The daily preparation of meals is an important end
extremely interesting home problem, a fact which is not
wholly appreciated by the average house keeper. The
importance of the provision of food. is wall. shown in the
words of Mrs. Ellen H. Richards, "The prosperity of a
nation depends upon...
Published February 1963. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Revised September 1964. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Prepared and unprepared food may be compared with civilized and uncivilized man. The latter takes his nourishment as it is offered by nature; the former prepares his food before eating, and in ways that are agreeable and pleasing to the taste. Some of the ways in vvhich meats were prepared...
Published July 1956. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
This study investigated the influence of microwave and
broiling cooking methods on quality parameters of portion size
cuts of beef semitendinosus muscle subjected to pre-rigor
pressure treatment. The pre-rigor pressurized beef was compared
to conventionally processed portion size cuts. Juiciness,
tenderness, and flavor were evaluated by objective and
subjective tests....
Carrots cooked by microwaves were judged less tender in both
the core and external flesh area than those cooked by conventional
boiling. Broccoli cooked by microwaves was less tender in the
external layer but softer in the central flesh than that cooked conventionally.
Cooking methods made essentially no difference in...
Published December 1956. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Revised February 1982. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
Published September 1980. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications