Schneider’s Kitchen

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Schneider’s Kitchen

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Schneider’s Kitchen, Speciality food shop, 3250 N 25 Street, .
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We provide a culinary experience with gourmet infused Extra Virgin Olive Oils, Balsamic Vinegars and custom blended spices!

3250 N 25th Street, Terre Haute, IN

21/06/2026

20/06/2026

Support small business!
Our store will be open and we will be at the festival!

18/06/2026

Join us at our Tasting Bar,
open Fridays and Saturdays, 10am-6pm,
3250 N 25th Street, Terre Haute
to experience our finest Extra Virgin Olive Oils and Balsamic Vinegars.

17/06/2026

Bean salad!

15/06/2026

Supper!

14/06/2026

Try this! Vanilla Fig Pork Chops

07/06/2026

Sometimes you try something and it just doesn’t work out. Unfortunately for us we tried to make some fresh salads and a hot lunch for our customers. Our sales volume is just not enough to sustain the food cost and waste! So this weekend was our last food weekend. We appreciate those who participated in our trial run and loved the feedback! If anyone is interested in pre-order of Italian beef we would be interested in doing that! Thanks again and be good!

20/05/2026

Restocked cheese and added a few new ones

19/05/2026

Key Facts About Myoglobin in Beef:
Color Determinant: The amount of myoglobin determines how red the meat is, with higher levels in beef compared to pork or poultry.
Not Blood: Almost all blood is removed during slaughter; the liquid on plates or in packaging is a combination of water and myoglobin.
Color Changes:
Bright Red (Oxymyoglobin): Fresh meat exposed to oxygen.
Purple/Dark Red (Deoxymyoglobin): Meat without oxygen access (like vacuum-packed).
Brown (Metmyoglobin): Results from oxidation of iron during storage.
Brown/Tan (Cooked): Heat denatures the protein and oxidizes the iron.
Why it's in the Packaging: When meat is frozen, ice crystals break cell walls, allowing the water-myoglobin mixture to leak out, which is often called "purge".
Cooking Impact: As steak cooks to higher temperatures, myoglobin breaks down and turns brown, which is why well-done meat is not red.

Address

3250 N 25 Street
IN
47804

Opening Hours

Friday	10:00 - 18:00
Saturday	10:00 - 18:00

Telephone

+18124669296

Website

http://Schneiderskitchen.net/

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