8.9: Does it matter to have more connective tissue or more muscle?

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En provenance du cours de The Hong Kong University of Science and Technology

The Science of Gastronomy

202 notes

The Hong Kong University of Science and Technology

The Science of Gastronomy

202 notes

This course introduces a number of basic scientific principles underpinning the methodology of cooking, food preparation and the enjoyment of food. All topics covered have a strong basis in biology, chemistry, and physics application. Among others, they include the consumption of cooked food, the physiological and evolutionary implication of the senses, geographic and cultural influences on food, and the rationale behind food preparation. We will also discuss issues such as coupling of senses to improve sense stimulation; altering flavor by chemical means; and modification of the coloration to improve the appearance of dishes. Following the video demonstrations of the scientific principles of cooking, you will learn to recognize the key ingredients and their combinations for preparing good healthy food. At the end of this course, you will be able to: - appreciate the scientific basis of various recipes; - develop your own recipes by integrating some of the scientific principles into new dishes; - recognize the influence of the material world on human perception from the different senses; - appreciate the art of integrating science into cooking and dining. Important Note: This course is not designed for people with special dietary needs such as vegetarian, diabetic, and gluten-free diets. If you feel uncomfortable with any part of the assignments or activities of this course, you can substitute some of the ingredients or ask friends and family members to help with the tasting of your assignments. Alternatively, you may skip that specific assignment provided that you have fulfilled all other qualifying requirement to pass the course. Course Overview video: https://youtu.be/H5vlaR0_X2I

À partir de la leçon

Module 8 (continued) and Module 9

This week, we will continue our focus on the preparation and cooking of meat and learn about the elements that affect the preparation of sauces.

8.5: How to choose a piece of meat – marbling?3:36

8.6: How to choose a piece of meat – body parts?9:57

8.7: It’s tough, what should I do?17:40

Assignment 9 – Instruction Video1:07

Assignment 9 – Result Sharing3:35

8.8: How does heating change a steak?9:58

8.9: Does it matter to have more connective tissue or more muscle?7:18

8.10: Choose the right temperature for meat cooking4:14

8.11: Create your own meat flavor and color in steak cooking16:14

8.12: The final touch on a steak – its juice and its flavor4:27

8.13: A Perfect Steak - Topic Summary1:23

Rencontrer les enseignants

King L. Chow
Professor
Division of Life Science
Lam Lung Yeung
Associate Professor
Department of Chemistry

Now, after knowing the 2 different effect on

the collagen and also the muscle fiber, in fact,

they will change at different temperature. For collagen.

It actually starts to change at relatively higher temperature,

say over 70 degree. However, for the muscle fiber protein, it

actually change at a much lower temperature, like at 40 or 50 degree.

So, here I show you where we try to have a scenario, that is,

if we have a lean meat with only little collagen, the rule of thumb

is, we have to get it at a short period of time.

So that, if you end up with juicy meat, in such

way, that is the lean meat won't lose too much water content.

At the same time, it preserves the tenderness.

On the contrary, if we have a steak,

actually contains lots of collagen or connective tissues.

The thing is, we need to hit it as a longer period of time.

Although the longer period of time will turn the meat fiber become tough

and, and really dry, but however it will compensate by

the the effect of collagen because it's slowly changed to

gelatin and it make the outcome of this steak become less

tender, juicy and flavor.

Here we can use the similiar principle. Instead of

doing steak, in cooking fish, traditionally for

Chinese we like to steam fish. So you wonder why we have to steam fish.

The one thing we have to bear in mind is fish,

because the actual all the time they flow in the water.

Basically, it has much less connective tissue or collagen.

So imagine if the meat itself contain only muscle

fiber, if we try to cook it or steam

it at a high temperature like steam, hundred degree, for a long period of time.

So you can imagine, you would end up with really tough meat.

This has to have happened, when we try to steam fish for a long period of

time, people immediately know that oh, we have really tough meat.

How, on the contrary, if we steam it at an appropriate time relatively

make sure that the meat fiber, muscle fiber is just being cooked.

What you can imagine, you end up with delicious, juicy fish.

And this challenge is exactly happened when we try to

cook it really, or steam it really, bake fish.

So the main challenge is, sometime, since we have to make sure that the whole

fish has been cooked, so the whole fish

will end up with really tough meat texture.

But however, if we try to cook a really short period of time, or

the outer part of the fish has been cooked.

The inner part can't be, haven't been cooked yet.

So you end up with those fish meats will just stick on the fish bowl.

That means we know all of, all of us

know that oh, the fish haven't been fully cooked.

The thing is, how we can able to attain a even.

Temperature to try to evenly

get the heat evenly distribute among the fish, so we need to

cut the fish in a really precise period of time so that we end up with

the fish haven't been overcooked or it haven't been undercooked.

Thank you. Now we have 2 similar fish.

So one is being cooked only for 10 minutes.

Whereas the other is being cooked for over 20 minutes.

Now as I just mentioned, so because fish just contain, mainly contain muscle fiber.

It don't have any connective tissues. So if the fish

actually only contained muscle fiber, if it been cooked for long

period of time, the meat may become dry. The main reason is when the meat fiber

heat up to a temperature over 60 degree, so the protein will start coagulation.

So, for the coagulation happen, it will squeeze our moist juice out of the

muscle fiber, and end up with dry meat. Now, we try to

see whether this happened In this 2 more or less identical fish, right?

So let me take one small piece of

muscle. Fish muscle, right?

From this fish which only steamed for about 10 minutes.

What you can see, the meat fiber looks

still really juicy. So, let me try the one actually, it's been

steamed for over 20 minutes.

So you can see, for

my right hand side which has been steamed for over 20 minutes.

Well you can see the meat looks a bit drier,

right? So here is a summary.

We learned from the heating effect on the meat

texture, about the meat fiber and also the connective tissue.

So be sure that, don't heat it If

we contain, the meat contain very less connective tissues.

If we heat it over 60 degrees for long

period of time, so it ends up with tough meat.

On the contrary, if we had a steak

actually contain lot of connective

tissue. Remember, we have to heat it as a

relatively higher temperature but make sure that as a long period of time.

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