A little molecular gastronomy


28,6773.7/5 for 11 ratings
Grade this page:

Last modified on: May 27th 2020

Meat cooked for a long time becomes very tender, almost melting - why is it so?

Meat is mainly made of proteins, which are molecules made up of amino acids linked by two kinds of bonds s:Like in this diagram:

molecular gastronomy

But if proteins are heated for long enough, covalent bonds break down, and only peptidic bonds remain, giving meat a more "fibrous" structure, and a smoother texture.

peptidics bonds

This explication is certainly short, but fairly simple. The information is taken from a lecture given by Hervé THIS and a biology book of Jérémy's from when he was at college.

Which recipes use this method?

Of course 5 hours poultry, but also confit de canard, rillettes, etc.

Back to top of page

Other pages you may also like

Flours
Flours
At the most basic level, wheat grain is put through a mill, which produces a white-ish powder flour... Well, actually it's not quite that simple. First of all we need to distinguish between the different grains that can be made into flour: wheat of course, but also rye, barley, buckwheat, etc. So we...
94,314 13.6/5 for 2633 ratings
A bread oven
A bread oven
Building a bread oven was until a few years ago a job for the professionals. But now you can buy a kind of kit which allows you to build your own bred oven without professional masonry know-how. You should know that the kits only provide the main part of oven, the hearth, where you light the fire...
88,7143.5/5 for 603 ratings
Nutritional information and ingredients
Nutritional information and ingredients

125,4073.5/5 for 521 ratings
At what time?
At what time?

301,9733.8/5 for 111 ratings
Ice-cream and sorbets
Ice-cream and sorbets

85,7483.9/5 for 246 ratings

Post your comment or question

I am not a leaving thing

Follow this page

If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page