The best thing to do is keep them away. If you succeed, any additional measures will all be effective or not needed. However, if some spore forming spoilage bacteria slip thru, there are two ways to deal with them. First … Continue reading
The common problem when frying tocino is the burnt sugar. It burns fast that sides were already have black specs before I can take them out of hot bubbling cooking oil. My friend who is a Meat Processing Trainor is … Continue reading
The bangus is so delectable but eating such is not as enjoyable as expected. There is something that is holding me back, the fishbone. Bangus has lots of fishbones. I have to carefully sort out as much fishbone as I … Continue reading
I observed before that drying before grinding was not a good option for making a mangosteen powder. There was no problem during the drying process but the problem rose when grinding commenced. The soft wet mangosteen rind turned to hard … Continue reading
What is the boiling point of pure water? This is such an easy question to answer. Even a student at kinder garten will be able to cite the correct answer promptly. That is 100 °C. Easy to remember and easy … Continue reading
I think the following are necessities whenever someone is starting a food manufacturing business. They are tools, equipment or groups that are not usually available in home kitchens. Useful for quality assurance jobs. Refractometer. For measuring and correcting sugar values … Continue reading
The easiest and most popular way to measure sugar content of any liquid substances, sometimes also solids, is by refractometer method. Bunches of grapes could be sampled for average sugar content before harvesting. A way to ensure appropriate sugar content … Continue reading