Culinology - September 2020 - 22
MENU trends
Pork carnita tacos
Photo credit: Cutting
Board
22 |
every day part and special dietary needs.
Some are hearty while others are marketed
as snacks. Flash freezing of the different
components prior to assembly helps retain
quality, but is not necessary, especially
in casserole-style dishes. Most contain a
seasoned meat or poultry component.
Burke, a subsidiary of Hormel Foods
Corp., Austin, Minn., produces a range of
fully cooked meat products that product
developers may use as drop-in solutions
when creating bowl meals and other
prepared foods.
"Bowls are a really good eating vehicle,"
said Amy Thielking, marketing manager.
"There are many benefits with using fully
cooked meats, most notably, they are already
cooked. The crumbles and toppings are
individually quick frozen, so they are freeflowing during bowl or meal assembly."
Paul Sheehan, director of sales for Hormel
Ingredient Solutions, added, "Fully cooked
means you don't have to worry about grease
disposal or burns."
The company recently added a new
chorizo sausage crumble with poblano
peppers to its lineup.
"It has just enough heat to give a punch
of flavor," Ms. Thielking said. "We also offer
a beef and mushroom blended crumble for
flexitarian innovations."
Meaty bowl innovations were well received
at the Research Chef Association's 2019
Annual Conference student competition held
Culinology | SEPTEMBER 2020
in Louisville, Ky. Taylor's University in Malaysia
took first place for its chicken burgoo meal
kit. Burgoo is a Kentucky classic. It's a hearty
stew typically made with a menagerie of wild
game, everything from pheasant to squirrel
to venison. The bowl meal includes tomatoes
and beans, usually lima or black-eyed peas,
along with corn and potatoes. The winning
team gave an innovative spin to the dish by
turning it into an open-faced pot-pie meal,
with sorghum crust, followed by a layer of
mashed potatoes, sweet heat in the form of
a sriracha bell pepper gel, chicken burgoo
and spiced carrot puree. The concept was
presented in a kit format, for the home cook
and chef to assemble.
Southwest Minnesota State University,
Marshall, Minn., took second place with its
bluegrass bowl kit made with white meat
chicken, edamame, carrots, corn black bean
salsa and pickled cabbage. It was served
atop farro with a savory umami gravy.
Adding cooking flavors
Commercial processing of heat-andeat style entrees is not conducive to many
cooking methods that contribute desirable
flavors to protein. This is particularly true with
products prepared using sous vide, a cooking
technique involving vacuuming and sealing
food in a specially designed pouch and slow
heating it in water at low temperatures until it
is fully cooked and pasteurized.
Any animal protein may be prepared using
Culinology - September 2020
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