Used in meat tenderizers to break down protein to make it softer and easier

Used in meat tenderizers to break down protein to

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Used in meat tenderizers to break down protein to make it softer and easier digesting Rossini Cooking - Stopped composing to EAT (mood) - Tournedos Rossini o Roasted crouton, filet mignon and foie gras on top Beef: 15-20% protein Pork: 45% fat Chicken: BEST: more protein (30%), less fat (5%) Hard cheese: lots of protein but also lots of fat Meat Glue (Transglutaminase) - Combines two ends of amino acids and give off ammonia overall - Can be used for fish to make fragments look like one whole piece VIDEO #10 Induction Stove - Copper wire placed underneath or inside cooking pot o Creating a magnetic field Induces electric current in the ferromagnetic pot - HIGH CURRENT – LOW VOLTAGE - Surface of the stove IS NOT hot, it’s the SUBSTANCE ITSELF inside the pan - Can control temperature within 10 F // 4-5 Celsius Utensil Materials - Need to be 1) chemically unreactive 2) conduct heat evenly 3) silver / copper / iron pans / stainless steel – but may stick / aluminum / ceramics / Teflon – doesn’t stick Meat with high FAT and COLLAGEN: - Cook for longer to soften it
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All-Clad (stainless steel/copper/aluminum): heavier
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  • Spring '11
  • Multiple
  • Food coloring, Pesticide, E number

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