The most favorable temperatures for the cooking of some typical foods

Abstract

A search through available published material on the subject of the cooking of foods reveals for the most part only recommendations of fairly wide ranges rather than definite limits of temperature for the cooking of specified foods; and these recommendations are not supported, in most cases by statements of the advantages which the prescribed temperatures offer. A resume of the information which has been gained from various sources in regard to the optimum temperatures for cooking foods, considering moisture losses, comparative densities, temperatures reached by the inside portions of food materials, and digestibility of the products is contained in this thesis. A bibliography of sources consulted has been appended.