We are a full-service food innovation consultancy with a deep understanding of the industry at its core. Working within the entire supply chain and innovating based on consumer insights, industry trends and cutting edge technology allows us to craft the right culinary strategies for your needs.
External link for Creative Food Solutions
19 Front St
Suite 5S
Newburgh, New York 12550, US
1140 W Fulton Market Suite 3
Chicago, IL 60654, US
It’s soup season again and center of the plate sounds just fine with us!
As soup season sets to simmer, operators have the chance to show that soup is worthy of center plate, not just as an appetizer. Learn more from Tenacious Plate’s deep dive into related trends and insights on how soup meets the demand of any menu: https://bit.ly/3C6kMKc
Reverse sear, flipping tradition on it’s head. An outstanding cooking method for thick cut proteins like these ribeye steaks. Here’s how we did it: Preheat oven to 250F Place the seasoned meat (1.5-2.0” thick) on a screen over a sheet pan Cook until 15F below the desired internal temperature, about 20-25 minutes (we went for 105F) Towards the end of the oven cycle, fire up your grill, cast iron skillet, or your favorite item for searing. Try to get it as hot as possible, around 500F Sear those steaks! Cook each side until a nice crust develops, approximately 2 minutes per side Then, no need to rest the meat, just serve and enjoy! The real secret here happens in the oven. Meat temperature and moisture inhibit the Maillard reaction. The oven removes those barriers and enables that easy seared crust. Further, the oven performs almost a mock dry aging. It places the protein in the optimal temperature range for cathepsins to work their magic, enzymatically breaking down protein that would take days to weeks dry aging in a refrigerator. If you haven’t already, please try this and let us know your thoughts!