Chef’s Specialties

Yes. Please follow the instructions on the label. 

No

Yes, use Freeze Thaw Thickener.

Food starch that has been subjected to further processes to make the starch more heat or acid tolerant is referred to as “modified food starch”. Modified food starch, as opposed to “native” or “unmodified food starch” is more resistant to damage from harsh conditions, like acidic product, freezing, thawing or holding food hot for several hours.

Traditional flour is a very good thickener, as well, but breaks down in harsh conditions over time. When using traditional flour as a thickener, one may observe contracting of the cooked flour, which will lead to water leeching out of the product.

Freeze Thaw Thickener is designed to help prevent water loss and product break down during freezing, thawing and hot holding of foods.

Culinary Cream may help to assist in extending the shelf life of cold salads by preventing water from seeping out over time. (It will not protect color, flavor or spoilage of cold salads past their intended shelf life.)

Fully seasoned like a chicken consommé.

Cornstarch will “break” when the product is thawed. MINOR'S® Freeze Thaw Thickener is a stabilizer.

No

While Minor’s Culinary Cream has the appearance of sour cream, it is made with real butter and that binds and stabilizes ingredients. Not used like sour cream or interchangeable.

Culinary Cream is intentionally created to be bland in flavor and odor, so that it does not significantly change the taste and aroma of the product in which it is used.

You can add MINOR'S® Dry Roux to all your soups and sauces. MINOR'S® Dry Roux helps you save time with consistent delicious results every time.

Plus MINOR'S® Dry Roux is measurable and scale-able allowing for more flexibility when scaling your recipes up or down.

It can be used as a replacement for corn starch and all purpose flour.