A user asked us the following question through the “Ask the Chef” section:
“Hello, chef, does cooking products with bone significantly increase cooking time? I imagine that the bone would stop the temperature being distributed evenly, so the cooking time would need to be longer.”
Enrique Fleischmann, our corporate chef, has given the following response:
“The bone is not normally a problem for reaching the temperature. However, you do need to bear in mind that when you cook something on the bone, the cooking temperature for correct pasteurisation must be measured from inside the bone and that is normally difficult because bones are hard and can’t be pierced. In this case you can add 45 minutes to the cooking time to achieve this temperature.”
