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

We will have smoked pulled pork and a side salad for $12 Friday and Saturday!
01/06/2026

We will have smoked pulled pork and a side salad for $12 Friday and Saturday!

Friday and Saturday We will have Italian beef sandwiches and a side salad for $12 Stop in and see what our spices, vineg...
27/05/2026

Friday and Saturday We will have Italian beef sandwiches and a side salad for $12

Stop in and see what our spices, vinegars and DeLallo products can do to take your lunch to the next level!

Italian beef will be our hot food for this weekend!
26/05/2026

Italian beef will be our hot food for this weekend!

We had a great weekend at the store! Thanks to all our customers and friends! Our salads and hot lunch are hit and miss...
24/05/2026

We had a great weekend at the store! Thanks to all our customers and friends!
Our salads and hot lunch are hit and miss but we are not giving up!

Thanks you all again and enjoy your weekend!

We have a place for you to eat your lunch! Ok right now it can’t be raining!
22/05/2026

We have a place for you to eat your lunch! Ok right now it can’t be raining!

Are you looking for a salad for lunch? Stop in and see us! 10-63250 N 25th street Terre Haute
22/05/2026

Are you looking for a salad for lunch? Stop in and see us!
10-6
3250 N 25th street
Terre Haute

Restocked cheese and added a few new ones
20/05/2026

Restocked cheese and added a few new ones

Key Facts About Myoglobin in Beef:Color Determinant: The amount of myoglobin determines how red the meat is, with higher...
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.

19/05/2026

Cooked a Tomahawk steak!
Looks yummy!

We have 6 salads and 6 baked spaghetti left for tomorrow!
15/05/2026

We have 6 salads and 6 baked spaghetti left for tomorrow!

Address

3250 N 25 Street
IN
47804

Opening Hours

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

Telephone

+18124669296

Website

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