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Thinking about products we cook or prepare food with it in our Kitchen

post #1 of 5
Thread Starter 

Hello everyone,

I am totally new here in this community and hope that the first disucssion I am bringing in is interesting enough to raise your attention.

Thinking about key products we cook or prepare food with it in our Kitchen, like:

Cucumber

Carrots

Lettuce

 

Imagine a wizard is asking you to fulfil your wishes, what would be your expectations:

 

What makes the work more convenience with the product?

What would be the optimal shape to reduce the waste?

Which cooking ability the product should have?

Which taste you are expecting? 

What is the typical usage for this product?

 

 

Example:a tomato with much less juice then a normal tomato and very small seeds, very good to slice for sandwiches.

post #2 of 5

Hmm, don't geddit. I'm quite happy with my ingredients as they are. If I want fleshier tomatoes, I'll buy them...

 

In the European Union they once devoted substantial funds to producing straight cucumbers, so that they could be packaged and transported in crates more easily and efficiently. Unfortunately, this was at the expense of flavour. Fortunately, years later this stupid EU ruling was dropped.

Unfortunately, the EU still only allows four or five different types of flavourless tomatoes to be traded across its member states...

post #3 of 5
Thread Starter 

Hi Recky, thanks for sharing your thoughts. I totally agree if industry start changing shapes with the result that you have flavourless vegs. then it would be useless.

 

But what if that would not be the case! what if the tastes turn to be more intensive, back to original? what is your benchmark of the best tasting tomato, cucumber, carrots, lettuce?

 

For me the most tasty tomato is the deformated, juicy one from toscasa;)

 

any other opinions on this?..

post #4 of 5

It's much easier to screw things up than do things correct.    Tomatoes are meant to be juicy, and if the type you have is not meant to go on a sandwich then leave it off the sandwich!

post #5 of 5

Like Recky, I don't geddit.

 

My kitchen, my staff, my produce.

 

decide what application for the item, I source the best tasting  ingredient with the best yield. 

 

If this means I go out to a local farmer and pick up berries, honey, pears, etc. then I do it.

 

If I wait for a supplier to cater to my needs, then I am at the mercy of the supplier.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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