Apparently raw foods contain the enzymes that are thought to be
removed during the cooking process.
Unfortunately no, we don't have the tools to accurately measure the fat that is
removed during the cooking process.
Not exact matches
The edges will puff up lots
during the
cooking process but settle again once
removed from the oven.
Because chicken meal has already been
cooked to
remove moisture, most of its volume will be retained
during the slow -
cooking process.