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.