Transcription of DRY - Cooking Issues
{{id}} {{{paragraph}}}
Example: bachelor of science
DRY - Cooking Issues
50 C51 C 53 C55 C57 C59 C61 C63 C65 C67 C69 C71 C72 C(122 F) (124 F) (127 F)(131 F)(135 F)(138 F)(142 F) (145 F)(149 F)(153 F)(156 F)(160 F)(162 F)60 C(140 F)COOKED IN A VACUUM BAG FOR 20 MINUTESRAWDRYThis piece of meat was photographed over a minute after it was cut. Notice how much redder it is than it was immediately after it was cut (see Above photo). This cherry-red bleed-out is a typical characteristic of sous-vide and low temperature 30 seconds per sidepre-seared 45 seconds per sidepre/post sear tests at 230 C (450 F)pre-seared one minute per sideno pre-searpost-seared 30 seconds per sidepre-seared 45 seconds per sidepost-seared 30 seconds per sideincreasing preference324010011012013014015016017004 05060708015 30 45 60 75 90 105 1120 Food code safe poultry temperature.
This cherry-red bleed-out is a typical characteristic of sous-vide and low temperature cooking. pre-seared 30 seconds per side pre-seared 45 seconds per side pre/post sear tests at 230°C (450°F) pre-seared one minute per side no pre-sear post-seared 30 seconds per side
Tags:
Information
Domain:
Source:
Link to this page:
Please notify us if you found a problem with this document:
Related search queries
Hazard Analysis and Critical Control Points, Guide, Sous vide cooking, Important safEguards E, Sous, Important Safeguards, Cooking sous VidE, Cooking, Sous vide, Sous Vide Cooker-100 Product Guide, Sous Vide Stick-100 Product Guide, Owner’s Manual, Vide, Sous Vide Cooking: A Review, Sous vide cooking and chemistry, Official Compilation of Codes, Rules and, Food safety precautions for restaurants