| 词条 | Recovery time (culinary) |
| 释义 |
By cooking mediumBoiling and blanchingBoiling water has a recovery time which occurs when food is added to it,[1] particularly large amounts of food. Methods to reduce recovery time are to use a larger quantity of water, cooking a lesser amount of food at a time, and using a stronger heat source.[1] Industrial and restaurant blanching equipment is susceptible to a recovery time, in which the blanching liquor requires time to reheat to its preset cooking temperature.[2]Deep fryerDeep fryers have a recovery time after food is cooked in them.[3][4] A faster recovery time shortens the cooking time, which lessens the amount of oil absorbed into the deep fried foods.[3] This results in a superior product compared to deep fried foods that are highly saturated with oil, and also reduces the amount of oil needed to be re-added to the deep fryer.[3][4] The use of a 1:6 ratio of food content relative to oil content has been demonstrated to minimize recovery time in deep fryers.[3]OvenOvens have a recovery time after being opened.[5] Opening an oven door can reduce the temperature within an oven by up to 50° F[6] (30° C). Methods to reduce oven recovery time include the placement of a baking stone or pizza stone, tiles made of ceramic, or a brick insert device in an oven, all of which serve to reduce recovery time through their heat retention properties.[5][7]See also
References1. ^1 2 {{cite book | url=https://books.google.com/books?id=HEl6J-fr9kIC&pg=PA95 | title=Professional Garde Manger | page=95}} 2. ^1 2 {{cite book | url=https://books.google.com/books?id=fnveo8cyxKkC&pg=PA447 | title=International Dictionary of Food and Cooking | pages=447}} 3. ^1 2 3 {{cite book | url=https://books.google.com/books?id=qWYgfk2f_MEC&pg=PA50 | title=Breaded Fried Foods | page=50}} 4. ^1 {{cite book | url=https://books.google.com/books?id=w1HT3EDrXWoC&pg=PA150 | title=Successful Restaurant Design | page=150}} 5. ^1 {{cite book | url=https://books.google.com/books?id=IQ3PJY7zs6EC&pg=PA42 | title=Cooking for Geeks: Real Science, Great Hacks, and Good Food | author=Potter, Jeff | page=42}} 6. ^{{cite journal | url=https://books.google.com/books?id=asMDAAAAMBAJ&pg=PA67 | title=Dwell | page=67}} 7. ^{{cite book | url=https://books.google.com/books?id=Ky9oYQlhDv4C&pg=282 | title=Peter Reinhart's Whole Grain Breads | page=282}} 2 : Cooking|Culinary terminology |
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