Food Versatility

Rhubarb-Ginger Jam Recipe

By | Consumption, Food Versatility, Recipes | No Comments

Rhubarb-Ginger Jam


4 cups Diced Rhubarb

2 1⁄2 cups Sugar

6 Tbsp. Crystallized Ginger

2 Tbsp. Grated Lemon Peel


  • Combine all the ingredients in a medium saucepan, stirring over medium high heat until sugar dissolves.
  • Bring to a boil and then reduce heat to medium. Simmer until jam thickens and mounds on a spoon (about 20 minutes); stir often to prevent scorching.
  • Transfer to jars, cover and chill. Keep refrigerated.


Thermomix, not just a blender!

By | Food Trends, Food Versatility, Product Reviews, Retail, Tools & Techniques | No Comments

By: Executive Chef Daniel Graban-Lopez

During my early years in the Spanish hospitality business, I kept hearing through family members or coworkers, about this innovative food processor called Thermomix. This futuristic kitchen electronic was created by a German company known as Vorwerk. Vorwerk also carries a line of efficient home vacuums.

This appliance was foreign to me until an aunt of mine purchased one, the TM3300 in the 90’s and that’s where my Thermomix journey began! It was very impressive to see complicated dishes being made in only a few minutes and all in the Thermomix. My aunt was bragging about not having to use multiple pots and pans to make a simple soup or sauce.

One of the most common things I always heard about this food processor, was how reliable it is and how people were not only creating recipes, but considerably improving them due the lack of effort and execution. The convenience of this item really attracted to me to trying it in my prep kitchen and even in my home kitchen.

The culinary appliance world has evolved drastically over the 20 years I have spent in the industry, and convenience is key. Home kitchen appliances have evolved from the modest home blender, to the Vitamix which pulverizes with ease. While some kitchen appliances have evolved over time to be more convenient, they are still only intended for one task …. unlike the Thermomix. The Thermomix is a one stop shop, allowing it to become a prominent piece of equipment both home and professional kitchens.

The original white and silver food processor was first created in France and was mostly intended for soup preparation. It initially reminded me of a modern artifact only used at a food lab, but after reading the manual, and having a chance to see what it is capable of creating, I personally feel that is an extremely user friendly and versatile device.

Every Thermomix has evolved and improved since its initial creation. The first models were very simple. However after the adjustable heat setting was incorporated to the blender in 1971, other features such as a timer, speed programs, attachments and a very functional weight scale made this piece not only convenient but very reliable.

I personally have had the opportunity to experiment with the TM21 and I own the TM31 model at home. Both are very similar but the TM31 has a larger bowl and a screen to visualize set ups for temperature and timer. The blades in this food processor are powerful enough from crushing ice to chopping nuts, herbs and vegetables.

The variety of attachments like the butterfly are very helpful when whipping some sort of creams or purees. The Varoma steamer attachment is designed for healthy cooking, fitting any type of vegetable or protein along with the small basket that allows you cook pasta or separate solid from liquids when making certain soup or stews.

Let’s talk about food and heat combinations! Who wants to make grandmas tomato sauce and then end up throwing it away because somebody forgot to stir it 3 hours after was on the stove? Well, Thermomix has the ability of lowering the blade speed to a point that it will be constantly stirred, while also cooking for the desired length, avoiding unnecessary burnt flavors…How about making a butternut squash soup in 45 minutes using a cutting board a knife and the Thermomix? Simply, clean and practical!

Due to the heating capability asset these are the basic uses for Thermomix:

Cook pasta and rice.

Steam fruit and vegetables, meat and fish.

Stew meat, vegetables and fruit.

Boil and simmer liquids like sauces, soups and maintain specific temperatures.

Chop and mince meat, nuts, herbs and vegetables.

Crush ice and frozen fruit.

Blend fruits, frostings, soups, sauces, smoothies and milkshakes.

The cost is a little higher than most high-performance blenders, with the many added features list above… the price is around $1500 US dollars. They are not sold in retail stores. The philosophy of the company is to advertise by word of mouth and have a professional come to your location to set up a live demo in order to meet the potential customers satisfaction.

A worthwhile upfront investment, the Thermomix is made to last, is durable and it can change the way you cook by eliminating extra cooking utensils, kitchen space and efficiency introducing you to a new world of recipes and methods of cooking!

I hope you enjoy it!

Follow this link to shop the Thermomix





Ingredient Showcase: Figs

By | Food Versatility, Manufacturing, Product Development | No Comments

California Fig Chocolate Cake (with varying amounts of cocoa powder)

Food and beverage manufacturers are constantly searching for versatile ingredients that taste great, add nutritional value, and appeal to a variety of consumers. So it’s no surprise that fig products are making their way into packaged foods around the country. Loaded with fiber, calcium, potassium, iron, and antioxidants, this ancient fruit coincides with the recent trend towards better-for-you foods. It is also low on the glycemic index, making it a healthy and diabetic-friendly way to add a touch of sweetness to your products. Take a look below to find out about each fig form and discover ways that figs can improve your product formulation. Read More

Feel-Good Cauliflower Dishes

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Fried cauliflower in cheese crisp.The demand for feel-good food is one of the top trends in 2015. Whether following a gluten-free, paleo or vegan diet, or simply looking to make healthier substitutions, consumers are actively seeking out food that is not only better for them, but makes them feel good.

This is why truly nutritious and versatile ingredients will be big this year. Take for instance cauliflower — loaded with vitamins, antioxidants, anti-inflammatory nutrients, and dietary fiber, this vegetable can be prepared in a variety of ways to fit any meal occasion or dietary restriction.

Read More

KOR Visits JWU for Centennial Gala & Emeril Lagasse Scholarship

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The KOR Team with Emeril Lagasse.

Recently, KOR Food Innovation attended the Johnson and Wales University Centennial Gala and Emeril Lagasse Scholarship Ceremony in Providence, Rhode Island. As Johnson and Wales Alumni, the KOR team is always honored to take part in events that support culinary education and recognize culinary excellence. Read More


By | Food Trends, Food Versatility, Product Development | No Comments

SOFA Restaurant, Warsaw, Poland

In honor of National Honey Month, we at KOR thought it would be a good idea to highlight this versatile, natural ingredient. Although most people are familiar with more common varieties, like Buckwheat or Clover honey, there are actually more than 300 honey varieties currently available in the United States. In general, lighter colored honey has a milder flavor, whereas dark honey tends to have a stronger flavor. This range of flavors presents endless possibilities for product developers. Read More

Eat the Season: Corn

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Labor Day Ingredient_cornWith summer coming to an end, there are only a few more weeks of cookout-friendly weather. Whether you’re hosting or attending a picnic, barbecue, or tailgate, we want to make sure you arrive with a great dish in hand. Since corn is a versatile, in-season vegetable, we have provided 3 ways to prepare corn below.

Corn Salsa: By combining freshly grilled corn, fresh tomatoes, cilantro, lime juice, garlic, salt, and jalapenos for some extra kick, you can have yourself a labor-free meal in minutes. Great to eat with tortilla chips or as a topping on fresh grilled fish and tacos, this is definitely a quick go-to dish. Read More

Better For You Baked Goods

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BlackBeanBrownies_33956340SmallImagine if you could eat brownies, cakes, cookies, and muffins without the guilt of knowing you are consuming your daily intake of fat and calories in one small dessert. If you could make healthier baked goods without sacrificing taste or texture, would you? Here at KOR, we are constantly creating better for you products and wanted to share the benefits of replacing certain ingredients with cooked beans for healthier recipes. Read More

A Background That’s Far From “Vanilla”

By | Beverages, Food News, Food Versatility | No Comments

VanillaVanilla, the only fruit-bearing orchid, is the second most expensive spice today after saffron. Derived from the Spanish word “vaina”, or little pod, vanilla has been a sought-after commodity for centuries. Considering how vanilla is used in everything from desserts to beverages, the KOR team thought it would be fitting to give you a little background on its origin.

First harvested by Mexican Totonac tribes, vanilla was combined with chocolate to form a drink called “Xocolatl”, or the drink of the gods. Once the Aztecs conquered the Totonacs, Aztec Emperor Montezuma served it to Spanish Conquistador Hernán Cortés while he was searching the new world for treasure. Read More