Food and Fitness Mrs. Swope Columbian High School Chapter 19: Meats part 3 Food and Fitness Mrs. Swope Columbian High School

Why do we cook meat? To destroy harmful bacteria; internal temp=160 degrees for ground meats, 145 degrees for non ground meats Cooking improves meat flavor Cooking makes meat easier to digest Cooking softens the collagen ( a tough connective tissue)

The Tougher connective Tissue Elastin - not tenderized by heat Elastin may be broken down by mechanical means: grinding, pounding Elastin may be broken down by chemical means: soaking meat in a marinade Acid in the marinade softens the elastin, marinade adds flavor to meat

Connective Tissue

What does heat do to the muscle fiber of meat? Heat coagulates the protein Use correct temperature and careful timing when cooking meat Cooking meat at too high a temp, for too long causes meat to be tough and dry Meats cooked in liquid for too long will have over coagulated protein; meat falls apart.

Dry Cooking Methods Roasting: for large cuts, place fat side up, roast in oven 325-350 degrees Broiling: used for tender cuts, done under direct flame or heating element, salt meat after broiling. Panbroiling: cook in skillet, minimal fat added, for tender cuts 1 in. thick or less

Dry Cooking Methods cont. Frying: most are prepared by panfrying, a few can be deep fried, add fat to skillet, brown both sides of the meat then season. Panfry thin strips of meat (stir-fry), tenderized meat, or ground meat patties

Moist Cooking Methods Braising: cooking in small amt. of liquid in tightly covered pan. Braise less tender cuts, brown all sides, season, then add liquid. Cook slowly until tender Braising liquid: water, broth, tomato juice, or other flavorful liquid

Moist Cooking Methods cont. Simmering: cover whole cut of meat with liquid, cover and cook on low until tender, 2 hrs or more. Liquid should never boil. Used for less tender cuts Good for corned beef brisket Stewing: similar to simmering only meat is cut into smaller pieces, vegetables may be added later. Variety meats are usually cooked with moist heat.

Micro waving Tender, boneless,uniform shaped cuts work best High fat content meats will brown naturally Bacon, sausage, ground meat patties cook well DO NOT cook steaks in the microwave