1. to cook with dry heat, as in an oven or near hot coals
TRANSCRIPT
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What does coagulation mean in cooking?
COAGULATION
Individual protein molecules in raw meat are wound-up in coils, which are formed
and held together by bonds. When meat is heated, the bonds break and theprotein molecule unwinds. Heat also shrinks the muscle fibres both in diameter
and in length as water is squeezed out and the protein molecules recombine, or
"coagulate". This is the final stage of the denaturation process, which results in
the setting of protein. As coagulation occurs the amino acid chains undergo
changes during the process of coagulation. The peptide bonds are broken
causing the amino acid chains to unravel, causing the meat to become more
tender. It makes the food more pleasant to eat and easier to digest as it
coagulates.
Acknowledgement :
http://www.merriam-webster.com/dictionary/coagulate
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What is Maillard reaction?
The Maillard reaction was first discovered by Louis Camille Maillard and
the reaction between carbohydrates (sugar) and proteins, and is
responsible for changes in color, flavor and nutritive in food.
The Maillard reaction occurs in three main steps:
1. initial step: formation N glycoside
2. After formation of N glycoside the immonium ion is formed and then
isomerize, this reaction is called Amadori rearrangement and forms
a compound called ketosamine:
The ketosamine products then either dehydrates into reductones and
dehydro reductones, which are caramel, or products short chain hydrolytic
fission products such as diacetyl, acetol or pyruvaldehyde which then
undergo the Strecker degradation.
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Cooking roast meat:
The meat consists mainly of three materials: water, proteins and fat
When a strong source of heat is applied to the surface of the meat, the
protein coagulates and aggregates to form crust. This crust is the result of the Maillard reaction also responsible for crusted bread.
The presence of heat and water, will make the collagen (the proteinspresent in meat) degrades to form a gelatin. This the reason why themeat is removed and this brown crust appears at surface. But if the meatis warned to long, the evaporation of the water associated to thecoagulation of the other proteins in the surface, will have for inverseeffect to dry and harden the meat. It is necessary here all the art and theexperience (experiment) of the cook to find the equivalence completedbetween these two opposite phenomena.
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ACKNOWLEDGEMENT :
http://blog.ioanacolor.com/wp-content/uploads/2011/06/ioana_top-chef-
masters_science_maillard-reaction_sketch-2.jpg
http://www.chm.bris.ac.uk/webprojects2002/rakotomalala/maillard.htm
http://www.chm.bris.ac.uk/webprojects2002/rakotomalala/roastmeet.htm
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What is poaching?
Definition: In the culinary arts, the word poaching means to cook something in
liquid with a temperature ranging from 140°F to 180°F. Poaching is typically
reserved for cooking very delicate items like eggs and fish.
Examples:
At the correct temperature, the poaching liquid won't show any visible signs of
bubbling, though small bubbles may form at the bottom of the pot.
ACKNOWLEDGEMENT:
http://i-cdn.apartmenttherapy.com/uimages/re-nest/3-15-10pressure-cooker-
diagram.jpg
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What is pan frying?
Pan frying is a form of frying characterized by the use of minimal cooking oil or
fat (compared to shallow frying or deep frying); typically using just enough oil to
lubricate the pan (although, in the case of a greasy food such as bacon, no oil or
fats may be needed). As a form of frying, pan frying relies on oil as the heat
transfer medium and on correct temperature and time to retain the moisture in the
food. Because of the partial coverage, the food must be flipped at least once to
cook both sides.
ACKNOWLEDGEMENT:
http://en.wikipedia.org/wiki/Pan_frying
What is stir frying?
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1. Stir frying is a common Chinese cooking technique used because of
its fast cooking speed.
2. to fry quickly over high heat in a lightly oiled pan (as a wok) while
stirring continuously.
ACKNOWLEDGEMENT:
http://www.npr.org/2011/03/12/134456683/science-nerds-meet-foodies-in-
modernist-cuisine
http://www.wordiq.com/definition/Stir_frying
What is sauté pan?
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- a wide pan with sloping or straight sides and a single long handle for
cooking foods quickly in small amount of fat; also called sauteuse,
sautoir.
ACKNOWLEDGEMENT:
http://dictionary.reference.com/browse/saut%C3%A9+pan
bestcookwarefinds.com
What is griddle?
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Definition: A griddle is a piece of cooking equipment where the cooking surface is
flat with a heat source underneath. A griddle can be a piece of cookware, such as
a cast iron griddle (compare prices) that is heated over a burner, or it can be
built in to a range. Electric griddles (compare prices) are also available.
What is roast?
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1. To cook with dry heat, as in an oven or near hot coals.
2. To dry, brown, or parch by exposing to heat.
3. To expose to great or excessive heat.