Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth.

A single combi oven, known for its versatility, is an excellent choice for a variety of chicken soup preparations. However, the impact of universal steam ovens on the flavor quality of chicken soup remains unclear. This study aimed to explore the impact of different cooking methods on the aroma and taste of chicken soup. Three cooking methods with various stewing times were compared: ceramic pot (CP), electric pressure cooker (EPC), and combi oven (CO). Analyses were conducted using electron-nose, electron-tongue, gas chromatography-ion mobility spectrometry (GC-IMS), automatic amino acid analysis, and chemometric methods. A total of 14 amino acids, including significant umami contributors, were identified. The taste components of CP and CO chicken soups were relatively similar. In total, 39 volatile aroma compounds, predominantly aldehydes, ketones, and alcohols, were identified. Aldehydes were the most abundant compounds, and 23 key aroma compounds were identified. Pearson's correlation analyses revealed distinct correlations between various amino acids (e.g., glutamic acid and serine) and specific volatile compounds. The aroma compounds from the CP and CO samples showed similarities. The results of this study provide a reference for the application of one-touch cooking of chicken soup in versatile steam ovens.

Untargeted Metabolomic Analysis Combined with Chemometrics Revealed the Effects of Different Cooking Methods on Lentinus edodes.

Cooking methods affect the compositions of Lentinus edodes metabolites. Nevertheless, little information is available on the specific impact of different cooking methods on Lentinus edodes via metabolomic analysis. This study determined the influence of boiling, steaming, air-frying, and roasting on the metabolomic profiles of Lentinus edodes based on UHPLC-Q-Exactive Orbitrap MS/MS in combination with chemometrics. A total of 990 metabolites were detected and classified into 11 super-classes. Subsequently, the metabolites of the four cooking methods were distinguished using multivariate statistical analysis. The results showed that boiling caused a massive loss of metabolites while roasting and air-frying led to an evident upregulation. The upregulation of metabolites in the steaming groups was not as significant as in roasting and air-frying. This study provided reference data for a comprehensive understanding of the metabolites associated with domestic cooking methods and valuable guidance for the development of Lentinus edodes and its products in the future.

Factors influencing cooking method, frequency, and duration of meal preparation in Moroccan households.

Background: The construction of the consumer's identity is dependent on how they prepare their meals. Objective: Study the cooking methods, frequency, and duration of meal preparation in Moroccan households as well as the associated factors. Materials and methods: This work is a part of a study with a validated conceptual and methodological framework that was conducted in 507 households in the region of Rabat-Salé-Kenitra in Morocco. The characteristics of the population and data on the cooking methods, frequency, and duration of meal preparation were collected by a survey. Associations between variables were studied by univariate logistic regression with a significance level of p<0.05. Results: The majority of the population was aged between 35 and 65 years (76%) and lived in urban areas (70%). The univariate analysis showed that the urban area was a factor that hindered stewing (p=0.009), while the work status (p=0.04) and the marital status "Married" (p=0.04) were favorable factors; the household size (p=0.02) is a factor favoring steaming method; urban area (p=0.04), work status (p 0.03), nuclear family type (p<0.001), and household size (p=0.02) are factors hindering the use of oven cooking; urban area (p=0.02) and higher education level (p=0.04) are factors favoring the use of fried food, age category [20-34] years (p=0.04), higher education level (p=0.01) and work status (p=0.01) were factors that favored the use of grilling; nuclear family type, (p=0.04) and household size (p=0.03) were factors that hindered the preparation of breakfast; urban area (p=0.03) and Arab ethnicity (p=0.04) are factors hindering snack preparation; urban area (p<0.001) is a factor favoring dinner preparation; household size (p=0.01) and use of stewing at least four times a week (p=0.002) are factors hindering meal preparation time, while use of baking (p=0.01) is a favoring factor. Conclusion: The study results point towards the implementation of a nutritional education strategy based on combining habits, preferences, and good cooking practices.

The mechanistic pathways of arsenic transport in rice cultivars: Soil to mouth.

Rice cultivars are major conduit of arsenic (As) poisoning to human. We quantified transferability of fifteen rice cultivars representing three groups i.e., high yielding variety (HYV), local aromatic rice (LAR) and hybrid for As from soil to cooked rice and its ingestion led health risk, elucidating the processes of its unloading at five check points. Conducting a field experiment with those cultivars, we sampled roots and shoots at tillering, booting and maturity (with grains), separated the grains into husk, bran and polished rice, cooked it through different methods and analyzed for As. Of the tested groups, As restriction from root to grain followed the order: LARs (94%) > HYVs (88.3%) > hybrids (87.2%). The low As sequestration by LARs was attributed to their higher root biomass (10.20 g hill-1) and Fe-plaque formation (2421 mg kg-1), and lower As transfer coefficients (0.17), and higher As retention in husk and bran (84%). On average, based on calculated four major risk indices, LARs showed 4.7-6.8 folds less As toxicity than HYVs and hybrids. These insights are helpful in advocating some remedies for As toxicity of the tested rice cultivars.

Dietary patterns, cooking methods and breast cancer risk in Mexico: An exploratory case-control study.

Background: Nutrition has an important influence on the risk of developing breast cancer (BC). Dietary patterns can capture the complex interplay of nutrients and cooking methods can contribute to the presence of heterocyclic amines, which are potent mammary carcinogens. Research on dietary patterns, cooking methods, and their association with BC in Mexican women is scarce. Aim: To evaluate the association of dietary patterns and cooking methods with BC risk among women from the Northwest region of Mexico. Methods: This case-control study included 120 women. Eligible cases (n = 60) were diagnosed and biopsy-confirmed in the past 2 years. Control subjects (n = 60) were hospital and population-based. Dietary intake and cooking methods were respectively assessed through a food frequency questionnaire (FFQ) and the National Cancer Institute survey. We obtained dietary patterns from a K-means cluster analysis (CA), and multivariate logistic regression tested the association of dietary patterns and cooking methods with BC risk. Results: Prudent and caloric dietary patterns were identified. The caloric pattern was associated with BC risk (Model 1: ORadj: 5.07, 95%CI:1.44-17.84, p = 0.011; Model 2: ORadj: 4.99 (95%CI:1.39-17.92, p = 0.014). Intense frying, meat grilling and poultry resulted in a significant BC risk (Model 1: ORadj: 5.54,95%CI: 2.13-14.41), p < 0.001; Model 2: ORadj: 5.12, 95%CI: 1.83-14.31, p = 0.002). At Oestrogen exposure of <32 years, there was an association between dietary patterns and BC risk (ORadj: 4.69, 95%CI: 1.01-21.92, p = 0.049). The relationship between BC risk and cooking intensity was found in both strata of exposure to oestrogens: <32 years (ORadj: 3.72, 95%CI:1.04-13.33, p = 0.044), and ≥32 years (ORadj: 6.06, 95%CI:1.34-27.42, p = 0.019). Conclusions: A caloric dietary pattern rich in refined carbohydrates and saturated fat, and intense meat product cooking may increase the risk of BC in Mexican women.

Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat.

BACKGROUND: Rabbit meat is a good edible meat source with high nutritional values. Cooking has a significant impact on the edible properties, nutritional qualities and flavor characteristics of meat. Studying the effect of cooking methods on rabbit meat qualities could encourage more understanding and acceptance of rabbit meat by consumers, and could also provide some reference for rabbit meat processing. Therefore, the effects of boiling, sous-vide cooking, steaming, microwaving, roasting, frying and pressure cooking on the edible, nutritive and volatile qualities of rabbit meat were investigated. RESULTS: The sous-vide cooked rabbit meat sample showed higher moisture content, water-holding capacity and lower cooking losses than other samples, but the results of roasted rabbit meat sample were the opposite, and scanning electron microscopy observations also verified the results. There was no significant difference in 2-thiobarbituric acid reactive substance (TBARS) value in the cooked samples except for roasting. Microwaving, roasting and frying exhibited stronger antioxidant activity than the other cooked samples after in vitro digestion. A total of 38 volatiles were identified in the cooked meat samples, and the samples were well divided into four groups by principal component analysis, and 13 volatiles were considered discriminatory variables for the cooked rabbit meat. CONCLUSION: The physicochemical characteristics of cooked meat differed significantly between the processing methods. Roasted meat showed lower TBARS value and stronger antioxidant activity after simulated digestion compared to the other meats. However, pressure cooked meat detected the most volatile components while roasting the least. © 2022 Society of Chemical Industry.

Effects of increasing internal end-point temperatures on physicochemical and sensory properties of meat: A review.

Although many efforts have been made to improve and control the eating quality of meat, there is still high variability in palatability, which may ultimately result in customer dissatisfaction. Beef meat is especially intricate to study since consumers have specific preferences for degrees of doneness. The degrees of doneness in beef is known to affect its physicochemical properties and have a subsequent effect on palatability. Nevertheless, an in-depth investigation into the exact changes that occur with increasing internal end-point temperatures of meat is yet to be explored. With researchers implementing various cooking methods and cooking conditions (i.e., sample preparation and internal end-point temperatures), the results of studies are often impossible to compare. This review provides an overview of the various benefits and drawbacks of the cooking methods commonly used at home, in commercial enterprises, and research on meat. Furthermore, the physicochemical changes in meat with increasing degrees of doneness are discussed in detail with considerations of the subsequent changes in the sensory properties of meat.

Foods, nutrient intakes and Mediterranean dietary pattern in midlife are not associated with reaction times: a longitudinal analysis of the UK Women's Cohort Study.

Associations between dietary factors and general cognition in the elderly have been documented; however, little is known about reaction time ability in relation to midlife diet. The present study aimed to investigate associations between reaction time and midlife dietary factors, specifically foods, nutrients and Mediterranean diet (MeDi) pattern. The UK Women's Cohort Study collected dietary information from middle-aged women (52 (sd 9·4) years old) using a validated 217-item FFQ in 1995-1998. In 2010-2011, a sub-group of 664 participants completed online reaction time ability tests including simple reaction time (SRT) and choice reaction time; 503 participants were eligible for analysis. Participants were grouped into fast and slow groups by their median reaction time. The intake of particular foods, nutrients, adherence to the MeDi and cooking methods (roasting/baking, frying and barbecuing/grilling) were explored in relation to reaction times. We did not find any significant associations between reaction times and investigated foods, nutrients or adherence to the MeDi in adjusted models. However, consumers of roasted/baked fish and fried vegetables were associated with slower SRT (adjusted OR 1·46, 95 % CI 1·00, 2·13, P = 0·049; and adjusted OR 1·64, 95 % CI 1·12, 2·39, P = 0·010, respectively) compared with non-consumers of that particularly cooked food. Overall, our findings show no significant associations between midlife diet and reaction time ability 10-15 years later.

Exposure characteristics and risk assessment of VOCs from Chinese residential cooking.

In comparison with various restaurant cuisines, common cooking methods are more represented in residential cooking. Rather than the exhaust pipe or the ambient environment in the cooking room, the respiration zone better reflects the health risks for operators. In this study, the concentrations of total volatile organic compound (TVOC) released from six typical cooking methods were monitored online in the respiratory zone, and the VOCs were analysed by GC-MS. The results demonstrated that the intensities of exposure to TVOC for the different cooking methods decreased as follows: stir-frying (3.809 mg/m3) > quick-frying (2.724 mg/m3) > deep-frying (2.465 mg/m3) > boiling (1.161 mg/m3)≈stewing (1.149 mg/m3) > limit in China (0.600 mg/m3) > steaming (0.440 mg/m3). The intense ventilation mode of the ventilator reduced exposure to TVOC by 45-63% relative to the medium mode. Eleven types of VOCs (approximately 200 compounds) were found in Chinese residential cooking fumes, and the predominant contaminants were aldehydes, followed by alkanes, unsaturated aldehydes, alcohols and alkenes. The mass percentage of aromatic hydrocarbons in all VOCs emitted from Chinese residential cooking was only 1%, while the value was 17-48% for commercial restaurants. The results of a health risk assessment revealed that the total potential carcinogenic risk level for VOCs released by six residential cooking methods decreased as follows: deep-frying (5.75) > stir-frying (3.95) > quick-frying (2.94) > stewing (1.99) > boiling (1.73) > steaming (1.48). Chinese residential cooking, and especially deep frying, has potential health impacts for the operator.

Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties.

BACKGROUND: The effect of different cooking methods (boiling, vacuum and steamed cooking) on the volatile compound content and sensory properties of sea lettuce (Ulva rigida) seaweed was assessed. Sea lettuce was cooked at three different temperatures (50, 70 and 100 °C) for three different lengths of time (5, 10 and 15 min). Various statistical techniques were employed in order to establish any possible changes. RESULTS: The different cooking methods modified significantly both the volatile compound content and the sensory properties of sea lettuce seaweed. In general, the cooked samples had lower concentrations of several volatile compounds than the control sample, mainly aldehydes. Regarding sensory analysis, the cooked samples exhibited lower values for various aroma descriptors such as seaside and seaweed, whereas descriptor scores such as cooked fish, salty dry fish and crustacean increased. No clear statistical differences were found between different cooking lengths of time and temperature levels with regard to both volatile compounds and sensory properties. CONCLUSIONS: In the cooking of sea lettuce seaweeds, the main sensory changes and modifications in their volatile content took place during the first minutes of cooking and at medium cooking temperatures. © 2020 Society of Chemical Industry.

Formation of advanced glycation endproducts in foods during cooking process and underlying mechanisms: a comprehensive review of experimental studies.

Advanced glycation endproducts (AGE) are a group of complex and heterogeneous molecules, sharing some common characteristics such as covalent cross-link formation among proteins, the effect of transforming the colour of food products into yellow-brown colours and fluorescence formation. AGE are linked to many diseases including diabetes, renal diseases, CVD, liver diseases, neuro-degenerative and eye disorders, female reproductive dysfunction, and even cancer. AGE are formed endogenously but are also provided from exogenous sources including diet and tobacco. Western diet, rich in processed and/or heat-treated foods, fat and sugar, increases the exposure to AGE. The foods that contain high levels of fat and protein are generally rich in terms of AGE, and are also prone to AGE formation during cooking compared with carbohydrate-rich foods such as vegetables, fruits, legumes and whole grains. The present article aimed to review the literature about the effects of different cooking methods and conditions on the AGE content of food and AGE formation mechanisms using a comprehensive approach.

Determination of macronutrient compositions in selected, frequently consumed cereals, cereal based foods, legumes and pulses prepared according to common culinary methods in Sri Lanka.

Cereal grains, legumes and pulses comprise the largest proportion in a typical South-Asian diet plate. This research is mainly focusing on determining the macronutrient composition of major cereals, legumes and pulses commonly consumed in local Sri Lankan cuisine, in their cooked form. White samba, White Basmati, Red Kekulu and Nadu rice were selected as the main rice varieties and in addition maize, and wheat, finger millet flour-based foods too were analyzed. Red cowpea, green gram, chickpea and soya bean based foods were analyzed for macronutrient compositions as they are more frequently consumed by the local population, while the most preferred curry item; 'lentils', was analyzed along with soya curry; another preferred item by millions of locals. Wheat flour based items like bread were taken into analysis since, they have become the second most preferred food next to rice. Every item was cooked according to the common culinary practices in aim to determine the "realistic nutrient gain". Proximate analysis was carried out according to the AOAC standard guidelines for the determination of moisture, carbohydrate, fat, and protein whereas, insoluble dietary fiber and soluble dietary fiber were determined using enzymatic digestion in vitro models. Results revealed digestible carbohydrate level range from 64.6 ± 5.3 to 74.6 ± 7.2% among tested rice varieties, while protein content varies from 5.6 ± 2.2 to 8.9 ± 2.6. Insoluble dietary fiber was high in boiled raw rice (9.8 ± 0.2) and low in boiled White Basmati. Amongst tested leguminous beans, pressure cooked red cowpea elicited the highest protein level (24.5 ± 2.3%), while pressure cooked green gram had the lowest protein content (20.0 ± 0.6%). Pressure cooked chick pea was having higher insoluble dietary content (14.8 ± 1.3%) compared to other beans. Soybean curry elicited the highest protein (36.6%) and fat content (8.2%) among all the tested varieties. Pittu (puttu) and roti varieties made with wheat flour and finger millet flour resulted considerably higher levels of digestible fiber compared to roti made with whole wheat flour. It can be concluded that typical Sri Lankan diets are rich in fibre and protein, while they provide excellent macronutrient profiles due to the proper complementary mixing of food ingredients.

Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods.

Glycaemic index (GI) and glycaemic load (GL) values of foods consumed in Asia remain poorly characterised despite the fact that Asian diets are high in carbohydrates. We evaluated the GI and GL of the most commonly consumed carbohydrate-rich foods, according to food type and cooking methods. GI and GL values were determined using protocols from the FAO/WHO and International Standards Organization recommendations. A total of 152 healthy subjects were enrolled in the study. In all, forty-nine carbohydrate-rich foods were categorised as cereal grains, noodles and pasta, breads and other processed grains and starchy vegetables, prepared using standard cooking methods and evaluated. Cereal grains had the widest range of GI values that the food made with white rice and barley had GI values of 51-93 and 35-70, respectively, according to cooking methods, and most cereal grains had high GL values. Noodles and pasta had low to medium GI values, but most foods had high GL values. Breads had medium to high GI and GL values, while other processed grains had low to medium GI and GL values. The GI values for food made with starchy vegetables (e.g. potatoes and sweet potatoes) varied widely for different cooking methods but tended to have low GL values. In conclusion, GI values for a single food type varied widely with the cooking method used. This study of GI and GL values for common carbohydrate-rich foods provides a valuable reference for consumers and health professionals to make informed food choices for glycaemic control.

Ruminant meat flavor influenced by different factors with special reference to fatty acids.

Ruminant meat flavor is an important quality and sensory parameter which relays mainly on the organoleptic characteristics of meat. Meat flavor is vital factor for the palatability and acceptability of meat by the consumers. There are various intrinsic and extrinsic factors that influence eating quality of meat. Among these factors, flavor is the major contributor. Fat and low-molecular-weight water-soluble compounds are the most important precursor components in meat, responsible for the meat flavor. The present review focus on the different pre and post-harvest factors that influences the ruminant meat flavor. Raw meat has little flavor but cooking adds value in flavor due to different temperature and cooking methods. The volatile flavoring compounds which are responsible for cooked meat flavor are produced thermally by the Maillard's reaction itself or interaction with lipid oxidation products and vitamin degradation. In nutshell, this review provides perception into previous literature on flavor that affected by various factors particularly the fatty acids and cooking methods.

Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms.

Influence of culinary treatments (boiling, microwaving, grilling, and deep frying) on proximate composition and antioxidant capacity of cultivated mushrooms (Agaricus bisporus, Lentinula edodes, Pleurotus ostreatus, and Pleurotus eryngii) was studied. Proximate composition was affected by the cooking method and the mushrooms species. Frying induced more severe losses in protein, ash, and carbohydrates content but increased the fat and energy. Boiling improved the total glucans content by enhancing the ß-glucans fraction. A significant decrease was detected in the antioxidant activity especially after boiling and frying, while grilled and microwaved mushrooms reached higher values of antioxidant activity. Maillard reaction products could be partially responsible, as supported by the absorbance values measured at 420 nm. Since cooking techniques clearly influence the nutritional attributes of mushrooms, the proper selection of treatments is a key factor to prevent/reduce nutritional losses. Microwaving and grilling were established as the best processes to maintain the nutritional profile of mushrooms.

How Do Cooks Actually Cook Vegetables? A Field Experiment With Low-Income Households.

Vegetables in the diet contribute to disease prevention. However, low-income households underconsume fresh vegetables, perhaps because of cost and of unavailability at nearby stores. A third reason may lurk behind those barriers: cooks' unfamiliarity with various and appealing ways to prepare vegetables. To illuminate that possibility and to suggest interventions that could be designed more effectively to boost vegetable consumption, this study took the novel step of providing ample, if temporary, supplies of a fresh vegetable to random sets of clients of food pantries. A week later, telephone interviews obtained details about preparations of meals and snacks that household cooks had made with their unexpected bounty. Among the experiment's 10 vegetables, some were used twice as often as others. Even more striking, cooks practiced a narrow repertoire of preparation methods, dominated by boiling and steaming, across most of the vegetables. Fats and salt were often added to boiled and steamed preparations. Implications are drawn to suggest kinds of recipes-pairings of vegetables and of vegetables with underused means of preparation-that could expand cooks' repertoires and add variety in flavors, appearances of dishes, meal textures, and aromas.

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken.

Broiler breast (pectoralis major) meat was submitted to salting with NaCl + NaNO3 followed by a drying process to produce jerky-type chicken. The final product (raw broiler charqui) was desalted and then cooked using grilled, roasted, fried and sous-vide techniques. Sous-vide cooked samples showed lowest results of moisture loss compared to roasted and fried ones. Fatty acid profile suffered minor changes after cooking of broiler charqui. Regarding to protein oxidation, tryptophan fluorescence, protein carbonylation and disulphide bonds formation of chicken charqui were affected by cooking temperature while free thiol groups, Schiff base formation and hardness were mostly impacted by the length of cooking. Instrumental color of broiler charqui was affected by the type of cooking, being closely related with Maillard products formation. In conclusion, sous-vide technique seems to be the most advantageous cooking method to obtain high-quality ready-to-eat chicken charqui.

Effect of thermal treatment on meat proteins with special reference to heterocyclic aromatic amines (HAAs).

Meat is one of the most imperative protein sources available with respect to its production and consumption. It is the richest source of some valuable nutrients like proteins, essential amino acids, polyunsaturated fatty acids, vitamins, and minerals like iron, zinc, and selenium. Thermal treatment produces conformational changes in protein structure as well as flavor, texture, and appearance, and chemical properties of the ingredients are also changed. Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are formed during the cooking of meat at high temperature. The review paper highlights the effects of various cooking methods, i.e., pan-frying, deep-frying, charcoal grilling, and roasting, on the formation of HAAs. The levels of HAAs produced in cooked meats vary depending upon the cooking method, time of cooking, and the type of meat being cooked. Metabolic behavior of HAAs is very unique, they interfere in the activity of many enzymes, modify the metabolic pathways, and lead to the adduct formation of DNA. The application of black pepper and several other spices during processing may reduce the formation of these (HAAs) mutagenic compounds.

Effect of grilling and baking on physicochemical and textural properties of tilapia (Oreochromis niloticus) fish burger.

The influence of two common cooking methods, grilling and baking, on chemical composition, water retention, fat retention, cooking yield, diameter reduction, expressible water, color and mechanical texture of tilapia (Oreochromis niloticus) fish burgers was investigated. Texture analyses were performed using a Warner-Bratzler test. The fish burger had a softer texture with a lower shear force than other meat products reported in the literature. There were no significant differences in proximate composition, diameter reduction, fat retention and expressible water between the grilled and oven-baked fish burgers. Cooking methods did not affect the cooking times and cooking rates. Warner-Bratzler parameters and color were significantly influenced by the cooking method. Grilling contributed to a shear force and work of shearing increase due to the lower cooking yield and water retention. Raw burgers had the highest L* (69.13 ± 0.96) and lowest b* (17.50 ± 0.75) values. Results indicated that baking yielded a product with better cooking characteristics, such as a desired softer texture with lower shear values (4.01 ± 0.54) and increased water retention (95.82 ± 0.77). Additionally, the baked fish burgers were lighter (higher L*) and less red (lower a*) than the grilled ones.

Effect of six different cooking techniques in the nutritional composition of two fish species previously selected as optimal for renal patient's diet.

Benefits of fish consumption are widely known, but there is little information about nutrient values of raw and cooked fish. The aim was to study the impact that six cooking techniques have on the nutritional composition of two fish species with low content of adverse nutrients in renal diet. Raw and steamed, foiled with aluminum, foiled with banana leaf, gas oven-baked, microwave oven-coked and fried lightly samples were chemically analyzed to determine their protein, phosphorus and lipid content. Crevalle jack: all methods increased lipid and protein content and fatty acids (FA) varied in all cooking methods. Phosphorus decreased in the steamed and microwave oven-cooked samples. Red drum: foiled and fried lightly increased lipid content compared to the raw sample. FA concentration changed in all cooking methods. Protein increased with every technique and phosphorus decreased in the steamed and gas oven-baked samples. Renal patients should preferably consume crevalle jack steamed or microwave oven-cooked and red drum steamed or gas oven-baked.