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Food Product Creation and Development

26 Aug
Dry TVP flakes are an inexpensive protein sour...

Dry TVP flakes are an inexpensive protein source when purchased in bulk and can be added to a variety of vegetarian dishes or used as an imperceptible meat extender or supplement to bulk out a meat dish. (Photo credit: Wikipedia)

When I was a student at Queens College /CUNY, the most interesting course that I took was in Experimental Food Science.  We had to create a recipe and test variations and create a publishable (as in the Journal of the AMA, or other professional publications) article after taste testing the variations on random subjects.  I did a standard beef meatloaf recipe and tested it with increasing ratios of TVP.(Textured Vegetable Protein).  We then had to get a suffficiently large random sampling taste tested and the result was a 50/50 meat/TVP was palatable, when we used more than half of TVP the result was too grainy and did not taste of meat.

I still use these skills today.  I taste test variations on recipes that clients have whether for their own use or commercial use.  I have the skills that could help any small or start up food manufacturer in their testing phase and assist in marketing.

Who do you know that needs these skills today?  Are you looking for research done to take your product for commercial use and see whether it is viable?  I have the skills to to do this on a small scale and lower budget than the larger concerns that will cost you tems of thousands in cash…You can also start  with me as a part time employee and then upgrade to full focus groups etc with the tens of thousands in funds it will  cost.

Call Chef Helen at 561-676-2078 or email today at chefhelen@helenshomecooking.com

Learning and Growing as a Chef

7 Aug
Two braided Shabbat challahs placed under an e...

Two braided Shabbat challahs placed under an embroidered challah cover at the start of the Shabbat meal (Photo credit: Wikipedia)

English: Six Braided Jewish Challah with sesame.

English: Six Braided Jewish Challah with sesame. (Photo credit: Wikipedia)

I spent part of my time “up north” staying with friends in Baltimore.  Chana not only bakes her own challah every week as I do, she gets wheat and spelt directly from the farmers, sprouts it, dehydrates it amd mills the flour herself.  I have been doing it the easy way and buying flours at the grocery store.

I could not believe the extra level of work 9and equipment) that she takes for granted as part of the weekly process she begins about tuesday or even Monday to have her Shabbos challasready for Friday night!

Let me know if you want info on this process!

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