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Seva

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  1. I'm trying to find some beautiful (or ugly, doesn't matter much 😜) mobile apps where one can not only order a beverage (checkout the Blue Bottle app – it's very neat), but also choose some customized cup of coffee. Say, I wanna this blend, full-city roast, almond milk and a doughnut on top (ok, maybe without a doughnut). Any ideas who provides such great service? Thanks a lot!
  2. We use fusilli. And the good news I think (fingers crossed) I've cracked that thing. The reason for pasta being too dry to most tastes was because it was par-boiled not enough. When I decided to ask our manufacturer to extend the amount of time it stays in water (from 30 sec to 2.5 / 3 / 4 min) it went out just fine. I mean I almost broke down and cry today (we've spent pretty much time trying to understand what the heck was going on)
  3. Actually, yes, it does depend on the culture, buy what I'm talking about is not me tinkering with the pots and some two days old sauce. We are talking about common (I guess) technology of producing frozen pasta fresca (fresh) which is initially made, par-boiled and then frozen to be delivered on sight in the restaurant where it would be defrosted in the walk-in during night and then (when it's ordered) it would be filled with toppings and cheese and get in the conveyor oven. So basically we have absolutely no control over the cooking time whatsoever
  4. My name is Seva, I'm working as a R&D manager in Dodo Pizza company, the biggest chain in my homeland btw. What we do you already know if you ever step foot in any fast-food point restaurant in the world – pizza, sides (pasta, wings), something for a sweet tooth, drinks. Not much of a novelty. The hardest part comes though when something needed to be fixed: ss with the latest (and my current project) issue with 'pasta is too dry'. I ran a series of quick consumer research to get that nasty insight and now together with our vendor we are trying to fiddle with the dryness – what if it loses moisture during freeze storage, what if it needs raised hydration, what if our conveyor oven destroys the last bit of all water and the list goes on. As for a little introduction: I've been working for three years in the professional kitchen (yeah, not much, but still know something about preparing food for 12 hours in a row) and then got a little hand injury, not a big deal, but doctor told me to stay out of the kitchen for a month. That turned my life into another, more scientific, channel. That's when I picked up Harold McGee, Heston Blumenthal, Nathan Myhrvold. I read everything I could get my hands on: from Cooking for Geeks and Ideas in Food to more scientific-y Dave Arnold and alike. I also admire the history of foods and the futuristic outlook of MIT for instance. Now I'm a big fan of industrial food production. I'm taking only first steps here, so if there is anything I must read, please, suggest. Also if you know why the heck is our pasta feels dry to the end consumer, please, comment 🤔😊 Also I know something about Russian traditional foods, history (right now I'm digging into constructivist factory-kitchens – famous buildings of Soviet era) and modern cuisine. Well, every question is welcome.
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