Essential Cuisine’s premade stocks, jus and sauces are some of our most popular professional ranges, and here’s why.
Whether cooking with poultry or fish, meat or vegetables, in cuisines across the globe and in countless cultures, the ingredient at heart of the best-loved dishes, is stock.
Few kitchen ingredients can claim to be essential in quite the same way as stock. In every instance where a stock is required, it is there to provide the core flavour of dish being created.
From an unmistakably Mediterranean bouillabaisse, to a hearty beef stew, from a creamy chicken risotto, to the vegetarian noodle soups found across Asian cuisine – despite their differences, all depend entirely upon the quality of their stock.
As most professionals currently working within the catering industry will be glad to tell you, good stock is a cornerstone of the kitchen, a culinary staple that makes the simplest dishes sing.
Yet and equal number also know that sadly, in the majority of modern commercial kitchens, devoting the necessary hours and labour to the time consuming process of making good stock is no longer practical.
This was precisely the dilemma up-and-coming chef Nigel Crane found himself facing nearly two decades ago.
Of course the pragmatic alternative to making volumes of fresh stock on a daily basis is to use a stock powder - but even though this kitchen commodity was already a well-established staple of chefs and catering professionals, Nigel simply couldn’t find a premade stock that met his requirements, or his standards.
All aboard the gravy train
Refusing to compromise on quality, Nigel decided to develop his own, and in doing so proved that necessity is always the path to successful innovation.
Even though he began by creating just four stock powders, Nigel soon found himself inundated with requests from other catering professionals facing exactly the same dilemma in their kitchens – and Essential Cuisine was born.
Today, driven forward by increasing and ever broadening demand, Essential Cuisine produce the highest quality, stocks, sauces, jus, gravies, glaces, marinades and seasonings, available as fresh, ready-to-use liquids or bouillon (powder).
From their signature lobster bisque to sumptuous lamb jus, Essential Cuisine’s range has been perfected over fifteen years to deliver concentrated bursts of homemade flavour, within products created to perform to the rigorous requirements of the busy modern kitchen.
Essential Cuisine’s rich, clear liquid stocks taste authentic and traditional, while their versatile bouillon powder can be dissolved to make stock instantly, used to enhance your own stockpot, or even applied as dry rubs and seasoning.
Less is more
Renown for the quality of their varied ingredients, these stock and sauces have become equally popular thanks to the comprehensive list of things they don’t include.
Unlike many cheaper instant stock products, the Essential Cuisine ranges never use hydrogenated oils, GM ingredients, preservatives or MSG, the latter often added along with elevated levels of salt, as the most inexpensive method of artificially enhancing flavour in many cheaper products.
In Essential Cuisines stock and sauce ranges you’ll find the same levels of salt and fat as you would if you’d made them yourself. These superior products also deliver superior yield, creating delicious stock at just 12g-20g per litre.
Meanwhile, similar budget products may appear cheap, but actually become a false economy, when twice as much is then required to produce the necessary intensity of flavour.
By dedicating themselves to authentic quality, Essential Cuisine ranges also provide economy, and in terms of delivering the perfect products for today’s competitive catering industry that, if you’ll forgive us for saying, is what it all boils down to…
Browse the Essential Cuisine products supplied by Maws in our brochure, and to find out more the company and its ranges visit www.essentialcuisine.com