As a part of the research, the scientists cooked floor pork, floor beef, and potatoes in two different ways. They both boiled them in hot water for quarter-hour at one hundred degrees Celsius or roasted them in a extremely popular oven for 20 minutes at 220 levels Celsius . Then, they examined the DNA of the food, and found all the gadgets had some injury to their DNA once they were cooked, especially at actually excessive temperatures. Careme wrought culinary miracles with the insufficient equipment at his disposal. The charcoal-burning stoves with which he worked brought his delicately constructed dishes into direct contact with live embers, typically scorching or setting them ablaze. Ovens had to be stoked and emptied of ashes repeatedly and, with no effective means of temperature management, armies of cooks were required to provide their undivided attention to particular person dishes.
- Bakso has a firmer and denser