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1

After further inquiries and experimentation I have discovered when cooked salmon is left out for a long time it starts to turn dark orange at the edges, probably due to oxidation. So, possibly the browning is due to being left out a long time, not over cooking, however, it could be due to overcooking. After I complained about steamed salmon being sold as ...


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Temperature of the storage area can also be be a significant factor in terms of storage longevity. Nuts will last much longer kept quite cold ( 4 degrees C or less) and even longer when frozen, than they do at room temperatures. Some storage facilities can get very warm at times.


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Presumably you are experiencing rancidity, due to oxygen. While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion. A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag ...


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Get toaster oven heated to 425F. Then roll dough (after rise), then cut carefully with sharp knife (to fit pan size). Coat toaster oven pan lightly with oil. Fit dough in pan. Put in toaster oven. Look through glass occasionally for browning on top, then when browning just starts, take out and turn over. Put back in for a few minutes then take out again. If ...


1

I think I have similar gas oven as you have.What I do is bake for some time from bottom till I see slight brownish bottom of bread/ bun then I switch to top gas burners( broiler) and bake. This is risky as the bun becomes brown very fast. Problem is the browning is not even and get some dark patches here and there. I will try keeping the bottom tray with ...



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