![]() ![]() Produce - Higher temperature near boiling is used to break down the cell walls and soften the food. Searing can be done skin-side only, or skipped completely for a poached texture. The hold time between reaching final temperature and searing is minutes rather than hours, maxing out around 20 or 30 minutes depending on the specific type of fish. Meat is typically seared afterwards to create a flavorful crust.įish - Fish tends to be cooked to a lower temperature than meats between 104☏ to 140☏. After reaching temperature and before searing, meat can typically be held for hours with no loss of quality. At higher temperatures, or longer cooking times, there will be tenderizing effects. ![]() The lower temperatures will be used to choose the doneness of the meat. Meats - Typically cooking in the range of 125° up to 160☏. ![]()
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