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Galangal or 'Khaa' in Thai, appears similar to ginger. However Galangal has a tighter skin, is lighter in color and can have pinkish portions too. All of us know the taste and flavor of ginger, Galangal tastes more like pepper than ginger. Coming to the similarities between galangal and ginger, both grow underground and the method used to cook them is similar too. Fresh galangal is now available in the west and it's easy availability. There are two types of galangal, one of them has a stronger flavor as compared to the other. Galangal
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Presenter: Timothy Gee, CEC
Chefs ChallengeAatul Jain
Todd Daigneault
Sriracha Gochujang
Gochujang is a thick, crimson paste made from chile peppers, glutinous rice (also
known as sticky rice), fermented soybeans, and salt.
Galangal or 'Khaa' in Thai, appears similar to ginger. However Galangal
has a tighter skin, is lighter in color and can have pinkish portions too. All of us
know the taste and flavor of ginger, Galangal tastes more like pepper than
ginger. Coming to the similarities between galangal and ginger, both grow underground and the method
used to cook them is similar too. Fresh galangal is now available in the west
and it's easy availability. There are two types of galangal, one of them has a stronger flavor as compared to the
other.
Galangal
Breakfast
As operators turn their attention to breakfast and scratch-made
items in particular, they may find a world of inspiration—and interest
—in ethnic-inspired morning dishes. Examples include Asian-flavored syrups, coconut-milk
pancakes and chorizo scrambled eggs. Bonus points for items that
don’t use eggs, which chefs expect to continue to be a
sourcing challenge.
Scratch#5 Natural minimally processed food
Whether for reasons of differentiation, healthfulness
and freshness or cost effectiveness, operators are
feeling the appeal of cooking more items from scratch. Two
accessible entries into the practice are scratch-made
pickles and condiments—trends that have proven successful on
restaurant menus recently.
#11 Ethnic Foods
This ethnic trend was the biggest mover and shaker on this year’s list, rising 20
percent. African dishes offer new territory to explore for
diverse operations that already have mastered the
nuances of Asian and Mexican cuisines.
# 2 Chef Driven Casual Concepts#20 Street Food
Variations on street food make multiple appearances on the NRA’s hot list, including street food/food trucks (No. 20) and ethnic/street-
food inspired appetizers (No. 4). For high-volume operations, street-food style main dishes (No. 34), especially
with an ethnic spin—tacos, satays and kabobs—may have the broadest
applications.
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