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- Enrique Torres
Cooking Meat/Expert Profile
Expertise
How to cook meat (beef, poultry, pork, fish, shrimps, lamb) using pan friying, grilling and steem systems.
Experience in the area
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.
Average Ratings
Recent Reviews from Users
K = Knowledgeability C = Clarity of Response T = Timeliness P = Politeness| User | Date | K | C | T | P | Comments |
|---|---|---|---|---|---|---|
| amanda | 08/06/09 | 10 | 10 | 10 | 10 | this will help so much!! thank you ..... |
| Corrie | 07/17/09 | 10 | 10 | 10 | 10 | |
| steven | 07/13/09 | 7 | 7 | 10 | 10 | |
| Ken | 07/06/09 | 10 | 10 | 10 | 10 | Thank you for the quick and informed ..... |
| anthony | 06/25/09 | 10 | 10 | 10 | 10 |
Recent Answers from Enrique Torres
2009-10-30 Christmas dinner:
Daria: Hello, If you want to reach the highest level, i recommend to spend time planning all details related to the preparation of that future meal. Here, turkey is one of the main ingredients,but,
2009-10-10 Brining a Turkey:
Matt: If they don't say it, any brine has been applied inside the meat. When a meat has been pre-brined it should be registered (labeled) in order to inform consumers. On the other hand the word "fresh"
2009-09-22 sirloin tip roast:
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
2009-09-19 grilling pork tenderloin:
Kristin: The recommended temp. is 230-260 F. The cooking time depends on: a. Tenderloin's thick: The more thick, the more time needed. b. " weight: The more heavy the more time needed. c
2009-09-16 Deep frying fresh sausage in a 5 gal. container:
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
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