Kitchen Partners Limited

Published purpose

Objective of the project is to create development process of Pulled Proteins in Sauce as well as develop at least two products: Pulled Pork in Sauce and Pulled Chicken in Sauce. Technical challenge and uncertainty of the project is presented in selection of appropriate meat cut and meat source and in the process of cooking raw meat component in the vertical kettles to the degree that meat component will become appropriately cook and tenderized. Once cooking part of raw meat is accomplish, the next challenge involves the development of the appropriate sauce texture, consistency and viscosity within already cooked meat component. Finish product requires process able flow and distinction between sauce phase and meat particulates phase.