Searing

The belief that searing meat "seals in the juices" is widespread and still often repeated. This theory was first put forth forward by Justus von Liebig, a German chemist and food scientist, around 1850[1]. The notion was embraced by contemporary cooks and authors including Auguste Escoffier. Simple experimentation can test the theory: cook two similar cuts of meat, searing one first and not the other. Weigh the end results to see which loses more ...

See also:

Searing, Searing - Sealing in the juices, Searing - Notes

Read more here: » Searing: Encyclopedia II - Searing - Sealing in the juices

Techniques - Utensils Weights and measures Spices and Herbs Sauces - Soups - Desserts Cheese - Pasta - Bread Other ingredients Africa - Asia - Caribbean South Asian - Latin America Middle East - The West Other cuisines... Famous chefs Kitchens - Meals Wikibooks: Cookbook Cooking is the act of preparing food for consumption. It encompasses a vast range of methods, tools and combinations of ingredients to improve the fla ...

Including:

• Cooking - Effects of cooking
• Cooking - Food safety
• Cooking - Proteins
• Cooking - Fats
• Cooking - Carbohydrates
• Cooking - Cooking techniques
• Cooking - Other cool preparation techniques

Read more here: » Cooking: Encyclopedia - Cooking

Cooking - Food safety. If heat is used in the preparation of food, this can kill or inactivate potentially harmful organisms including bacteria and viruses. The effect will depend on temperature, cooking time, and technique used. The temperature range from 4°C to 60°C (41°F to 140°F) is the "food danger zone." Between these temperatures bacteria can grow rapidly. Under the correct conditions bacteria can double in number every twenty minutes. The food may not appear any different or spoiled but can be harmful ...

See also:

Cooking, Cooking - Effects of cooking, Cooking - Food safety, Cooking - Proteins, Cooking - Fats, Cooking - Carbohydrates, Cooking - Cooking techniques, Cooking - Other cool preparation techniques

Read more here: » Cooking: Encyclopedia II - Cooking - Effects of cooking