Milk, eggs, meat and fish
(1) milk
1. Lactose intolerance is very common, and only most people in northern Europe can tolerate it.
2. The fat globules in milk are resistant to high temperature, but will be decomposed into grease after freezing and thawing.
3. Yogurt is made to create an acidic environment to coagulate the white micelle in cheese, while cheese is made by using the "chymosin" in calf stomach.
4. Soak the pot with water when feeding milk, which can reduce burns.
The best way to make cola syrup is to heat condensed milk with sugar.
6. Much milk in protein, such as low-fat skim milk, is suitable for foaming.
7. Creamy is because the network structure of fat globules has become liquid.
8. Acidification of fresh milk (with lemon juice) will be easy to send.
9. Cream can't be in direct contact with aluminum foil, and metal will accelerate the oxidation of cream.
10. Ice cream is divided into American, French or custard (Italy), low-fat and India. The most important criteria for evaluating the quality of ice cream are milk fat content and ice crystal size (see stirring).
1 1. It is best to wrap the ice cream with plastic wrap to prevent the ice cream from absorbing peculiar smell and being damaged by the dry air in the freezer.
12.40-45 degrees is the highest temperature for making yogurt or bacteria.
13. Melting process of cheese (melting point is determined by water content)
14. The most common cheese that cannot be melted is goat cheese.
15. Cheese stretching depends on the staggered link state, which depends on the production process. The most common cheeses are mozzarella, cheddar and Emanta.
16. Fragile cheeses such as Cheshire cheese and Leicester cheese, and wet cheeses such as Calferi cheese, Colby cheese and Jack cheese are especially suitable for cooking that needs to melt cheese. Similarly, Geyer cheese, a close relative of Emanta cheese, is also particularly suitable as an ingredient in cheese sauce. The protein of Italian grated cheese (Parmesan, Padano and Pecorino) is badly damaged enough to easily melt in sauces, soups and stews.
17. Low-fat, fat-free cheese uses various carbohydrates or protein instead of fat, so that it will not melt when heated, but will soften and then dry.
18. Cheddar cheese, blue cheese, Swiss cheese and Dutch cheese contain a lot of histamine and tyramine, which will make people who are sensitive to amine uncomfortable.
19. Eating cheese can inhibit tooth decay.
20. Making process of ordinary cheese
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(2) eggs
1. Eggs are very nutritious because they provide food for early life.
2. The color of eggs is related to genes, but has nothing to do with nutrition.
3. The number of eggs used need not be too limited. The number of eggs used to be limited because there was excess cholesterol in yolk (an important component of cell membrane), but studies showed that the intake of eggs had little effect on the change of blood cholesterol, partly because saturated fat in diet was more likely to increase blood cholesterol. The phospholipid layer in egg yolk will interfere with the absorption of cholesterol. So it is meaningless to care too much about the number of eggs you eat.
4. Fertilization or not does not affect the nutrition of eggs.
5. The most important factor affecting egg nutrition is storage time.
6. The stale an egg is, the easier it is to float to the surface. Because water will be lost with stomata with storage time, the density will become smaller.
7. Egg storage points:
First, refrigeration. Slow down the decline of quality and the growth of bacteria.
Two. Put it in the refrigerator instead of the refrigerator door. Vibration will dilute protein.
Three. The blunt part is upward. Slow down the quality decline.
Four. Put it in a closed container instead of a paper box to slow down the water loss.
8. After the eggs are cooked, there are basically no bacteria (Salmonella).
9. Any method to harden protein is to open the long chain of protein, and then form a three-dimensional network structure, which is combined into a moist and delicate solid.
10. Milk, whipped cream and sugar can dilute, extend and tenderize protein.
1 1. Both acid and salt can bind protein together quickly, and make the eggs thicken and solidify at a lower temperature, but the texture is softer.
12. Eggs will become more tender after adding salt (especially after acidification).
13. The so-called cooked egg smell and milk smell are partly from the smell of hydrogen sulfide. Acidification can reduce the odor of hydrogen sulfide produced during cooking due to long storage time.
14. Half-boiled eggs should be boiled in raw water that has not yet bubbled. Boiled eggs should be boiled in just bubbling and slightly boiling water.
15. Eggs with shells can also be steamed. Open the lid on the slightly steaming steamer and lower the temperature, so that the tender protein can be made.
16. How to make a perfect egg with a shell?
First, the way to avoid eggshells is to cook eggs slowly without interference from boiling water.
Two. To ensure that eggshells are easy to peel, use old eggs (not so fresh). The ph value of fresh eggs is low, and protein is easy to attach to the inner shell.
Three. If the eggs are freshly boiled, add half a teaspoon of baking soda to a liter of water to make the environment alkaline. Cook for a long time, then put it in the refrigerator.
17. The surface of cooked egg yolk is grayish green, which is a harmless sulfur-iron compound.
18. Various cooking methods of eggs and solutions to problems:
? Poached Egg
? The problem of incomplete protein-after the egg is broken, pour it into a spoon with a big hole, leave a thin protein after a few seconds, and then slide the egg into the pot.
? Use the floating degree to evaluate the cooking time-first shell the egg, put it in the boiling water of the soup pot, let the egg sink deep, and after cooking, the egg will float to the surface again. The secret is to add 8g vinegar and 15g salt to each liter of water and keep the water boiling.
? Safety-Move the boiled eggs into a cauldron filled with hot water at 65℃, cover it and let it stand 15 minutes. Check the thermometer every few minutes. If the water temperature drops below 63℃, put the pot back to heat it.
? Omelette
? The ideal pot temperature is 120℃.
? Turn the egg over in about a minute, or add a teaspoon of water, cover it to keep the steam, or fold it in half when the egg has just solidified, so that the fried egg has a crisp outer layer and a smooth inner layer.
? scrambled eggs
? The key is slow frying. When the butter is heated enough to start bubbling, or when the water drops just slightly jump on the hot oil, you should put the eggs in it. The way and timing of turning eggs determine the texture of eggs. Constant stirring can prevent the egg white from solidifying into a hard layer. Scrambled eggs should be cooked when they are not fully cooked, and the remaining temperature will keep the eggs cooked.
? French omelet
? The key-the size of the egg juice is commensurate with the size of the pot, so that the bounced mixture can quickly form a thin layer. It is recommended to use a medium-sized frying pan for 3 eggs, and it is best to use a non-stick pan.
? Formation of egg skin-stir the egg liquid in the hot pot until it begins to solidify, then pile it into a round cake, let the bottom solidify for a few seconds, shake the hot pot to make the egg cake leave the bottom of the pot, and then fold it in half.
? Cream custard and cream sauce
The definition of custards in English is not just custard, but a series of foods. The whole family includes delicious quiche and timbales, sweet Fran, French caramel pudding, fromage, French baked bray (crispy caramel pudding) and cheesecake. Cream is basically the same as its composition, but it is a viscous liquid.
Key points of production:
? Dilution must be careful.
? Slow heating
? Be sure to add hot materials to cold materials.
? Starch is the key to ensure coagulation because of its gelatinization. The amount of starch should be appropriate to ensure the stability of liquid state.
In the west, egg tarts are made of milk and whipped cream (in which eggs are dissolved), but any liquid with dissolved minerals can be used as egg tarts, such as Japanese steamed tea bowls and Yu Zi tofu.
? Actual operation:
? The higher the proportion of whole eggs, the smoother and more solid the texture will be. If you use egg yolk more or only egg yolk, it will be tender and rich (caramel pudding is the representative). If the custard is to be demoulded, the amount of protein must be sufficient (at least 3 yolks per 250ml) to form a solid colloid. In order to achieve a certain hardness, fresh cream can be used instead of milk to reduce the amount of eggs (because the water content of fresh cream is low, the protein is diluted to a small extent). The butter in the mold is easy to demould and cool.
? Custard containing fruits and vegetables may be uneven in texture due to liquid clots. Pre-cooking fruits and vegetables to reduce juice outflow, or adding flour to mixed dishes to absorb liquid can reduce excessive solidification. Cooking methods should be as gentle as possible and just right.
? Egg custard is usually baked in an oven with medium temperature and water insulation (represented by caramel pudding and cheesecake), which can effectively keep the temperature below the boiling point. Cover the baking molds one by one (tin foil? ), put it on a baking tray with hot water, and the temperature should reach above 85℃.
? Whether it is finished or not is judged by the fact that the contents only shake slightly when touching the plate, or by using a toothpick to detect that there is no substance sticking inside. Unless the custard is hard enough to be taken out of the mold, it is best to take it out before it is completely cooked and shakes in the middle, and continue to solidify by using the residual temperature.
? French caramel pudding and I baked it
? Caramel pudding: first coat the bottom of the mold with a layer of caramel, then pour in the mixture of custard. The caramel will harden and stand on the mold, but the humidity of the mixture will soften it, so the two layers will blend together. When the temperature is still warm, caramel is still soft. At this time, the custard can be poured out of the mold. If it needs to be refrigerated before serving, leave it in the mold, put it in a shallow kettle 1-2 minutes before pouring it out, and then soften the caramel.
? Bake bray: first copy the custard, then cool it, then sprinkle fine sugar on the surface, melt the sugar into syrup with open fire, and then cool it to harden.
? Cheesecake: Each cup (250ml) is filled with about one egg, but the thicker the filling, the more sour it will be. Add 4 tablespoons sugar. Mix sugar with whipped cream first, then mix eggs with other seasonings. After the mixture is cooled, it is put into a container (generally, the broken biscuits are poured in first), then it is slowly baked at the temperature of 163℃ and heated in water. In the final stage, turn off the heat source and slowly cool the oven door.
In order to prevent surface depression and cracks, there are four basic countermeasures: a. Stir the material slowly and gently, and stop once it is uniform. Prevent the generation of excessive bubbles. B. slow baking in a low-temperature oven. It can slowly dissipate the enclosed air vapor. C. don't bake too much. Causing water loss and collapse. Cool slowly in the open oven. The slower the cheesecake is, the less serious the surface subsidence is.
19. Sent by protein.
1. Protein puffs As mentioned earlier, it is the interaction of protein, water and air that makes the compact protein structure unfold and combine to form a network structure, and water and air are wrapped in it to form a compact white foam.
Two. Add flour, gelatin, chocolate and other substances. (including carbohydrates? ) make the structure stable.
Three. The main protein (ovalbumin) in protein is immune to sending away. Heat can help open the protein structure and evaporate water at the same time.
Four. When protein is at its best, it will destroy this structure. There are several ways to prevent this structure from being destroyed, such as using copper pots. For example, before beating eggs, add about 1/8 teaspoons of tata powder or 1/2 teaspoons of lemon juice to each protein.
Verb (abbreviation of verb) protein is also easy to be destroyed, such as egg yolk, grease and detergent, because they will compete with protein for air and water without providing any structure, so they must be kept oil-free and water-free.
Adding seasonings to intransitive verbs will change the structure of protein;
A) Na and Cl ions after salt dissolution will bond to protein, which will affect the bonding between protein, thus prolonging the passage time of protein and reducing the stable structure, so salt should be added to other parts;
B) Sugar will interfere with the unfolding and combination of protein, delay the formation of foam and reduce the lightness and volume of foam, so sugar should be added in stages. At the same time, sugar can increase the stability of protein structure (so I say carbohydrate).
Seven. Egg selection: Considering various factors, the best choice is old eggs at room temperature or new eggs in the refrigerator. Because old eggs have less diluted protein, low temperature can make the yolk not fragile.
Eight. Beating method: If electric egg beater is used, the foam will be more uniform by rotating it from the center to the edge of the container.
Nine. The degree of dismissal needs to be determined according to different purposes. Shufulei and cake need less foam, while pastry needs hard foam.
X. stage:
Dry frothed or pre-Mu Si, Shuffley, Sponge Cake.
After dry foaming-protein cream, biscuits
20. protein cream
1. Work hard.
Two. Generally, it is baked in an oven at 93℃, and the oven door is slightly opened to discharge water.
Three. The structure of meringue is maintained by adding a lot of sugar. The more sugar, the bigger the volume, and the more brittle it is after baking. The ratio is generally between 1: 1 and 1:2.
Four. Using powdered sugar or syrup can avoid incomplete dissolution of sugar, and corn starch contained in syrup can absorb water.
Add sugar to the verb (verb's abbreviation) before hair, and the pastry will be harder and lighter after hair. This is because the viscosity of syrup mixture is foam-tight.
The intransitive verb cooked protein cream is not brittle after baking, but it lasts. There are two types:
A) Italian style: beat the protein into dry foam, then add hot syrup, and beat the sugar into protein, and the finished product is soft, delicate and compact. You can store 1-2 days to decorate muffins or make cakes.
B) Swiss style: put sugar, protein and acid in water and heat them to form hard foam, then stir them away from the heat source. This process can sterilize the protein cream usually used for decorating flowers.
Seven. Common problems of protein cream are: water, stones and viscosity. In the case of exudation of syrup, the syrup can be absorbed by bread crumbs, and gelatin or starch can be added to the foam to absorb water.
Eight. Two applications of protein cream;
A) Cold mousse: represented by chocolate Mu Si. The most orthodox chocolate mousse is made by melting chocolate at 38℃. Chocolate is a mixture of cocoa butter, cocoa granules containing starch and fine sugar. After adding raw egg yolk, mix it with 3-4 times the volume of protein foam. Chocolate as thick as egg yolk strengthens the foam wall, while the water of eggs is absorbed by cocoa solids and sugar, thus thickening the foam wall. When the mousse cools, the cocoa butter will coagulate and the foam wall will harden.
B) Shufulei: the upper layer swells and the lower layer collapses. The higher the heating temperature, the stronger the expansion and the faster the collapse. The thicker the month, the harder it is for Shufulei mixture to rise, but once it rises, it will not collapse.
(3) Meat
1. Animals store almost all their calories in fat, which is twice as much as the same weight of carbohydrate.
2. The older an animal is, the more it exercises and the harder its meat is.
3. Collagen is the most important connective tissue, which will soften into colloid in hot water. With the increase of age, there are more and more muscles and less connective tissue.
The tenderloin is tender at the waist. Because animals crawl and their spines hardly move, the meat is tender. Birds have stronger legs than their breasts.
Generally speaking, the taste is better with more exercise and more red muscle fibers.
6. Eating grass tastes better than eating whole grains of meat, and eating whole grains will have more fat.
7. American beef is first-class for young, fine and oily meat.
8. The most important chemical damage to meat is that fat is broken down into small and unpleasant pieces by oxygen and light. Unsaturated fat is the most perishable, that is to say, fish, poultry meat and wild bird meat are the most perishable.
9. In order to delay the oxidation of fat in meat, raw meat can be tightly wrapped in oxygen-tight plastic bags, then wrapped in tin foil to avoid light transmission, put into the freezer and cooked as soon as possible. When using ground meat, it is best to grind it and cook it now, because the meat comes into contact with too much air. When cooking, adding salt will promote fat oxidation, so it should not be too much. Using some antioxidants, such as rosemary and browning meat in hot pot, can delay the oxidation of fat.
10. Because poultry and fish are sold with skins, there are many bacteria on the skins, which are easy to rot.
The optimum storage temperature of meat is 0℃ or below.
12. Freezing can preserve meat indefinitely, because it stops all life activities, but it will destroy muscle tissue and damage meat quality.
13. When raw meat is frozen, ice crystals will pierce the soft cell membrane and puncture the cells. These ice crystals will melt when the meat is thawed, exposing the pores poked out by muscle cells, so that the muscle tissue quickly loses the liquid rich in salt, vitamins, protein and pigments. When meat is cooked, it will lose more liquid and become dry, tight and hard more easily. It is best to freeze the meat after cooking to maintain the quality of the meat, because the tissue has been destroyed during cooking and no liquid will be lost.
14. In order to reduce cell destruction and body fluid loss, meat should be frozen as soon as possible, and the lower the temperature, the better. The faster the water in the meat condenses, the smaller the ice crystals form, the more complete the muscle cell membrane, and the volume of the ice crystals will not expand. Adjust the freezing temperature to the lowest, cut the meat into small pieces, unpack it when you first put it in, and then add it after freezing to speed up the freezing.
15. Chemical changes caused by freezing will also shorten the shelf life. When ice crystals form, water in body fluids is separated, which increases the concentration of salt and trace metals in meat, and then oxidizes unsaturated fat and accumulates rotten smell. Generally, fish and poultry are a few weeks, pork is six months, mutton and veal are nine months, and beef is one year.
16. Freezing will sublimate the water, leaving many small holes on the surface of the meat, which looks pale under the light. At this time, the surface meat has been freeze-dried, and the texture of the meat. The taste and color are ruined. Putting meat in plastic bags as tightly as possible can reduce frostbite to a minimum.
17. Meat should be thawed in ice water or refrigerator. But frozen meat can be cooked directly, which is particularly slow. If roasted, the cooking time of frozen meat is 30%-50% longer than that of ordinary fresh meat.
18. Cooking causes simple physical damage to muscle fibers, causing muscles to release more liquid, and the substances inside stimulate taste buds more. Meat usually has the most liquid when it is "half cooked". Continuous heating will kill the body, and then a chemical reaction will take place, and cell molecules will decompose and recombine into new molecules.
19. In order not to overcook the tender meat, the most common method is to cook it in stages. At first, the surface is browned at high temperature, and then cooked at low temperature. Another technique is to wrap the meat with flour, etc. In addition, you can turn off the fire and heat it with residual temperature when it is not fully cooked.
20. Because the thermal conductivity of fat is not as good as that of muscle, fat meat is cooked slowly.
2 1. Because bones become insulators when they are cooked, the meat next to them is more difficult to cook and more tender and juicy.
22. If the whole meat is healthy, it is safe even if it is undercooked, because bacteria only move on the surface.
23. The most direct way to tenderize meat is to destroy the physical structure of meat, such as beating, cutting and grinding.
24. Soaking meat in light salt water before cooking will make it more juicy.
25. Barbecue:
1. Low temperature furnace.
If the furnace temperature is lower than 125℃, the internal temperature of meat will rise slowly. This method is suitable for all meats.
Two. High temperature furnace.
If the furnace temperature is higher than 200℃, the surface of the meat will turn brown quickly and the meat can be cooked quickly.
Three. Medium temperature furnace.
The furnace temperature is higher than 175℃, which is similar to the subsection method.
26. For lean meat, you can fry it directly. If it is thick, you can bake the surface brown at high temperature first, and then bake it in the oven.
27. How about cooking the meat?
First, the quick cooking method of tender meat: if the meat is thin, you can fry the meat a little first and then cook it for a minute or two. In order to keep the cooked meat consistent, first put the meat in boiling water for sterilization, and then add cold water to cool it down, so as not to overcook it.
Two. For big and thick meat, stew slowly. The secret of braised pork stew is that it takes a long time (1-2 hours), so it should be heated slowly to make the soup boil slightly. Meat stewed in a mild way will have a characteristic, even if the whole meat is cooked thoroughly, it will still show a special red color.
Three. Steaming is suitable for thin slices of meat with high speed. But it needs to be wrapped and steamed, which can be vegetables or various leaves to ensure that it will not be impacted by steam. Meat must be placed on a hollow steaming rack to ensure all-round heating. In China, some dishes are cooked at low temperature, and there is no cover. Steam and air are mixed to keep the temperature below the boiling point to ensure the juice. Using pressure cooker to improve heat energy transfer efficiency can reduce time, but choose meat with high fat and collagen content to avoid dryness and hardness.
Four. The principle of stewing juicy:
1) ensure the integrity of meat as much as possible, reduce the cut surface and reduce the liquid outflow.
2) If it needs to be cut into pieces, cut into larger volumes.
3) Let the outside of the meat turn yellow quickly in the hot pot, and it is better to heat it slightly inside, which will kill the bacteria on the surface of the meat and produce fragrance.
Verb (abbreviation of verb) When cook the meat is cooked in the microwave oven, the meat is soaked in the soup, and the container does not need to be tightly covered, so check it at any time. There is evidence that microwave ovens are very effective in dissolving collagen into colloid.
28. After cooking, keep it well. Large pieces of meat roasted in the oven should be left for at least half an hour before cutting. This not only allows the remaining temperature to continue cooking the inside of the meat, but also cools the meat pieces. The most ideal temperature is about 50℃, which generally needs more than 1 hour. As the temperature drops, the structure of meat becomes compact and difficult to deform. When cutting, it should be perpendicular to the muscle fiber texture as much as possible to reduce the fiber flavor and make the meat easier to chew. The knife for cutting meat should be sharp. The saturated fat of cattle, sheep and pork will quickly solidify into a solid state at room temperature, and the collagen that becomes colloid will also start to solidify at around body temperature, which will obviously harden the meat, so it is necessary to preheat the main meat plate and personal dinner plate.
29. The problem of secondary heating:
1) Methods to reduce the reheating odor of meat separated from meals:
I. Conditioning food with herbs and spices containing antioxidants;
Two. Wrap the meat with low air permeability plastic wrap and squeeze out the air;
Three. Eat as soon as possible, and within the scope of food safety, try to reduce the number of reheating, such as overnight roast chicken, which can be eaten directly cold and will be fresher than hot.
2) Method of keeping moisture: Boil the soup first, and then put the meat in. In this way, the meat pieces will not be in contact with the boiling juice for too long, and then turn to a small fire to stir and let the meat heat through under a warm fire.
3) Ensure safety: refrigerate or freeze within two hours after cooking, and heat to above 65℃ next time.
29. For internal organs, the scraps must be cleaned before cooking, and then boiled or boiled with cold water. Slow heating can remove microorganisms. If it is liver, cook it for a short time to avoid hardening.
30. Ham, bacon, bacon, sausage and other bacon are all for preservation.
(4) Fish
1. Whether seafood and fish are in different seasons is because fish use protein in muscle as energy source instead of fat to store physical strength. In the process of migration and reproduction, they will decompose protein as the next generation of energy reproduction, so the sensuality is different.
2. The fishy smell can be removed by acidic drinks such as lemon juice and vinegar, or by various seasonings. There are also some simple physical methods, such as choosing fresh fish as much as possible, carefully washing off the oxidized fat on the pre-soaked surface, putting the fish in a covered pot, or wrapping it with skin, or sealing it with baking paper or tin foil to minimize contact with the air.
3. It is the coagulation of protein's fibromyosin that determines the meat quality of fish, which is very sensitive to temperature. There are some ways to help avoid overcooking:
First, try to cook with warm fire, or cook in sections.
Two. Cut thick meat every 1-2cm to improve uneven thickness. Another countermeasure to deal with large fish is to loosely wrap a layer of tin foil in the thin part to block the radiation heat and make the fish not cook so quickly.
Three. Check whether the fish is cooked earlier and more frequently. Simple estimation method: 2.5 cm thick fish, cooking for about 10 minutes. Pull the fish apart slightly to see if the connective tissue has dissolved, so that the meat and blood can be easily separated. Or insert a toothpick into the meat to see if there is resistance caused by solidified muscle fibers.
Four. Fish rot easily, so it's better to deal with it now, and don't cut it and put it back.
Verb (abbreviation of verb) Putting salt on the surface of fish and shrimp can remove moisture and odor on the surface and harden the outer meat. This process will make the fish turn yellow and brittle quickly. Soaking seafood with concentrated salt water first can make the fish absorb water and salt at the same time, resulting in a wet and tender effect. So is cook the meat.
4. Fish is very fragile because there are few connective tissues. If you want to cut fish pieces, cut them before cooking.
It's best to roast fish in the oven, which is efficient but gentle and not easy to overcook. When grilled fish, the fish in the container must be exposed to hot air to evaporate the water of the fish and reduce the surface temperature. If the container is sealed and the water vapor is trapped in the container, it is steamed. The oven environment is helpful to concentrate the juice, and at the same time, it causes browning reaction and produces aroma.
6. By frying, the surface of the fish is coated with salt, and then coated with starch or protein materials, so that the skin is crisp and the inside is tender and juicy.
7. If you want to fry a small amount of fish, you'd better heat the pan first, and then put oil in it.
8. Tempura's batter is flour with ice water and egg yolk, which is squeezed and made now. Ice water will make the batter more sticky.
9. If you cook fish, the medium-sized fish steak should be put into the pot before the boiling juice, when the temperature is enough to kill microorganisms on the surface. Then, turn off the pot and add the cooled cooking juice to make the temperature drop faster and let the fish cook slowly. Cooked fish can be cooled in boiled juice to make the meat more moist. Because if the hot fish is exposed to the air, the water on the surface will be lost by evaporation.
10. Steamed fish is suitable for thin fish steak. Adding spices to the juice of steamed fish or applying seasonings under the fish can make the fish present multi-layered fragrance. It is best for the fish steak to have a uniform thick bottom. Very thick fish chops or whole fish are best cooked at a temperature below the boiling point, and steam and air can be mixed without cover to keep the temperature suitable.
1 1. When steaming fish in the microwave oven, it is best to wrap the food to avoid the surface from drying and hardening.
(5) Cooking methods and appliance materials
1. Browning reaction:
I. caramelization reaction
Two. Maynard reaction
The interaction between carbohydrates and protein molecules produces fragrance.
The disadvantage of browning reaction is that some will affect DNA, especially barbecue and frying.
2. When barbecuing and barbecuing, first bake at high temperature until brown, then keep away from the heat source and bake slowly.
3. Ceramic cookware is very stable, corrosion-resistant, usually used in slow heating process, and easily broken at high temperature.
4. Use a non-stick pan to avoid overheating, which will decompose into harmful gases.
5. Saturated fat is more stable than unsaturated fat and is not easy to rot. Therefore, beef has a long storage time and more saturated fat.