A research-based rationale for the inclusion of the "lotemp", "even-heat" oven in the general kitchen design
1983
Waskey, F.
The temperature at which meats are cooked affect tenderness, moistness, flavor and yield. Low temperature, even-heat cooking imports the some expected product qualities as high temperature roasting but yields more product, thus it can influence profitability. Cooking temperature causes a number of changes in the product, including color, moisture, tenderness, flavor, aroma, and enzymatic activity. The major problem with cooking beef at low temperatures, is the unfamiliar color. Patrons, however, can be trained to accept a pinker, juicier product. An alternate to low-temp, even-heat which produces less water losses in cooked beef is the water bath method. (kbc)
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