Inexpensive cuts of meat serve the dual purpose of helping restaurants manage their food costs and of providing customers with what they’re looking for, whether it’s the comfort food that so many seek during troubling times or the extra oomph of flavor that trend watchers say diners crave.Cheaper proteins often need more help to be palatable, however, and chefs are turning to marinades from throughout the world to ease off-cuts onto menus.It would be difficult to dispute that marinades add ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!