Changes caused by heat Game changer

Carbohydrates Starches and sugarsFruits, vegetables, grains, beans, and nuts.Meats and fish in a small amount Caramelization: browning of sugars. e.g. The browning of sauted vegetables and the golden color of bread crust are forms of caramelization.

Gelatinization occurs when starches absorb water and swell. e.g. major principle in the thickening of sauces and in the production of breads and pastries.Acids inhibit gelatinization. A sauce thickened with flour or starch will be thinner if it contains acid.

Fibercomplex substances that give structure and firmnessto plants.Fiber cannot be digested.Fruits, vegetables,Softening of fruits and vegetables in cooking is, in part, the breaking down of fiber.

Sugar makes fiber firmer. Fruit cooked with sugar keeps its shape better than fruit cooked without sugar.Baking soda Or Sodium Bicarbonate (and other alkalis) makes fiber softer.Vegetables cooked with baking soda will become mushy and lose vitamins*

Proteins

major component of meats, poultry, fish, eggs, milk, and milk products.nuts, beans, and grain in smaller amounts inCoagulation. Proteins consist of long chains of components called amino acids.These chains normally form tight coils. As proteins are heated, the coils gradually unwind. At this point, the protein is said to be denatured. For the cook, the important fact about denaturing is that, when the protein coils unwind, they become attracted to each other and form bonds. This bonding is called coagulation. Coagulated proteins form a solid network of these bonds and become firm. As the temperature increases, the proteins shrink, become firmer, and lose more moisture. Exposure of proteins to excessive heat toughens them and makes them dry. Most proteins complete coagulation or are cooked at 71C to 85C (160F to185F)

Maillard reaction: Many protein foods, such as meats, contain small quantities of carbohydrates. When heated to about 154C (310 F), the amino acids in the protein chains react with carbohydrate molecules and undergo a complex chemical reaction. The result is that they turn brown and develop richer flavors. This reaction is called the. It is what happens when meat browns. Because of the hightemperature required for this reaction, the Maillard reaction takes place only on the dry surface. Because of its water content, the interior of the meat cannot get this hot.

Connective tissues are special proteins that are present in meats. Meats with a great deal of connective tissue are tough,but some connective tissues are dissolved when cooked slowly with moisture. Cooking tough meats properly, therefore, makes them more tender

Acids, such as lemon juice,vinegar,and tomato products,do two things to proteins: They speed coagulation. They help dissolve some connective tissues.PapainPapaya and kiwi fruit

Fatsmeats, poultry, fish, eggs, milk products, nuts, whole grains, and,to a lesser extent, vegetables and fruits. Fats are also important as cooking mediums,as for fryingFats can be either solid or liquid at room temperature. Liquid fats are called oils.When solid fats are heated, they melt, or change from solid to liquid.The melting point of solid fats varies.When fats are heated, they begin to break down.When hot enough, they deteriorate rapidly and begin to smoke.The temperature at which this happens is called the smoke point, and it varies by type of fat.A stable fatone with a high smoke pointis an important consideration in deep-fat frying.

Many flavor compounds dissolve in fat, so fats are important carriers of flavor. When fats melt and are lost from food,some flavors,as well as some vitamins, are lost with them.

For the functions of fats in baked goods,see page 899.

Minerals, Vitamins, Pigments,And Flavor ComponentsMinerals and vitamins are important to the nutritional quality of the food. Pigments and flavor components are important to a foods appearance and taste and may determine whether the food is appetizing enough to eat. So it is important to preserve all these elements.

Some of these components are soluble in water, and others are soluble in fats. All of these components may be leached out, or dissolved away, from foods during cooking.Vitamins and pigments may also be destroyed by heat, by long cooking, and by other elements present during cooking.It is important, then, to select cooking methods that preserve, as much as possible, a foods nutrients, taste, and appearance. This is addressed whenever cooking techniques are explained in the remainder of this book.

WaterNearly all foods contain water. Dried foods may contain as little as a fraction of 1percent water, but fresh meats, fish, vegetables, and fruits consist mostly of waterWater exists in three states, solid (ice), liquid, and gas (water vapor or steam). At sea level, pure liquid water becomes solid, or freezes, at 32F (0C) and turns to steam at 212F (100C).When water molecules turn to steam and energetically escape into the atmosphere,water is said to be boiling.Water can also turn from liquid to gas at lower temperatures.When water turns to gas at any temperature, the process is called evaporation. Evaporation happens more slowly the lower the temperature is. Evaporation is responsible for the drying of foods. The drying of food surfaces as they are cooked enables them to be browned.Many minerals and other compounds dissolve in water, so water can be a carrier of flavor and of nutritional value.When water carries dissolved compounds, such as salt or sugar, its freezing point is lowered and its boiling point is raised

* Cheat Sheet: In a Pinch Baking Soda is often used to soften beans and lentils quickly. But soak the beans amd lentils whenever possible. Baking soda destroys the nutritional value

Blanching Test the pH of your water. If in doubt, boil a few peppers and watch them for color change. If you like the way they look, youre good. If not, try adding a tiny pinch of baking soda (I calculate something like a tenth of a gram/L) and work up from there. Aim for a pH of about 7.5, which is all you need to preserve green color. Limit blanching time. I found I preferred a cook time of just 2 to 3 minutes. Immediately evacuate to an ice bath or rinse under cool water until cool to the touch. Hold off dressing vegetables with acids for as long as possible, especially if they will be served heated.

Why would I want to blanch something?There are numerous good reasons! Blanching destroys the enzymes that turn green veggies brown and mushy over time or with cooking. This makes it perfect for preparing ingredients for recipes that rely on the bright green color, such as this risotto verde. It cooks vegetables just enough while still leaving them crisp and fresh-tasting. Blanched peas make this minty pea salad perfect for spring, while blanched carrots are delicious in a lemon dressing. Blanching removes bitter flavors in some vegetables, such as broccoli rabe. Blanching is a simple way to soften the skin of tomatoes for peeling; this method also works on soft fruits like peaches and plums. If youre a vegetable gardener, youll want to blanch most kinds of vegetables before you freeze the surplus for the winter. Not only does blanching preserve the color and texture of your vegetables, but it will also preserve nutrient content. Blanching is an easy way to remove peels from nuts such as peanuts and almonds. To prepare vegetables for stir-frying, blanching is the perfect way to jump-start the cooking process, especially for dense vegetables like broccoli or cauliflower (which usually take a while to stir-fry and often get soggy). Scallop and snap pea stir fry sounds delicious when you know the peas will be perfectly crisp! Blanched vegetables are a nice change of pace in salads, like Salad Nicoise (pictured below), or in a vegetable and dip platter.

n order to stop the enzyme action that breaks vegetables down, the food must reach 180 degrees Fahrenheit. Blanching will take up to a minute longer at high altitudes, since water boils at a lower temperature. The time spent in boiling water and time spent in ice water should be roughly equal. If youre not able to prepare a cold immersion for your vegetables, putting them in a colander under cold running water will do. Adding salt or baking soda to your boiling water will help make green vegetables even greener! Steer clear of lemon juice or other acids, though; these will react with the chlorophyll and turn your greens brown. You need to use a lot of water. Use at least a gallon of water for each pound of food to be blanched. If you overload the water with vegetables, it will lower the waters temperature and slow the cooking process, defeating the purpose. To blanch or not to blanch? This chart will help you decide whether to blanch your vegetables before freezing them for later, and gives you approximate blanching time for several different foods

Blanching time is in boiling water.Unless otherwise noted, chilling time in ice water should be the same as blanching time.

VegetablePreparationBlanching Time/ Chilling Time

AsparagusWash and sort stalks according to size, discarding blemished stalks. Break off ends. Stalks may be left whole or cut into 1-1/2" to 2" long pieces.average diameter stalks - 3 minutesthicker stalks - 4 minutes.

Green BeansSnap off tips. Rinse, then cut or break into desired sizes or freeze smaller beans whole.3-1/2 minutes.

Lima BeansWash, shell and sort beans according to size.small and medium beans - 3 minuteslarge beans - 4 minutes

Italian Snap BeansWash, snap off ends and slice into 1" to 1-1/2" pieces.3-1/2 minutes.

BeetsFor young, tender beets-Remove tops and cook until tender. Chill,then remove skins. Leave small beets whole. For medium to large beets, slice or cut into pieces. Pack into freezer boxes or bags.not applicable

BroccoliRemove leaves and tough ends. Cut through stalks lengthwise, leaving stems with 1" to 1-1/2" diameter heads, or cut into pieces. Soak in salt water (2 tablespoons salt to 1 quart water) to remove any insects and larvae. Rinse with tap water and drain.pieces - 4 minutesstems - 5 minutes.

Brussels SproutsWash and trim any tough outer leaves. Soak in salt water (2 tablespoons salt to 1 quart water) to remove any insects and larvae. Rinse with tap water and drain.medium sprouts - 4 minuteslarge sprouts - 5 minutes.

CarrotsRemove tops, peel, and wash. Cut into 1/4" thick slices.3-1/2 minutes.

CauliflowerRemove leaves, trim and wash. Split into individual 1" to 1-1/2" pieces. Soak in salt water (2 tablespoons salt to 1 quart water) to remove any insects and larvae. Rinse with tap water and drain.4 minutes.

Corn-on-the-CobHusk, remove silk and trim off ends. Blanch in a large stockpot with 10 - 12 quarts of boiling water.24 small ears, under 1-1/4" diameter - 8 minutes14 medium ears, 1-1/4" to 1-1/2" diameter - 8 minutes10 large ears, over 1-1/2" diameter - 11 minutesChilling time in ice water should be twice as long as blanching time

Corn - Cut from cobHusk, remove silk and trim off ends. Use a corn cob cutter or a curved grapefruit knife to remove kernels from cob.4-1/2 minutes

KohlrabiRemove tops, wash, peel and cut into 1/2" cubes.2-1/2 minutes.

MushroomsWash and remove stems. Freeze smaller mushrooms wholeCut medium and large mushrooms into 1/4" slices.To prevent browning, add 1 tablespoon lemon juice or 1/2 teaspoon ascorbic acid per quart of blanching water.small whole mushrooms - 4 minutessliced mushrooms - 3 minutes.

OnionsChopped onions can be packed and frozen without blanching To freeze larger pieces of onions or small whole onions - Peel onions, wash, and cut into quarter sections (except very small whole onions).1-1/2 minutes

Green Peas, shelledWash and shell peas.1-1/2 to 2 minutes

Sugar Peas or Edible Pod PeasWash; Remove stems and blossom ends; Leave whole.2-1/2 to 3 minutes

PeppersChopped bell peppers can be packed and frozen without blanching.For pepper halves or slices...Wash, remove stem and seeds. Cut in halves or sliceshalves - 3 minutesslices - 2 minutes.

PumpkinCut; scoop out seeds; peel; and cut into pieces. Bake or steam until tender. Cool, then strain in a ricer, food mill or process in a food processor until smooth. Pack into containers and freeze.not applicable

SpinachSort; remove any blemished leaves and tough stems; Wash.1-1/2 to 2 minutes

ZucchiniSelect 5" to 7" long, tender zucchini. Wash, peel and cut into 1/4" to 1/2" slices.1/4" slices - 3 minutes1/2" slices - 4 minutes