Volume 6 | Issue 2

March 16, 2020

Better with Age


SPOTLIGHT

Time-tested food preservation techniques are taking on a modern spin as a way for chefs to unlock unique flavors—coaxing complexity and depth out of familiar ingredients in a way that makes a dish truly memorable. Fermenting, pickling, curing and canning can be used to extend the life of seasonal produce and locally sourced ingredients while introducing consumers to globally inspired dishes. Whether it’s through kombucha, kimchi, olives or tempeh, consumers are open to expanding their palates with the sour, tangy, umami-forward flavors of ingredients that are given time to age and mature. Innovative inclusions of aged ingredients, like gochujang mayonnaise or fermented chickpea hummus, introduce intense flavors to the menu in a fun yet accessible way.










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Savory KIMCHIJEON PANCAKES highlight exciting fermented and umami-focused flavors, thanks to the inclusion of Passport Global Flavors™ by Custom Culinary® Kimchi Prep, Bibimbap Sauce and Korean-Style Barbecue Sauce. Watch the video!

Everything from sandwiches to soups to pasta can be made more flavorful, more intense and more unique with the addition of fermented, pickled or preserved ingredients. Get inspired with these recipe ideas from Custom Culinary®.


RECIPES FEATURING
CUSTOM CULINARY® BRANDED PRODUCTS


Elevating the classic sandwich with unique flavors and ingredients, Featuring Passport Global Flavors™ by Custom Culinary® Bibimbap Sauce and Bulgogi Marinade, Korean BBQ Sandwich consists of bulgogi marinated steak, pickled cucumbers and carrots, bibimbap mayo, and scallions on a toasted French roll.

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Exotic ingredients brought together to add intense flavors in a familiar application. Featuring Passport Global Flavors™ by Custom Culinary® Bibimbap Sauce, Classic Bibimbap brings together the unique flavors of rice, pickled cucumbers and carrots, kim chi, bulgogi marinated steak, pork belly, edamame, fried egg, and white and black sesame seeds.

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Authentic ingredients brought together to add intense flavors in a familiar application. Featuring Passport Global Flavors™ by Custom Culinary® Beef Pho Broth, Vietnamese Style Pho Broth Bowl combines the flavors of green onions, bean sprouts, Thai red chilies, beef, rice noodles, and cilantro.

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A cravable dish full of rich authentic umami notes.  Featuring Passport Global Flavors™ by Custom Culinary® Tonkotsu Ramen Broth and Custom Culinary® PanRoast® Brown Gravy Mix, Tonkotsu Poutine combines of Tonkotsu ramen flavored brown gravy, tofu, kimchi, green onions, sweet red peppers, all loaded onto crispy French fries.

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Branded Products


Product No. 6568
Passport Global Flavorsby Custom Culinary® Bulgogi Marinade 
 
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Product No. 6569
Passport Global Flavorsby Custom Culinary® Bibimbap Sauce  
 
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Product No. 6550
Passport Global Flavorsby Custom Culinary® Beef Pho Broth  
 
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Product No. 5226
Passport Global Flavors™ Kimchi Prep 

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Product No. 6551
Passport Global FlavorsTonkotsu Ramen Pork Broth 
 
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Product No. 9676
Custom Culinary® Gold Label Thai-Style Roasted Peanut Sauce 
 
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MENU INSPIRATION FEATURING
CUSTOM CULINARY® PROPRIETARY PRODUCTS



PICKLED KIMCHI POTATO CHIPS
Thinly sliced russet potatoes held overnight in a rice wine vinegar pickling brine, then fried to a crisp and tossed in Passport Global Flavors™ by Custom Culinary® Kimchi Prep.
 
BLACK GARLIC BURRATA
Fresh, creamy burrata cheese served on a bed of roasted beets, blistered golden cherry tomatoes and fresh arugula. Finished with a drizzle of rich, pungent Custom Culinary® Balsamic Vinegar and Black Garlic Sauce.
 
KOREAN PORK BELLY BUNS
Soy- and mirin-braised sliced pork belly, glazed with Custom Culinary® Fermented Korean Pepper Sauce and served in fluffy steamed buns with fermented mustard greens, palm sugar crumbles and crushed peanuts.
 
DILL PICKLE CHICKEN SANDWICH
Chicken thighs held in Custom Culinary® Garlic and Dill Brine overnight, then dredged in flour and fried until golden brown. Served on a toasted brioche bun with dill pickle chips and kefir ranch dressing.
 
PASTRAMI PIEROGIS
Pan-seared pierogis stuffed with shredded pastrami and Swiss cheese, topped with pickled mustard seeds, Custom Culinary® Miso, Mustard and Caramelized Onion Chutney and sour cream.


PROPRIETARY PRODUCTS* 
  • Balsamic Vinegar and Black Garlic Sauce
  • Fermented Korean Pepper Sauce
  • Garlic and Dill Brine
  • Miso, Mustard and Caramelized Onion Chutney
GET IN TOUCH

*Products are customized; please contact your Custom Culinary® representative for more information.

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CUSTOM CULINARY® NEWS


Earn up to $200 on your purchase of Passport Global Flavors™ by Custom Culinary® Authentic Ethnic Flavors and Asian Broths with our valuable rebate offer.

Click to review coupon sample, and please contact your Custom Culinary® or Key Impact Sales Representative for offer details and the official rebate form.


FREE DOWNLOAD
 

Chef Talk

Chef Mike Speranza has spotted the fermentation trend everywhere from healthcare to campus dining facilities, sports arenas to airports. Funky fare shows no signs of stopping!

WHERE INSIGHTS BECOME INSPIRATION
FlavorIQ® enables our customers' growth and success by approaching the creation of customized solutions with a bold mix of expertise, aspiration and curiosity. We develop unique products, menu concepts and "gold standard" flavor delivery systems, meeting the requirements of our customers today and anticipating their emerging needs, too. The opportunities we identify for operators and food manufacturers on a global scale are rooted in a deep understanding of the culinary arts, sensory science, consumer insights and food science. Our ultimate goal? Innovation without limits.

 


Sources


 
Elaine Watson, “60-second interview: T. Hasegawa talks fermented flavor trends, organic certified flavors, and formulating with CBD,” Food Navigator, December 17, 2019.

Patricia Cobe, “6 emerging trends that may go mainstream,” Foodservice Director, September 6, 2019.

 
Katie Ayoub, “Getting Cultured,” Flavor & The Menu, January 16, 2020.

Rob Corliss, “10 Flavor Builders: Taste of Asia,” Flavor & The Menu, August 22, 2019.