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Already Prepared or Made From Scratch??

post #1 of 5
Thread Starter 

Where I work part time, is a prestegious country club in Boca, Florida. We tried an experiment. We have a 95 % jewish clientel. Naturally they are all Mavens on chopped liver.

      They were buying commercial chopped chicken liver already made in  5 pound pails We decided to make our own , The real way ,carmelized onion in 1/2 oil 1/2 schmaltz, hard cooked eggs, cooked chicken liver  in oven( not sauteed) cooked on a rack and slightly salted to draw out all blood. salt and pepper. The people said they favored the prepared one . The prepared one  had soy protein, cracker meal , sugar ,and or corn syrup, citric acid and sodium benzoate(a preservative) We made it in 10 pound batches.

      We then set out to duplicate the premade . We did this by cutting our liver amount down to about 6 pounds increasing our eggs. using panko crumbs instead of cracker meal, added textured soy protein, citric acid, cane sugar, s&p  and the same onions we used before Now they love it the only thing we did not use was benzoate  as you must have permit to purchase(it is actually toxic if more  then 1/10 of 1% is used. We saved a lot of money by cutting back on the liver amount as we use about 80 pounds week..

      Goes to prove Americn taste buds are used to sugar and salt which is basis of all pre- prepared food .

      Commercial Tuna salad , chicken salad and shimp salad also contains

 added cracker meal to increase their weighs. (read the labels)So you are paying lets say $3.99 pound for cracker meal. Only in America !

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #2 of 5

Chefedb, I'm responding as a chopped-liver maven myself. I made my first batch somewhere around age 10.

 

I totally believe your experience. Yes, people's palates are geared now toward lots more salt and sugar. As for the filling, you can eat a lot more of something that's cut with filler because the flavor isn't as intense. We're a culture primed by food manufacturers to eat more, eat saltier, eat fattier, eat sweeter.

 

By the way, you posted this in the Welcome Forum. I'm moving it to a better forum for its content. 

 

Mezz

Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 5

We did a similar thing with BBQ sauce - substituted our house made real deal tomato based sauce... honestly 10 times better than the stuff we get in gallon jugs from Richardson.

 

Almost everyone preferred our 'old-style' sauce... main ingredient HFCS, loads of salt, soy protein derivatives, various oils and MSG, a half dozen other substances.  Tomato was on there somewhere in the bottom third of the label.

 

We just shook our heads, and cracked open another Jug that expires in 2016 sometime.  Gave the good stuff to the line cooks and wait staff to take home.   

 

It's a crazy world.

 

 

 

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #4 of 5
Your results don't surprise me at all

It's what they're use to so their expectations weren't met by the homemade. Even the old timers had been eating the prepared stuff so long they forgot what it should taste like and the young ones don't know any better.

Sad but true. I know which I'd prefer and it doesn't come in 10lb pails

You can't lay on the beach and drink rum all day unless you start in the morning

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You can't lay on the beach and drink rum all day unless you start in the morning

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post #5 of 5
Thread Starter 

Thank You for moving it.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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