Good cooking begins with good ingredients, and together, they lead to a good bottom line, as this article from The Culinary Institute of America (CIA) explores in discussing marinades. When a spice blend is used as a dry rub (also called a dry marinade) to coat food, the food is left to stand after application, under refrigeration, to absorb the flavors.
Flavors differentiate products and provide a sensory experience that makes customers want to come back for more. Prepared Foods' R&D Application Seminars provide practical advice on how to accomplish this.
Prepared food products manufactured by food processing companies play an important role in many restaurants, where every laborer is not a chef, and meals have to be consistently good and served quickly. Additionally, foods provided in shelf-stable packages offer advantages, including safe handling, compact storage, higher yields, increased efficiency of labor and lower waste disposal costs.
The sweet, yet spicy, combination of red chili sauce and mango is just one of the flavor pairings Americans might be layering on the grill this season, according to the McCormick® Flavor Forecast Trend Report: Grilling Edition. T
