5 10 Hard 31 Transglutaminase meat glue

5 10 hard 31 transglutaminase meat glue

This preview shows page 53 - 54 out of 54 pages.

Chicken  65 30 5 Fish 70 20 10 Hard Cheese  37  25 31 Transglutaminase (meat glue):  Enzyme that makes a bridge between 2 aa and releases  ammonia  - Activa Packets: make pieces of meat and blend them to make more appetizing which  have different points of fusion (melting point) o protein chains are chemically glued back together to get a uniform piece of meat) o Not harmful     Video 10  Stoves : gas, electric, induction Induction: copper wire is placed underneath the cooking pot – an alternating current flows  through the coil creating a magnetic field. This field induces an electric current in the  ferromagnetic pot. - High current – low voltage  The surface only gets hot where the pot is placed Advantage: can control temperature by 4-5˚C Utensil materials :   need to  be chemically unreactive and conduct heat evenly  - 100 yrs ago: Bororsillicates were invent = start of Pyrex cookware    all conduct heat very well: - Silver: very expensive  - Copper fry panexpensive  - Iron fry pan: may get some  iron in food with reg use - Stainless steel:, but sticks  - Aluminum:  - Ceramics  - Teflon: doesn’t stick 53
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- All Clad ( stainless steel/copper/aluminum) Book-  Harold McGee: Food and cooking 54
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