Ingredients:
Our Process:
Why Did We Choose Boudin Balls?
We were told we had to use Woody Breast Chicken we figured the chicken would have to be grinded or shredded for a better taste which is where we came up with different ideas.
Have you heard of Boudin?
-Neither had some of our members.
However, recent food trends have been leaning towards hot and spicy. Boudin Balls are a spin on a Louisiana classic normally called boudin sausage. These sausages/balls are traditionally made with pork and pork liver but we used chicken and chicken livers to target a new market with new flavors.
-Jacob Maddox: Photographer, Cutting & Grinding Meat
-Mikey Norris: Chief of Operations
-Alex Adornato: Photographer, Operator of Stove
-Ella Lawley: Online Media, Accumulating of Products
-Brittany Singh: Quality Management, Forming Product
-Jasmine Katarina: Quality Management, Forming Product
Team Member Roles in The Process:
Mustard Creole Sauce:
Ingredients:
Boudin Balls:
Team Picture:
Boudin Balls Final Product:
Mustard Creole Sauce:
Scientific Principals Behind the Product:
Our group cooked the product in three steps: Pre-fry, post-cooking, and frying.
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Step 1: Pre-Fry: this is the most important part of cooking the boudin balls product. In the pre-fry we cooked the ground chicken and liver, diced jalapeños (fresh), and spices on the stove top in a pan. While also boiling 2 cups of rice on the stovetop in a different pan. After cooking on the stove top, the product is set to the side to cool off.
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Before pre-frying: Their is approximately 2 chicken breast cut up and pushed through the grinder due to creating a better texture of chicken.
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Why rice with woody breast chicken? The gelatinization of the individual grains of rice helps to aid in cohesion and forming product.
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Step 2: Post-Cooking: The mixture is combines with the rice, potato starch, and bread crumbs until a firm tacky texture has been reached in forming the balls.
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Why use potato starch? Acts as a thickener and gluten free product
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Step 3: Breading: The Balls are then pre-dusted with potato starch, egg wash, and coated with gluten free breadcrumbs.
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Gluten free breadcrumbs was a trial and error of making sure we got the proper ingredients for the taste and texture.
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Step 4: Frying: For retail they are par-fried for 20 seconds and then go through a blast freezer before being packaged.
Evaluations:
Click Here for an example of the word document used as Evaluation Sheets
Our group evaluated ten people of different ages and with different hometowns. This was based off different generations liking different items and different regions of the U.S. where fried items may be popular or may not be. We asked them to evaluate our boudin balls based on a 1-10 scale with one being very bad and 10 very good. We asked them to evaluate based on appearance, color, aroma, texture, and taste/flavor.