PR b.inggris Peter Lind

Before Peter Lind became a specialist developer of flavors, His Old Job is a former chef baker. Peter Lind’s Old Job is a chef really help him in doing his job right now is a specialist developer of flavors, because his old job, Peter Lind has experience on the dishes and a variety of flavors. He knows a lot about the materials contain a variety of flavors so that it able to develop these materials into a material that has a new flavor. His experience in cooking and trying different flavors to make his tongue the ability to be more sensitive in discriminating flavor. In doing his job, Peter Lind has a special skill that is, the sensitivity of the tongue to taste and distinguish flavors, creating new recipes ,the thoroughness and intelligence in solving the problems of flavor. Peter Lind is an expert in taste and distinguish flavor, Peter Lind able to choose the right material to deserve inclusion in the recipe. Ability to create new recipes supported him in tasting a flavor, that makes him know what was missing ingredient in the recipe. Thoroughness and he deftly in resolving the issues makes him know immediately if there is something odd in the recipe. With examples of when he had difficulty in creating a new flavor of the acid and shake the tongue he will know what ingredients were lacking that sense that he wants to be realized. Peter Lind argues that produce in small amounts easier and better quality than producing more. I think it is right. Why? For example, if you buy 3 servings of fried rice, when the chef to cook fried rice one by one the taste of fried rice will be better. But when the chef cook 3 servings at a time, sense will slip rather than cooking one by one, it is because if cooked 3 servings of fried rice so quantities become more, stirring time becomes longer, so the rice can become more charred than the desired . When cooking one portion in accordance with a written prescription so that cooking would be much more controlled. Similarly, if the ice cream is produced in amounts that would fit better the quality. Such factors are, first, if produced in small quantities is much more controlled, second materials is much more evenly mixed, third there are specific ingredients that are influenced by a number. For example if we make ice cream chocolate biscuits, crackers desired is half destroyed. But because produce in large quantities so that the stirring becomes longer and biscuits to be destroyed completely.

In conducting its work, Peter Lind has difficulty dealing with people. That's because everyone has desires, opinions and different ideas. Sometimes they do not get the logic of Peter Lind’s idea and Peter Lind had to adjust to reality. Peter Lind have to look at from all sides whether the idea will work or not. And whether the desired taste easily accepted by society or not. For example, if someone asks Peter Lind to create a banana-flavored ice cream and ice cream jengkol. It's possible when created in Indonesia, but to be created in other countries not necessarily succeed. If I were given the opportunity to pour my idea to Peter Lind, I will ask Peter Lind to make Ice cream Yoghurt kedongdong. I want that ice cream, because the fruit is origin from Indonesia, while the yoghurt ice cream on the market in general is the Lychee, strawberry, mango etc, and no one has to use kedongdong as an ingredient. Ice cream is made from the original kedongdong fruit and milk mixture fermented, creating a jarring sense of the acid. I want that Ice cream Peter...

Orang di belakang Chunky Monkey dan Cherry Garcia adalah koki mantan tukang roti, dan katering dengan selera sensitif dan hitungan kolesterol iri 168. Untuk menjaga begitu rendah, ia menghindari telur dan telah mengurangi keju dan daging merah. Namun, pekerjaannya menuntut dia untuk mencicipi es krim, katanya, dan "beberapa tongkat." Ketika kami berbicara dengan Peter, ia berusaha untuk memecahkan masalah membuat Chocolate Chip Cookie Dough - hit di tastings sampel - dalam jumlah komersial. "Kita bisa membuatnya sepuluh galon pada waktu yang tanpa kesulitan, tapi kualitasnya tergelincir ketika kita mencoba untuk menghasilkan lebih banyak," katanya, sebelum ia kembali ke laboratorium. Para pasrt tersulit dari pekerjaannya adalah berurusan dengan orang-orang yang menyuruhnya ide untuk rasa baru. "Seseorang baru-baru ini menyarankan Chilly cabe - es krim vanila dengan bubuk cabai," katanya, "Bagian Scary adalah saya pikir dia serius.