Choosing the right cooking method
choosing the right cooking method
Ingredients
- 1. Most of the tough connective tissue slowly converts into soft gelatin with heat. But as
- 2. When you heat meat, the meat fibers toughen. The softest, most tender meat is raw
- 3. The browning (or Maillard) reaction adds significantly to the flavor of meat (see
Instructions
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the meat temperature first begins to rise, connective tissue shrinks and becomes even tougher. It
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shrinks a great deal between 140° and 167°F (60° and 75°C). It only begins to convert into soft
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gelatin near the boiling temperature of water, at or above 200°F (94°C). Any tough meat has to
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come up to this temperature before it becomes tender.
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meat. The higher the meat temperature you reach, the tougher the meat fibers are. If you want to
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know more on the microscopic scale, here is what happens. The tightly coiled peptide chains (the
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main protein components of meat tissues), start unfolding on heating. Eventually, these unfolded
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chains join to each other to form larger and larger aggregates. They finally reach such a large