Trials+for+starter+testing


 * Recipes for Starter Testing**

to make cooking more even - no need to cook further in oven because already cooked by water bath. || Place in the preheated water bath at 60c cook for allocated time and take out. heat a heavy based pan and seal the lamb quickly on all sides.Put into oven for five minutes, rest for 1 minute and cut into three equal pieces. ||
 * ~ Recipe/Product: Ballentine of Lamb ||~  ||~ Trial/Test No.....1 ||~   ||~   ||~   ||
 * < Ingredients Used || Quantity/Weight ||< Time To Cook product(If Applicable) ||< Result ||< Comments ||< Improvements ||
 * < lamb fillet || 115g ||< 60 c @ 40mins ||< medium ||< preferred this done-ness ||< Instead of sealing then putting in oven, next time will just seal on outside in a very hot pan.
 * <  || 115g ||< 60c @ 35mins ||< medium rare ||<   ||<   ||
 * ~ Method ||~  ||~   ||~   ||~   ||~   ||
 * Trim lamb to 115g, make a ballentine (sausage shape) by wrapping in cling film, tie the edges and vac-pack.

was perfect ||<  || Place in the preheated water bath at 60c cook for allocated time and take out. heat a heavy based pan and seal the lamb quickly on all sides.Put into oven for five minutes, rest for 1 minute and cut into three equal pieces. ||
 * ~ Recipe/Product:Balletine of Lamb ||~  ||~ Trial/Test No.....2 ||~   ||~   ||~   ||
 * < Ingredients Used || Quantity/Weight ||< Time To Cook product(If Applicable) ||< Result ||< Comments ||< Improvements ||
 * < Lamb fillet || 115g ||< 60c 40 minutes ||< good ||< This time just sealed in pan
 * ~ Method ||~  ||~   ||~   ||~   ||~   ||
 * Trim lamb to 115g, make a ballentine (sausage shape) by wrapping in cling film, tie the edges and vac-pack.
 * ~ Method ||~  ||~   ||~   ||~   ||~   ||
 * Trim lamb to 115g, make a ballentine (sausage shape) by wrapping in cling film, tie the edges and vac-pack.
 * ~ Method ||~  ||~   ||~   ||~   ||~   ||
 * Trim lamb to 115g, make a ballentine (sausage shape) by wrapping in cling film, tie the edges and vac-pack.
 * Trim lamb to 115g, make a ballentine (sausage shape) by wrapping in cling film, tie the edges and vac-pack.


 * ~ Recipe/Product: Pesto Soil ||~  ||~ Trial/Test No.....1 ||~   ||~   ||~   ||
 * < Ingredients Used || Quantity/Weight ||< Time To Cook product(If Applicable) ||< Result ||< Comments ||< Improvements ||
 * < Parmesan || 60g ||<  ||< maltrodextrin did not have desired effect, ||< did not form a fine sand.possibly because of the water from other ingredients. ||< make pesto infused oil instead, to minimize water content and lumps in mixture. ||
 * < mint || 30g ||<  ||< all the pesto became lumpy and ||<   ||<   ||
 * < pine nuts || 30g ||<  ||< sticky with oil steeping out. ||<   ||<   ||
 * olive oil || 100ml ||  ||   ||   ||   ||
 * maltrodextrin || 25g ||  ||   ||   ||   ||
 * ~ Method ||~  ||~   ||~   ||~   ||~   ||
 * blend Parmesan, mint and pine nuts, slowly add olive oil until smooth paste is achieved slowly blend in maltrodextrin ||
 * blend Parmesan, mint and pine nuts, slowly add olive oil until smooth paste is achieved slowly blend in maltrodextrin ||


 * ~ Recipe/Product: Pesto soil ||~  ||~ Trial/Test No.....2 ||~   ||~   ||~   ||
 * < Ingredients Used || Quantity/Weight ||< Time To Cook product(If Applicable) ||< Result ||< Comments ||< Improvements ||
 * < olive oil || 30ml ||<  ||<   ||<   ||<   ||
 * < maltrodextrin ||  ||<   ||<   ||<   ||<   ||
 * <  || 18g (60%) ||<   ||< tacky/oily ||<   ||< the plain olive oil works quite well so now we are going to try the infused ||
 * || 21g (70%) ||  || " " ||   || pesto oil with 33g (110%) maltrodextrin. ||
 * || 24g (80%) ||  || more sandy oil absorbed better ||   ||   ||
 * || 27g (90%) ||  || " " ||   ||   ||
 * || 30g (100%) ||  || becoming more light and powdery ||   ||   ||
 * || 33g (110%) ||  || best concentration perfect sandy light consistency ||   ||   ||
 * || 36g (120%) ||  || mouth feel becomes sticky and less desirable. ||   ||   ||
 * ~ Method ||~  ||~   ||~   ||~   ||~   ||
 * whisk the oil constantly whilst slowly adding the maltrodextrin until everything is incorporated. ||

33g maltrodextrin (110%) 10g chopped mint 10g chopped basil 20g grated parmesan ||  ||<   ||< good the maltrodexin provide by Rachel not as effective as Msk product. adding ingredients after such as basil and parmesan more efficient and better texture ||< Needs to be used immediately after production, otherwise absorbs moisture and becomes sticky almost liquid, loses texture. ||<  ||
 * ~ Recipe/Product:Mint pesto ||~  ||~ Trial/Test No.....3 ||~   ||~   ||~   ||
 * < Ingredients Used || Quantity/Weight ||< Time To Cook product(If Applicable) ||< Result ||< Comments ||< Improvements ||
 * < 30g basil infused oil
 * ~ Method ||~  ||~   ||~   ||~   ||~   ||
 * In a bowl slowly add the maltrodextrin to the infused oil until fully incorporated and a sandy texture is achieved. Add the rest of the ingredients and mix well, season to taste with salt/ pepper and use immediately. ||

less gellan gum to be less brittle || try adding less gellan gum ||
 * ~ Recipe/Product: Mint Jelly for Risotto balls ||~  ||~ Trial/Test No.....1 ||~   ||~   ||~   ||
 * < Ingredients Used || Quantity/Weight ||< Time To Cook product(If Applicable) ||< Result ||< Comments ||< Improvements ||
 * < water || 1/4 pint ||<  ||< the mixture set, but was very firm and rubbery like a bouncy ball with a very brittle mouth feel when bitten, ||<   ||<   ||
 * < salt || pinch ||<  ||<   ||<   ||<   ||
 * < sugar || 6g ||<  ||<   ||<   ||<   ||
 * mint mixture || 100g ||  ||   || needs
 * mint mixture || 100g ||  ||   || needs
 * gellan gum || 2g (2%) ||  ||   ||   ||   ||
 * ~ Method ||~  ||~   ||~   ||~   ||~   ||
 * bring water, sugar and salt to boil, take off heat and infuse mint for 5 mins, put through sieve and back in to pan. bring mixture to the boil and whisk in gellan gum and boil 1 min. pour ito container and leave to set. ||

but lacks in flavor of mint flavor and texture of mint jelly || mint jelly needs more flavor and colour
 * ~ Recipe/Product:Jelly for Risotto balls ||~  ||~ Trial/Test No.....2 ||~   ||~   ||~   ||
 * < Ingredients Used || Quantity/Weight ||< Time To Cook product(If Applicable) ||< Result ||< Comments ||< Improvements ||
 * < mint mixture: || 100g ||<  ||<   ||<   ||<   ||
 * < gellan gum ||  ||<   ||<   ||<   ||<   ||
 * <  || 1g (1%) ||<   ||< much better result but still too brittle ||<   ||<   ||
 * || 0.9g (0.9%) ||  ||   ||   ||   ||
 * || 0.8g (0.8%) ||  ||   ||   ||   ||
 * || 0.7g (0.7%) ||  || mouth feel of bite much softer / smoother. ||   ||   ||
 * || 0.6g (0.6%) ||  ||   ||   ||   ||
 * || 0.5g (0.5%) ||  || best result just enough bite with a smooth mouth feel || flavour is pleasent in genearal, texture nice outside

work better to add gellan gum before 70c. || cut and put in to the middle of risotto form a ball and freeze then panie. cook 2 mins 1 and 3 around 4 min ||
 * || 0.4g (0.4%) ||  ||   ||   ||   ||
 * ~ Method ||~  ||~   ||~   ||~   ||~   ||
 * bring mixture to the boil slowly whisk in gellan gum for 1 min, transfer to container and leave to set.

30g mint sauce 1tsp sugar 70g water || 100g ||<  ||<   ||<   ||<   || stock tbsp. rapeseed oil butter parmesan Salt/pepper to taste. || 150g 250ml 1tbsp 50g 70g ||  ||   ||   ||   ||
 * ~ Recipe/Product:Mint jelly risotto balls ||~  ||~ Trial/Test No.....3 ||~   ||~   ||~   ||
 * < Ingredients Used || Quantity/Weight ||< Time To Cook product(If Applicable) ||< Result ||< Comments ||< Improvements ||
 * < MINT JELLY
 * < Gellan gum || 0.5g (0.5%) ||<  ||<   ||<   ||<   ||
 * Risotto ||  ||   ||   ||   ||   ||
 * Arborio rice
 * Arborio rice
 * ~ Method ||~  ||~   ||~   ||~   ||~   ||
 * RisottoSautee the rice in the rapeseed oil for 1 minute then slowly add stock, cook until andante and add the butter parmesan and season to taste, mix well and cook one more minute. Place into a tray and cool.
 * RisottoSautee the rice in the rapeseed oil for 1 minute then slowly add stock, cook until andante and add the butter parmesan and season to taste, mix well and cook one more minute. Place into a tray and cool.

Mint jelly slowly whisk in gellan gum , bring mixture to the boil for 1 min, transfer to container and leave to set.

Finishing Take the mint jelly cubes and put in to the centre of 10g cold risotto, make into a ball and pane with flour, egg and the panko breadcrumbs. Deep fry for 4 minutes at 170c. ||