Cooking Strategies Defined & Need To Know Cooking Terms
Sugars turn brown, as seen when we caramelize the tops of a crème brûlée. The browning of bread after we bake it is brought on by the caramelization of the carbohydrates. Starches tend to act like sponges, soaking up water and increasing in size, as when rice or pasta noodles increase when we cook them. Interestingly, other proteins, specifically the collagens that make up cartilage and different connective tissues in meats, could be made to interrupt down by cooking.
Several studies published since 1990 indicate that cooking meat at excessive temperature creates heterocyclic amines , that are thought to extend …
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