According to the buzz at the Winter Fancy Food Show in San Francisco, Simmer Sauces are going to sizzle this summer. Local retailers and gourmet stores ordered heavily in the simmer sauce category. These flavorful additions to any chef´s kitchen have long been used in the art of slow cooking, primarily in Indian and Thai food. It´s the American version of these ancient cooking secrets that we will begin noticing on menus this summer. Used either as a slow cooking sauce, or a quick-add to a sauté pan, these flavorful sauces will be seen in many entrees beginning this summer.
The benefits of simmer sauce cooking are bountiful. They not only add flavor but, they help keep payroll in line.
The slow cooked roast, prepared ahead of time, captures the full flavors of the sauce. Using a less expensive grade of meat fits well with the slow cooking process. This also adds to quick plating in the kitchen, equating to less hands touching the product.
Simmer sauces also instantly capture the flavor of a variety of regions and allow chefs to introduce them in a wide array of dishes.
Another simmer sauce benefit – the roasts and poultry work the following day on a salad. Perfect for summer months. Once fully cooked, the Coconut Curry Chicken or Slow cooked pork, simmered with the Mole with Sesame Seed sauce, served cold, shredded, tantalizes any salad. This summer´s trend- the American version of the Salad Nicoise with cold simmer sauce cooked meats in place of the rare Ahi Tuna.
Gourmet product manufacturer, Made in Napa Valley of Napa, California introduced four simmer sauces at the show; Wine Country with Cabernet, American Classic, Calypso with Mango and Spice, and my prediction as the most popular, Mole with Sesame Seeds. Each of these sauces transform roasts, poultry and fish into dishes with a different dimension. The sauces were developed with the customer´s palate in mind. According to Catherine Bergin, founder of Made in Napa Valley, "Simmer sauces are the wave of the future. They not only add flavor to meat and poultry, but are easy to use and are an efficient way to dress up an entrée. They also are great with vegetarian dishes."
Taylor´s Foods, an Australian manufacturer, has an assortment of simmer sauces ranging from Peanut Satay to Kashmiri Butter Chicken sauce. Taylor´s primarily manufactures sauces with an Indian and Thai flair.
Another manufacturer, Maya Kaimal, has a Coconut Curry Simmer Sauce that adds new life to chicken entrees that often seem tired.
Spotting a new trend and promoting it is an effective way to increase your restaurant´s popularity and profit.