Why Top Chefs Are Secretly Buying Trader Joes Garlic Spread
High-end kitchens are increasingly utilizing a popular refrigerated grocery staple to save prep labor and add instant umami to complex dishes.
By Foodie Pundit Newsroom - Published - Updated - Section: Grocery Cpg
Key points
- Professional chefs are utilizing store-bought garlic spread to create fast emulsions in high-end pan sauces and marinades.
- The product is based on toum, a Middle Eastern garlic sauce that requires delicate mechanical emulsion when made from scratch.
- Using pre-made garlic emulsions helps commercial kitchens reduce labor costs and eliminate raw ingredient waste.
- Home cooks can apply these same restaurant shortcuts to elevate pasta, roasted meats, and homemade dressings.
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Sources and methodology
Reported from the public datasets below.
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