Advertorial: making the ordinary extraordinary with Essential Cuisine Glaces

The  Staff Canteen
As chefs ourselves, we understand the pressures that busy kitchens are under not only to produce plates of which they can be proud, but to deliver the goods on time, every time. This makes kitchen products that are convenient and simple to use, yet can turn the ordinary, extraordinary, worth their weight in gold. Essential Cuisine That’s how we feel about our glaces. And we’re not the only ones. Since 2004 chefs across hospitality have been using our ten-strong range of fine, British-made reductions to add depth, versatility and, most importantly; serious flavour impact to their cooking. A base from which a chef’s creativity can run wild, the sheer versatility that these flavoursome little pots offer make them a true ingredient to inspire. Take our Lobster Glace for example – one of our most popular creations due its authentic, crustaceous depth of flavour. Use a spoonful to take a classic Marie Rose sauce to a whole different level, enrich bisque or bouillabaisse or turn a fish cream sauce into a lobster cream sauce, try it as a warm drizzle mixed with Thai spices, lemon grass and lime juice or mix with olive oil and use as a rub or marinade on your fish before grilling. The possibilities are limited only by your imagination. Executive Chef at the Chelsea Harbour Hotel, Imi Kader, uses Essential Cuisine Lobster Glace as a key part of his signature banqueting recipe, pan fried turbot with lobster claw and a lobster bisque. E C _2838 He said of the product: “I want to add my name to a dish, so for the lobster bisque, I use the Lobster Glace, then add a bit of cream and some kaffir leaves – I take a base product, give it a twist, and it becomes an Imi product.” Recently we’ve added three robust new flavours to the team – Duck, Pork and Wild Mushroom – to complement the already established trusted chef favourites of Beef, Chicken, Veal, Lamb, Lobster, Game, and Vegetable Mirepoix. Always in conversation with chefs, we felt it was high time for these new additions. The taste profiles are quite different to anything in the current line up and means we now have a range where there is something for every chef, every type of establishment and every menu. New flavours, new profiles:
  • Duck: Robust and meaty with a delicious roasted fatty taste.
  • Pork: Rounded and juicy with a bottom-of-the-roasting-tin intensity.
  • Wild Mushroom: Rich and earthy with a Porcini character.
In launching the three new flavours, we have also given the entire range a beautiful new packaging overhaul. With each bearing the legend ‘Let’s Make the Ordinary Extraordinary’, the new colour coded packaging features bespoke usage icons, descriptors and QR codes for chefs to quickly and easily link back to banks of relevant, inspirational recipes housed on our dedicated website www.essentialcuisine.comEssential Cuisine Chefs can be reassured that it’s still the same great product, just an updated design. The additional touches will simply help time poor chefs quickly identify the right product for them, while the recipe links should help inspire them on to even greater heights. For almost 20 years Essential Cuisine has been producing outstanding stock ingredients that help to unleash the creativity of chefs in all sectors, always delivering good taste, with absolutely no quality compromise. For more information on the Essential Cuisine range call 01606 541490, email: [email protected] visit: or find them on Twitter:
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The  Staff Canteen

The Staff Canteen

Editor 4th November 2014

Advertorial: making the ordinary extraordinary with Essential Cuisine Glaces