Caramelizing is the process of slowly extracting (cooking low & slow) either natural sugars or sugars that have been added during processing. Many hams have sugars added during the curing process, which makes ham perfectly suitable for caramelizing.
This week we’ve added 6 items to our inventory including; classic whoopie pies, pollock, yeast, pickled beets and K-12 breakfast items.
The third installment of our duck trilogy is quite possibly one of the most mouthwatering dishes to come out of the test kitchen this year.
In my opinion beets are one of the most versatile root vegetables on the market. Beet juice is an all natural food dye that can add a layer of brilliant color to many dishes.
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…
This week we’ve added 5 new items to our inventory including sauerkraut, beet relish slaw, sour mustard pickles, butterscotch chips and more…
Not only is this salad a healthy addition to your menu, but the brightly colored ingredients will make it pop off the page! Fresh spring greens, mixed with crisp apples and grilled chicken served with cranberry almond goat cheese fritters.