lnr2001

OneNote is the absolute best solution for collaborative recipes for operating restaurants. You can take screen shots, shave over a network in real time and never need to save any thing as it auto saves. It also has the time saving ability to auto table by pressing the tab button. Super handy and same basic format as the evernote and can be synced with evernote if needed.

So far we have used it an emulsifier for mousse and as a binder for a lentil oatmeal loaf in order to eliminate the eggs. As of right now seems as though the possibilities are very diverse.

I recently received almost 6 lbs of Z-Trim, and was wondering if anyone had any recipes or has used it qualites, properties, etc. Z Trim is a corn-based, zero-calorie fat substitute that can replace up to half the fat in a food, seemingly without altering its taste or texture. FiberGel Technologies, a subsidiary of Z Trim Holdings, bought the rights to develop Z Trim in 2002. Since then, the company has been finessing both the product and the manufacturing process. As a food ingredient, Z Trim is a gel formed from 96 percent water and 4 percent fiber derived from corn hulls, a by-product commonly fed to cattle or added to dog food. Wrongly identified by some as an interesterified fat, Z Trim is not any kind of oil or fat, let alone a modified one. Nor is it a gum, such as carrageenan or xanthan gum, which can affect the texture of reduced-fat foods.

The best solution is get some Activa (meat glue) and toss the tips in it and the make basically a log, forming them with plastic wrap and refridgerate and you will find that you have whole faux tenderloins. We use our tips to make filets for children. A little work but awsome results.

Beriner makes a japanese style that is very efficient and has a very low cost. You can also remove the blade for sharpening which is helpful for high usage. The Bron is also very good but much more pricey. Each has its own uses. Good Luck.

You should definately be able to freeze it. It will break down a little but it is such a fiberous plant to begin with that you should have no problems. I would reccomend using it in stews and things post thawing.