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Your Dad’s Meat-And-Potatoes Meal Has A Whole New Look These Days

October 9, 2009: 01:47 AM EST
Restaurant chefs have long known that coupling a great protein entrée with the right starchy side dish – rice, potatoes, or pasta – often boosts sales of the entrée. Consumers have caught onto the role of starchy side dishes as well, buying lots of long-storing frozen and quick-prep retail sides where excellent flavor is critically important. Starchy sides offer a perfectly satisfying balance of plate presentation, flavor delivery and mouth feel both in restaurant dishes and speed-scratch home foods. This Food Product Design article takes a close look at today’s innovative approaches to finding and preparing potatoes, grains, and pastas.
Keith Darling, "Starch on the Side", Food Product Design, October 09, 2009, © Virgo Publishing, LLC.
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