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Culinary Science Second Years Lesson 3 – meat and marinades Do you remember proteins? In food: Hydrophilic group (on the outside) Hydrophobic group (protected inside) Inner protein bonds Raw meat/fish is transparent Denaturation: What causes this? Coagulation Water molecules Benefits? Drawbacks? Acid? Bulking agents? Syneresis Chicken goes dry Eggs go rubbery Meat Meat composition Meat contains water (75%), protein (18%) and fat (about 3%) Highly organised structure Muscle tissue: responsible for how the animal moves when it is alive, and toughens when it is dead Contains myoglobin (responsible for the colour of meat) Connective tissue: acts as a glue to stick muscle to bone. Made up of collagen, which thickens and toughens as the animal ages → tougher meat On cooking, it dissolves to gelatine, tenderising meat Fat tissue: located between connective tissue and muscle tissue Reference: Harold McGee on Food and Cooking Cooking meat Meat needs to be cooked: - Kill bacteria - More digestible (denatured proteins easy to digest v folded one) - Improve flavour - Reduce toughness (Raw meat – not very tender) but can make it more tough) Cooking Meat 50-60°C: Protein start to denature and coagulate → firm and juicy. 60-65°C: •Proteins continue to coagulate, squeezing out water. •Collagen in connective tissue denatures and shrinks - exerts new pressure. •Meat loses up to 1/6th volume of water → becomes tough and dry. 70°C: Collagen converted to gelatine. Less pressure exerted → less tough. Reference: Harold McGee on Food and Cooking Cooking meat Different meats differ depending on the cut The old tough cuts High in collagen, need to be cooked for long times at temperatures > 70°C, despite the drying out. Older animals, more fat. The tender young meats Cook these pieces at a very high temperature for a very short times – this greatly reduces cooking time and thus the risk of excessive coagulation and moisture loss. Cuts of Beef For braising (a little more tender than stewing) Very tough bits. Used frequently for grazing - builds up connective and muscle tissue. For: mince, or stewing (slow long cook) High fat – good for roasting Fillet & Sirloin – little fat and tender. Quick cook Rump – not quite as tender, better flavour. Quick cook. Very lean. Needs basting/ sold with fat Very tough – mince or stew or slow roast Often minced – very tough Very tough – mince or stew or slow roast Fish • Animals – muscles and muscle fibres quite long. • In fish, very small muscle fibres, merges into connective tissue • Fish connective tissue is weak, and repeatedly built up and done, dissolves at 50-55°C (unlike meat) and separates into distinct flakes Reference: Harold McGee on Food and Cooking Marinades • • • • • • • • Pineapple juice pasteurised Fresh pineapple Oil Vodka Yoghurt Milk Vinegar Wine Project • Look up 3 different time/temperature combinations for sous vide cooking of different cuts of meat • Look up 1 different time/temperature combinations for sous vide cooking of different types of fish Tenderising meat - marinading Acids (vinegar, wine, lemon juice, tomatoes): Start to denature the proteins, unwind (as cooking does) so ↓ cooking time Enzymes (pineapple, papaya, pawpaw, kiwi fruit, figs): Break down and soften muscle and connective tissue Work slowly at room temperature, work quickly at 60-70 °C Dairy (buttermilk, yoghurt): Mildly acidic – do not toughen outside Calcium in dairy appears to activate the proteases (like Now for an experiment.... How do you describe textures? Bibliography • McGee on Food and Cooking. By Harold McGee • The Science of Cooking. By Peter Barham • Food Preservation: an introduction. Tim Hutton • Molecular Gastronomy manual from www.inicon.net