Review: McGee on Food and Cooking by Harold McGee

food and cooking

Typical meals which are cooked by steaming include greens and fish. Simmering can also be an identical cooking technique to boiling, except that the meals is cooked in a liquid, which is held under boiling point.

The optimum temperature for the multiplication of most food poisoning bacteria is between oC, while, at temperatures over 70oC most bacteria are killed and under 5oC most meals poisoning bacteria can solely multiply slowly or by no means. Most cooking strategies if performed correctly will heat meals to over 70 oC, so applying such a temperature for a fastidiously calculated time interval (along with correct food preparation and storage procedures) will prevent many meals borne illnesses that may in any other case manifest if the raw meals was eaten. Cooking is the method of manufacturing protected and edible food by making ready and combining ingredients, and (typically) applying heat. Cooking is a means of … Read More