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On food and cooking the science and lore of the kitchen ( PDFDrive ) 256

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muscle fibers, which become tougher with cooking, the connective tissue becomes softer An animal starts out life with a large amount of collagen that’s easily dissolved into gelatin As it grows and its muscles work, its total collagen supply declines, but the filaments that remain are more highly crosslinked and less soluble in hot water This is why cooked veal seems gelatinous and tender, mature beef less gelatinous and tougher Fat Tissue Fat tissue is a special form of connective tissue, one in which some of the cells take on the role of storing energy Animals form fat tissue in three different parts of the body: just under the skin, where it can provide insulation as well as energy; in well-defined deposits in the body cavity, often around the kidneys, intestine, and heart; and in the connective tissue separating muscles and the bundles within muscles The term “marbling” is used to describe the pattern of white splotches in the red matrix of muscle Tissues and Textures The texture of tender meat is as distinctive and satisfying as its flavor: a “meaty” food is something you can sink your teeth into, dense and substantial, initially resistant to the tooth but soon giving way as it liberates its flavor Toughness is a resistance to chewing that persists long enough to become unpleasant Toughness can come from the muscle fibers, the connective tissue surrounding them, and from the lack of marbling fat Generally, the toughness of a cut of meat is determined by where it comes from in the animal’s body, and by the animal’s age and activity Get down on all fours and “graze,” and you’ll notice that the neck, shoulders, chest, and front limbs all work hard, while the back is more relaxed Shoulders and legs are used continually in walking and standing, and ... come from the muscle fibers, the connective tissue surrounding them, and from the lack of marbling fat Generally, the toughness of a cut of meat is determined by where it comes from in the animal’s body, and by the animal’s age and. .. animal’s body, and by the animal’s age and activity Get down on all fours and “graze,” and you’ll notice that the neck, shoulders, chest, and front limbs all work hard, while the back is more relaxed... used to describe the pattern of white splotches in the red matrix of muscle Tissues and Textures The texture of tender meat is as distinctive and satisfying as its flavor: a “meaty” food is something

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