10.4: Dry Heat Methods Conclusion
- Page ID
- 43498
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- What changes in the beef steaks did you observe as the degree of doneness goes up (higher internal temperature endpoint)?
- What is the benefit of buying a whole chicken versus individual cuts?
- What can you use the back and ribs for at home? What are back and ribs used for on an industrial scale?
- Industrial Scale:
- What type of salmon do you think we prepared — wild-caught or farm-raised? Why?