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Пишет half_back (![[info]](http://lj.rossia.org/img/userinfo.gif){kind=small} half_back)@ 2008-10-30 13:24:00 |
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Кухонная химия – мясо
Вот, кстати, почему я не жарю мясо на сильном огне:
Putting meat in a hot frying pan seals in the juices.
This is one amazing piece of kitchen nonsense. It never fails to amaze me when chefs talk about "sealing" meat. You only have to look at the pan to see the juices pouring out of the meat as it is heated above about 60°C. The muscle fibres contract and literally squeeze the water out of the meat. What actually happens when you put a piece of meat in a hot pan is that chemical reactions (known as the Maillard reactions) start. Proteins and sugars react together once the temperature is above about 140C to produce a wealth of new molecules which provide the typical "meaty" aromas. In short we cook meat at high temperatures to generate flavour - not to seal juices in.
Отсюда
Вот, кстати, почему я не жарю мясо на сильном огне:
Putting meat in a hot frying pan seals in the juices.
This is one amazing piece of kitchen nonsense. It never fails to amaze me when chefs talk about "sealing" meat. You only have to look at the pan to see the juices pouring out of the meat as it is heated above about 60°C. The muscle fibres contract and literally squeeze the water out of the meat. What actually happens when you put a piece of meat in a hot pan is that chemical reactions (known as the Maillard reactions) start. Proteins and sugars react together once the temperature is above about 140C to produce a wealth of new molecules which provide the typical "meaty" aromas. In short we cook meat at high temperatures to generate flavour - not to seal juices in.
Отсюда
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