chicken 65 water 30 protein 5 fat fish 70 water 20 protein 10fat hard cheese 37

Chicken 65 water 30 protein 5 fat fish 70 water 20

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-chicken 65% water, 30% protein, 5% fat -fish 70% water, 20% protein, 10%fat -hard cheese 37% water, 25% protein, 31% fat - transglutaminase (meat glue) -enzyme that combines two ends of amino acids that are on protein chain s, bridge between the two, give off ammonia overall -called “ activa -take small chops of meat and blend them together to make it more appetizing -different points of fusion when cooked (also for fish) Vid 10 -stoves (gas and electric) -induction stove ( copper wire plaed underneath cooking pot, alternating current flows throughh coil creating magnetic field, field induces electric current in ferromagnetic pot -high current- low voltage -can control temperature transfer to cooking to couple degrees - utensil materials (chemically unreactive, conduct heat evenly) -100year ago, borosilicates (pyre cookware) -silver, copper expensive), iron (sometimes get it infood), stainless steel (cooks well, but sticks quite a bit), aluminum (transfers heat well), ceramics (cook longer, transfers heat well), teflon (doesn’t tend to get food to stick food to pan), all-clad (stainless steel/copper/aluminum) (heavier) -Harold McGee (simple equations, history, chemistry of cooking) -
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