Raw meats are particularly vulnerable to carrying micro organism and must be cooked to particular temperatures to ensure they’re protected to consume. Fats, corresponding to butter and oils, liquefy, and ultimately begin to smoke after they get too scorching. The fibers in vegetables and fruits soften and break down, which is why a cooked carrot is softer than a raw one. Interestingly, other proteins, namely the collagens that make up cartilage and other connective tissues in meats, can be made to break down by cooking. Tough meats like oxtails and lamb shanks turn into extremely tender when cooked slowly utilizing moist warmth cooking methods like a long braise. One of the reasons for this is that the usual recommendations for a concept-based e-book about cooking are not fully helpful.

How scorching the oven should be will rely upon the reduce of the meat. Poultry and pork also need to be …

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