Asian Recipes

Asian Recipes Blog

The Unrivaled Practical Guide for Asian Cooking

Why are certain methods better than others for thawing meat?

Two primary aims when thawing are to minimize damage caused by the ice crystals melting in the meat and to avoid bacterial contamination as the meat's temperature rises. However, the cook faces what seems to be a contradiction. On the one hand, rapid thawing causes more of the meat's juices to be lost and more deterioration in texture. On the other, rapid thawing - if done properly - reduces the threat of bacterial contamination.

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07:17:35 on 11/29/07 by Webmaster - Quick Cooking Tips -

Why do different baked goods require different baking temperatures?

Ideally, these foods should be baked at a high temperature (in the 425o to 450oF range) so that the expanding internal gases can adequately increase the volume of the dough or batter before the coagulating protein sets the food's structure. Because of their small size, most biscuits can be successfully baked in or near that temperature range. However, a lower temperature (about 400oF) is necessary for baking bread loaves because the higher temperature would burn the outside of the bread before the heat could reach and bake the inside. Well-sugared breads must be baked at an even lower temperature (325o to 375oF) because the sugar would caramelize too much at a higher temperature and blacken the crust.

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14:13:17 on 11/21/07 by Webmaster - Quick Cooking Tips -