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Adding a small amount of Fresh Plum Concentrate to shallots helps cut the sharpness of red wine vinegar and round…
Whisk together the vinegar, shallot, concentrate, and salt. Let sit 5 minutes. Whisk in the olive oil. Refrigerated, the vinaigrette keeps for 1 week. Before using, let the vinaigrette come to room temperature and re-whisk to emulsify.
60 ml / 1/4 cup red wine vinegar
1 g / 2 teaspoons minced shallot
5 g / 1 teaspoon Fresh Plum Concentrate
1 g / 1/4 teaspoon salt
120 ml / 1/2 cup extra-virgin olive oil
One of the most prevalent issues for protein processors is moisture loss. Meat lacking in moisture tastes inferior. Less moisture…
Read MorePrunes can help lower total sugars in a range of products, from baked goods and bars to sauces, marinades, drinks, and even yogurt products. Here’s some guidance on how to make it work for you.
Read MoreRecipes, tips, and R&D ideas to inspire product creation with prune ingredients from Sunsweet
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