavor concentrates are consistent across a target profile.

No heat needed

Many dry seasonings need heat to unlock their flavors. To make ancho mayonnaise for a spicy fried chicken sandwich, for instance, dried ancho powder or flakes ideally would be bloomed in hot oil or liquid, then chilled, before being added to the mayo. That’s additional time and prep versus ancho flavor concentrate, which can be whisked directly into the condiment.

That means that the same flavor concentrate that’s used in soups, stocks, gravies and braises can also be used in cold applications such as vinaigrettes, dips, flavored butters and fresh, uncooked salsas.

Additional ideas to try:

  • Use Herb de Provence, Cilantro Lime or Roasted Mirepoix flavor concentrates with sour cream, mayo or ranch dressing to make three different dipping sauces for a seasonal crudité platter
  • Add Sun Dried Tomato Pesto flavor concentrate to cream cheese for a premium bagel schmear
  • Mix softened butter with anchovy paste and Roasted Garlic flavor concentrate to create a casino-style compound butter
  • Marinate roasted vegetables or diced chicken for a salad in a vinaigrette enlivened with Red Chile Adobo flavor concentrate
  • Blend Fire Roasted Jalapeno flavor concentrate and diced onions with lime juice to marinate seafood for ceviche
  • Stir Chipotle flavor concentrate into prepared gazpacho or guacamole to add a bit of heat

For more information on Minor’s flavor concentrates in both hot and cold specialties, visit https://www.flavormeansbusiness.com.

This post is sponsored by Minor’s®

Want breaking news at your fingertips?

Get today’s need-to-know restaurant industry intelligence. Sign up to receive texts from Restaurant Business on news and insights that matter to your brand.

Trending