What does coagulation mean in cooking?

COAGULATION Individual protein molecules in raw meat are wound-up in coils, which are formed and held together by bonds. When meat is heated, the bonds break and the protein molecule unwinds. Heat also shrinks the muscle fibres both in diameter and in length as water is squeezed out and the protein molecules recombine, or "coagulate". This is the final stage of the denaturation process, which results in the setting of protein. As coagulation occurs the amino acid chains undergo changes during the process of coagulation. The peptide bonds are broken causing the amino acid chains to unravel, causing the meat to become more tender. It makes the food more pleasant to eat and easier to digest as it coagulates.

Acknowledgement : http://www.merriam-webster.com/dictionary/coagulate

What is Maillard reaction?

The Maillard reaction was first discovered by Louis Camille Maillard and the reaction between carbohydrates (sugar) and proteins, and is responsible for changes in color, flavor and nutritive in food.

The Maillard reaction occurs in three main steps:

1. initial step: formation N glycoside 2. After formation of N glycoside the immonium ion is formed and then isomerize, this reaction is called Amadori rearrangement and forms a compound called ketosamine:

The ketosamine products then either dehydrates into reductones and dehydro reductones, which are caramel, or products short chain hydrolytic fission products such as diacetyl, acetol or pyruvaldehyde which then undergo the Strecker degradation.

Cooking roast meat:

The meat consists mainly of three materials: water, proteins and fat

When a strong source of heat is applied to the surface of the meat, the protein coagulates and aggregates to form crust. This crust is the result of the Maillard reaction also responsible for crusted bread. The presence of heat and water, will make the collagen (the proteins present in meat) degrades to form a gelatin. This the reason why the meat is removed and this brown crust appears at surface. But if the meat is warned to long, the evaporation of the water associated to the coagulation of the other proteins in the surface, will have for inverse effect to dry and harden the meat. It is necessary here all the art and the experience (experiment) of the cook to find the equivalence completed between these two opposite phenomena.

ACKNOWLEDGEMENT :

http://blog.ioanacolor.com/wp-content/uploads/2011/06/ioana_top-chefmasters_science_maillard-reaction_sketch-2.jpg http://www.chm.bris.ac.uk/webprojects2002/rakotomalala/maillard.htm http://www.chm.bris.ac.uk/webprojects2002/rakotomalala/roastmeet.htm

What is poaching?

Definition: In the culinary arts, the word poaching means to cook something in liquid with a temperature ranging from 140F to 180F. Poaching is typically reserved for cooking very delicate items like eggs and fish.

Examples: At the correct temperature, the poaching liquid won't show any visible signs of bubbling, though small bubbles may form at the bottom of the pot.

ACKNOWLEDGEMENT: http://i-cdn.apartmenttherapy.com/uimages/re-nest/3-15-10pressure-cookerdiagram.jpg

What is pan frying? Pan frying is a form of frying characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying); typically using just enough oil to lubricate the pan (although, in the case of a greasy food such as bacon, no oil or fats may be needed). As a form of frying, pan frying relies on oil as the heat transfer medium and on correct temperature and time to retain the moisture in the food. Because of the partial coverage, the food must be flipped at least once to cook both sides.

ACKNOWLEDGEMENT: http://en.wikipedia.org/wiki/Pan_frying

What is stir frying?

1. Stir frying is a common Chinese cooking technique used because of its fast cooking speed. 2. to fry quickly over high heat in a lightly oiled pan (as a wok) while stirring continuously.

ACKNOWLEDGEMENT: http://www.npr.org/2011/03/12/134456683/science-nerds-meet-foodies-inmodernist-cuisine http://www.wordiq.com/definition/Stir_frying

What is saut pan?

a wide pan with sloping or straight sides and a single long handle for cooking foods quickly in small amount of fat; also called sauteuse, sautoir.

ACKNOWLEDGEMENT:

http://dictionary.reference.com/browse/saut%C3%A9+pan
bestcookwarefinds.com

What is griddle?

Definition: A griddle is a piece of cooking equipment where the cooking surface is flat with a heat source underneath. A griddle can be a piece of cookware, such as a cast iron griddle (compare prices) that is heated over a burner, or it can be built in to a range. Electric griddles (compare prices) are also available.

What is roast?

1. To cook with dry heat, as in an oven or near hot coals. 2. To dry, brown, or parch by exposing to heat. 3. To expose to great or excessive heat.