In the world of cooking, we pretty much think of vegetables as a side dish.
Maybe even as an entrée, as in the case of Ratatouille
Or, as the headliner in a soup, or a salad.
At Asmus, vegetables are one more amazing seasoning that we have in our flavoring repertoire.
And we’re not afraid to use them!
Vegetables are an integral part of Asmus’s ingredient bank and we use them as important components in seasoning blends, rubs, and in many of the amazing recipes we’ve created for delicious salad dressings, dips, brines, soups and sauces.
Size matters.
Choosing the right vegetables for any one recipe, is of course, a matter of taste. Choosing the right “particulate” size of each, is just as important.
To large, and they aren’t dispersed evenly, or can’t be dispensed properly. Too small and their taste can eventually overpower the other seasonings and flavors in the recipes.
From powders to particle sizes as large as 3/8”, we carefully weigh each decision.
It’s indeed a balancing act.
What vegetables are the most commonly used?
The obvious ones are garlic and onions. But there are so many others that are overlooked. Among them are:
- Beet
- Cabbage
- Carrots
- Celery
- Green Peas
- Green Onion
- Jalapeno Peppers
- Green and Red Bell Pepper
- Leeks
- Potato Flakes and Cubes
- Spinach
- Tomato
As you create your ideas for future seasoning blends and recipes, keep in mind that vegetables are more than just a side dish.
They’re also an important seasoning resource available to you at Asmus.
