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Reviewer Questions


1. Stage 4 - Since the meat can be cooked via dry hot air in the oven, doesn't it make sense that the meat can be cooked in this stage via moist hot air (eg. steaming like in a slow cooker, filled with partial water, where it is not fully submersed)? 

2. Stage 4 - Is this the stage where meat doesn't need to be fully submersed when making stock, correct?

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