It is gradually more important for food manufacturers to utilize both culinary professionals and food scientists in their Research and Development efforts, else we are heading towards a society where there won’t be any good food to eat. Food flavors can be either added to foods or developed during cooking processes. However, processes used in the kitchen usually produce different results than those in manufacturing.
Culinary professionals can help scientists envision fine restaurant food presentations, which can then be taken and duplicated on a large scale through flavor and/or process technology. Although working together can be challenging, food scientists and culinary professionals can benefit from learning each other’s perspectives on product development. Language/terminology differences can create communication gaps as are often the case when people in different disciplines work together.
Matthew Walter, corporate chef at a flavor and ingredient house, says, “To work with manufactured food, a chef does not need to become a food technologist, but does need to understand the ingredients and the parameters within which they are working. When both the culinary and technical views come together, the highest quality product results.” Walters also adds that it is definitely possible to have fine restaurant-quality manufactured food. “Anything can be done for a cost, and while cost has traditionally been the biggest inhibitor of high quality, people are willing to pay for good food,” he adds.
Some feel that a smaller setting can be a friendlier atmosphere for a combination culinary/food science developed product. The larger the company, the more challenging it can be for the two disciplines to work together. [Read more...]
Cauliflower and potatoes can be cooked in a pan with the addition of Indian spices to create a nutritious and appetizing side dish. Indian spices enhance and add to the flavors of cauliflower and potatoes; chili peppers add a mouth-watering kick to this dish. Potatoes are an excellent source of fiber, carbohydrates, vitamin C and iron; cauliflower contains these nutrients, too. For best results, use potatoes that are not wrinkled, soft or green. The cauliflower you use should be white or slightly off-white in color and without dark spots.
Essentially, potatoes are a versatile carbohydrate source that can be eaten for breakfast, lunch or dinner. The tuber is a low calorie food high in vitamin C, vitamin B and beneficial iron. But it’s not just the meat of the potato; potato skins are high in fiber and other vital nutrients. Potatoes are low in calories, fat-free and cholesterol-free. A medium-sized potato contains only 100 calories per serving. Potatoes also are low in carbohydrates, weighing in at about 26 grams or 9 percent of the daily allowance. Tubers are a low sodium, low sugar food. A low calorie, nutritious diet is the foundation of any weight loss program. Diets low in sodium can help reduce the risk of stroke and high blood pressure.
Experts have long stressed the importance of eating for our beauty as well and not just for the body and our silhouette. Just like smoking or too much chocolate can ruin the complexion and damage the teeth, certain foods encourage the healthy growth of nails and hair, or focus on ridding the face of spots and even wrinkles. Three of them also make great snacks, as 
Most of us are feeling the effects of the holiday now and the traditional meal in particular for the days to come. One way to cut down on calories these days without actually feeling like it is by replacing diet with flavored water that we can prepare ourselves. We all know that juices and sodas now usually come with very high sugar content, which is why they’re often referred to as caloric bombs that deliver only empty calories. This translates into a few inches more on our waist and, of course, a decrease in health as well. To prevent that while still enjoying a sweet drink, we can learn how to make our own flavored water.
If you are using a conventional oven, don’t worry, it’s easy. You simply cut it into quarters using either a sharp cook’s knife or kitchen shears. Start at the tail end with the chicken on its back and cut down through the parson’s nose. Now stand the chook on its neck with the backbone towards you and cut straight down, using the notch in the parson’s nose as your starting point.
