Tag: Recipe science

A cooked hamburger patty typically weighs about 25% less than its raw counterpart, a reduction caused by moisture evaporation and the rendering of fat during the cooking process. This weight change can vary significantly based on several factors, including the meat's initial fat-to-lean ratio, the cooking temperature, and the method used.

Evaporated milk is a dairy product created by removing about 60% of the water from fresh milk. This concentration process fundamentally alters its flavor profile, and understanding exactly how evaporated milk affects taste is essential for unlocking its full culinary potential.