The wonderfully sweet yet savory complexity that develops from the gentle roasting of Chinese Cabbage shines bright in our 2310. It’s a mouthwatering experience of tangy, toasted, nutty, allium and brassica tastes that combine together adding umami depth to set apart your creations.
Recipe Inspiration: Butternut Squash Soup
Yields, 1 Quart
1020.00 g butternut squash, large diced
450.00 g Sauce Soubise
350.00 g milk, whole
42.00 g butter, unsalted
32.00 g maple syrup
14.00 g sugar, dark brown
11.00 g 2310, Roasted Chinese Cabbage Extract
3.20 g salt, Kosher
In a large Dutch oven, sauté butter until it lightly browns, add butternut squash and sweat until very tender. Add salt, sauce Soubise, and milk. Cook for 20 minutes. Stir in remaining ingredients. Cook for 5 minutes. Puree soup, either in a blender or with a hand mixer until very smooth – straining is optional. Serve and enjoy!
Fish sauce is a major part of many of the world’s greatest cuisines. Our fish sauce powder derived from fermented anchovies delivers incredible umami. Its often described as creamy, tangy, toasted, and nutty with a fermented, cheesy-like musk – much like parmesan.
Recipe Inspiration: Pizza Sauce
816.75 g San Marzano tomato sauce
160.00 g onions, yellow, minced
54.00 g butter, unsalted
33.33 g 1620, Fish Sauce Powder
24.00 g extra virgin olive oil
20.00 g vinegar, white
6.25 g sugar, white
3.00 g basil leaves, fresh
In a large Dutch oven, sauté butter and onions until they smell sweet and look translucent. Add the extra virgin olive oil, San Marzano tomato sauce and fish sauce powder and simmer, stirring often until thick, about 20 minutes. Add vinegar and sugar, stirring to dissolve. Turn off heat, add fresh basil. Best to refrigerate 24 hours before use.