Choosing Capable Suppliers for Your Food Event

Trying To Improve Your Lunch Menu? 2 Signs Of A Great Pastrami

Posted by on Dec 7, 2015 in Uncategorized | Comments Off on Trying To Improve Your Lunch Menu? 2 Signs Of A Great Pastrami

As soon as Jewish peddlers started brining and curing brisket in Brooklyn in the late 1800’s, people were hooked. Pastrami, which gains its name from the Turkish word “basturma,” meaning a meat that is wind-dried, spiced, and thinly sliced, is a staple in delicatessens and restaurants alike. However, if you are trying to bolster your lunch menu, you shouldn’t settle for a run-of-the-mill pastrami. Here are two signs of a great pastrami, and how to ask your food supplier, someone like City Foods Inc/Bea’s Best, for the right stuff: 1: The Flavor Can Stand On Its Own Hold the crusty breads and the fancy aiolis; the right slice of pastrami should be able to stand on its own two feet. If that meat only tastes good when it is composed into a sandwich, it might not be worth keeping on the menu. Pastrami should be tender yet intact, flavorful but not over-seasoned, and moist without being too wet. If that meat is dry or flavorless, it might need a lot of additional ingredients to morph into a tasty sandwich. Unfortunately, adding extra helpers can drive up your food costs, without improving the problem. If customers eat pastrami on its own, your secret might be discovered—leaving your patrons with a bad taste in their mouths. Before you buy pastrami, ask your food supplier if you can taste a few slices of different varieties. Look for a classic, unadulterated flavor that leaves you wanting more. If the meat is over seasoned, it might overpower other flavors and make people want to stop eating. Also pay attention to the texture. The meat should be soft enough to make a tall sandwich that wouldn’t be hard to chew through. 2: It Exhibits Signs of Smoking Charcuterie experts who respect the traditions of the past still make pastrami the right way. After the meat has been brined in a salt and spice solution, it is smoked in a traditional wood-fired smoker. This process cooks the meat, in addition to infusing the pastrami with a mild, smoky flavor. Unfortunately, some manufacturers cut corners by injecting cooked slabs of pastrami with liquid smoke. The result is an uneven, unappealing product that tastes less genuine than its well-made counterpart. Fortunately, you might be able spot real smoked pastrami by looking for these signs: Smell: Real smoked pastrami should smell smoked, not just taste smoky. Pay attention to the way the section of pastrami smells as soon as the plastic packaging is removed from the exterior. If you can’t smell smoke at all, it might be a sign that the flavor has been injected instead of infused. Smoke Ring: In addition to tasting and smelling the pastrami, pay attention to the way the cut side of the meat looks after it has taken a ride on the slicer. Smoked meats typically contain a smoke ring, which is a pink discoloration directly under the surface of the crust. Smoke rings occur when nitric acid builds up under the surface of the meat. This acid forms when Nitrogen dioxide mixes with the water in the meat, and it signals that the smoke has permeated the surface. If you don’t see a smoke ring, the maker might have skipped the smoking process, or taken the meat out of the smoker too soon....

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