Culinology - September 2016 - 21
Chefs share their favorite go-to ingredients and techniques for
creating flavorful, on-trend dressings, marinades and sauces
by Donna Berry
editor@sosland.com
W
hat's the next sriracha? Named after the city of Si Racha in Thailand, the
condiment, with its profile of heat and a touch of sweet, has changed
the way consumers view and use hot sauce. It has also sparked the race
for innovation in the pourable food topping category - dressings, marinades and
sauces - and has product developers turning to a new set of ingredients for innovative recipe and formulation ideas.
The third dimension
"It is not enough to be spicy hot. Be three dimensional," said Judson McLester,
executive chef and ingredient sales manager, McIlhenny Co., Avery Island, La. "For
example, think chamoy, which I prepare by combining smoky ancho chiles with
apricot preserves, lime juice and salt.
"My favorite marinade is one for skirt steak, where I combine lime juice, olive
oil, cilantro, garlic, salt and Tabasco chipotle sauce. The brightness of the lime
juice keeps the cilantro and garlic tasting fresh, while the Tabasco chipotle instills
a smooth, smoky note with a mild heat."
Smoky, as well as earthy flavors, are increasingly making their way into the
condiment aisle. This includes paprika blends, white peppercorn and toasted
coriander seed, according to Rob Jensen, founder of Jensen's Kitchen LLC,
Syosset, N.Y.
Most culinologists have their favorite flavor ingredients. Some will always work
SEPTEMBER 2016 | Culinology |
21
Table of Contents for the Digital Edition of Culinology - September 2016
Culinology - September 2016
Table of Contents
President's Letter - 400-word limit jam session
Emerging Trends - Flavor innovation going Nuts
IFT16: The complicated reality of simple ingredients
Ingredient Trends - Embracing new proteins
Flavor Trends - Pour on the flavor
Member Profile - Corps Values
Expert Voices - PowerBar
Industry News
Student Profile - Hannah Dressen
Petits Fours
News bites
Ad Index
Culinology - September 2016 - Culinology - September 2016
Culinology - September 2016 - 2
Culinology - September 2016 - Table of Contents
Culinology - September 2016 - President's Letter - 400-word limit jam session
Culinology - September 2016 - 5
Culinology - September 2016 - Emerging Trends - Flavor innovation going Nuts
Culinology - September 2016 - 7
Culinology - September 2016 - IFT16: The complicated reality of simple ingredients
Culinology - September 2016 - 9
Culinology - September 2016 - 10
Culinology - September 2016 - 11
Culinology - September 2016 - Ingredient Trends - Embracing new proteins
Culinology - September 2016 - 13
Culinology - September 2016 - 14
Culinology - September 2016 - 15
Culinology - September 2016 - 16
Culinology - September 2016 - 17
Culinology - September 2016 - 18
Culinology - September 2016 - 19
Culinology - September 2016 - Flavor Trends - Pour on the flavor
Culinology - September 2016 - 21
Culinology - September 2016 - 22
Culinology - September 2016 - 23
Culinology - September 2016 - 24
Culinology - September 2016 - 25
Culinology - September 2016 - 26
Culinology - September 2016 - 27
Culinology - September 2016 - 28
Culinology - September 2016 - 29
Culinology - September 2016 - 30
Culinology - September 2016 - Member Profile - Corps Values
Culinology - September 2016 - 32
Culinology - September 2016 - 33
Culinology - September 2016 - 34
Culinology - September 2016 - 35
Culinology - September 2016 - Expert Voices - PowerBar
Culinology - September 2016 - 37
Culinology - September 2016 - 38
Culinology - September 2016 - 39
Culinology - September 2016 - 40
Culinology - September 2016 - Industry News
Culinology - September 2016 - 42
Culinology - September 2016 - 43
Culinology - September 2016 - Student Profile - Hannah Dressen
Culinology - September 2016 - 45
Culinology - September 2016 - Petits Fours
Culinology - September 2016 - 47
Culinology - September 2016 - 48
Culinology - September 2016 - News bites
Culinology - September 2016 - Ad Index
Culinology - September 2016 - 51
Culinology - September 2016 - 52
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