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You guys mentioned having a test chef. Have you thought about reaching out to Kenji Alt? He writes a popular column for SeriousEats called FoodLab and evaluatin
by sdab 12y ago
You guys mentioned having a test chef. Have you thought about reaching out to Kenji Alt? He writes a popular column for SeriousEats called FoodLab and evaluating a product like this would seem right up his alley.
Take a look at his Turkey brining experiment for a good example of applying his science background (an MIT guy) to food. http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html http://www.seriouseats.com/2012/11/the-food-lab-the-truth-ab...
- lifekaizen 12y agoBig fan of Kenji. We've reached out and hope to get him some time on our prototypes.
- lifekaizen 12y agoNow scheduled to meet Kenji soon.
- bambax 12y ago> Take a look at his Turkey brining experiment I just did. He didn't try everything. For chicken breasts (or, better, duck breasts) you can brine with soy sauce, then slow cook, then sear, and the results are amazing. And if you use a tenderizer before brining, it's even better. (Tenderizer: best $20 I ever spent).