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I work at a small business with about 25 employees where we make chocolates, popcorn and caramels. In capacity as head chocolatier I have to work with our facilities supervisor to develop a food safety testing plan for the facility.
Right now we are developing a plan to do the following: swab with ATP detectors to see if bacterial activity is present, test for Aerobic Plate Count bacteria (APC), and swabbing for the presence of nut proteins to verify our cleaning protocols are sufficient to eliminate nut allergens and test the floor drains for the presence of listeria.
Does anyone have any experience with food safety testing in chocolate plants?? If so, is there anything else that you think we need to be testing for?
Hi everyone! In our last Iron Baker challenge, I was given the task of coming up with a modern take on the retro classic Pineapple Upside-down Cake. For those who missed it the first time around, a picture of my creation can be found here. Now that the first round is over, it's my pleasure to introduce gfron1 as the next baker who will be presented with the new challenge!
gfron1 is a very talented baker who has posted beautiful dessert creations in our Dessert thread. I am a huge fan. Here is a look at what he can do!
So, my challenge to gfron1 is this:
Make a dessert containing an animal ingredient or product other than lard or bacon by October 10th.
I think all of us will be waiting with bated breath for whatever innovative/scary/(and most importantly) tasty combinations you come up with!
(Now we just gotta wait around until he notices this thread and accepts... )
P.S. If you're vegetarian, I can change the challenge.
I'm helping to prepare food for a party, and several of the guests are vegan, and, because I grew up in a vegetarian household, and a lot of the food we ate would have been suitable for vegans, too, I've been asked to come up with several suitable dishes.
The thing is, I'd like to make some dishes that are really appealing, rather than just 'pretty decent for a vegan dish'. I can think of several possibilities, but I'd love to hear other omnivores' experiences of vegan dishes that they really enjoyed, things they'd make themselves/again, or look forward to eating if they knew it was going to be served to them.
By Lisa Shock
Years ago, when I visited Tokyo, I ate in a small but fascinating restaurant called 'It's Vegetable' which is now, unfortunately, closed. The chef was from Taiwan, and he made Buddhist vegetarian and vegan dishes that resembled meat. During my visit, several monks wearing robes stopped in to eat dinner. The dishes were pretty amazing. I understood some of them, like using seitan to mimic chicken in stir fry dishes, others used tofu products like yuba, but, others were complex and obviously difficult. One very notable dish we enjoyed was a large 'fish' fillet designed to serve several people. It had a 'skin' made of carefully layered 'scales' cut from nori and attached to the surface. Inside, the white 'flesh' flaked and tasted much like a mild fish. Anyway, apparently Buddhist fake meat meals are very popular in Taiwan and many places, cheap through to fine dining serve them. Yes, if I worked on it for a while, I could probably refine one or two dishes on my own, but, I am wondering if there's a Modernist Cuisine type cookbook for skillfully making these mock meats from scratch? (I have heard that some items are commercially made and available frozen there, much like soy-based burgers are in the US.) I am willing to try almost any offering, even if it's entirely in Chinese. And, I know how to use remailers to purchase regional items from the various local retailers worldwide who do not ship to the US.
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