Published November 16, 2015
One of the great marvels of this modern world we live in is how fast everything is. Communication via text message and the internet is happens instantly. Movies can be downloaded without leaving the house. Food can be purchased with the click of a button and delivered almost as quickly. While all this speed and efficiency is great most of the time, occasionally it can leave you feeling a little burnt out. Sometimes in this hyper-speed environment, the greatest luxury is the ability to do something really, really slowly.
Chefs are embracing the value of slow living by incorporating items on their menus that take hours, days or even weeks to prepare. These slow foods embrace ancient culinary traditions that hail from a more sedate time. Some techniques that are experiencing a resurgence are braising, curing, fermentation, and stewing. House-cured meats are a trendy item that draws traffic to restaurants, but they take weeks or months to become ready for consumption. The same goes with fermented vegetables like kimchi and sauerkraut. These time-consuming techniques might seem like more trouble than they’re worth, but the great thing about slow food is that the vast majority of the prep time is hands-off. Chefs can just prepare the meat or veggies for curing and then let natural processes take their course. Slow recipes are also a great way to reduce food waste by using parts of animals that would usually be thrown out, saving money on ingredient costs.
Read the full article here: Cooking in the Slow Lane
Published November 16, 2015
Restaurant Hospitality has a collection of recipes that may inspire you to add more fruit to your pizzas. While pineapples (and, technically, tomatoes) are traditionally the only fruits included on pizzas, there are many fruits that make for delicious pairings with crust and sauce. The 5 recipes range from relatively tame options like cheddar apple pizza to crazy fusion creations like pizza with mangos, avocados and wasabi. Sweet and salty pairings are really trendy right now, so one of these recipes could be the secret to creating a new craveable menu item.
Read the full article here: 5 Fruit Flavors for Pizza
Published November 16, 2015
Waffles are a popular and versatile breakfast item, but they take more finesse to execute than other breakfast items like pancakes or muffins. The main challenge with waffles is that they can’t simply be reheated from frozen like pancakes without seriously sacrificing quality. Operators who are serious about making waffles an important part of their menu should make them from scratch with a waffle iron.
Read the full article here: Batter Up
Cooking Tortoise-Style
Chefs are embracing the value of slow living by incorporating items on their menus that take hours, days or even weeks to prepare. These slow foods embrace ancient culinary traditions that hail from a more sedate time. Some techniques that are experiencing a resurgence are braising, curing, fermentation, and stewing. House-cured meats are a trendy item that draws traffic to restaurants, but they take weeks or months to become ready for consumption. The same goes with fermented vegetables like kimchi and sauerkraut. These time-consuming techniques might seem like more trouble than they’re worth, but the great thing about slow food is that the vast majority of the prep time is hands-off. Chefs can just prepare the meat or veggies for curing and then let natural processes take their course. Slow recipes are also a great way to reduce food waste by using parts of animals that would usually be thrown out, saving money on ingredient costs.
Read the full article here: Cooking in the Slow Lane
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