I’ve soaked skewers in lime juice overnight with nice results for chicken kabobs. It gives flavor without affecting the texture of the meat.
That’s a cool idea! Thanks for posting this Roossy!
The idea: When you make skewers out of birch wood rather than the usual bamboo, Seattle-based Callison’s discovered, flavors added to the wood can seep into the skewered food during cooking. Callison’s flavors include garlic herb and Indian mango curry. The skewers don’t add sodium or fat, so the 103-year-old company is exploring a partnership with the American Diabetes Association.
"People say, ‘Why didn’t I think of that?’" says Damon Smith, president of Callison’s food division. Up next: sweet skewers for fruit and seasoned planks for barbecues.
The debut: The skewers were launched in May; the company estimates 2006 sales of about $2 million.
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