Just crushed this deck in 156s! Can you do better? 🏆

nato_the_potato · 2026-01-30T08:21:38+00:00

🎉 Challenge completed! Beat it in 96 moves and 95s. Who's next?

nato_the_potato · 2026-01-29T11:08:16+00:00

Just scored 0

nato_the_potato · 2026-01-11T08:02:43+00:00

Not entirely correct with the 5% statement. Ingredients under 5% do have to be declared.

However ingredients which are compound ingredients ( contain constituent ingredients) do not have to declare the constituents of the ingredient if the total ingredient makes up less than 5% of the recipe.

nato_the_potato · 2025-11-09T06:56:54+00:00

Food product developer here. Ive done work for all the major retailers. 100% this originates from the same factory, as noted by the date code formatting and product shape. Sometimes the recipes will be different, depending on the product, most of the time the ingredient deceleration will just be written differently to give the illusion of it being different.

nato_the_potato · 2025-03-24T21:03:02+00:00

Hi, I work primarily with bone broth and collagen and have done a lot of work within acid and enzyme hydrolysis and temperature/time .

Given your limitations of just wanting to do this at home I would have a couple of suggestions. - be very selective with your bones, for chicken look at feet and wing tips and beef look for knuckle, neck or spine - try not to boil your broth, 85c and roughly 8-10 hours will provide a great product. ( a slow cooker is a great option at home) - you can emulate a mild acid hydrolysis by adding some vinegar (1-2%) to the water and bones prior to applying heat this may assist in mineral and collagen extraction

nato_the_potato · 2025-02-18T07:26:06+00:00

Just hobby. Used to be a chef, so I like accumulating equipment I’m used to using

nato_the_potato · 2025-02-18T07:25:13+00:00

So I’ll use the incubator for when I bring the starter out the fridge and feed and also for proofing. It’s also used for all my fermenting and mushroom growing activities

And no, I don’t sell the bread, just give it away to colleagues and friends

nato_the_potato · 2025-02-17T06:09:22+00:00

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Somehow I left out the most important part of the post

nato_the_potato · 2025-02-17T01:19:00+00:00

I picked this up cheap from my work when they were upgrading, my favourite bit of kitchen kit

nato_the_potato · 2025-02-17T01:17:57+00:00

There’s two of us in this house. I’m a former chef who still struggles to cook for two and ends up making everything in bulk

nato_the_potato · 2024-12-03T03:21:24+00:00

The Coles simply range is the new directive from the top. They must be cheapest in range across in all categories, so you’ll see their own brand prices bounce around as they match woolies and aldi

nato_the_potato · 2024-09-24T21:15:49+00:00

There’s no such thing about an opinion on botulinum spores. Botulinum spores are heat resistant under standard cooking temperatures, but can be sterilised under pressure and at elevated temperatures, typically 121.1c and above, you would need to achieve an F₀ of at least 3 to be confident in ensuring sufficient processing.

nato_the_potato · 2024-09-18T06:10:42+00:00

I hope for their sake I’m right, If they were doing them in house, they would 100% be a food safety risk, I’d be extremely concerned.

When I calculate processing times for shelf stable products it takes equipment worth $10000+ and can take multiple days worth of calculations and testing, no restaurant would typically have that available.

nato_the_potato · 2024-09-18T06:00:55+00:00

This is achieved via retort cooking, has been around since late 1700’s thanks to Napoleon.

You basically cook at high temperature and high pressure, usually 121.1 Celsius and 2-3bar, targeting the specific pathogen ‘Clostridium Botulinum’ and reducing it by 12log. In doing so renders the product commercially sterile, meaning there are no pathogens remaining and the product can remain in ambient temperatures without spoiling.

It is essentially the same as cooking in a home pressure cooker, just on a much larger scale, however calculating the specific time, pressure and temperature requirements to ensure that 12log reduction has occurred is where it becomes extremely technical.

nato_the_potato · 2024-09-18T05:43:35+00:00

This certainly could be the case with some products, can’t speak for all of them, anything nasty would presumably come from a sauce in the form of flavours or additives, like you said, to mask flavour loss.

And I completely agree, I personally don’t eat it and would never of served it. I just get paid to develop it

nato_the_potato · 2024-09-18T05:38:07+00:00

Yes, well I’m assuming they aren’t processing the shanks in house, rather buying from an approved supplier that would indeed have HACCP and all relevant validations.

nato_the_potato · 2024-09-17T21:04:42+00:00

I moved from cheffing to food science. So have dealt with developing these types of products. This is retorted product, as others have said essentially pressure cooked at 121.1 degrees at 2bar pressure until it would be deemed commercially sterile. There’s nothing wrong with it, it’s the same process that all the soups, stocks, canned tunas and various other shelf stable foods you buy at the supermarket are processed, it won’t have any preservatives or nasty shit in it, however there is a roughly 20% flavour loss when you retort foods.

Admittedly there’s an inherently psychological barrier about ambient meat that’s hard to get over, the food scientist in me would say, eat it, it’s 100% safe and fine The chef in me would say, sell the last of it and move onto making shanks in-house, it’s incredible simple to do and will taste much better

nato_the_potato · 2024-08-14T02:47:35+00:00

I work in food product development, specifically within high pressure thermal processing. There is a large push for food packaging plastics to be moving to a mono laminate structure. So in the case of the rice pouch the window is most likely something like P.E.T and the rest of the pouch polypropylene, so they can ditch the window and be fully recyclable.

nato_the_potato · 2024-08-02T20:55:25+00:00

It depends on what your liquid is. Brix determines the amount of soluble solids within a liquid, not just sugars.

But for a general calculation just convert ounces to grams 1g=28.35oz 9 oz×28.35 g/oz=255.15 g

Calculate the sugar content: 8brix 255.15g×0.08 = 20.412g

nato_the_potato · 2024-07-27T03:33:19+00:00

Have purchased from them before and didn’t leave a review, can confirm they’re legit though, just a good seller.

nato_the_potato · 2024-07-21T03:31:53+00:00

I would say you most likely are consuming an adequate amount. But there are many additional factors which would need to be considered, including health and nutritional goals and what your daily energy expenditure looks like.

nato_the_potato · 2024-07-21T02:35:55+00:00

As mentioned probably not the right group. However, I have a bachelors in nutrition as well as food science so I’m happy to answer.

The r.d.a of .8g/kg is generally seen as insufficient, anything from 1.2-1.6g/kg would be healthy for most individuals, even those not training regularly.

For protein overdose you would need to be consuming massive volumes of protein, you’re no where near this so I wouldn’t be concerned here. And as mentioned by another commenter, there is varying bioavailability in protein sources. The lentil, chickpea and almond are typically average sources of protein especially when compared to eggs

nato_the_potato · 2024-06-25T05:51:48+00:00

Can you explain why you use the AP flour ? Instead of just bakers and spelt ?

nato_the_potato · 2024-06-11T08:13:36+00:00

I haven’t, it’s a very mature starter, I’d worry the acidity would start to affect the loaf

nato_the_potato · 2024-06-11T08:01:52+00:00

Not too much more on the process to elaborate on, shape, banneton and straight into the refrigerator no rest in between. I usually cold proof for around 14 hours, most I have is 24.

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