Guy Fieri dishes on new flavortown sauces, seasoning and upper level (exclusive)

Guy Fieri is no stranger to large and daring flavors. In fact, the chef, the legend of the food network and the self -proclaimed “King” widen widen its range of Flavortown products with new sauces, friction and seasoning to raise your everyday dishes. Whether you excavated a lot of juicy burgers, crisp empanadas or sassy chicken wings, there is a flavortown product for any dish. We spoke with Fieri of what inspired this new range of products, the development process and its best tips for building a dish full of flavor. Read the rest for the full interview.

The story behind the Flavortown line of Guy Fieri

Fieri’s cuisine at home and in its restaurants served as inspiration to establish the range of Flavortown products in partnership with Litehouse (a leader in the sauce and the space of condiments). “When I cook, I incorporate so much of these flavors, and Flavortown is invented in this mystical place, but it is really a place for me because food should not be boring,” he said. “Food does not need to be subtle. So we have been doing sauces for several years and did a good job. But I had more, I had more important visions of what I wanted to do.”

Expanding it the flavortown line beyond sauces is something that, according to him, will allow cooking at home to be more experimental with flavors. “Take the way I cook at home, take the styles of dry friction and seasoning I do in my restaurants, and put them in a bottle, and give people the tools to be their own excellent cook.”

Details on the new Flavortown products from Fieri

Working with Litehouse (who Fieri calls “the largest collaborating sous-foster”) on this expansion has taken time to nail the taste and global vision. “We were doing tasting on Tuesday, sending an answer on Wednesday and (Monday), we obtained a new iteration of the recipe,” he said. “Some took more than a year. Some we got in five or six trials. The idea was authenticity. I wanted things that had a real taste. I wanted things that have real ingredients.”

Here is a ventilation of new flavortown sauces, seasonings and other condiments – which will soon be available on purchase on the brand’s website and in certain stores.

Seasoning and friction

• Garlic butter all use

• Ultimate steak butter friction

BBQ and wings sauces

Condiments

The 3 best Fieri advice to maximize flavor in dishes

Creating a tasty dish is easy, especially when using these three Fieri tips.

1. Start with good quality ingredients.

Whatever the recipe or the dish, Fieri says it all starts with the ingredients you use. “The basic line is to start with good products. Cook what is fresh,” he said.

2. Let the seasoning improve before cooking.

After sprinkling the seasoning, such as a mixture or friction, on your meat, your fish or your vegetables, do not be in a hurry to cook it immediately. “Get the seasoning there first. Build the base layer. Let it soak,” suggests Fieri. By the time you allow the seasoning to sit can go from a few minutes to a few hours. But nevertheless, the objective is that the aroma reaches each part of the meat or vegetables, so it is very delicious.

3. Finish the dish with a sauce or a few.

Once your dish is cooked, garnish with sauce before serving adds a beautiful layer of bonus flavor. “You have just made a delicious chicken cutlet and blow it up … Now get the garlic parm (sauce) and give it to the burnt on the top,” explains Fieri.

He also suggests adding several sauces if you are experimental and you really want to impress the guests. “I was just on the ground in Mexico, and I had a pile of my sauces there, and I had a pile of my friends, and I had made empanadas of beans and cheeses,” he said. “And I hit them with different sauces and I put them above … They wouldn’t do that, but they now become sweet, they have heat, they get acid and they are tang in the same bite.”

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