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III.8.4. Test with the recipe III.8.4.1. Material: 400 mL of white stock, reduced in half. 2 soft-boiled eggs. 100 mL of single cream. 1 spoon of vinegar. 1 red sweet pepper. Salt and pepper. III.8.4.2. Method:The method is identical as the one explained in III.8.2. III.8.4.3. Results:This test with the use of white stock doesn't give a significant result. There is a simple release of smoke, which looks more like steam than a real mist. The ice cube takes several minutes to m

Before learning how to cook, we should know what cooking is really. Of course, technique is important: we have to know how to break an egg, how to roast chickens, how to make mayonnaise sauce, etc. but technique alone does not make a dish. The same for piano playing: if you know how to put your fingers on the keys but if you don't know which song to play, there is no song. Hence, art is first, and technique second. Is cooking art and technique? No, because well swollen souffl

Preface Sous vide is French for "under vacuum" and describes a method of cooking in vacuum sealed plastic pouches at low temperatures for long times. With the proper equipment and some basic knowledge, anyone can prepare consistently delicious and safe food. With more advanced knowledge, a chef can safely create (or modify) recipes to realize their unique vision. This guide attempts to distill the science of sous vide cooking to provide anyone with the tools needed to safely

We are proud to share with you some of our laboratory experiments held with our Russian friends - outstanding chefs from Saint-Petersburg Ilya Lazerson and Dmitriy Blinov, 2 stars Michelin chef. We have reached realyy good results with perfect egg in sous-vide, shaurma turkey and.... suprise: fresh strawberry. Subscribe in the form at the bottom of the page to get more fresh culinay experiments) A Textbook for Managers and Chefs in the Hospitality Industry Author: Sokiryanski

Introduction Food manufacturers continuously strive to improve product safety, reduce spoilage losses, and extend shelf life while maintaining clean-label formulations and minimizing the use of chemical preservatives. Despite the widespread implementation of Hazard Analysis and Critical Control Points systems, complete elimination of microbiological contamination remains challenging in real production environments. Many contamination events occur after thermal processing duri

Social and economic shifts are fundamentally altering people's eating behaviors, culinary habits, and gastronomic preferences. Recent trends in urban food consumption indicate that populations are willing to spend more on foodservice establishments, delivery restaurants, canteens, and cafes, provided the following conditions are met: - The offer is balanced in terms of price-quality ratio, with the price fitting comfortably within the concept of a "daily food budget"; - There

Ready-to-Eat Food Is Becoming a Separate Segment of the Economy Kazakhstan's ready-to-eat food market is experiencing one of the most dynamic periods in its history. According to Veronika Daugaliyeva, Chairwoman of the Self-Regulatory Organization of Public Catering of Kazakhstan, the ready-to-eat food segment already accounts for 20–30% of the country's total foodservice turnover, with an estimated market size ranging from KZT 240 billion to KZT 360 billion annually (Source:

The ready-to-eat food market in Russia has ceased to be a secondary category within retail and foodservice. It is becoming an independent industrial sector where sales are growing, major transactions are taking place, investors are acquiring production assets, and companies are building centralised factories for the production of packaged meals, sandwiches, breakfasts, salads, hot dishes, frozen meals and products for retail chains, micro-markets, vending, coffee shops and de

The European foodservice market has changed dramatically in recent years. Rising rent, staff shortages, high energy costs, difficulties hiring cooks, and declining margins of classic restaurants have led to explosive growth of micro-formats with areas of 20–30 square meters. Successful businesses are no longer simply small cafés. Only technological units survive, where the kitchen is transformed into a production system with a minimum number of operations, a minimal team, and

We have just audited a chain of four Italian restaurants in Eastern Europe. The positioning is unique, the marketing team is highly creative, and guest experience and service interaction are excellent. There is only one problem — food quality. They produce their own fresh pasta and even their own gelato, yet the menu is overloaded with up to 150 items. There is internal competition within the menu, product cannibalization, a completely scattered raw material matrix

A high-converting menu is not just about font size, line spacing, attractive photos, or persuasive calls to action. A high-converting menu is a structured journey your guest goes through in order to part with their money. No hard selling. No fake promises. Just sales technique. Obviously, the number one selling trigger on a menu is perceived value. If you offer double coleslaw with a burger at 30% off, that is an easy win.