As a frozen food manufacturer, we are in a constant battle to keep our products completely frozen from us to you to maintain the integrity of the product. This was much easier when we only sold with in our province. As consumer demand increased for clean, allergy-free products we were approached by larger retailers/distributors and with a reach across our nation now, keeping our products frozen as it makes its way though out Canada to you has become our greatest frustration.
Stella’s Perogies are made with a rice flour base that dehydrates by nature. When thawed, the rice flour begins to absorb and draw moisture out of the dough causing the shell to lose its structure & breakage. Once cooked, they will become mushy if thawing and refreezing has occurred. That is why most gluten-free dough products are sold frozen so please cook and keep frozen!.
Methylcelluose and other additives allow for GF shelf-stable baked goods that help retain the moisture in products & make them resistant to drying out or at least slow down the thawing process. Methylcelluose is chemically-treated wood pulp.
I could add these ingredients to our dough to help make them more stable, however I struggle knowing that so many of our customers already have horrible inflammation and digestion issues causing bloating and IBS-like symptoms. Additives will only cause further stomach issues.
The issue for Stella’s - and for consumers - is ensuring that our products remain frozen from start to finish - OR add ingredients that would compromise our commitment to the people we want to feed.
Keep in mind some of our customers are vegan or have multiple allergies so adding egg or a dairy based additive to our dough is
something we can not do.
Please email us the good, bad & ugly!
We welcome your thoughts at info@stellasperogies.com.
Thank you.
Keri Adams
Founder of Stella’s Perogies.
FAQs
The four basic safe food handling behaviors — clean, separate, cook, and chill — will keep our food safe. Food safety risks at home are common.
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Cooking instructions should give the cooking temperature and time to ensure that the food is served safely and at its best: there should be no risk of a foodborne disease however the food is to be cooked if instructions are followed.
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To stay safe while cooking dinner, refer to the four C's of food safety: clean, contain, cook and chill.
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The rule was developed based on scientific studies. between 2 and 4 hours, the food can still be used, but can't be put back in the fridge • 4 hours or longer, the food must be thrown out.
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THE 5 STEPS OF COOKING
- STORAGE.
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A standard recipe must contain the following data:
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1. Read the recipe. Of all the important advice out there about cooking, this by far has to be the number 1 rule of cooking: read your recipe completely before getting started.
Never expose your fingers to the blade. Pay attention to the knife blade, and where the edge of the blade is at all times. Don't forget the three finger rule when slicing: one in front (your middle) and two behind (your index finger and ring finger). For more, check out Gordon Ramsay's list of essential kitchen knives.
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Basic Cooking Terms Defined
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Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe.
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Definition:- A "kitchen instruction" is a series of guidelines, instructions, or processes given to a chef to help them prepare and cooking food in a kitchen.
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The 4 S's of Cooking are: Soups, Salads, Stir-fry's and Smoothies. These are all plant-forward, whole foods methods of preparing food and cooking while minimizing processed and sugary foods. Maximizing your intake of vegetables and fruits will help improve your health and wellness.
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what are the elements of cooking?
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