Our week began with food shopping. We headed to our local grocery store and purchased all the necessary items for 6 recipes that we had previously written. The rest of the week involved testing these recipes and evaluating their flavor, visual appeal, texture and overall acceptability. We worked on two recipes a day and then used the rest of the week to improve these recipes. We decided to take an international approach when creating these recipes as requested by the ISU dining chefs. So far we have Italian, Chinese, American and Mexican dishes and we are still working on Indian and even more Mexican recipes. Since the dining centers need to be able to prepare recipes quickly and in large amounts we have been focusing on developing strong flavors that can quickly enhance the soy product’s taste by using a variety of spices, chilies and even hot sauces.
Most of the recipes that we have developed are vegetarian due to the fact that the dining center wanted to increase their vegetarian options, but next week we will focus on developing recipes that include beef, pork or chicken.