Paul J. Springer’s Post

How to salt minced meat correctly: don't make this mistake that will make your cutlets taste bad As for the amount of salt per kilo of minced meat, it is important to maintain the proportions, which also affects the taste. https://lnkd.in/eXBfdtkE

Studies have shown that sodium has negative health effects, but sodium has remained high in processed foods. Though salt is important for flavor, preservation, and processing of food, a replacement that doesn't negatively affect health presents a challenge. Grape pomace, leftover from the winemaking process, contains flavor compounds that can trick our tastebuds into thinking a food—like tomato soup or vegetable juice—is saltier than it actually is. Learn more: https://hubs.la/Q02QJCJS0 #IFTSpotlight #Sodium #ProcessedFood #IFTJournals

Perfect for an array of applications - from cooked and uncooked meat to plant-based burgers to refrigerated salads and dips - our Natural Basil Extract is the game-changing ingredient you've been searching for. 🌿 Fight Spoilage: Extend shelf life naturally and combat microorganisms. 🌿 Clean Labels: Deliver “natural”, “additive-free”, and “plant-based” options. 🌿 Flavorful & Low Sodium: Keep the taste, even in low sodium recipes. Elevate your product line from ordinary to extraordinary with this versatile, label-friendly addition. Want to see the impressive results we have with this ingredient? Schedule a meeting with our Technical Team: https://lnkd.in/gpF-9_2z #NaturalIngredients #PlantBasedIngredients #IngredientsDistributors

Fun Food Science Fact Hot cross buns, a traditional Easter treat, are not only delicious but also showcase some interesting food chemistry. One key ingredient in hot cross buns is yeast, which is responsible for the rising of the dough. Yeast is a single-celled fungus that ferments sugars in the dough, producing carbon dioxide gas as a byproduct. This gas gets trapped in the dough, causing it to rise and create the soft, fluffy texture characteristic of hot cross buns. Additionally, the cross on top of hot cross buns is typically made with a mixture of flour and water or icing. During baking, the cross mixture undergoes a Maillard reaction, a chemical reaction between amino acids and reducing sugars in the flour and water mixture. This reaction creates browning and adds flavor to the cross while maintaining its distinct shape on top of the buns. So, when you enjoy a hot cross bun you're not only savoring a tasty treat but also witnessing the fascinating chemistry that goes into its creation! #foodscience #foodscienceandtechnology Fiona Fleming Melissa Garland Michael Depalo Adam Moore Marc Barnes Tom Lewis

Latest in food on Project Upland. "The thighs of a Canada goose contain a good amount of fat. When the thigh fat is combined with the thigh meat—yes, you can use goose legs, too, but try to cut out as many tendons as possible—the perfect ratio of protein to fat occurs. Pro tip: It is easier to debone any bird thigh or leg when the meat is still a bit frozen. When I talk about 'treating goose like sausage,' I am mainly referring to the process of protein extraction which, in relation to sausage, is the binding of proteins and fats. Proper protein extraction occurs when mixing the meat and fat while still very cold (ideally not much higher than 34 F) and adding a bit of liquid to aid in binding molecules. A little bit of carrot fiber further helps bind the mix, and if all steps are followed correctly, the fat will keep the meat succulent and tasty after cooking."

Fix it with Sarvaguna Academy! Here are four of the most effective hacks for recovering an overly salty dish: 1. Add More Ingredients: Increase the volume of the dish with non-salty components like broth, vegetables, or grains to dilute the saltiness. 2. Balance with Acid: Use acidic ingredients such as lemon juice, vinegar, or wine to counteract the saltiness gradually, adjusting until the flavors are balanced. 3. Neutralize with potato: Cut the potatoes into cubes and add to the vegetable. The potato absorbs all the salt from the curry, making it more edible 4. Balance with dairy: Dairy products like milk, cream, or yogurt can mellow out the saltiness, particularly in creamy dishes. Add small amounts at a time, stirring and tasting until the flavors are balanced. For more such tips and tricks, follow us! #SarvagunaAcademy #SAltyfoodHack #TipsandTricks #LearnwithSarvaguna

Can you think of a Sandwich 🥪 without bread? For those seeking weight loss, stable blood sugar, or a post-workout protein boost, here's a satisfying alternative to traditional sandwiches. It's simple to prepare with the flavor you would love! Ingredients: Soaked and ground yellow moong dal, besan, hemp hearts, sunflower 🌻 seeds powder, brown rice powder, salt, red chili 🌶️ powder, garam masala, chaat masala, chopped cilantro🌿 onion🧅 grated ash-gourd and colorful bell peppers 🫑 Sesame seeds for topping and ghee for cooking. Enjoy this nutritious and delicious high-protein sandwich alternative that's packed with essential nutrients and will leave you feeling satisfied and energized.

Sourdough is a blend of water and flour containing natural yeasts and bacteria. The fermentation process occurs naturally when the yeasts and bacteria feed off sugars that are present in the water-flour mixture. This releases carbon dioxide, which in turn makes the dough rise. It's worth noting that sourdough always includes bacteria and yeast. Sourdough is particularly appreciated for its unique flavour qualities in bread and has since become increasingly popular in the region. In recent years, the number of new packaged breads with sourdough claims has tripled that of 2016. Reasons for this meteoric rise range from a greater focus on nutrition to the rise in cafe-hopping. Using sourdough in bread benefits bakery businesses in several ways, such as the ability to achieve a unique visual and flavour signature. Customers also get to enjoy new artisanal offering as an alternative to regular white bread. Lesaffre’s sourdough brand - Livendo®, offers a selection of sourdough starters and ingredients to give you great flavours and aromas, along with consistent quality for every bake. With high quality formulations, you don’t need professional skills or industrial tools to make delicious bread! Take your baking to a new level with Livendo®, talk to us today! #sourdoughseptember #Lesaffre #Lesaffreapac #Lesaffreasiapacific #BakingwithLesaffre #sourdough #livendo #sourdoughbread #magicofnature

Crispy perfection, guilt-free! Syntax Rice Bran Oil has a unique technology means less oil gets absorbed, leaving you with all the flavor and crunch, with none of the grease. Who says healthy can't be delicious? #syntaxgloballtd #syntaxricebranoil #syntaxagroproducts #healthyoil #snacks #CrispyGoodness #HealthyFrying

As the beverage industry continues to grow, flavor remains a leading factor in getting liquid to lips. Our journey to develop the profiles in Hardly Water were driven by not only the desire to be different, but to fill the flavor gaps in the industry and use a more neutral base that doesn't require adding copious amounts of sugar or additives to enhance the natural flavors. The most frequent question we get is "what kind of alcohol is it?" then followed up by "oh - what's sugar brew?" So, in the spirit of being a steward of education and curiosities, we shared a bit more about our process in last week's post. Check it out here - and as always, if you have other questions, just ask! #Staycurious #labeltransparency #sugarbrew