To continue the conversation about seasoning, we talked to our market manager of seasoned products, Jason Reicks, to answer a few questions about adding flavor to proteins. (more…)
02 April 2014
23 January 2014
5 Things Your Packaging Expert Should Ask Before Recommending a Net
Poly, cotton, poly/cotton, honeycomb, pineapple, triangle – knitted netting for meat processing comes in many different materials and patterns. How does a processor choose which is best for them?
Although it may seem obvious, the best way to begin the selection process is to talk to someone that specializes in netting for meat processing applications. There isn’t a single netting solution that suits everyone and every product. A knowledgeable packaging rep should start by collecting lots of detail on the product and the process, and only then can they recommend the most appropriate net to meet your goals.
Here are five things your packaging rep should be asking you before they recommend a net:
1) What are you processing? Is it whole muscle or a slurry? Chicken, Pork or Other?
2) What is the size and weight of the product, and what is the finished length?
3) What will the final product will look like? What shape should it be?
4) Do you want to add color to the net, or a release agent?
5) How is the product processed? Will the nets be applied by hand or is it an automated process? How will the product be cooked and at what temperature?
Netting for meat processing is not one-size-fits-all. A knowledgeable packaging rep should consider all of the factors outlined above before suggesting which knitted netting might be best for you.
To speak with one of our knowledgeable netting experts to help guide you through the netting selection process, fill out our online contact form or call us at 1.866.769.1500.
25 September 2013
(Continuation from Sous Vide Basics: Part One)
Flavorseal Sous Vide Cooking Equipment Guide
For our second segment on sous vide basics, we wanted to talk about equipment. The sous vide process isn’t complicated – just vacuum seal and cook. But when it comes to sous vide supplies, there are several options in the market today, so its important to understand their differences and figure out what will work best for your situation.
1. The Vacuum Sealer (and the bags)
What chefs really need for vacuum sealing is a chamber vacuum sealer. Chamber vacuum sealers are designed for commercial use, which means they will pull a 99.9% vacuum and won’t break down easily. The chambers can be thoroughly cleaned, reducing the risk of cross contamination and harmful bacteria lurking in the corners. In addition, chamber vacuum sealers use commercial-grade vacuum pouches, which are safe for food contact during cooking and come in many different sizes so you can choose one that correctly fits the products you are cooking.
Home vacuum sealers are not recommended for sous vide. Retail vacuum sealers will only work with channel pouches, most of which are designed for storage, not for cooking. The bag structure may break down, leading to harmful chemicals leaching into the food and bags breaking during cooking. Channel pouches may also allow liquids to be drawn back into the vacuum machine during sealing, and most consumer vacuum sealers are not designed to be cleaned thoroughly as commercial cooking equipment.
2. The Sous Vide Cooker
There are two choices when it comes to sous vide cooking equipment: an immersion circulator inserted into a small tub of water (usually a Lexan tub), or an all-in-one circulating water bath. Both have digital controls to maintain temperatures within .01° F and circulate the water effectively. However, the insulated circulating water baths are more energy efficient because they hold heat better, using less energy to maintain the temperatures than the uninsulated Lexan tubs. Some circulating water baths on the market are NSF certified and are available in several sizes.
So that covers the basics of the equipment needed to do sous vide in a commercial kitchen. In the third installment to this series on Sous Vide Basics, we will discuss HACCP, the health code, and what you need to consider when doing sous vide in you kitchen.