Cooking-ez.com

957 easy and fully explained recipes, with 20,643 photos and 77 videos

A little molecular gastronomy

26,2753.8/5

Grade this page :

Last modified on: August 8th 2017

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

visitors have also looked at

A bread oven
A bread oven
Films and papers in the kitchen
Films and papers in the kitchen
Making your own bread
Making your own bread
What is this site, and who am I?
What is this site, and who am I?
Flours
Flours

Post your comment or question

You are welcome, if you wish, to comment on this page: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the page, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

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