More than 9 Yr. experience in R&D and business development of new ingredients and processes related to beef steaks and other meat fillets improvement for institutional and industrial customers in the following fields: Raw meat: Increasing cualinariy quality in beef staks/ fillets while: a. Reducing/eliminating ageing time in beef cuts. b. Reducing dripp loss in vaccum packed beef. c. Increasing culinary quality not only in premium, but also cheap beef cuts. d. Obtaining microbiologically safe products. Cooked meat: a. Increasing cooking yield in meat steaks/fillets from beef, chicken , pork and fish. b. Reducing / eliminates customerīs complains about hardness, lack of juiciness or size of meat steaks/fillets from beef, chicken, pork and fish. c. Reducing cooking times of meat steaks/fillets about 20%. d. Developing pre-cooking methods of meat steaks/fillets ensuring culinary quality and controling costs. e.Safe and agile new sous vide processing methods applied to meat steaks/fillets. f. Developing new meat products according to market needs and new potential businesses. Expertise in meat steaks/fillets cooking methods: a. Sauté. b. Grilling c. Friying. d. Convenction oven. e. Combined oven (Combi). f. Sous Vide Industries of expertise: a. Slaughtering hauses. b. Beef purveyors. c. Poultry purveyors. d. Catering (army, schools, hospitals) e. Restaurant chains. f. Sous Vide chicken breast processor. g. Meat Ingredients Companies. Specialties MEAT STEAKS/FILLETS PROCESSING SOUS VIDE MEAT STEAK/FILLETS PROCESSING. IMPROVED MEAT STEAKS/FILLETS MARKETING AND BUSINESS
Iībeen working on studies in meat fillets cooking since 2000, my expertise is based on the lastest studies in meat histology changes related to ageing, storage and cooking process and recipes. My expertise is focused on juiciness and tenderness improvement and yield increasing.
In spanish: http://sigp.minagricultura.gov.co/soporte/noticias/Boletin_Barrera_Vapor.pdf Translation: Improvement of culinary quality of beef during cooking process. A ( U$150.000)investigation work. about how to cook 4 standard beef cuts, while reducing ageing time and loses, using last edible technolgy (steam barrier).
La Salle Univ. Animal Scientist 1986-1992 National University of Colombia Food and Science Technology focused on meat processing.1992-1994 Andes University (Colombia) Marketing Specialist 1997-1999 Saint Joseph's University (Philadelphia) Food Marketing 2001 Meat processors consultant since 2002.
Grupo Carbón de Palo (Colombia) Pizza Hut (Colombia)
To help others to obtain the best of meat with the less of resources.
I am learning a lot about how to comunicate in a simple way, something so difficult like the meat fillet processing techniques.
That meat is the best food you ever can find.
That meat cooking methods are perceived as an "art", for that reason is so difficult to replicate results.
|Ty||08/19/16||10||10||10||Thank you. Common sense told me no .....|
|Allen||12/24/12||10||10||10||Thank you Enrique. I appreciate you getting .....|
|Justin||12/24/12||10||10||10||Thanks and merry christmas :)|
|john||11/20/12||10||10||10||thank you very much you have been .....|
Richard: It could be good. To be sure you have to check shelf life date written in the bag. After opening the bag please check if off odors are present. If so, is better not to eat.If you canīt find some
Michele: Yes you can roast both in the same oven calculating cooking time for only one roast. What I suggest is to use a thermometer to check internal temperature. there are some brands at Waltmart
Ty, I donīt know all statitistics about this. But letīs see: The mayority of chicken consumed in the us are about 4 weeks age. This means that are so "young", if you raise any of those, it could
Ron: It is not my expertise, but here have some tips to do so: a. MIx the ground meat with egg and bread crumbs. b. Add spyces you like: garlic, onion, pepper, parsley, c. Make a roll. d. Sprinkle
Your deep frier wont be damaged for the wings or marinades. The most common frying probles are oil spill, due to water cotent of the meat. If you want to prenvent this , you can: not overload the