To Know
Victor Stampfer knows something about cooking. At the end of his long book he lists this knowledge clearly and articulately:
Cellulose hydrolysis above 120C
Cooking vegetables to hydrolysis pectin and starch > 85C
Pectin Hydrolysis 85C
Cooking vegetables to hydrolysis (starch only) 85C > > 80C
Starch solubilization and hydrolysis 80C
Myofibrilar proteins and myoglobin alteration (loss of waterholding capacity; color is definitely altered) 68C
Cooking of –
– braized, sauteed, steamed or boiled meats
– roasted white meat
– fish
Sarcoplasmic protein alteration (modification of the perception of color) 62C
Cooking of –
– just cooked fish < 62C
- red, roasted or grilled meats <62C
- rare 56-58C
- medium rare 58-60C
- medium well 60-62C
- well done > 62C
Beginning the destruction of vegetative forms of bacteria 52C (careful of spores!)
Bacterial growth, spore germination < 52C
It is really all you need to know to cook some of the best meals of your life.
[...] here to see the original: To Know at Security Pie By admin | category: cooking pie | tags: hydrolysis-pectin, myofibrilar, [...]
To Know at Security Pie Simple Pie
4 Jan 10 at 12:19 pm
You make it sounds too easy. As If all I need is a thermometer… Unfortunately, I don’t think that it is really all I need to know in order to cook some of the best meals of my life….
Sharon Besser
5 Jan 10 at 3:40 pm
I think he was talking about knowledge, not about practice. Then – how you utilize the knowledge is up to you.
You can do it with a thermometer and get mediocre results because you won’t be accurate enough. You can do it with a sous vide water bath and then you can be accurate enough. But the point is that the knowledge is here.
– Arik
arikb
5 Jan 10 at 5:42 pm