Smoky flavor tops the charts
Culinary professionals have spoken. Smoking is one of the top three hottest cooking methods among chefs today, only outranked by pickling and fermenting, according to the National Restaurant Association’s “What’s Hot 2016 Culinary Forecast” report. This presents an opportunity for meat and poultry processors to develop added value “smoky” prepared proteins.
“Barbecuing and smoking of meat continues to gain popularity among culinary professionals and home cooks,” said Mark Crass, general manager and vice-president of sales and marketing for Red Arrow Products. “The challenge is that these processes take time and are not readily duplicated. Consumers like consistency.”
Red Arrow works with chefs and product developers to educate them on how including condensed smokes and savory cooking method flavors may improve efficiencies and provide cost savings. These natural ingredients deliver consistent flavor and enhance the protein’s inherent flavors, all while offering the ability to create customized, signature flavor profiles.
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| Chef David Salm, co-owner of Al Corso Restaurant |
Chef David Salm, co-owner of Al Corso Restaurant in Collins, Wisc., said, “Red Arrow’s products allow me to very precisely enhance flavors, to provide consistent results and to work faster.”
Mr. Salm has represented Red Arrow’s Legends of Smoke team in various cook-offs and is also a certified judge for barbecue competitions.
In addition to smoke, grilled foods increasingly are being embraced by consumers. Grilled is the most popular cooking method in food service, according to Datassential, and it is featured on the menu of 80% of all U.S. restaurants.
The best outdoor grill flavors are designed to simulate the flavors that develop when juices from the food drip down onto the hot coals or wood.
“Our flavors provide that same profile without the grill or cooking pit,” Mr. Crass said.
