FOUNDATIONS OF GREAT COOKING AT RESTAURANT SHOW
Visitors to this year’s Restaurant Show will be able to discover how to perfectly complement mouth-watering fayre with Essential Cuisine’s line-up of professional stocks and sauce bases.
The team will be exhibiting at the event from 11-13th October at Earl’s Court 2, London, due to be opened by legendary Michelin-starred chef, Albert Roux OBE.
At stand H81, chefs will be able to try everything from Essential Cuisine’s wide range of kitchen-made tasting stocks, each with an appropriate level of seasoning and no added MSG or preservatives, to its unbelievably rich gravies, introducing No1 Savoury Gravy to sit alongside No Beef and No1 Chicken as a premium gravy made to a vegetarian and gluten-free recipe.
There is also the chance to try out the improved taste and performance of the Classic Demi-Glace range. Thickened Veal Stock, for example, has been renamed Veal Demi-glace to better communicate style and usage, and, along with Beef Demi-glace, now has a richer, meatier taste.
Classed as the king of bases because of its versatility and non specific meaty taste that works across a multitude of sauces, veal jus is also a must-have in restaurant kitchens. Sourcing and preparing veal bones, however, is a longwinded, costly process which can lead to safety issues.
Essential Cuisine’s Premier Veal Jus has fast become a hit in the restaurant industry, giving chefs all the care and attention without the hard work. With a mirror-like sheen and tacky-on-the-tongue, viscous mouth-feel of a traditionally made jus, it delivers a truly unique kitchen made taste and performance, which is why it is the leading product of its kind in foodservice.
Each 1kg pot costs around £18 and makes eight litres of finished jus (two tubs per case).
For mid and high restaurants, in particular, Essential offers the perfect finishing touch in the form of Signature Beef Jus, the ultimate jus solution developed to meet the exacting demands of the discerning chef and made purely from beef bones, vegetables and herbs, as a chef would.
Recommended by the Craft Guild of Chefs, Signature Beef Jus can be used straight from the pack and added to reductions of wine, cream and herbs to make the finest finished sauces.
With a mirror-like sheen, Signature Beef Jus is full of naturally occurring gelatine and meatiness, making it excellent for foaming, jelly cubes and glazing. It is also deliberately basic so each chef can add their own ingredients to create their own signature sauces. It costs £5.95 a litre.
Nigel Crane, Dorchester-trained chef and managing director of Essential Cuisine, said: “Chefs are quite shocked at how good our ranges are and how much time can be saved by eliminating the time-consuming process of preparing stocks and sauce bases from scratch, with absolutely no compromise on quality. We look forward to demonstrating this at the Restaurant Show.”
The Restaurant Show, in its 22nd year, is the industry's leading event for the restaurant and dining pub sectors, with products, launches and inspirational features for today's restaurateur.
10/08/2010|