For years after Escoffier, chefs continued preparing purees by hand. When European prepared purees were first introduced in America’s professional kitchens in the late 1970's, chefs readily integrated them into their cooking. Chefs are constantly compelled to seek innovative ways to keep costs low while still offering their top quality signature dishes to a discerning public. Most professional kitchens simply cannot afford the added time and cost associated with hand-prepared purees. Often produce prices, availability and quality fluctuations hinder restaurants from providing a complete array of hand made purees year-round. Today, the California made Perfect Puree is the premium puree product on the market. It is the preferred staple ingredient of chefs, pastry chefs and mixologists for its outstanding attributes, including:
These attributes make the Perfect Puree the only choice for the best soups, sauces, salad dressings, marinades, ice creams and sorbets, healthy beverages, cocktails and more. |
|
Copyright ©2010 The Perfect Purée of Napa Valley