Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts
Meat with an abundance of connective tissue presents a certain challenge to cooks who want to make it more tender while still properly eliminating pathogens that cause foodborne illness. Sous vide cookery provides precise temperature control and tenderness improvement with minimal supervision throu...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The University of Florida George A. Smathers Libraries
2015-11-01
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| Series: | EDIS |
| Subjects: | |
| Online Access: | https://journals.flvc.org/edis/article/view/132453 |
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