Flashcards
Topic 7-Lesson 3-Video 9, 10
Cards in this deck (12)
- 1"as the exterior pores contract, moisture is contained and cannot escape." Well, it turns out that's not really true-
- 2100 F, 40 C the color is red. Those fiber materials start to uncoil, and the collagen doesn't start to cook at all. - At 140 F , bacteria is all killed, pink color. The fiber starts to coagulate. And the collagen will start to dissolve. - At 180 F, 82 C, Brown, fiber denser association, collagen dissolve more collagen is like protein-
- 3in other words, you need to cook meat that has a lot of fat and collagen in it for a longer period to soften, overall, that meat. But you need to keep the very high-priced cuts of meat like a filet mignon more in the middle temperature range to keep the pinkness or even a redness in the middle for tenderness.-
- 41. What is a way to tenderize meat?instant meat tenderizers. And the component that does this work is called papain.
It breaks down toughness, more flavor, softer, easily digestable - 52. What is Rossini cooking? WTFtournedos Rossini.
It's a crouton which has been roasted, and then a filet mignon layer, and then on top foie gras is what the essential components of tournedos Rossini. - 6—-
- 73. What is transglutaminase? What is company brand?Meat glue
an enzyme that combines two pieces, two ends of amino acids that are on protein chains together. And it does this in such a way as to make a bridge between those two and give off ammonia
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Activa - 84. Is there any harm to using transglutaminase? And gluing meat together? Benefit is can put small chunks into more appetiing piece. Fish for Huo Guo also is like this.Now that doesn't sound very good, but there's nothing wrong with it in the sense that it's simply protein chains that are simply being blended back together so that you get a more uniform piece of meat out of those various fragments
- 9You are preparing a cut of beef that is known to be quite tough when it is cooked and realize that you have run out of meat tenderizer. What is another way you can improve the tenderness of the beef once it is cooked?Cook the meat for a longer time so that the collagen breaks down.
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EXTRA: If you have cooked some beef but feel as though the texture is too tough, there is a simple method you can use to tenderize the beef and give it extra flavor. Simmering is a process that will slowly and gently break the meat down to tenderize it - 105. What is an induction stove . What are advantages?high current, low voltage!
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you can control the temperature within 10 Fahrenheit or 4 or 5 centigrade degrees, Celsius degrees, by
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Extra: Induction cooking heats a cooking vessel electrically by magnetic induction, instead of by radiation or thermal conduction from an electrical heating element, or from a flame. Because inductive heating directly heats the vessel, very rapid increases in temperature can be achieved, and changes in heat settings are instantaneous - 11Copper, conduct heat well, very expensive - Iron , extra iron - Stainless steel is often used. It tends to conduct heat well. But it also tends to stick quite a bit, unless you're using a lot of oil in the pan. - Aluminum transfers heat extremely well and is often a very good quick cooking kind of fry pan - Ceramics can be used. You can cook with them much longer. Transfers heat very well. - Teflon pan that does not normally tend to stick much of anything with the food to the pan overall. - all-clad stainless steel, but with copper and aluminum. It's a heavier pan. You can fry up potatoes with this a little bit better because it is indeed quite heavy-
- 12borosilicates - some kind of glass mentioned.Glass cookware is another common usage. Borosilicate glass is used for measuring cups, featuring screen printed markings providing graduated measurements. Borosilicate glass is sometimes used for high-quality beverage glassware. Borosilicate glass is thin and durable, microwave- and dishwasher-safe.
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- Flashcards on Topic 7-Lesson 3-Video 9, 10, created by Jesse Young on 09/03/2019.
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