Culinology - September 2020 - 24
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24 |
sous vide technology. The process also
enables the use of lower-quality cuts of meat
that might go unused. This helps processors
maximize the entire animal carcass, which
results in more useable product and less
waste. By manipulating the time and
temperature of sous vide processing, it is
possible to tenderize even some of the most
challenging cuts.
"We've developed cooking cue flavors
that enable meat and poultry processors to
deliver culinary authenticity at the industrial
manufacturing level," said Matt McGuffey,
product manager-savory, Givaudan Flavors
Corp., Cincinnati. "This allows them to add
a layered flavor dimension to differentiate in
the market."
Such flavors are useful with products
prepared by sous vide. Shredded chicken
may be flavored with rotisserie, while beef
kabobs enhanced with grilled flavor. Other
culinary technique flavors include braised,
caramelized, crusty-fatty, fatty-fried, roasted,
sautéed, seared and wok-fired.
"These flavors bridge the gap from culinary
to industrial processing, allowing for the
development of restaurant-quality heat-andeat meats," Mr. McGuffey said.
John Stephanian, vice president-global
culinary and innovation, Archer-DanielsMidland Co., Chicago, said, "You can impart
cooking flavors through a marinade."
Culinology | SEPTEMBER 2020
Heat-and-eat flank steak may benefit
from a cast iron flavor, according to Mr.
Stephanian. It's a rich umami flavor that would
normally develop if the beef was cooked in
a cast iron pan. The high heat of the pan
accelerates the Maillard reaction, producing
browned and caramelized flavors.
Chris Sutthoff, concept development chef
at Givaudan, said less seasoning - any type
- is required when the product is prepared
sous vide, as the vacuum prevents tastes
and aromas from cooking off. He suggested
including rosemary extract in the seasoning
blend as a natural antioxidant to prevent flavor
and color breakdown over time, as sous vide
processing significantly extends refrigerated
shelf life.
"What surprises some is that beef burgers
can be fully cooked sous vide and still have a
slight red center and medium-cook texture,"
Mr. Sutthoff said. "This is a major food safety
perk. Add in grilled flavor and maybe some
beef flavor to boost umami."
There's a lot of innovation taking place in
the blended burger and sausage sector. This
is when noteworthy amounts of grains, fruits
and vegetables get mixed with meat.
"Blended items can be a bridge to the
societal and health benefits people look for
with plant-based diets, while keeping meat on
the plate," said Anne-Marie Roerink, president,
210 Analytics LLC, San Antonio, Texas.
Culinology - September 2020
Table of Contents for the Digital Edition of Culinology - September 2020
Culinology - September 2020 - 1
Culinology - September 2020 - 1
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