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  Using KNORR Beef Bouillon as an alternative to salt can help operators create great tasting steak by following a simple technique,  developed by Marco Pierre White:
  1. Take KNORR Beef Paste Bouillon and a little olive oil
  2. Mix into a fine paste and massage onto steak
  3. Use the paste to season other side of steak in a pan
In a recent survey (1) with over 3,000 consumers who regularly eat out of home, 80% thought flavour was the most important element when asked what makes a great steak dish. This ranked against texture and tenderness at 49%, and provenance at 19%. When asked how they felt about the restaurant or pub where they had eaten steak, 96% said they were likely, or very likely, to return on another occasion if they had been served a great steak, demonstrating that steak is very much seen as a benchmark for the quality of an establishment. And recommendation from satisfied customers can really help drive footfall and profitability. The research, conducted on behalf of KNORR Bouillon, also proved steak to be a great commercial opportunity for operators, with consumers happy to pay up to £5 more for a steak meal than other dishes on the menu. The average price diners are prepared to pay for a steak in a hotel or restaurant is just over £15.50, while in pubs it is £12.54.  Over 40% of all consumers, irrespective of the type of dining venue, said they would be willing to pay up to £17 for a great steak dish, and a further 20% were prepared to pay up to £21. Marco believes using KNORR Bouillon is a better way of giving extra flavour to steak rather than the traditional way of seasoning with salt. He comments: "Many people have said to me that when they've tasted a steak seasoned with KNORR Paste Bouillon, that it's the best steak they've ever had in their lives. Everyone has their own opinion, all I'm saying is 9 out of 10 chefs who have tasted my way of seasoning steak agreed KNORR gives a better taste." At a recent event held at the amazing Roof Gardens in Kensington, Marco gave an exclusive masterclass to over 80 industry experts, including journalists and leading hotel, restaurant and pub operators, on creating a great tasting steak. Speaking at the event, Roberto Giudici, Area Chef-Europe of Hilton Worldwide, said: "A great steak is always something people remember." Sara Jayne Stanes, Chief Executive, Academy of Culinary Arts, added: "It (KNORR Beef Bouillon) brought out the flavours of the beef, which was fantastic."  Also commenting on Marco's technique of seasoning steak with KNORR Bouillon, Gary Hunter, Head of Culinary Arts, Westminster College, said: "Being shown something that's so readily achievable and easy to use, and yet makes so much difference is fantastic." Why not take Marco's Steak Challenge and decide for yourself? Video highlights from Marco's masterclass can been seen on KNORR's supplier page on Staff Canteen  and more of Marco's tricks of the trade can be found at If you would like further information on any Unilever Food Solutions ingredients, please contact the Unilever Food Solutions Careline on 0800 783 3728 or visit
(1)  OnePoll for Unilever Food Solutions. April 2011. Sample of 3002 consumers.
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The  Staff Canteen

The Staff Canteen

Editor 25th July 2011