Recovery time (cooking)
Recovery time is the length of time it takes a cooking medium, such as fat or water, to return to the desired cooking temperature after the food is submerged in it.[1][2] The term also pertains to the recovery time for ovens to return to their preset cooking temperature after being opened.[2]
By cooking medium
[edit]Boiling and blanching
[edit]
Boiling 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 fryer
[edit]Deep 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]
Oven
[edit]
Ovens 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
[edit]
References
[edit]- ^ a b c Sackett, Lou; Pestka, Jaclyn; Gisslen, Wayne (15 March 2010). Professional Garde Manger. John Wiley & Sons. p. 95. ISBN 9780470179963.
- ^ a b c Sinclair, Charles Gordon (1998). International Dictionary of Food and Cooking. Taylor & Francis. p. 447. ISBN 9781579580575.
- ^ a b c d Mallikarjunan, Parameswarakuma; Ngadi, Michael O.; Chinnan, Manjeet S. (22 September 2009). Breaded Fried Foods. CRC Press. p. 50. ISBN 9780203492291.
- ^ a b Baraban, Regina S.; Durocher, Joseph F. (2 February 2010). Successful Restaurant Design. John Wiley & Sons. p. 150. ISBN 9780470250754.
- ^ a b Potter, Jeff (20 July 2010). Cooking for Geeks: Real Science, Great Hacks, and Good Food. "O'Reilly Media, Inc.". p. 42. ISBN 9781449395872.
- ^ "Dwell". April 2004: 67.
{{cite journal}}: Cite journal requires|journal=(help) - ^ Reinhart, Peter (18 May 2011). Peter Reinhart's Whole Grain Breads. Clarkson Potter/Ten Speed. p. 282. ISBN 9781607741305.