Escarpment Laboratories’ Post

Sure there are many variations, but the basic instructions for scallops are tried and true! 1. Rinse to remove any grit. 2. Pat dry with paper towel. 3. Season with oil, salt & pepper. 4. Sear in a hot skillet until opaque. #7Seas #7SeasFishMarket #VancouverFoodie #VancouverEats #ShopWest4th #ShopOnline #Kitsilano

Tracking yeast inventory, performance, and viability is crucial for brewers. 🔬Beer30 offers customizable solutions, including yeast cost-tracking, genealogy trees, and action logs. Check out how Beer30 can help streamline your brewery operations👩🔬 https://hubs.la/Q02Kwk0-0

Have a look at the vanilla beans killing methods comparison!

Get ready to fry up the most delicious bone-in chicken ever! 🍗🔥 Check out our latest video for the ultimate frying tips and tricks. #friedchicken #cookingvideos #yum

The ultimate showdown of killing methods! Let's compare vanilla bean killing methods. We've summarized the pros and cons of each. We find that hot-water killing works best for our vanilla beans. Perfecting this method took us a considerable amount of time. We experimented through trial and error. Share your thoughts. #vanilla #foodandbeverage #pastrylovers

Scottish salmon from Loch Duart, grilled asparagus, pea and ginger puree, crystalized ginger and red pepper reduction

Warning: Mad Science Ahead! One of the things that I LOVE about distilling is that I get to do crazy science and maths every day! Take this video for example, I'm conducting Distillation Hydrometry on a sample of Limoncello to determine its alcohol content. Under normal circumstances distillers measure alcohol by simply taking a sample in a measuring cylinder and dropping a hydrometer into it. This process is needed because once you add lemon and sugar to alcohol you no longer have plain alcohol, the oils and sugar mess up the reading. So how is it done? I take a 250ml sample in a volumetric flask at 20 degrees. That's added to a boiling flask and boiled to drive off the alcohol as a vapour. The vapour passes through the glass tubing and into the condenser where it condenses back into a liquid. After collecting all of the alcohol, I add distilled water to bring the volume back up to exactly 250ml and then take a hydrometer reading. #aussiespirits #carmeldistillery #limoncello #madscience #7DaysofBizLove

🍽️An HR Synergy Favorite🍽️ Linda's Butternut Squash Soup 🍲 👉 Ingredients: 4 cups vegetable broth 12 oz. butternut squash, peeled and cut into 1 to 1½ cubes ½ Vidalia Onion, cut into 2 in. cubes ½ small apple, peeled and cut into 2 in. cubes ¼ tsp. salt 1/8 tsp. pepper 1/8 tsp. ground nutmeg 👉 Directions: In a large stockpot, combine broth, squash, onion and apple. Cover and bring toa boil. Uncover pot and reduce heat to low. Gently simmer until squash is very tender (about 10 minutes). Puree soup in pot with immersion blender or transfer batches to a regular blender. Season w/ salt, pepper and nutmeg. Can also garnish with a sprinkle with toasted sunflower seeds.

Are you struggling with analyzing VDK levels in beer samples? Check out this study on the impact of dry hopping and user benefits of using the Brevis GC-2050 for efficient analysis without special pre-treatment. The research examined the changes in VDK levels before and after dry hopping in beer production, showing how nitrogen gas as a carrier gas can help in quantitating diacetyl and 2,3-pentanedione at ppb levels. #shimadzu #beer #beeranalysis #foodanalaysis https://zurl.co/SzOe

When the curds are cut, that is the first sign of curds and whey. Straight after cutting, you see the free whey forming. Whey is mostly water but also contains lactose, whey proteins, minerals, a small amount of starter culture, and rennet. The curd particles are very fragile straight after cutting. Each cheese requires you to cut the curd to a certain size but not break the curds while you stir. After cutting, two things happen to the curd particles: 1) As the curd particle loses more whey, the curd particle shrinks and gets firmer. 2) a casing (outer skin) forms around the outside of the curd particle, and this casing strengthens/firms, the longer the curds stay in the curds and whey stage. Both the shrinking and the case hardening give a firmness to the curd particle. This firmness allows you to increase the stirring speed gradually, and there is less chance of the curd particle breaking up. Any questions for us about this step? ✨ Ready to elevate your cheesemaking journey? ✨ Explore our premium cheesemaking kits, enrol in one of our hands-on courses, or join us on an unforgettable cheesemaking tour! 👉 Visit our website to shop, register, and learn more! Your cheesemaking adventure awaits! 🧀💫 IG: @cheesemaking.au FB: gourmetcheesemaking 👨🏻💻 www.cheesemaking.com.au 📨: info@cheesemaking.com.au