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Transcript of Protein Coagulation
Examples...Fun! Cooking an egg, the ovalbumin protein in the egg white is denatured, and coagulates to form the white solid. In making a baked custard, the object is to control coagulation of egg proteins to produce a firm but smooth gel structure. Whole eggs start to coagulate at about 158ºF (70ºC), but when other ingredients such as milk and sugar are added as in making a baked custard, coagulation starts at a higher temperature of 176ºF (80ºC). Coagulation has its benefits, but also its costs.
Meat tenderize at 120°. (Protein myosin coagulates, meat’s connective tissue breaks down.)
Also begins losing moisture above 140°F
Speeds up over 150°F
Meat is dried above 160°F.
Sous Vide solves this problem.
- process of cooking vacuum sealed food in a low temperature water bath over long periods of time.
In sous vide you can hold the meat below 140°F long enough for the slower tenderization process to be effective = very tender meat, still moist and not overcooked.
Resulting food is pale and soft,
Needs blast of heat to form the traditional crust.
Heston Blumenthal: "Sous-vide cooking is the single greatest advancement in cooking technology in decades." On Food and Cooking – Harold McGee ; pg 805 – 809
Proteins as Human Food – Easter School in Agricultural Science; pg 228-240
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