Chef’s Specialties

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.

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

Yes. Please follow the instructions on the label. 

No Added MSG other than that which naturally occurs in the hydrolyzed proteins and yeast extract.

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.

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

Yes, use Freeze Thaw Thickener.

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.

Culinary Cream, on its own, cannot be frozen. It is an emulsified product. Freezing it will destabilize the emulsion, cause separation of the product, and the product will no longer function as intended.  If a small amount of culinary cream is added to a finished product –like a soup or sauce, that product can be frozen, and the culinary cream will still function, once the product is thawed and reheated.

No

No

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.)