You can count on Hitchcock Farms to supply your favorite premium produce with maximum attention to quality and service. Pickling Iceberg Babies® definitely opens up new flavor dimensions for one of our favorite vegetables. It’s always our pleasure to share new and unusual menu inspiration. We enjoy bringing you fresh ideas that maximize creativity in commercial kitchens. That kind of efficient prep helps hold down food costs. It’s also worth noting there’s no waste because there’s no core to throw away. Pickled baby iceberg lettuce even satisfies appetites that crave root to stem cooking. Treat tacos to extra crunch with fiery pickled flavors.Brighten up ordinary slaw by creating a house blend of cabbage and lettuce.Garnish hot stir-fry with chilled pickled lettuce just before serving.Crown burgers and sandwiches with the pickled stuff.Squeeze dry, add EVOO, and create a piquant pickled lettuce salad.Is it a condiment, snack or side? That’s entirely up to you and the good taste of your restaurant guests. Picking a flavor profile for pickled lettuce depends on how you plan on serving this delicious dish. Whether you keep it simple or create something complex, pickled iceberg lettuce delivers flavors that keep menus fresh and customers coming back for more. Brine with red wine vinegar or apple cider vinegar.Add Asian accents like soy sauce, sesame oil, honey or sugar.Fire up flavors with diced chili peppers or red pepper flakes.Go with the traditional tastes of chopped garlic and dill.Surprise with sweetly tart accents of dried cranberries or cherries.Pickled iceberg lettuce takes on any flavor profile with just a few recipe modifications. If the idea of fermented lettuce conjures up visions of a favorite kimchi, incorporate that taste into your new dish with a little garlic and ginger. Let the brining liquid cool, pour it over your chopped lettuce, and chill until service. Simply bring 2 quarts of spiced water to boil while you prep. We recommend baby iceberg lettuce because it doesn’t need to be cored. The basic recipe calls for a firm lettuce rinsed, trimmed and chopped. Pickled lettuce by any name is still an ideal dish for busy commercial kitchens, and it earns its place in the refrigerator with an average shelf life of one week. Technically, it is because the process preserves beneficial enzymes and probiotics in the lettuce. Pickling lettuce is quick and easy, so don’t let anyone slow you down by asking if it’s actually fermented lettuce. Instead, it builds unique flavors in a cooled brine that softens crisp textures into a silky crunch. The technique hasn’t changed much, but pickled iceberg lettuce doesn’t need a high temperature soak. Pickling started out as an efficient way to preserve food, and cucumbers were probably our first brined produce. Let’s briefly address why pickled lettuce isn’t typical. We would never recommend giving it a boiling bath either. However, we’ve never had anyone suggest that iceberg lettuce can’t hold up to the pickling process. Sometimes, we take a little time out to bust myths about our favorite vegetables. Here are four irresistible reasons to put pickled lettuce on the menu. As a condiment, ingredient or side, it’s just what a busy chef needs to impress customers with fresh, new flavors and tantalizing textures. Pickled Iceberg Lettuce: Putting It on the MenuĪs menu design inspiration, pickled iceberg lettuce arrives just in time for the peak of your restaurant’s summer business. Is it possible to create a fusion between these two familiar crunchy sides? The answer is definitely yes, and the outcome is deliciously different. What do pickles and baby iceberg lettuce have in common? They’re both served cold, they’re wonderfully crisp, and they are welcome regulars on summertime menus.
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