Convenience without compromise
To keep up with these demands, many modern chefs now accept the role that more convenient ingredients can play in their kitchens. For many, it’s about the need to save time; beginning the preparation of a dish one or two steps further along the cooking process. Chefs are choosing professional ingredients that vary in their level of convenience from partially to completely ready-to-use, and are making their choices based on immediate need. But for many chefs, opting for more convenience is just as much about quality and consistency as it is about saving time.
For example, many agree that the best way to make stock is by cooking it from scratch, but sometimes the bones used can have less meat or be of poor quality and that’s when the finished stock suffers. Quite simply, a convenience stock can perform better, with more consistent results and with none of the associated health and safety issues.
Of course, professional ingredients are no substitute for talent or training. Kitchen staff need to be just as skilled to handle professional ingredients as they do raw ingredients.
But, with the time saved, their cooking skills and creativity can be developed further. At Unilever Food Solutions, our culinary teams are committed to demonstrating how professional ingredients and modern scratch cooking can help kitchens work more efficiently. They are looking forward to demonstrating new ways to prepare some classic dishes over the coming months.