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Transcript
Beef Cookery Beef Cookery Life-Giving Protein How Proteins Cook Brown = Flavor (Who’s Maillard?) Beef Cooking Methods Degrees of Doneness Life-Giving Protein Beef is primarily water and protein 3 meat proteins: Myofibrillar proteins Stromal proteins (also called connective tissues) Sarcoplasmic proteins Life-Giving Protein Myofibrillar proteins Actin and myosin Most abundant muscle proteins Important for muscle fiber structure Stromal proteins (connective tissues) Appears in muscles as collagen (white, thin, transparent) and elastin (yellow) Collagen needs moist heat to convert to tender gelatin Remove collagen if using dry heat Elastin should be removed prior to cooking Sarcoplasmic proteins Water soluble protein Hemoglobin and myoglobin Responsible for beef’s red color How Proteins Cook Concurrent toughening and tenderizing changes take place when beef cooks Extent of it depends on: Cooking time Temperature Cooking method (moist or dry heat) Composition of the muscle Toughening As heat or acid is applied, proteins unwind (denature) and lose some water-holding capacity As heat/acid increases, proteins shrink and become dryer, tougher (i.e., medium rare vs. well done) How Proteins Cook (cont’d) Tenderizing When cooked in a moist heat environment, collagen proteins convert into gelatin, which has a tenderizing effect (i.e., pot roast) Fat also improves tenderness due to its lubricating effect BROWN = FLAVOR: The Maillard Reaction Browning process named after French scientist who discovered it When temperatures reach 350°F or higher, proteins (amino acids) and carbohydrates (sugars) caramelize into intense flavors and aromas Just enough carbohydrates in beef for the browning reaction Even baked goods and coffee beans benefit from this complex reaction Never Skip BROWNING! BEEF COOKING METHODS: Craving Connected to Cookery Satisfaction ultimately depends on how beef is cooked Heat creates true meaty, umami flavor Transforms proteins, carbohydrates and fats into their smaller, more flavorful components of amino acids, sugars and fatty acids Beef cooking methods Dry Heat Moist Heat BEEF COOKING METHODS: Dry Heat Basics Broiling Grilling Oven Roasting Skillet Cooking/Sauté/Stir-Frying Best for tender cuts, primarily from middle of the animal Support muscles, receive less exercise, contain less connective tissue Some cuts from the Chuck have been found to be tender, such as Flat Iron, Petite Tender BEEF COOKING METHODS: Dry Heat Cooking Basics Quick cooking at higher temperatures Uncovered pans Direct heat No additional liquid Browning via the Maillard Reaction is a key flavor factor BEEF COOKING METHODS: Moist Heat Basics Braising/Pot Roasting Uses less liquid than stewing Cooking in Liquid/Stewing/Poaching Uses enough liquid to cover the beef Best for less tender cuts, primarily from the front and hind sections of the animal Heavily exercised muscles with more connective tissue Low heat, tightly covered pan Browning beef first adds color and flavor BEEF COOKING METHODS: Moist Heat Cooking Basics Moist heat’s longer, slower cooking allows time for connective tissue to convert to gelatin and tenderize Flavor components leach into cooking liquid to create delicately flavored meat Lack of strong browned beef aromas reduces flavor intensity In lieu of water, use stock, broth or wine to produce a flavorful, aromatic sauce or gravy GET ‘ER DONE (BUT NOT TOO DONE!) Beef’s Degree of Doneness Steaks, Roasts and Other Whole Muscle Cuts 145°F medium rare 160°F medium 170°F well done Ground Beef 160°F medium 170°F well done Braised or Stewed Beef Always well done, fork tender GET ‘ER DONE (BUT NOT TOO DONE!) Clues to Doneness Color Protein pigments denature during cooking Change from red to pink to brown Resistance Firmness for steaks Fork-tender for pot roasts Temperature Follow the FDA’s Model Food Code http://www.fda.gov/Food/ResourcesForYou/Consumer s/ucm255180.htm Beef Steak Color Guide TURN UP THE HEAT: Beef Cookery Beef’s made up of life-sustaining proteins How beef is cooked is key to enjoyment Browning beef creates unique flavors (remember Maillard!) Match beef cuts to cooking methods Color and tenderness – and internal temperature – are important when determining doneness Don’t overcook!