SIDE DISHES
All products
Polenta
Wheat grits
Tales from the cup
Baghrir - Moroccan pancakes with Bianka
30 minutes
Grits dumplings with plumps
Cook the grits in milk with the addition of salt and sugar as instructed on the packaging. Cover the milk with adhesive foil to prevent the crust from forming and allow it to cool. When the grits cools down, add the egg and gradually add the flour. It may not need all the flour. Form the mixture into a roller and cut into eight pieces. Lay out each piece in the palm of your hand, then put on half a plum and a little cinnamon and hang up the other half. Wrap the dough around it and form it into a ball. Boil the balls in boiling salty water for 10 minutes or until they emerge to the surface. Melt butter in a pan, add bread crumbs, cinnamon and brown sugar and fry everything briefly to make the crumbs glaze. Roll the boiled balls into crumbs. Bon appetite!
1 hour
Polenta protein porridge with yogurt, raspberries and vanilla
Put water, almond milk, salt, sweetener and coconut oil in the pan, heat it and wait for it to boil. Then add the polenta and cook
20 minutesFranckpedia
Did you know?
Sensory evaluation
Sensory evaluation is used to assess the quality and acceptability of a product. Using these evaluation techniques, it is possible to determine just how similar, or different, individual products are. During sensory evaluation, analysts examine the most important sensory properties, such as appearance, colour, fragrance, taste and texture, to assess the product. The sensory analysts conducting the evaluation must have an excellent understanding of the sensory properties, an excellent ability to plan and execute sensory evaluations, and knowledge of how to statistically process the results. A group of analysts who are trained for conducting sensory analysis of a specific product, and who are highly familiar with the characteristics of the product being tested, is called a panel.
