Cooking & Restaurant Management/Operation( pretreatment)

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QUESTION: Mr. Summers

I do the deshydratation (drying) of the malanga lila.
Before i put it in the deshydrator i do a

-steam blanching
- add : lemon juice
In order to destroy the enzymes to prevent the deterioration of this vegetable. I am trying to keep the taste as much as possible

My time for the steam blanching is 10 minutes and than i put it in cold water for 8 minutes.
BUT i think i put(i spray on the pieces) to much lemon juice because the taste of the lemon is way to much.

How can i do the DOSAGE for the lemon juice OR should i use spirit vinegar and what would be the DOSAGE and how to add it on the vegetable?
Do you have another tip to maintain the TASTE of the malanga lila?

Thank you very much

ANSWER: I need to know why are you using a dehydrator?

---------- FOLLOW-UP ----------

QUESTION: to turn the malanga lila into POWDER

Answer
If you continue to dehydrate it, you will lose its (very little) flavor. Nothing will stop this process since that is the nature of dehydration in root vegetables. Malanga brings very little flavor to a dish as it's used primarily like a potato or yam. It's main attribute is that it can be substituted for wheat flour if someone is not tolerant of wheat or gluten. But even then, there isn't much of a flavor profile to it. It's also a good binder substitute. Otherwise, you might consider changing your application as something more along the lines of a chip (fresh) were you can add flavor through the use of different salts and other spices.  

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Jeffrey Summers

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I am the Founder & Owner of Summers Hospitality Group. We have over 300 years of successful experience in operating and consulting with chain, franchise and independent restaurant & hotel operators around the world. Check us out on the web for more information at http://SummersHospitality.Group or call us toll free at 888-998-8744.

Experience

We have experience on any topic related to the restaurant & hospitality industry - from Menu R&D, Menu Engineering, Marketing Strategies, New Store Openings, P&L Analysis, Lease Negotiations, Staffing, Policies & Procedures, Building & Design, Site Location, Branding, PR & Promotions, Multi-Unit Development, and any other area effecting the operation of your business.

Organizations
The National Restaurant Association. The Society of Hospitality Management. The Gerson Lehrman Leisure & Lodging Council The Professional Business Coaches Alliance The International Council on Hotel, Restaurant and Institutional Education Several state restaurant & hotel associations.

Publications
My articles and opinion pieces have been featured on several industry websites, magazines, blogs and forums including: The Wall Street Journal, USA Today, RestaurantOwner.com, RestaurantEdge.com, FoodService.com, RestaurantReport.com, Restaurant Startup & Growth Magazine, Money Mgazine, American Express' Briefing Newsletter, Nation's Restaurant News, 22 State Restaurant Association Magazines, and much more.

Education/Credentials
I hold degrees in Economics, English, Culinary Arts and industry certifications in Hospitality Management and Restaurant & Catering Management.

Past/Present Clients
Here's a list of some of the brands we have worked with: Hardee's Super X Drug Stores Connie's Pizza Burger King Chili's Long John Silver's The Purple Sage Bistro Applebee's Shoney's T.G.I. Friday's Century 21 House of Realty La Dolce Vita Pastries & Catering Wal Mart 5 Seasons Sports Clubs Wendy's Bennigan's Riverside Publishing Godfather's Pizza Ovations Dining & Entertainment Romaine's Stew's Microbrewery & Eatery Xerox Food Service Double D's Sourdough Pizza and literally hundreds of other Independent Operations.

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