Food Yields and Losses in Pressure Cooking

Food Yields and Losses in Pressure Cooking

School lunch managers and others concerned with large quantity cooking need help in the preparation of fresh and frozen broccoli, white potatoes, large dry Lima beans, and parts from older turkeys. Potatoes and dry Lima beans require a longer cooking time, and older turkeys are difficult to cook ten...

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Veröffentlicht in:Journal of the American Dietetic Association 1957-11, Vol.33 (11), p.1154-1158
Hauptverfasser: Schlosser, Georgia C., Seaquist, Ruth, Rea, Evelyn W., Dawson, Elsie H.
Format: Artikel
Sprache:eng
Schlagworte:
Cooking
Food
Humans
Old Medline
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Beschreibung
Zusammenfassung:School lunch managers and others concerned with large quantity cooking need help in the preparation of fresh and frozen broccoli, white potatoes, large dry Lima beans, and parts from older turkeys. Potatoes and dry Lima beans require a longer cooking time, and older turkeys are difficult to cook tender by roasting or braising. This study supplies information on cooking time, steamer load, and quality.
ISSN:0002-8223
1878-3570
DOI:10.1016/S0002-8223(21)16877-4