Moulded Chicken Roast Versus the Whole-Muscle Version
The logic of a moulded product, comparison with whole muscle, slice behaviour, protein, weight and size, uses and storage.
5 min read
Tags
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
18 articles
The logic of a moulded product, comparison with whole muscle, slice behaviour, protein, weight and size, uses and storage.
5 min read
What a protein claim technically means, the texture problem of cutting fat, protein sources, the sodium question, fitting it into meals, nutrition and storage.
6 min read
How vegetables behave in an emulsion, the water balance problem, pre-treatment, choosing the vegetables, colour retention, lighter positioning, nutrition and storage.
5 min read
The technique of rolled production, layer order, bond strength, slice behaviour, the difference from classic mortadella, service, nutrition and storage.
6 min read
The difference between whole-muscle and emulsion products, reading the cut, tumbling, moulding, smoking, slicing, uses, nutrition and storage.
6 min read
How adding meat pieces affects the emulsion, piece size, timing of the mix, the cut, slice strength, uses, nutrition and storage.
5 min read
The neutrality of a chicken emulsion, the dominance of the tomato, the cut, comparison with beef and turkey versions, slicing, uses and storage.
6 min read
How smoke and sun-dried tomato survive heat, the order of production, the advantage in hot use, the wood, slicing, uses, nutrition and storage.
5 min read
Where sun-dried tomato sits in a whole-muscle product, tumbling, moulding, the cut, slicing, sandwich use, nutrition and storage.
6 min read
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