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285 products listed
Fine Fries Breaded Onion Rings are onion cut into rings, coated and shock-frozen. The technical difficulty in this product is getting the coating to hold: onion shrinks as it cooks and the coating ca…
Tukaş positions its Chef range for kitchens plating hundreds of portions a day. In that setting what matters is not how good one plate is but whether the five-hundredth matches the first; the range i…
Tukaş reserves its Premium range for venues where the look of the plate is reflected in the menu price. Within that range 7x7 is the thin cut, generally used in bistro-style presentation where fries …
Tukaş Premium 9x9 is the size intended for kitchens that switch between two service styles during the day. A hotel kitchen running a breakfast buffet and an evening à la carte can consolidate on this…
Tukaş Premium 9x18 is the thickest cut in the premium line and is positioned almost entirely for service beside meat. On a steakhouse menu the potato is not a decorative side but the second component…
Tukaş Premium Wedges exist for kitchens wanting a different presentation language from fries within the premium line. A wedge builds arrangement rather than a heap: the pieces can be leaned against e…
Ener Butter comes as a one-kilogram block for kitchens that find retail packs too small. In pastry work butter is as much a structural ingredient as a flavouring: lamination, the short bite of a bisc…
Roast is the charcuterie type produced by cooking meat as a whole piece and then slicing it. That separates it from salami and mortadella, which are minced and reformed: in a roast slice the muscle s…
Sliced Smoked Roast Chicken with Black Pepper
100 g / 200 g / 450 g
3 options
The black pepper here is not mixed into the meat but applied to the outer surface. Because the roast is cooked as a whole piece, the spice crust stays on the outer wall alone; sliced, each piece carr…
Sliced Smoked Roast Chicken with Dried Tomatoes
100 g / 200 g / 450 g
3 options
A sun-dried tomato is a different ingredient from a fresh one. With the water drawn out its acidity and salt concentrate, so added to meat it brings not only colour but a distinct layer of acid. That…
A turkey breast is markedly larger than a chicken breast, and that difference passes straight into the slice. Cut by the same method, turkey roast gives broader slices than chicken roast; a single sl…
Thyme is among the most durable of dried herbs in aroma; it does not evaporate away during cooking but works into the meat and stays there. That makes it useful in smoked products — like smoke, thyme…