by Kimberly Schaub | Jun 23, 2016 | Food Science
Okay, now that you have your recipe converted to weights, you now want to get the percentage ratios of the formula. This is the key to scaling up your formula. When you eavesdrop in conversations with us R&D chefs, you’ll hear us question each other during...
by Kimberly Schaub | Jun 4, 2016 | Food Science
One challenge that many cooks have when they want to commercialize a recipe that they love is the scale up. Think of the first time you tried to make a signature dish of yours for your entire family and tried to triple or quadruple the recipe. Did it work? What about...
by Kimberly Schaub | Oct 6, 2015 | Food Science
As I was listening to Chef Amadeus spring from one idea to the next, a powerful image popped into my head, which I had seen in the Harvard University Food For Thought course 2013, during Chef Grant Achatz’s spotlight. It was an idea spider graph, essentially. No, I...
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