HAMBURGERSPACKAGINGPACKAGING materialsThis research investigated the combined effects of cooking methods (household griddle (C1), household conventional oven (C2), industrial oven (C3), storage temperature (refrigeration /freezing) and packaging system (aerobic and vacuum), on quality of ch...
The present invention is directed toward a method for transferring heat to food articles for cooking or staging ensuring bacteriological safety in the fast food production of hamburgers and other protein or farinaceous food articles. The process provides a means to initially cook frozen food articles...
Smaller items—skirt steak, fish fillets, hamburgers—work well at high heats. Larger items—roasts, whole birds, meatloaf—do better at moderate temperatures. All parts of our example steak are not going to to reach temperature simultaneously. Because grill environments are hotter than ovens, the...