The Ultimate Guide to Pickled, Jarred, and Canned Snack Nirvana

It is undeniable that jumping into a jar of pickled or canned snacks can have a pleasant feeling. The strong, delicious, and sometimes spicy taste not only proves the art of preservation, but also opens the door to culinary creativity. For many people, like me, their favorite foods, such as pickled mushrooms, palm hearts, pickled red onions, and spicy pickled okra, can go from simple snacks to the main content of a meal. The versatility and convenience of these unpleasant miracles make them staple foods in kitchens around the world, including those of the country’s top chefs.

Chefs’ favorite preserved items

When we think of the staple food in the food storage room, we often think of dry goods such as pasta and rice, but the cans and cans on the shelves contain rich flavors. For example, Capers is a small yet powerful ingredient that can elevate a dish from ordinary to extraordinary. Ed McFarland, the chef of Ed’s Lobster Bar, praised their important role in fish sauce, chicken, and salads. His recipe for tomato crispy Capers pasta is just an example of how these salty sprouts add flavor to a simple pasta dish.

Harissa is a North African chili sauce, another disharmonious food that can immediately add depth and brightness to various dishes. Dasher&Rank’s chef Daniel Levine suggests applying it to chicken or meat, adding a little to eggs, or adding it to stews. He encourages family chefs to try recipes from North Africa, such as Satoka, to truly appreciate the versatility of this seasoning.

The health benefits and versatility of fermented foods like kimchi and sauerkraut are praised by chefs like Nemo Bolin of Eastern Standard. These tangy treats can be added to slow-cooked braises or mixed into hearty salads, and even combined with other condiments to create new flavors. Bolin’s Easy Braised Chicken with Kimchi recipe showcases how fermented foods can be a game-changer in the kitchen.

Pickling isn’t limited to cucumbers; chefs are pickling everything from tomatoes to cauliflower. Mike DeCamp of Jester Concepts shares that in Minnesota, where the growing season is short, preserving and jarring are integral to the culinary culture. His penchant for pickling even extends to unexpected items like leftover rice, which he adds to scrambled eggs for a delicious twist.

Tsukemono, a Japanese side dish of pickled vegetables, is a daily staple for Chef Diego Oka of La Mar by Gastón Acurio. He notes that tsukemono not only tastes better the longer it’s pickled but also serves as a great probiotic. Similarly, Indian mango pickle, richly seasoned with spices like mustard seed and fenugreek, is a favorite of Chef Andrew Zimmerman of Proxi and Sepia in Chicago. He suggests adding it to rice dishes or creating a unique aioli for an unexpected flavor punch.

The list of jarred items that chefs love goes on, with each bringing its own unique flavor profile to the table. Aji amarillo, chipotles, and kimchi paste are a few of the chile pastes that Chef Lindsay Autry of the Regional Kitchen & Public House finds indispensable for adding a kick to dishes. Jarred artichokes, pickled vegetables, and olives are also among her go-tos for adding variety and flavor to salads or pasta dishes in need of a refresh.

For those looking for a snack that doubles as a cocktail garnish, lupini beans are a tasty and salty choice, as suggested by Bolin. And if you’re craving something to round out a meat and cheese plate, artichoke hearts are a simple yet satisfying option, according to Damon Menapace of Primal Supply Meats.

The appeal of preserved foods is their flavor and ability to inspire in the kitchen

Christoffer Flagstad, founder of Dabka, speaks to the transformative power of condiments like Dabka chili sauce, which can elevate home-cooking with its umami-forward flavor. Similarly, coconut oil is a versatile ingredient for pan frying and sautéing, as noted by Scott Linquist of Coyo Taco.

Raspberry jam, particularly the Red Raspberry St. Dalfour variety, is a staple for Jean Marie Rouger, Global Head Baker at Marie Blachère. He appreciates the jam’s natural ingredients and its ability to complement pastries like almond croissants and brioche. On the other hand, peanut butter and other nut butters are the ultimate survival food for Richard Hales of Grateful Hospitality, who considers them essential for getting through any crisis.

Honey, especially raw natural or manuka honey, is another versatile sweetener that chefs like Judy Joo use in a myriad of ways, from yogurt to salad dressings. Her Honey Cake recipe is just one example of how honey can be incorporated into both sweet and savory dishes.

The enthusiasm for anything fermented is shared by David Lee of Planta, who finds that items like bomba chili, kimchi, or antipasto can easily be incorporated into salads and bowls for an extra zing. Pickled banana peppers, a favorite of Menapace, are a simple addition to salads or sandwiches that can also serve as the base for a tasty relish.

Olives, a classic snack, are beloved by chefs like Adrianne Calvo for their versatility in recipes or as a key ingredient in a martini. Bradley Kilgore of Kilgore Culinary Group echoes this sentiment, adding that a good ají amarillo, mole, and Mexican green salsa verde are all must-haves in his pantry.

Dashi soy sauce is another item that can quickly add a Japanese twist to a dish, as suggested by Hiroki Odo of o.d.o by ODO. He recommends using it to make a quick pasta with mushrooms, butter, and scallions for a simple yet flavorful meal.

Ed McFarland said that for those who enjoy a salty and slightly sweet taste, duck sauce and sweet chili sauce are perfect for pickling and grilling. Let’s not forget popcorn kernels, Kilgore reminds us that popcorn kernels are perfect for snacking.

The world of pickled, pickled, and canned snacks is vast and diverse, providing home chefs with a variety of flavors and possibilities. Whether you want to add an impact to your dish or find a simple and satisfying snack, there is an disharmonious food that suits you. So next time you go to the store, don’t overlook the aisle being filled with these delicacies and treasures. They may just be the key to taking your next meal or snack time to new heights.

Exploring pantries reveals chefs’ hidden jarred treasures that enhance dishes to perfection

Chef Ed McFarlane, the master of Ed Lobster Bar, showcases his culinary skills with the tomato crispy croissant he prepares. This dish exemplifies how the addition of these small and flavorful pearls of spiciness can elevate the taste of a dish with their salty essence. It is no surprise that Chef McFarlane relies on the versatile prickly mountain oranges as a staple ingredient in his kitchen, enhancing the flavor profiles of sauces, chicken dishes, and salads.

Harissa is the secret ingredient for Chef Daniel Levine of Dasher & Crank. He’s a proponent of its vibrant kick, suggesting that a dab of this North African chili paste can enliven anything from eggs to braises. Levine’s Rosy Harissa Chicken is a dish that showcases the condiment’s ability to infuse meals with a bright and bold taste. He encourages home cooks to explore Northern African recipes, such as Shakshouka, to truly appreciate harissa’s versatility.

Eastern standard chef Nemo Bolin has not forgotten the health benefits of fermented foods. He praised the versatility of kimchi and pickled Chinese cabbage, and suggested that they be added to slow stew or mixed into a rich salad. Bolin’s kimchi stewed chicken recipe is a great example of how these strong foods can elevate the level of a dish.

In Minnesota, Chef Mike DeCamp of Jester Concepts embraces the local tradition of preserving and jarring due to the short growing season. His penchant for pickling extends to a variety of vegetables and even leftover rice, which he cleverly incorporates into scrambled eggs. DeCamp’s Muffuletta is a dish that celebrates the art of pickling and preserving.

Indian mango pickle is a jarred jewel for Chef Andrew Zimmerman of Proxi and Sepia in Chicago. He describes it as a powerhouse of flavor, seasoned with mustard seed, chili, fenugreek, and asafoetida. Zimmerman suggests adding it to rice dishes or creating an aioli for a unique flavor twist.

Christopher Flagstad, the founder of Dabka, is well aware of the transformative power of seasoning. His Dabka chili sauce is a multifunctional Mediterranean flavored seasoning, and its freshness can enhance the flavor of home cooked dishes. Flagstad encourages creativity in the kitchen and emphasizes the love behind preparation work.

Coconut oil is the staple of Scott Linquist from Coyo Taco, who found it an ideal choice for frying and stir frying. His Swiss Chard recipe for coconut cream is a delicious example of how this ingredient is used in cooking.

Raspberry sauce, especially red raspberry Santa Fe sauce, is a must-have breakfast item for Jean Marie Rouger, the global chief baker of Marie Blach è re. He likes its natural ingredients and how it complements cakes such as almond croissants and cream Chicken rolls.

Honey, especially raw natural or manuka honey, is a versatile sweetener for Chef Judy Joo. She uses it in various ways, from sweetening yogurt to making salad dressings. Her Honey Cake recipe showcases honey’s ability to enhance both sweet and savory dishes.

Olives are a classic snack beloved by chefs like Adrianne Calvo for their versatility in recipes or as a key ingredient in a martini. Bradley Kilgore of Kilgore Culinary Group also highlights the importance of a good ají amarillo, mole, and Mexican green salsa verde in his pantry.

Dashi soy sauce is Hiroki Odo of o.d.o by ODO’s choice for adding a Japanese twist to dishes. His quick pasta with mushrooms, butter, and scallions is a simple yet flavorful meal that benefits from this ingredient.

The world of pickled, pickled, and canned snacks is a treasure of flavors that waiting to be explored. These treasures not only add vitality to the cooking , but also stimulate creativity and development in the kitchen. Whether you are a family chef or a professional chef, these delightful treats will definitely enhance your cooking skills and stimulate your taste buds.

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