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Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
6 articles
What the block form means, the time saved, portioning, thawing and reheating, menu uses, cost comparison, food safety and storage.
5 min read
Their anatomy, muscle structure, fat distribution, cooking behaviour, use in smoked products, slicing, price and suitable uses.
6 min read
The three forms of myoglobin, temperature and colour, internal temperature ranges, safety versus pinkness, resting, slicing and colour in storage.
5 min read
How piperine works, its relation to fat, heat stability, when to grind, its interaction with salt, pepper varieties and use by meat type.
6 min read
The solubility of aroma compounds, dry and wet spicing, salt as a carrier, grind fineness, time and temperature, and choosing a technique by product.
5 min read
The logic of kavurma production, fat as protection, the advantage of block packaging, portioning, reheating, cost comparison and applications.
5 min read
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