Since I’m into it, why not enjoy,
learn and share this new experience in my stroked life. I have learned the
following food components whereby mixing it together with heat, we savour the
essence of it and its added dimension. The following is from Professional Cooking,
6th Edition.
CARBOHYDRATES
1. Starches and
sugars are carbohydrates. Both compounds are present in foods in many forms. They
are found in fruits, vegetables, grains, beans, and nuts. Meats and fish also
contain a small amount of carbohydrate.
2. For the cook,
the two most important changes in carbohydrates caused by heat are caramelization
and gelatinization.
•
Caramelization is the browning of sugars. The browning of sautéed vegetables
and the golden color of bread crust are forms of caramelization.
•
Gelatinization occurs when starches absorb water and swell. This is a major
principle in the thickening of sauces and in the production of breads and
pastries. Acids inhibit gelatinization. A sauce thickened with flour or starch
will be thinner if it contains acid.
FRUIT AND VEGETABLE FIBER
1. Fiber is the
name for a group of complex substances that give structure and firmness to
plants. Fiber cannot be digested.
2. The softening
of fruits and vegetables in cooking is, in part, the breaking down of fiber.
3. Sugar makes
fiber firmer. Fruit cooked with sugar keeps its shape better than fruit cooked
without sugar.
4. Baking soda
(and other alkalis) makes fiber softer. Vegetables should not be cooked with
baking soda because they become mushy and lose vitamins.
PROTEINS
1. Protein is a
major component of meats, poultry, fish, eggs, milk, and milk products. It is
present in smaller amounts in nuts, beans, and grains.
2. Coagulation.
Proteins consist of long chains of components called amino acids. These chains
normally form tight coils. As proteins are heated, the coils gradually unwind. At
this point, the protein is said to be denatured. For the cook, the important
fact about denaturing is that, when the protein coils unwind, they become
attracted to each other and form bonds. This bonding is called coagulation. The
coagulated proteins form a solid network of these bonds and become firm. As the
temperature increases, the proteins shrink, become firmer, and lose more
moisture. Exposure of proteins to excessive heat toughens them and makes them
dry. Most proteins complete coagulation or are cooked at 160°F to 185°F (71°C
to 85°C).
3. Many protein
foods, such as meats, contain small quantities of carbohydrates. When proteins
are heated to about 310°F (154°C), the amino acids in the protein chains react
with carbohydrate molecules and undergo a complex chemical reaction. The result
is that they turn brown and develop richer flavors. This reaction is called the
Maillard reaction. It is what happens when meat browns. Because of the high temperature
required for this reaction, the Maillard reaction takes place only on the dry
surface. Because of its water content, the interior of the meat cannot get this
hot.
4. Connective
tissues are special proteins that are present in meats. Meats with a great deal
of connective tissue are tough, but some connective tissues are dissolved when
cooked slowly with moisture. Cooking tough meats properly, therefore, makes
them more tender.
5. Acids, such
as lemon juice, vinegar, and tomato products, do two things to proteins:
• They speed
coagulation.
• They help
dissolve some connective tissues.
FATS
1. Fats are
present in meats, poultry, fish, eggs, milk products, nuts, whole grains, and, to
a lesser extent, vegetables and fruits. Fats are also important as cooking
mediums, as for frying.
2. Fats can be
either solid or liquid at room temperature. Liquid fats are called oils. When
solid fats are heated, they melt, or change from solid to liquid. The melting point
of solid fats varies.
3. When fats are
heated, they begin to break down. When hot enough, they deteriorate rapidly and
begin to smoke. The temperature at which this happens is called the smoke
point, and it varies by type of fat. A stable fat—one with a high smoke point—is
an important consideration in deep-fat frying.
4. Many flavor
compounds dissolve in fat, so fats are important carriers of flavor. When fats
melt and are lost from food, some flavors, as well as some vitamins, are lost
with them.
MINERALS, VITAMINS, PIGMENTS, AND FLAVOR COMPONENTS
1. Minerals and
vitamins are important to the nutritional quality of the food. Pigments and
flavor components are important to a food’s appearance and taste and may
determine whether the food is appetizing enough to eat. So it is important to
preserve all these elements.
2. Some of these
components are soluble in water, and others are soluble in fats. All of these
components may be leached out, or dissolved away, from foods during cooking.
3. Vitamins and
pigments may also be destroyed by heat, by long cooking, and by other elements
present during cooking.
4. It is
important, then, to select cooking methods that preserve, as much as possible, a
food’s nutrients, taste, and appearance.
WATER
1. Nearly all
foods contain water. Dried foods may contain as little as a fraction of 1 percent
water, but fresh meats, fish, vegetables, and fruits consist mostly of water.
2. Water exists
in three states, solid (ice), liquid, and gas (water vapor or steam). At sea
level, pure liquid water becomes solid, or freezes, at 32°F (0°C) and turns to steam
at 212°F (100°C).When water molecules turn to steam and energetically escape
into the atmosphere, water is said to be boiling.
3. Water can
also turn from liquid to gas at lower temperatures. When water turns to gas at
any temperature, the process is called evaporation. Evaporation happens more
slowly the lower the temperature is. Evaporation is responsible for the drying of
foods. The drying of food surfaces as they are cooked enables them to be browned.
4. Many minerals
and other compounds dissolve in water, so water can be a carrier of flavor and
of nutritional value.
5. When water
carries dissolved compounds, such as salt or sugar, its freezing point is lowered
and its boiling point is raised.
