Most in particular I’m thinking about long-cooked soups. I make asian soups very steadily and maximum of them are simmered for 5-15 hours. However the meat’s high quality at the finish of the soup appears to be deeply suffering from other ingredients in the soup, and when they are added (I.e. when the water remains to be chilly; few hours in; some minutes ahead of serving; during serving; and so on)
Anyone find out about the sciences and the way it applies realistically to the meals?