Nearly 1,300 chefs were asked by the National Restaurant Association which preparation methods that they thought were going to be the hottest in 2015. Pickling came out on top, beating sous vide, smoking, fire roasting, and fermenting. What do we love about pickling?
- When it comes to deep-fried appetizers, there’s nothing that comes close to beating deep-fried pickles. Yes, even more than French fries!
- Pickling isn’t just for cucumbers, either. You can pickle nearly anything. Seriously, it’s like a delightful smorgasbord from Asian eggplant to zucchini.
- Pickles have been around for a long time. A REALLY long time – dating back to around 2400 BC.
- Pickles can also have many flavors. It’s a prime opportunity for chefs to mess around in the kitchen and exercise their creativity.
- Modern pickling isn’t a hard process. Take a stock pot, mason jars, salt, and vinegar, and you’ve got it. There are even no salt recipes out there.
Deep fried pickles are favorites here at Restaurant Supply. Just mix yourself up a batter, put in some secret ingredients, and drop your treasures into the commercial deep fryer. They don’t take that long, and, honestly, are fairly inexpensive since the mason jars are reusable.
So, what are you waiting for? Does your restaurant need a small change in the menu? Do you need to get rid of excess cucumbers? Pickling just might be the thing.
2015-03-17 00:00:00
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