Peter Thornley and Hugh Steadman chat about Vincon

Peter Thornley demonstrates cooking with Vincon

Peter Thornley demonstrates marinating with Vincon

1) Benefits of our Vincon

Vincon when used to its best advantage saves time, money and in many applications, can produce superior results. Potentially a major asset in your kitchen – it’s worth learning how to take maximum advantage of it.

2) How to use

• Vincon is a concentrate. Use a ¼ of amount of Vincon called for in the recipe.
• If you reduce Vincon further you increase the acidity of your dish. Add Vincon near the end of the cooking process.
• Vincon was created to save you time in the reduction of any liquid. Do not dilute it.
• Adding water to Vincon when making sauces dulls the sauce: they tend to lack the shine and depth of colour which could otherwise have been achieved by using Vincon as recommended – fully concentrated and late.
• Use Vincon as an enhancer when sauces or dishes are lacking flavour.
• If you need to add a liquid to release flavours from reductions use a vegetable or other unconcentrated stock – add Vincon later.

Applications of Vincon

Red/white sauces
Vinaigrettes
Butter sauces
Shallot & other vegetables confits
Marinades
Pickles, relishes and salsas
Poaching eggs
Risottos and paellas
Braised dishes, ragouts, and sautés
Desserts ie. Caramelised for tarte tatin, peaches, pears, etc.