REVOLUTIONARY NEW PRODUCT FOR RESTAURANTS TO DISPENSE COOKING INGREDIENTS CONCENTRATES.
LIQUID FOOD INGREDIENTS
Chef Gerard J. Murphy
American Culinary Federation
Certified Executive Chef
Certified Culinary Educator
"Chef Gerry spent 10 years developing the kitchen gun and earning a "patent pending for his unique work. He was able to share his love of food by educating high school students in culinary arts for 35 years. On the side, he consulted for restaurants and that's what sparked this idea. Now Chef Gerry is part of the Sea Breeze team to launch the Root & Vine Kitchen Gun! "
Thickening agent for sauces.Sweetener for all dishes.
Works great on all red meat. Paint meat with syrup. Apply salt, pepper, and herbs.
Stocks, Beef, Chicken & Vegetable.
Instant soup just, add one pound of frozen mixed vegetables to each half gallon of broth.
Add one cup Broth, one cup simple syrup, one cup wine and one half cup vinegar. Cook in shallow saucepan for five minutes.
(Great on fish and chicken.)
Equal parts lemon juice and simple syrup. Two parts red wine and one-part vinegar works wonders on red meat.
Anytime a dish tastes little flat instead of salt add a splash of vinegar.
Pickled Red Onions
Clean and thin slice five pounds of red onions place in stainless steel bowl. Add red wine and vinegar, fill bowl about half way. Season with salt & pepper. Cover bowl with clear wrap. Toss mixture to ensure even flavor.
(The above technique can be done to any vegetable.)
Fat Free Salad Dressing
Blend equal parts, wine, lemon juice, vinegar. Add salt & pepper and herbs to taste.
Apple Cider Vinegar is a great host to any fruit that one might use in or on a salad. Example chop strawberries, blue berries, oranges, almost any fruit and let them sit in our vinegar.