Gail Miller Lange
A Lab Coat is a Food Technologist’s Best Friend. Mine always seemed to attract tomato sauce and strawberries (at separate times). It started early in a chemistry class at Eastern Michigan University when my professor highly suggested I wear one due to some unfortunate Laboratory …
Not your typical test kitchen. Cillian our precious pooch is not wearing a hairnet and either am I. But this is my kitchen the heart of my home. I was working on making pasties; Definition: A Michigan Pasty is a staple of the Upper Peninsula …
We can all still celebrate National Cherry Month; only with 2 days to go there is still time for that piece of cherry pie, dried cherry chicken salad, frozen cherries in a smoothie or a tall glass of cherry juice. Cherries are available in many …
Good Morning, Happy New Year to you all. As I reflect back over my life. Love of food and the memories it plays in our lives is even more apparent this time of the year. I grew up with a Swedish Grandmother, Mother and Godmother. …
I love to make homemade pie. Being from the North I lean towards Fruits and Pumpkin. My all time favorite is Rhubarb. I am a Purist when it comes to Rhubarb-“NO STRAWBERRIES ALLOWED” I am thankful this Thanksgiving 2020 to share my pie baking with …
As I continue to be resourceful but healthy and searching my cupboards for new and interesting foods to make. I came up with Faux Scones-Drop Style. I could probably never re-create this recipe but my freezer contained frozen egg whites (left over from making my …
My first big commercial product! Large scale production for a frozen pizza company. Got my feet wet with product development; taking this dough into a laminated pizza crust. Test kitchen to pilot plant to a brand new bakery designed just to make this crust. I …
Fru-Gail-ity; in other words the art of Gail being Frugal! In these trying times it is especially important NOT to waste our precious pantry items. Always give a thought to how I can make this fresh again. A open bag of potato chips or a …
As I continue to work on my website and list all of the learning moments that became skills in my life. It makes me reflect that my food career is based on the BIG PICTURE and the take-aways are attention to detail that puts everything …