Cook to a Safe Minimum Internal Temperature

Corn starch, flour or arrow-root may deposit on the bottom of the inner pot and block heat dissipation. The best result is achieved with the original juice being retained in the food. Steaming is the ideal cooking method; however stewing the food will also produce great results. For example, different cuts of meat will likely require different cooking times to yield the same tenderness or texture.

However, during cooking, the weak hydrogen bonds are broken and the protein begins to decompose and react with water molecules to form gelatine. This tenderises the meat, giving it a softer, more palatable texture. As the food is heated, the sucrose in the food melts and starts to boil. The temperature at which this occurs is known as the caramelisation temperature, which , is generally between 110oC – 180oC. Deep-frying – a large, deep pan, or deep-fat …