On Food And Cooking: The Science And Lore Of The Kitchen Hardcover – .Dff, November 23, 2004
Cooking therefore has a substantial impression on the ultimate sensory (organoleptic), nutritious and health properties of many alternative meals. Table 5 supplies a summary of the primary cooking strategies and the effect they will have on the ultimate traits of cooked food. The cooking strategies which will end result within the era of undesirable compounds are frying, baking, grilling, smoking and roasting. Perhaps probably the most well known of those compounds are nitrosamines. Sodium nitrite is used for the curing of meat and the associated smoked taste, the prevention of bacterial growth and a desirable dark pink color.
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Bacteria develop best in warm temperatures, roughly 25°C – forty°C. Lukewarm food is harmful as it is a good surroundings for bacteria to thrive. If cooked food just isn’t stored above …