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Author Question: Why is a short cooking time recommended for finfish and shellfish? ... (Read 119 times)

P68T

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on: Aug 19, 2018
Why is a short cooking time recommended for finfish and shellfish?

Question 2

Describe the quality differences among the deli turkey samples. How did the price of the turkey compare to its quality?


briezy

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Reply #1 on: Aug 19, 2018
Answer to Question 1

Finfish and shellfish are very lean sources of meat. Since smaller amounts of connective tissue are present in fish muscle than in meat muscle, cooking methods/times that tenderize connective tissue are not required for fish.

Answer to Question 2

It is expected that the lowest priced turkey product will appear to have more fillers and emulsifiers present. The price of the turkey typically correlates with the overall quality and quantity of fillers and emulsifiers.


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