페이지 정보작성자 Applied Science 작성일14-03-23 00:00 조회10회 댓글0건
I talk about the technique of varying the pressure in a fryer to change how it cooks food. Lower temperatures and pressures allow the food to be dried, and infused with oil without scorching or browning it. Higher temperatures and pressures keep the interior of the food moist while darkening the exterior. Fruits and vegetables are generally more appealing when vacuum fried, and chicken is arguably better when pressure fried.
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