Chef Brian Jupiter knows that great dishes start with great ingredients, and in the kitchen at The Frontier in Chicago, he gets cooking with Knorr Professional’s sauces and bases. “Products that make my dishes taste like I want them to,” he says. “Excellent flavour and easy to use.”
By Lawrence Herzog
This new line of sauces and bases is crafted to inspire chefs with outstanding quality and flavour and delight customers by creating the finest scratch-like flavour. New choices include Knorr Professional’s Liquid Concentrated Bases and Demi Glace Sauce Base.
They’re already winning acclaim. The Knorr Professional Liquid Concentrated Bases in beef, chicken and vegetable flavours have received the Master Chefs’ Institute Seal of Excellence, judged superior to competitors in every category.
Chef Jupiter is pleased to use Knorr Professional Demi Glace Sauce Base, which delivers an authentic brown sauce experience. “This sauce base has a very meaty and rich flavour, much like what you would expect from a good beef stock that has been reduced,” he explains. “It’s a consistent, flavourful sauce without having to make and reduce sauce.”
Chef Jupiter uses Knorr Professional Demi Glace Sauce base to add his own signature touch. “This sauce base isn’t as salty and contains more roasted bone flavour than any other bases I’ve used.” As for the aroma and texture of Knorr Demi Glace Sauce Base, he says, “It is smooth and thick, allowing chefs to add a spoonful at the last minute to finish sauces and gravies.”
When compared with other similar products, this premium offering outperforms competitors because of its rich meaty taste. Guests will appreciate that it looks, smells and tastes like a scratch-like brown sauce, and that it is gluten-free. Natural ingredients give it the best and most authentic texture and viscosity.
Chef Jupiter uses Knorr Liquid Concentrated Bases to create great-tasting, standout soups and sauces. “The liquid form makes it easy to measure and mix in your recipe without forming any lumps or unwanted consistency.”
They’re easy to measure and dispense, dissolve quickly with no mixing required, are shelf stable even after opening, and perform consistently time after time. It doesn’t take much to make a big difference, either. “The liquid concentrate is packed with flavour, allowing chefs to use it sparingly while still being able to add the flavour desired from a stock,” he says. “I especially like the way the liquid concentrates dissolve instantly.”
Knorr starts with high-quality ingredients and captures the natural taste without adding any artificial colours or flavours. Chef Jupiter compares the flavour profile to stock. “The roasted bone flavour in the liquid concentrate really stands out. It’s not overpowering and allows other ingredients to shine as well. The concentrate smells like homemade chicken soup, and adds good flavour without oversalting your recipe.”
Made by chefs for chefs, the results speak for themselves. Tasting is believing, time after time.
For more information, visit: www.ufs.com/KnorrProfessional