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Gluten free honey garlic crackers are made with freshly ground black rice flour, potato flour and psyllium. Each bite is an explosion of garlic, honey and the earthiness of black rice.
From left: normal buttercream (powdered sugar, butter and vanilla extract), Silk meringue buttercream from Rose Levy Beranbaum (the secret is homemade creme anglaise), next is swiss meringue buttercream, then a half and half buttercream (half butter, half shortening), last is Italian meringue buttercream
#Project365 shot of the day - "Recipe Development"
Two windows that seem to always be open on my computer, and full of files that never go away! Recipes both "to make" and "to blog". Endless!
As part of a promotion around the Ontario Apple Growers blogger challenge, I've been playing with Candy Apple recipes. I'm proving not to be a master candy maker, but still having a blast.
On Sunday, with the assistance of Bill & Nyssa, we tried 2 recipes that are both looking like solid contenders.
However, one of them resulted in this tasty but not so pretty apple, which Nyssa immediately named -
George, the ugliest candied apple.
Trying my have at making a white peach sangria today. And I'm delighted by the results. Especially since I was able to use it to recover a bottle of sauv blanc and 2 bottles of prosecco that would have otherwise have been dumped. (They were forgotten about in a tack box that was outside all winter ) I'm a big fan of sangria, and have a house recipe that turns heads. But I'm very happy with this white peach recipe I concocted. A couple of more runs, and it will be perfected. I might even share. Yum! . . . #sangria #whitesangria #peachsangria #wineglass #recipedevelopment #fbcigers #drinksto #cocktail #wine #drink #LexGoFurther via Instagram ift.tt/2JDFNeK
The Pepgra’s food research lab mentions about the dilemma in unique recipe and menu development that entice taste and increase customers the impeding factors and resolutions.
More info: www.foodresearchlab.com/blog/new-product-development/rest...