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 need to cook a 20lb. sirloin tip roast. How long do I need to cook it? How can I slice it nicely without it falling apart?
Answer Bobbie:
I recommend to follow the next steps:
a. Marinade the whole raw meat using the spices you want.
b. Put the meat on the heat roaster for 3 minutes each side.
c. Take the beef and let it cool.
d. Cut the piece (s) the thick you want.
e. Cook the fillets until finished.
and enjoy,
This new method helps you to obtain the best flavor, tenderness and texture as well.
Good luck,
Enrique
