Why? (meat cookery facts)

From: Sunset | Date: May 1, 1996| Author: Anusasananan, Linda Lau | Copyright information

Answers to four common meat cookery questions are presented. The answers involve how cooking affects meat flavor, texture, tenderness, juiciness and color. Meat reactions due to exposure to air are also explained.

Why does meat get dry?

Can some cuts be safely roasted at low temperatures?

Why does raw meat change color?

Meat changes in puzzling ways. Identical cuts from the same kind of animal can end up very different. Sometimes cooked meat turns out mo...

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