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by sdab 4120 days ago
You guys mentioned having a test chef. Have you thought about reaching out to Kenji Alt? He writes a popular column for SeriousEats called FoodLab and evaluating a product like this would seem right up his alley.

Take a look at his Turkey brining experiment for a good example of applying his science background (an MIT guy) to food. http://www.seriouseats.com/2012/11/the-food-lab-the-truth-ab...
2 comments
lifekaizen 4119 days ago
Big fan of Kenji. We've reached out and hope to get him some time on our prototypes.
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lifekaizen 4119 days ago
Now scheduled to meet Kenji soon.
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bambax 4119 days ago
> Take a look at his Turkey brining experiment

I just did. He didn't try everything. For chicken breasts (or, better, duck breasts) you can brine with soy sauce, then slow cook, then sear, and the results are amazing.

And if you use a tenderizer before brining, it's even better. (Tenderizer: best $20 I ever spent).

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