Experts’ observations of culinary trends allow us to draw conclusions about what new kitchens await us in 2019.
New tea
Every year tea has more and more fans. Drinking coffee is not fashionable and is fraught with health. This is why special professions such as the tea bartender appear. Among the trends in the preparation of this aromatic drink are craft blending of tea, nitro tea and even tea cocktails.
Alternative meat
The study of heme compounds is a priority area of food science in the search for alternatives to meat and protein. Heme is used to add the desired meat quality to the wheat and potato protein burger. However, for lovers of standard recipes, the possibilities for cooking meat are still expanding. So, among the novelties of Vegas Strip are shoulder steak, Merlot leg steak and Rump bavet.
Fermented foods
The establishments follow the strong demand for fermented foods and introduce kimchi, pickles, sauerkraut, tempu, kefir, cream and other products on the menu. Kombucha, a fermented drink from China, is also making a comeback, but has lost some of its popularity. Fermented foods are a source of probiotics that boost the immune system.
Insect snack
Not meat alone – chefs consider and offer insect dishes as a source of protein. They are easy to get and easy to prepare. Insects are low in fat and 4 times protein than beef. Insect powder is a wonderful protein superfood that is invisible in taste, but very weighty in its nutritional value.
Own farmland
Not every institution can boast of a service of serving dishes from products grown on their farms. However, this direction is gaining momentum. So far, small eco-farms are possible only with a large network of hotels and restaurants.
Delivery services
Despite the convenience of ordering food from any restaurant, chefs are still leaning more towards the atmosphere of establishments where food is only part of the process of eating food. Therefore, self-respecting establishments are working hard to attract visitors to the restaurant by any means, and not to make delivery familiar and affordable.
Vegetarian current
If earlier vegetarianism was an exception, today it is more the norm – the number of fans of this principle of nutrition has increased. This is reflected in the menus of the establishments, which include more and more vegetarian dishes every month.
Replacing commonplace products
Some of the ingredients for cooking are already so boring that they gradually disappear from the components of the dishes. They are replaced by new products or new cooking techniques are applied. So, citrus fruits expand with the taste of citron, kumquat and pompelmus, and bored cabbage will be replaced by wild plants – sorrel, dandelion.