Scale up

by | Jun 23, 2016 | Food Science

Okay, now that you have your recipe converted to weights, you now want to get the percentage ratios of the formula. This is the key to scaling up your formula. When you eavesdrop in conversations with us R&D chefs, you’ll hear us question each other during...

Formulations

by | Jun 4, 2016 | Food Science

One challenge that many cooks have when they want to commercialize a recipe that they love is the scale up. Think of the first time you tried to make a signature dish of yours for your entire family and tried to triple or quadruple the recipe. Did it work? What about...
Guest Post: Why You Shouldn’t Buy Chicken Breast

Pressure to Perform

by | Feb 14, 2016 | Food Industry, Food Science

When I was in college, my roommate was pushing to become an Air Force pilot, and she worked hard to excel academically, in Air Force tests, and pilot training. She flies C-130s, now, and she even spent time as a pilot instructor, training up the next generation of...
Guest Post: Why You Shouldn’t Buy Chicken Breast

The ChefSteps Coffee Class

by | Feb 7, 2016 | Food Science

Behind the scenes of the coffee photo shoot (Photo courtesy of ChefSteps) The chef instructors at ChefSteps are pretty cool guys. I met a few of them in my adventure working as a development chef at the Cooking Lab developing recipes for Modernist Cuisine at...
Guest Post: Why You Shouldn’t Buy Chicken Breast

Basic Taste: evolution of knowledge

by | Jan 10, 2016 | Food Science

Dairy scientist Paul McNeely conducts a taste test Years ago, NPR interviewed Jonah Lehrer, who gave interviewer Robert Krulwich a history of the understanding of the basic tastes. Greek philosopher Democritus is credited with the first thoughts about the basic...