There comes a point when we as restaurateurs need to evaluate all aspects of every product used within our business. This holds an important value when many kitchens produce a plethora of menu items from scratch. Meaning many of our products start from the raw basics, a flat of tomatoes, a case of citrus or a bag of potatoes that will all be transformed and utilized in recipes that will make there way to your menu as components of a composed dish. Many of these products have peelings that will soon make there way to your trash cans.
Although many peelings are not palatable; winter squash, celery root & turnips to name a few. There are still many that deserve of a second thought; such as the fore-mentioned tomatoes, citrus fruits and potatoes. Tomato peelings can be used to add sweetness and color to a pureed sauce, potato skins can be fried and used as a textural element when served on mashed potatoes and citrus skin (zest) can be candied or turned into a simple syrup for use in desserts, sauces or cocktails/mocktails.
NOTE: Although It is important to thoroughly was your fruits and vegetables, it becomes extremely important to thoroughly wash your products when the peelings are being used for consumption.
Giving New Life to Peelings:
INGREDIENTS
PORK JIAOZI
SECRET WEAPON SLAW
DIRECTIONS
For many operators, cauliflower and broccoli stalks are looked upon as waste, using only the florets while discarding the stalks and leaves is a common practice. It would seem that the stalks and leaves of these produce-staples is subpar, not an actual usable item, with no flavor to be had. This is far from the truth as both cauliflower and broccoli stalks have all the flavor of their floret siblings. What they lack is the visual appeal and tender tooth found in florets.
Don’t let this be an obstacle, rather a challenge of your culinary creativity. Try using new techniques and equipment to transfer these flavors while transforming their visual appeal. Using tools such as super-high RPM blenders, food processors that allow for shredding and granting, meat grinders and sous vide equipment will all aid you on the path to 100% produce utilization.
Let 2019 be the year of the stalk!
Stockpile of ideas:
Curious about the name? Well, the use of naan bread to create a taco equals – naco – naturally! Cafe H, Korean BBQ Beef is the perfect catalyst for an easy and flavorful twist on the traditional taco. This recipe uses naan in place of tortillas or shells, a warm and soft handheld alternative to its corn-based counterparts.
INGREDIENTS / BEEF
Mix all ingredients, heat to desired temperature, salt & pepper to taste.
INGREDIENTS / SLAW
Mix all ingredients, season with salt & pepper to taste.
INGREDIENTS / OTHER
ASSEMBLE
Top warm naan with Korean sesame beef and spicy avocado slaw. Garnish with shredded queso blanco & cilantro leaves, then finish with a drizzle of the salsa roja.
See More Recipes ]]>DIRECTIONS
People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.
See More Sauces ]]>SLAW
DIRECTIONS
People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.
See More Sauces ]]>1 sesame seed bun
2 fried crispy chicken breast
2 tablespoons Sweet Baby Ray’s Korean Barbecue Sauce
1 tablespoon chopped cilantro leaves
1/4 cup Asian citrus slaw
Asian Citrus Slaw
1 bag Asian slaw mix
1 bag rainbow slaw mix
1/2 cup julienned red bell pepper
1 cup julienned cucumber
2 tablespoon fresh chopped cilantro
1 tablespoon fresh minced garlic
1 tablespoon fresh grated ginger
1/3 cup seasoned rice vinegar
2 tablespoon toasted sesame oil
1/4 cup lime vinaigrette
1/4 cup lemon vinaigrette
DIRECTIONS