One of the things I’m most proud of is our forkin’ fantastic team. CCC Executive Chef Jose E Ibarra Sr explains why we’re always willing to explore with new trends: “You can have something that’s great and it can get better.”
Want a cooking experience that’s reliable and consistent? Sous Vide does that for you. In fact, it ensures perfect, even cooking – and is largely hands off. With sous vide, you don’t have to constantly worry about over (or under) cooking: the beauty is that the method brings your food to an exact temperature and holds it.
The sous vide method can be used for a variety of dishes, from breakfast all the way to a satisfying dessert. Here are a couple of foods you might not realize are sous-vide worthy.
Like Starbucks egg bites? Those are cooked via sous vide. Eggs are a fantastic food to cook using the sous vide method. If you want a temperature-controlled, soft-boiled consistency, sous vide is the way to do it.
If there’s one food that will convince you that cooking it with the sous vide method is king, it’s a chicken breast. Think about it: typically, when chicken is cooked, it’s done using high heat because you want to make sure that it’s cooked all the way through. The result is dry chicken that you wouldn’t want to serve to anyone, let alone eat yourself. Cooking sous vide allows for a lower temperature, retaining moisture and flavor while cooking evenly from edge to center.
You’ve never had dessert until you’ve tried fruit that’s been cooked sous vide. Unlike traditional roasting or poaching methods, sous vide allows for thorough cooking while still retaining the fruit’s original shape. If you’re looking to get really creative, add in syrup or spices to your sous vide bag (not too much, though, or you run the risk of over-flavoring).
Use sous vide for any meal and you’re guaranteed a delightful experience.
We’re excited to share the second video in this series that shows the evolution from James Calvetti Meats to Calvetti Culinary Creations.
We’re taking our culture and traditions a step forward. In our new video series, we’re excited to show you how we’re creating the best of the best.
In our modern, digital world it’s a snap to communicate without leaving the comfort of your chair. Even phone calls are a thing of the past, with texting and email so readily available. But all this ease comes at a price.
This post was first published by Jamie Calvetti on LinkedIn
Calvetti Culinary Creations participates in the 2017 Research Chefs Association Conference
Consumers today are looking for customization. In a world in which personal choice is the priority, we must rise to the occasion. We’re seeing the evolution of cultural cuisines, like Halal food, and it excites us to learn more. Earlier in March, we headed out to San Juan, to participate in the annual Research Chef’s Association 2017 Conference. Our objectives, as usual, were to meet others in the industry, learn from each other, develop our knowledge of industry trends and to provide our own subject matter expertise in a collaborative forum. We achieved all our goals.
Partnerships & Networking
I love meeting new people, learning about their roles, and get more deeply involved in the food biz. Conferences like RCA and the recent World Travel Catering show in Hamburg, give me and my team these opportunities. At RCA, we met up with some fantastic leaders in the industry. Networking at events offers us fantastic opportunities to collaborate, partner and grow as business leaders.
Brainstorming, Education & Industry
The Research Chefs Association is all about Culinology® “The Blending of the Culinary arts and Science of Foods”. Though a relatively new concept, Culinology aligns so simply, yet brilliantly, with our mission at Calvetti Culinary Creations: it fuses culinary skills (of Chefs) and science (Food Scientists) to produce the most progressive food trends. With our R&D team striving to spearhead such products, it’s in our best interest to participate in the brainstorming – and we did. We learned a great deal about the newest food trends and how we can add value to our customers’ dining experience – through food presentation, healthy choices, unique spices and, of course, fresh food.
Collaboration with the experts
Contemporary trends in the food world demonstrate that Peruvian and Latin themed foods are coming to the forefront. Our R&D team leader, with his expertise in Latin Spices and Ancient Peruvian Peppers, developed an amazing Ropa Vieja dish, which was presented at the conference.The twist was that we made it using real French-Style Sous Vide cooking. Our technology, our R&D and our products demonstrate that we are progressive in our thinking and stay on top of trends and updates. We learn what our customers want and we produce it for them. Because, at the end of the day, your business will only succeed if you have satisfied customers.