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Restaurant Name. Color check icon. MORE chevron-down icon. Add logo to shortlist watchlist-hollow-alt icon. Restaurant Chef by town Edit. Watermelon Restaurant by town Edit. Pizza Restaurant by MusiqueDesign Edit.

Restaurant Menu by Greedin Edit. Vegetarian Restaurant by shen02 Edit. Duck Restaurant Diner by marcololstudio Edit.

Chef Restaurant Spatula by Mypen Edit. Chef Cook Restaurant by spayro Edit. Spatula Heart Restaurant by Mypen Edit. Red Apple Restaurant by ions Edit. Organic Food Restaurant by town Edit. Pizza Restaurant Diner by brandcrowd Edit.

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Chili Pepper Restaurant by royallogo Edit. Go to previous page chevron-left icon. View more reviews. We're Obsessed with Your Privacy. At GradeMiners, you can communicate directly with your writer on a no-name basis. New to Coursework Hero? Calculate the price of your order Type of paper needed:.

You will get a personal manager and a discount. Academic level:. We'll send you the first draft for approval by at. Total price:. Salmon contains a protein, albumin, that is expressed out of the flesh and leads to an unsightly, curd-like layer forming on the surface of the fish when poached, as shown in the bottom piece in this photo. Pan searing is one of those truly simple cooking methods that produces a fantastic flavor and also happens to take care of bacterial surface contamination in the process.

The key to getting a rich brown crust is to use a cast iron pan, which has a higher thermal mass than almost any other kind of pan see the Metals, Pans, and Hot Spots sidebar in Chapter 2. When you drop the tuna onto the pan, the outside will sear and cook quickly while leaving as much of the center as possible in its raw state.

Coat all sides of the tuna in cumin seeds and salt by pressing the tuna down onto a plate that has the spice mixture evenly spread out on it. On a second plate, pour a few tablespoons of a high-heat-stable oil, such as refined canola, sunflower, or safflower oil. Place a cast iron pan on a burner set as hot as possible. Wait for the pan to heat up thoroughly, until it just begins to smoke.

Sear all sides of the fish. Make sure the pan is really hot. Some smoke coming off the fish as it sears is okay! The coarse sea salt has a large, flaky grain that prevents all of the salt from touching the flesh and dissolving. The lore of eggs is perhaps greater than that of any other food item, and more than one chef has gone on record judging others based on their ability—or inability—to cook an egg.

Eggs are the wonder food of the kitchen—they have a light part, a dark part, and bind the culinary world together. Eggs provide structure to custards and body to ice creams. Simply put, I cannot think of another ingredient whose absence would bring my cooking to a halt faster than the simple egg.

Egg whites are composed of dozens of different types of proteins, and each type of protein begins to denature at a different temperature. They take this shape because portions of the molecular structure are hydrophobic —the molecular arrangement of the atoms making up the protein is such that regions of the protein are electromagnetically repulsed by the polar charge of water.

Because of this aversion to water, the protein structure folds up on itself. As kinetic energy is added to the system—in the form of heat or mechanical energy e. This is why a raw egg white is liquid, but once cooked becomes solid. Well, technically, raw egg white is a gel that coagulates into a solid-like substance when heated. Hydrophobic proteins in their native state left remain curled up to avoid interacting with the surrounding liquid. Under heat, they denature center and uncurl as the kinetic energy exceeds the weaker level of energy generated by water molecules and regions of the proteins that repel each other.

Once denatured and opened up, the hydrophobic parts of the protein that were previously unexposed can interact and bond with other proteins. This is an important point. But as heat is transferred into the food more slowly, the subtleties of these chemical reactions become more noticeable. And unlike melting an ice cube, where increasing the heat transfer by a factor of two causes the ice to melt in half the time, cooking foods do not respond to additional energy in a linear fashion.

You might find it easiest to think of the different proteins in foods as having particular temperatures at which they denature, and try to shoot for a target temperature just above that of the proteins you do want denatured.

Here are some examples of cooking eggs that show how to take advantage of the thermal properties of different portions of the egg. Should you start in cold water and bring the water up to a boil with the eggs in them, or should you drop the eggs into already boiling water?

The cold-start approach yields eggs that taste better, while the boiling-water approach yields eggs that are easier to peel. But can you have both? Thinking about the thermal gradient from shell to center of egg, it would make sense that cooking an egg starting in cold water would result in a more uniform doneness. Into industrial-grade cooking? Hmm, I wonder if one could do this in a pressure cooker But what about the rest of us? What if we shock the outside, and then cook in cold water?

Try it. Place your eggs into rapidly boiling water. After 30 seconds, transfer the eggs to a second pot containing cold tap water, bring to a boil, and then simmer. The second-stage cooking time will take about two minutes less than the normal cold-start approach. Cook for 8 to 12 minutes, depending upon how well cooked you like your eggs.

This method involves ultra-low heat, continuous stirring, and a vigilant eye. In a bowl, crack two or three eggs and whisk thoroughly to combine the whites and yolks. Transfer to a nonstick pan on a burner set to heat as low as possible.

If your heat source is too hot, pull the pan off the stovetop for a minute to keep it from overheating. If you see any curds lumps of scrambled eggs forming, your pan is getting too hot. Continue stirring until the eggs have set to a custard-like consistency. When I timed myself, this took about 20 minutes, but you might reach this point in as few as 15 minutes or upward of half an hour. Stir continuously to avoid hot spots so that the eggs are kept at a uniform temperature.

In an individually sized oven-safe bowl ideally, one that you can serve in , add:. Try adding some crushed red pepper flakes to the breakfast version or sriracha sauce to the dinner version. While salmonella is quite rare in uncooked eggs, with estimates being somewhere around 1 in 10, to 20, eggs carrying the bacteria, it does occur in the laying hen populations of North America.

The real risk for salmonella in eggs is in dishes that use undercooked eggs that are then served to at-risk populations e. Going back to our earlier discussion of time and temperature, when food is left in an environment long enough, its temperature will come to match that of its environment. The added benefit of this method is that the egg cannot overcook. This is the fundamental concept of sous vide cooking.

Your average, run-of-the-mill or is that run-of-the-yard? By the turn of the millennium, improvements in breeding and feed had pushed this number up to eggs per year—almost 3. And, no, science has not yet figured out which came first. Temperatures related to collagen hydrolysis and the resulting gelatin.

The most common type of protein in connective tissue is collagen, and while there are several types of collagen in animals, from a culinary perspective, the main chemical difference between the different types of collagen is the temperature at which they denature. In cooking, collagen shows up in two different ways: either as discrete chunks e. Regardless of its location, collagen is tough it provides structure, after all and becomes palatable only given sufficient time at sufficiently high temperatures.

For cuts of meats that have a thin layer of connective tissue on them called silverskin , presumably because of its somewhat iridescent appearance , cut off as much as possible and discard it. Beef tenderloin cuts commonly have a side with this layer; trim off as much as possible before cooking. Chicken breasts also have a small but noticeable tendon connected to the chicken tenderloin. After cooking, it turns into that small white rubber-band-like thing that you can chew on endlessly yet never get any satisfaction from.

However, for the other kind of collagen found in some cuts of meat—collagen that forms a 3D network through the muscle tissue—the only way to remove it is to convert it to gelatin via long, slow cooking methods.

Unlike muscle proteins—which in cooking are either in a native i. This property opens up an entirely new world of possibilities, because gelatin gives meats a lubricious, tender quality and provides a lip-smacking goodness. The three strands are held together by weak secondary bonds but there are a lot of them! Collagen in its native form is a triple helix, held together in its helical structure by secondary bonds left and stabilized by crosslinks.

Under heat, the secondary bonds break and the protein becomes denatured, but the crosslinks between the strands continue to hold the structure together second from left. Given sufficient heat and time, the strands in the triple helix themselves break down via hydrolysis third from left and, upon cooling, convert to a loose network of molecules right that retains water a gel. Covalent bonds are bonds where the electrons from an atom in one location are shared with another atom.

In addition to being crosslinked, the strands also form a helical structure because of secondary bonds between different regions of the same molecules. You can think of it something like a braided rope, where each strand wraps around the other two strands. Under the right conditions—usually, exposure to heat or the right kinds of acids—the native form of collagen denatures, losing its linear structure and untwisting into a random mess.

With the addition of sufficient heat, the molecules in the structure will vibrate enough to overcome the electromagnetic energy that caused the structure to twist up in the first place, leading it to lose its helical structure and denature.

Acids can also denature the collagen protein: their chemical properties provide the necessary electromagnetic pull to disrupt the secondary bonds of the helical structure. Given even more heat or acid, though, the collagen structure undergoes another transformation: the strands themselves get chopped up and lose their backbone, and at this point the collagen has no real large-scale structure left.

This reaction is called hydrolysis : thermal hydrolysis in the case of heat, acid hydrolysis in the case of, you guessed it, acid. Think ceviche. See the section on Acids and Bases in Chapter 6 for more. For fun, try marinating a chunk of meat in papaya, which contains an enzyme, papain, that acts as a meat tenderizer by hydrolyzing collagen. One piece of information that is critical to understand in the kitchen, however, is that hydrolysis takes time.

The structure has to literally untwist and break up, and due to the amount of energy needed to break the bonds and the stochastic processes involved, this reaction takes longer than simply denaturing the protein. Hydrolyzing collagen not only breaks down the rubbery texture of the denatured structure, but also converts a portion of it to gelatin.

When the collagen hydrolyzes, it breaks into variously sized pieces, the smaller of which are able to dissolve into the surrounding liquid, creating gelatin. Since these dishes rely on gelatin for providing that wonderful texture, they need to be made with high-collagen cuts of meat. Trying to make a beef stew with lean cuts will result in tough, dry meat. For a land-based animal, those regions of the animal that bear weight generally have higher levels of collagen.

Squid and octopus are notable exceptions to this weight-bearing rule, because their collagen provides the equivalent support that bone structures do for fish. Older animals have higher levels of collagen.

As animals age, the collagen structure has more time to form additional crosslinks between the strands in the collagen helix, resulting in increased toughness. This is why older chickens, for example, are traditionally cooked in long, slow roasts. The French go so far as to use different words for old versus young chickens: poule instead of poulet.

Most commercial meat, however, is young at time of slaughter, so the age of the animal is no longer an important factor. The other easy rule of thumb for collagen levels is to look at the relative price of the meat: because high-collagen cuts require more work to cook and come out with a generally drier texture, people tend to favor other cuts, so the high-collagen cuts are cheaper. Squid was a culinary mystery to me for a long time.

You either cook it for a few minutes or an hour; anywhere in between, and it becomes tough, like chewing on rubber bands. Why is this? The collagen in squid and octopus is enjoyable in either its native state or hydrolyzed state, but not in its denatured state. And hydrolysis takes hours to occur, so a slowly simmered braised octopus turns out fine. Braising it in tomatoes further helps by dropping the pH levels, which accelerates the hydrolysis process. You can create larger slices by cutting on a bias.

Save the triangular end piece for munching on when no one is looking. Toast the bread. Flip as soon as they begin to turn golden brown. For small batches, a toaster also works. Once your bread is toasted, place it on a plate and store it in the oven with the heat off so that it remains warm. Slice the squid with a knife or, better yet, cut it into bite-sized pieces using kitchen shears. You want the pan hot enough so that the squid will quickly come to temperature.

Add a small amount of olive oil—enough to coat the pan thinly when swirled—and drop the squid into the pan. Use a wooden spoon or silicone spatula to stir the squid.

Take note when it starts to turn white—it should become subtly less translucent—and cook for another 30 seconds or so. Add to the pan and toss to combine:. Try using a pair of kitchen shears to snip the squid into small pieces directly into a hot pan. Add tomatoes and herbs, toss, and serve. Using a slow cooker cooks the meat in the ideal temperature range.

Pour a bottle of barbeque sauce into the bowl of the rice cooker or slow cooker. Add the short ribs, arranging them in a layer so that the barbeque sauce covers the meat. Slow-cook for at least four hours longer is fine. Try starting this in the morning before going to work—the slow cooker will keep the food safe, and the extra time will help ensure that the collagen is fully dissolved.

Ideally, you should pan sear the short ribs in a cast iron pan for a minute or two before cooking. As discussed at the beginning of this chapter, this will cause browning reactions, bringing a richness to the final product. Keep in mind the danger zone rule covered earlier.

Try adding other ingredients to the sauce, or making your own sauce if you like. Duck confit—duck legs cooked in fat—tastes entirely different from duck cooked almost any other way. The secret to duck confit is in the time and temperature, not the actual cooking technique. The upshot? You can make duck confit in a slow cooker or in an oven set at an ultra-low temperature.

Regardless, definitely skip the exotic block of duck fat; duck legs are expensive enough as it is. Rub salt into the outside of the duck legs, covering both the side with skin and the side with meat exposed. I use roughly 1 tablespoon 18g of salt per duck leg; you want enough to coat the outside thoroughly.

Place the salted duck legs in a bowl or plastic bag and store them in the fridge for several hours to brine. After dry-brining the duck legs, wash off all the salt. At this point, you have a choice of heat sources. Duck confit is about cooking via convection heat with the energy being imparted into the meat by the surrounding fat. Regardless of heat source, the duck legs should be entirely submerged in oil. I generally use olive or canola oil and save the oil after cooking for use in other dishes.

Note that the oil after cooking will be a blend of duck fat and your starting oil. Arrange duck legs in bowl of slow cooker or multipurpose rice cooker. Cover with oil and set to slow-cook mode for at least 6 hours preferably 10 to Arrange duck legs in an oven-safe pan and cover with oil.

The duck legs will become more tender with longer cook times. This way, the hot oil will impart a solid thermal kick to get the cold legs up to temperature faster. Duck leg that has been cooked at low heat for a long time falls apart easily, because most of the collagen and connective tissues that normally hold muscles together are gone.

After cooking, the duck skin will still be flabby and, frankly, gross. But the meat should be tender and yield with a bit of poking. You can either remove the skin pan sear it by itself for duck lardons! Traditional recipes call for duck fat instead of olive oil. One advantage to the duck fat is that, upon cooling to room temperature, it solidifies, encasing and sealing the duck leg in a sterilized layer of fat, somewhat like how some jams are preserved with a wax seal.

Use olive oil. If you pour off the oil and liquid into another container, a layer of gelatin will separate out on the bottom once it cools.

Use that gelatin! Try tossing it into soups. See Simple Beef Stew in Chapter 2. Once your beef is in the slow cooker, set a timer for 30 minutes. After 30 minutes, remove a few pieces of the beef. Stash the minute sample in a container in your fridge. After six hours of stewing, repeat the procedure: remove a few pieces, verify that the temperature is about the same, and stash the second batch in a second container in the fridge. Once both samples are cold, do a taste comparison.

Got kids? Got a spouse and kids? Whereas meat is predominately proteins and fats, plants are composed primarily of carbohydrates such as cellulose, starch, and pectin.

Unlike proteins in meat, which are extremely sensitive to heat and can quickly turn into shoe leather if cooked too hot, carbohydrates in plants are generally more forgiving when exposed to higher temperatures.

This is probably why we have meat thermometers but not vegetable thermometers. Cooking starchy vegetables such as potatoes causes the starches to gelatinize i. In their raw form, starches exist as semicrystalline structures that your body can only partially digest.

Cooking causes them to melt, absorb water, swell, and convert to a form that can be more easily broken down by your digestive system. As with most other reactions in cooking, the point at which starch granules gelatinize depends on more than just the single variable of temperature.

The type of starch, the length of time at temperature, the amount of moisture in the environment, and processing conditions all impact the point at which any particular starch granule swells up and gelatinizes.

See the section Making gels: Starches in Chapter 6 for more about starches and gelatinization. Leafy green vegetables also undergo changes when cooked. Most noticeably, they lose their green color as the membranes around the chloroplasts in the cells rupture. This same rupturing and damage to the cell structure is what improves the texture of tougher greens such as Swiss chard and kale. Starch levels in common vegetables.

Microwave ovens make quick work of cooking veggies. In a microwave-safe container, place asparagus stalks with the bottoms trimmed or snapped off, and add a thin layer of water to the bottom. Put the lid on, but leave it partially open so that steam has a place to escape.

Microwave for two to four minutes, checking for doneness partway through and adding more time as necessary. This technique cooks the food using two methods: radiant heat electromagnetic energy in the form of microwaves and convection heat from the steam generated by heating the water in the container.

The steam circulates around the food, ensuring that any cold spots areas missed by the microwave radiation get hot enough to both cook the food and kill any surface bacteria that might be present. Pectin is a polysaccharide found in the cell walls of land plants that provides structure to the plant tissue. It breaks down over time, which is why riper fruits become softer. Cooking also breaks down pectin, and as a kitchen chemistry experiment, you can capture the pectin from cooked fruits.

The pectin we use in cooking—primarily in jams and jellies, as a thickener—is divided into two broad types: low- and high-methoxyl. High-methoxyl pectin requires a high concentration of sugar in order to gel; low-methoxyl pectin will gel in the presence of calcium. The difference between the two types has to do with the number of linkages in the molecular structure. Making your own pectin is similar to making your own gelatin: start with a couple of pounds of tissue, boil away, and then filter it out.

Start with a few pounds of crisp apples. The firmer the better! Chop them into quarters and place the pieces in a stockpot. Cover with water and simmer on low for several hours, stirring occasionally. This is exactly the way stock is made. After several hours, you should have a slushy sauce. Filter this through a strainer. See the section on filtration in Chapter 7 for tips. The slimy liquid that you filter out is the pectin. And secondly, the concentration of pectin to water will be unknown, so you will have to experiment some.

Add a small quantity and test if it gels; if not, add more. If the liquid pectin seems too thin, you can boil it down further to create a more concentrated pectin. Using tongs, quickly toss the greens to coat them with oil. Your pan should be reasonably hot so that the greens quickly heat, but not so hot that the oil burns. Continue tossing while cooking so that the greens wilt evenly. Add salt and pepper to taste. Depending upon your tastes, extend this by adding one of these combinations:.

Dice the bacon and combine the two, and optionally add some blue or other cheese. Quantity of ingredients is really down to personal preference, so experiment! You can strip the stem and thicker veins from hardy greens such as Swiss chard by grabbing the stalk with one hand and the green leaf portion with the other hand, and pulling the stalk out. Poached pears are easy, tasty, and quick.

Much of our enjoyment of fruit comes from not just their flavor but also their texture. Set the pan over low to medium heat, bringing the wine to a simmer and then poaching the pears for 5 to 10 minutes, until soft. Flip them halfway through, so that both sides of the slices spend some time facedown in the liquid.

Remove the pears and discard the liquid. You can also reduce the liquid down into a syrup. Fun chemistry fact: the boiling point of wine is lower than that of water. This narratively-driven, single-player game puts you in the role of a Jedi Padawan who narrowly escaped the purge of Order 66 following the events of Episode 3: Revenge of the Sith.

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