Blog For Food and Drink

As coffee beans are roasted they begin to increase in temperature. As the internal temperature in the beans gets higher the sugar will become more developed or caramelized. It is this caramelizing that makes the beans taste sweet. As the beans become darker the sugar goes from caramelized to burnt. When a coffee bean master roaster is roasting the beans he will have enough experience to know when to stop roasting the beans exactly when they reach their ideal internal temperature. Coffee beans are generally roasted so the internal temperature is between 415 to 460 degrees Fahrenheit. At about 415 degrees they will be considered a light roast. At 425 the beans will reach a medium range of roasting and darkness and at the top range they will be like an Italian roast or very dark beans.
After a coffee roaster has learned all about coffee roasting he may travel to meet some of the growers so he can learn more about how the beans grow and their qualities. This is important ..Read more

When waging war, victory can never be assured without having steady supply lines to keep your troops well fed and in fighting shape. This old adage is true even when considering the running of a restaurant.
How exactly does supply line affect the performance of a food based business? A steady food supply line is absolutely imperative in keeping a supply of fresh materials to ensure that the food prepared tastes as fresh as possible, as after all good ingredients are the secret to a scrumptious dish.
There are two main ways in which the freshness of ingredients will be hampered without having a steady movement of food lines. The first is through having an excess supply of materials meaning that you possess more ingredients than needed to meet the orders of the day. The end result is that the leftover inevitably ages and will have to be served the next day. This also means that future dishes made using those ingredients may not taste as good while in some cases ..Read more

Since an egg is an undeveloped chick that requires only the addition of warmth to develop it into a living, moving creature made of muscles, bones, and blood, it is evident that this food contains considerable tissue-building and energy-producing material. The exact proportion of this material, as well as the other substances found in eggs, is given in the food chart shown in Essentials of Cookery. The chart relating to the composition of eggs points out that the edible portion of the whole egg consists of 73.7 per cent. of water, 14.8 per cent. of protein, 10.5 per cent. of fat, and about 1 per cent. of ash, or mineral matter. The protein, which is chiefly in the form of albumen, and the fat are the most digestible of these elements, while the mineral constituents are as valuable for the growing child as for the chick. When the total weight of an egg is taken into consideration, the shell constitutes about 11 percent., the yolk 32 per cent., and the white 57 per cent. The ..Read more

The U.S. Food and Drug administration policy assumption that genetically modified foods have the same nutrient levels as organic low protein foods is misguiding. Pressure your political representatives to demand that the presence of genetically altered foods be labeled. Farmers increasingly squeezed between ever-rising cost for machinery and supplies and declining market prices. As a result felt pressed to expand and to try to get more production out of their acres and their animals by whatever means available. Over 80% of the soy beans grown in the United States are genetically altered. Plants have been genetically modified so that it contains pesticides in every cell – from the root to the fruit. You can’t peel or rinse it away. This vicious cycle remains in effect today. It is a nasty treadmill that also puts many farmers in an ethical bind, that is, having to farm bigger and use methods they know not to be healthy for the land, their communities, or themselves. We ..Read more