Workshop 7 Flashcards
Heat activates __ in meat
enzymes
__ require heat to be activated
commercial meat tenderizers
Papain becomes active between __ to degrade muscle proteins and collagen
55-75°C
What allows more protein degradation ?
Cooking at low temp for long periods (ex: stewing)
Connective tissue composed of:
- Collagen
* Elastin
Collagen:
= the main structural protein in connective tissue
composed of triple-stranded coils
- surrounds muscle fibers, binds them into bundles
- surrounds whole muscles
- makes up tendons and ligaments
- strands form cross links with maturity
Older animals have more or less collagen?
more
At what temp does collagen coil and begin to unwind ?
39°C
At what temp does collagen denature, lose strength, shrinks to ¼ of OG length
65°C
What causes collagen to form gelatin?
Heat, moisture, time
Dry heat cooking methods
Grilling, roasting, oven and pan-roasting, deep fat, pan and stir frying
What are dry heat methods used for?
= used for tender cuts of meat (where minimal connective tissue present)
= used for less tender cuts if cooking temp kept low for a long time OR piece thinly sliced across grain
Grilling & Broiling is for:
Thin, tender cuts, less than 2.5” thick
- proteins & sugars react, produce Maillard reaction
- short cooking time
- low enough temp in interior to prevent shrinkage and moisture loss
Roasting
Best:
- slow-roast to 20F (11°C) below desired temp
- turn oven up to 500°F(260°C) for a quick surface browning to reach desired temp
Moist heat methods:
- Pan and oven braising
- Simmering
- Poaching (delicate seafood/chicken)
- Stewing
- Steaming
- Pressure-cooking
Poaching/
Boiling
Ideal for delicate seafood, chicken
Cook below simmering, watch time carefully
Protein loses moisture just over 100°F (38°C), significant loss of moisture between 150 & 160°F (66 to 71°C)
Braising
Long, slow, just right to melt connective tissue into soluble collagen (in tough red meat or dark-meat poultry)
For less tender cuts of meat
Big piece of meat, seared, cooked in a liquid halfway
Stewing
Long, slow, just right to melt connective tissue into soluble collagen (in tough red meat or dark-meat poultry)
For less tender cuts of meat
Small pieces of meat seared in cooked, nearly covered in liquid
Steaming
Quick way, juicy & tender
Cook boneless chicken or fish
Chicken breast halves: 7 minutes
Prior to cutting : let larger pieces of meat rest for __ for a juicier product
15 min
Least tender cuts of meat:
Front of animal: shank, brisket, flank areas, include
= flank steak, brisket, stew meat, shoulder pot roast, short ribs, short rib roast, back ribs
Medium tender cuts of meat:
Hip and chuck (collar): include
Hip: rump roast, eye of round roast and steak, inside and outside round roast and steak, sirloin tip roast and steak
Chuck: blade steak, roast, cross rib steak, roast
Tenderest cuts of meat:
Least exercises muscles of the back: from rib, loin, sirloin areas include:
= prime rib, rib eye, tenderloin roasts/steaks, T-bone, wing, strip loin, sirloin steaks, ground beef
Physical methods of tenderizing
Pounding : to thin and tenderize, creates uniform thickness, cooks faster, evenly. Use meat pounder or bottom of saucepan
Slicing & carving : thinly sliced across the grain (perpendicular to meat fibers), easy to chew because grain has only a tiny length of the fiber
Chemical methods of tenderizing
- Enzymes : work only when in direct contact with the meat and tenderize the surface only
- Powdered meat tenderizes contain 1 or more of these enzymes
- Acid & marinades
Which enzymes are from papaya and used in industry
Papain, Chymopapain
=> Attack muscle protein
Enzyme from ginger
Zingibain
=> Attacks both muscle and collagen
Enzyme from pineapple
Bromelain
=> Acts on collagen
Which pH are acid marinades?
<4.5 pH
What do chefs believe is best for tenderizing?
Chefs: believe dairy products are best for tenderizing, calcium may activate enzymes in meat that break down proteins
Key to great marinades are:
oil, acid, salt & proteases
Soy sauce contains __ that breakdown proteins
proteases
Flavor change when ageing cause by :
enzymatic & bacterial action, oxidation of fat and fat-like molecules
=> Properly dry-aged meat will develop deeply beefy, nutty, cheese-like aromas
Bear & wine are used to provide:
tartness (acids), sweetness (residual sugars), savouriness (glutamic and succinic acids)
Deglazing
= wine or stock swirled in a pan to dissolve cooked food particles, result becomes base for a sauce
Substitution of wine:
wine vinegar, lemon juice, grape juice
Ground meats & their texture
- Hamburger. Texture: loose, tender, juicy
- Sausage. Texture: springy, snappy, juicy
- Meat loaf or meat balls. Texture: tender, moist
