Here’s a website cure calculator Here is an iPhone or iPad app that can help calculate cure salts. Both are mentioned only as an FYI. Neither have been tested, verified, or validated for the purposes of HACCP.
Transglutaminase (Activa) Transglutaminase is affectionately called “meat glue”. It is sold to Chefs under the trade name Activa™. There may be other brands out there. It was discovered back in 1959 as a component of the blood clotting complement. A common example of culinary use is to bind a bacon wrap to another protein (steak, […]
The FDA has made a final rule that “covered” retail and foodservice establishments must make calorie information available on their menus to help consumers make informed choices for themselves and their families. The deadline for implementation is December 1, 2015. (UPDATE!!!! – The FDA has extended the compliance date to December 2016). A covered establishment: […]
something you employ that afterwards you cannot imagine you did without push beyond that which is expected and then expect MORE to figure out what to do with the letter “Q” when there are no U’s the sum of all of the bad ideas and failed concepts that lead to success the best ideas never […]
Okay. I have been asked many times what verifications are there that a particular fermentation culture is safe, “clean” or “pure”? Whether its yogurt, kefir, sourdough, kombucha, buttermilk, cheese, or koji; the question remains. For the most part, natural fermentations are quite rigorous and the true culture organisms predominate. If foodborne illness organisms get into […]
Download an MS Word template to edit your own policies: 21CFR114-based Policies and SOPS
Dry aging beef (and other meats) is said to enhance flavor and tenderness. It is often used by upscale purveyors to distinguish their products from others. Dry aging meat is essentially aging meat without protection is a refrigerator. Cuts are stored separate from each other to permit air flow to dry them in 1-6 weeks. […]