AboutEnrique Torres Expertise How to cook meat (beef, poultry, pork, fish, shrimps, lamb) using pan friying, grilling and steem systems.
Experience My company has been deveploping studies in meat cooking since 2000, my expertise is based on the last studies in meat histology changes related to cooking process and recipes. My expertise is focused on juciness, tenderness and yield increasing.
Education/Credentials La Salle Univ. Animal Scientist 1986-1992
National University of Colombia Food and Science Technology focused on meat processing.1992-1994
Andes University (Colombia) Marketing Specialist 1997-1999
Saint Joseph's University (Philadelphia) Food Marketing 2001
Meat processors consultant since 1995.
Question I got some fresh pork sausage which I made into patties. I tried two times to fry this in the frying pan on med heat, the outside gets burned and the inside isn't cooked all the way. Is there a trick to this?
Answer Billie:
There are some thinks you have to know:
a. When a fresh sausage is elaborated, some nitrite salts are added in order preserve red-pink colour and low bacterial presence when cooked.
b.It seems to be possible the product you bought contained those salts and you wont obtain any other different color from red-pink in spite of being fully cooked.
There is not any trick different from buying "non cured" (non nitrite/nitrate added) fresh meat products.
