We asked some of our Synergy consultants about the new favorite ingredients they’ve discovered and used lately. Check these out for inspiration:
“I’ve been enjoying espelette pepper recently. The smoky, sweet, and slightly spicy flavor gives a new dimension to roasted meats and fish.”
Dean Small, Founder & Managing Partner
“I really enjoy experimenting with dry Spanish chorizo because it’s so versatile. You can eat it as is, dice it and cook it crispy to add to egg dishes, and the oil is great to whisk into a vinaigrette.”
Mike Walls
Operations & Beverage Consultant
“I like to use sodium citrate in the test kitchen to make cheese slices or sauces out of any cheese, even those that don’t melt well normally.”
Natasha Reta, Chef/Culinary Consultant
“If you haven’t had a chance to use green almonds, definitely check them out. They’re basically unripe almonds, and they are great for pickling or for making a delicately flavored almond soup.”
Anne Haerle, Concept Development & Culinary Consultant
