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.
I bought some fresh sausage in a 10 pound rope. Yep, one piece wound up in a box that's 10 lbs. The people that sell it say to just cut into 6" pieces and cook it in a 5 gal. deep fryer in cooking oil. I bought canola oil in about a 5 gal. container. Can someone tell me at what temperature to cook it. How do I tell what the temp is. What is the right type of thermometer? How long do I cook it? I was told the sausage pieces will float to the top when they are cooked to completion. How much of the sausage should I put into the cooking container? Anything you can tell me will be much appreciated.
Thank you
Mark in Baltimore
Answer Mark:
1. The right temperature is 260 F. and cook for about 1 to 2 minutes max.
2. To know the temperature you have to use a calibrated thermostatically controlled frying machine. If you don't have any, you have to buy a kitchen thermometer, please go to: http://images.google.com.co/images?gbv=2&hl=es&sa=3&q=kitchen+thermomether&btnG=... and choose you want. For me are better digital thermometers.
3.Don't look for floating signals when frying sausages because they depends on many factors (formulas, recipes, ingredients,etc ) and its quite difficult to determine the right cooking time taking in account these elements.
4. The quantity of sausages to put inside the oil depends on many factors too. What I recommend is to check the oil temperature when insert some sausages, if the temperature decreases more than 10 grades, don't put more sausages inside the oil.
One more thing:
Be sure to reach the right initial oil temperature before cooking sausages, if the temp. is not the suggested they become too oily.
Let me know if this information helps you,
Good luck,
Enrique
