Recently, we’ve started working on some exciting projects at JC Meats, Inc. and Calvetti Culinary Creations. We’ve partnered with local businesses and large corporations in roles from R&D to full-service food manufacturing. These opportunities challenge us in the best ways and make us more creative. Every day, we’re finding new ways to bring culinary innovation to the forefront – and we couldn’t be more thrilled. Read More
At Calvetti Culinary Creations, we’re always innovating and trying new ideas, new dishes, and new flavors. As we round the corner into 2019, we’re excited for the 2019 food trends that will take the food and beverage industry by storm in the coming year. Some are comforting, some are just plain weird, but we’re ready to embrace the innovation and see what happens.
Before Fulton Market became the restaurant and corporate office mecca it is today, it was home to meatpackers and food distributors. Though many of the historic buildings in the district were built between 1880 and 1929, its roots go all the way back to 1850, when a municipal market hall was constructed in the middle of Randolph Street as a food market.
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.