Carlee Kelly

Kefir-- a fermented dairy beverage-- is rising in popularity. I weigh in on this good-for-you drink in this article via Layla Khoury-Hanold via Food Network where it takes about: --What is kefir? --How is kefir made? --What does kefir taste like? --Health benefits --The difference between kefir and yogurt --And of course, HOW to pronounce it!

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"Natural, as close to the food source as possible, uncomplicated preparations with multiple uses" - Chef Walt Explore the simplicity and versatility of My Dottie Foods today: www.mydottiefoods.com #naturalingredients #simplecooking #MyDottieFoods

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https://lnkd.in/gqawri8d Probiotic drinks can help improve digestion, gut health and immunity. Thom King, chief innovations officer at Icon Foods, Portland, Ore., says that functional carbonated beverages with prebiotic fibers, such as poppi , OLIPOP PBC, and Mighty Pop, have benefited. Beverages containing electrolytes also have reaped the benefits of clean label interest. Nutrient-dense, high protein, ready-to-drink (RTD) beverages are also growing with the clean label trend,” King notes. “Many are more than 30 grams of protein per serving, with no added sugars, prebiotic fibers, as well as some with greens. Does this ring true for you!

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Check out this insightful blog by Jay (Jayaraj) Alappat discussing the recent California legislature passing a bill to ban specific synthetic dyes from school foods. Stay informed about the latest developments in the ingredients industry and food safety. #syntheticdyes #foodsafety #prop65

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Interesting but not revolutionary. This process still requires the chick peas and other plant material to be "roasted" this means that except for the feed stock it it the same as "Atmo" This also means that unless they use a roasting process like mine it will be smokey and energy intensive. From what I have been able to find out the energy to "roast" a chick pea is the same as a coffee "bean" of the same size. Interesting but not revolutionary. This process still requires the chick peas and other plant material to be "roasted" this means that except for the feed stock it it the same as "Atmo" This also means that unless they use a roasting process like mine it will be smokey and energy intensive. From what I have been able to find out the energy to "roast" a chick pea is the same as a coffee "bean" of the same size. Interesting but not revolutionary. This process still requires the chick peas and other plant material to be "roasted" this means that except for the feed stock it it the same as "Atmo" This also means that unless they use a roasting process like mine it will be smokey and energy intensive. From what I have been able to find out the energy to "roast" a chick pea is the same as a coffee "bean" of the same size. Interesting but not revolutionary. This process still requires the chick peas and other plant material to be "roasted" this means that except for the feed stock it it the same as "Atmo" This also means that unless they use a roasting process like mine it will be smokey and energy intensive. From what I have been able to find out the energy to "roast" a chick pea is the same as a coffee "bean" of the same size. https://lnkd.in/gJpBkZhe

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Unlocking Flavor: Pre-Searing Methods for Sous Vide Cooking In the world of culinary innovation, techniques like sous vide cooking have revolutionized the way we approach preparing meals. One such technique gaining popularity with our customers is pre-searing—briefly searing proteins before vacuum-sealing them for sous vide cooking. This method not only enhances flavor but also adds depth and complexity to dishes in ways that traditional cooking methods cannot match. The Maillard Reaction: Elevating Flavor At the heart of pre-searing lies the Maillard reaction — a chemical reaction between amino acids and reducing sugars that occurs when proteins are exposed to high heat. This reaction results in the formation of new flavor compounds, imparting a rich and savory taste to the protein. By pre-searing beef before sous vide preparation, we kick-start this flavor-enhancing process creating a depth of flavor that permeates every bite. Enhanced Texture and Appearance Beyond flavor, pre-searing also contributes to the texture and appearance of the final dish. The brief exposure to high heat creates a caramelized crust on the surface of the meat, adding a satisfying crunch and visual appeal. This contrast in texture—crispy on the outside, tender on the inside—elevates the dining experience, making each bite a sensory delight. Sealing in Flavor and Juiciness After pre-searing, the beef is vacuum-sealed in film for sous vide cooking. This process not only locks in the rich flavors developed during searing but also ensures that the meat retains its natural juices and moisture throughout the cooking process. As the beef cooks sous vide, it tenderizes and infuses with flavor, resulting in succulent, melt-in-your-mouth perfection. Time and Temperature Precision One of the key advantages of sous vide cooking is its precise control over time and temperature. By pre-searing the beef, chefs can achieve the desired Maillard reaction without overcooking the meat. This precise control allows for consistent results every time, ensuring that the beef is cooked to perfection—juicy, flavorful, and tender. Versatility and Adaptability The pre-searing method is incredibly versatile and can be adapted to a variety of cuts and culinary applications. Whether preparing a succulent steak, a flavorful roast, or tender beef short ribs, pre-searing enhances the depth of flavor and elevates the dining experience. At Calvetti Culinary Creations we have experimented with different seasoning blends, cooking times, and have tailored dishes to our customers' preferences. Pre-searing beef before sous vide cooking is a game-changer in the B2B culinary world. By harnessing the power of the Maillard reaction and combining it with the precision of sous vide cooking, we have unlocked a world of flavor, texture, and juiciness that delights the senses and leaves diners craving more. Contact me if you'd like to discuss further! https://lnkd.in/gCvrr_eB

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I am looking for a winery or wineries to sponsor me and provide wines for two sold-out sessions (about 110 people at each) I am conducting on Sunday, Nov. 3, 2024 at the American Wine Society 57th Annual Conference – Winston-Salem, NC. This is an opportunity to showcase wines to a focused audience in a really positive, consumer-first contest. Message, email ([email protected]) or call me (707-337-0327) if you are interested, THANKS! Why you Like the Wines You Like 1 case each of 4 wines: - Moscato - Sauvignon Blanc - Lighter-style red, Pinot or Gamay - Tannic red, Cabernet, red blend, etc. Match the Wine with the Diner, not the Dinner 1 case each 2 wines - Dry white, Albarino, Chardonnay, Pinot Blanc or Gris, etc. - Tannic red, Cabernet, red blend, etc. Title: Why You Like the Wines You Like Presenter: Tim Hanni, Master of Wine: A Pioneer in the Wine Industry Abstract: Have you ever observed that even win experts can have vastly differing opinions about wine qualities and characteristics? Tim Hanni, MW, has created the Perception Project to advance the concept of ‘perceptual individualism,’ which stresses the value of understanding people's individual sensory sensitivities and perceptions. The implications for enjoying and educating about the pleasures of wine and food are enormous. The Perception Project expands an understanding that every human being lives in their unique perceptive and cognitive world and demonstrates that the individual differences in perception from one person to the next can be similar or extremely different. Title: Match the Wine with the Diner, not the Dinner Abstract: Great chefs like Jeremiah Tower (formerly of Stars), Sarah Scott (14 years Executive Chef Robert Mondavi Winery), and Michel Trama (3-star Michelin l’Aubergade les Loges in Bordeaux) are among the many world-class chefs who embrace and practice Hanni’s interactions-based approach to the enjoyment of wine with food. This presentation replaces theoretical wine and food “pairing” with an understanding of primary taste/flavor interactions, while respecting the individual's perceptual sensitivities and preferences. It combines a review of critical misunderstandings of wine and food history, a deep dive into sensory and perceptual sciences, and culinary tips and techniques to ensure the greatest possible enjoyment of wine and wine with food. https://lnkd.in/g9nDWYyH #wine #preceptionproject #rethinkingthewineindustry #wineeducation #AWS #americanwinesociety #wineindustry

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