Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 114

Молекулярная гастрономия для креативных шеф-поваров (англ. язык)

blacken, and the outer parts of the meat rapidly dry out as the coagulated protein network quickly

tightens and squeezes out water, before the inner parts of the meat are cooked.

The impermeable crust:

Many people think that when a piece of meat is grilled, the crust that is immediately formed on the

surface of the meat due to the water evaporating and the proteins coagulating acts as an

“impermeable crust” that keeps all the meat juices trapped inside the meat and prevents them from

getting squeezed out by syneresis. However, if this crust really does function to prevent the juices from

leaving the meat, once a grilled piece of meat is placed on a plate after cooking, the juices would not

be expected to leave the meat source – but they do. The juices that are squeezed out during cooking

are not visible in the pan because they rapidly evaporate in the heat. This means sauces to be served

with grilled meat should be made slightly thicker than is desired – the juices that leave the grilled meat

after cooking may dilute the sauce

Additionally, examination of the meat surface structure with a microscope shows that in the outer

surface of a piece of grilled meat are gaps that have formed between shrivelled up muscle cells. The

outer surface is more similar to a sieve. So since the juices can indeed leave the meat during cooking,

attention should be made that the protein network does not coagulate sufficiently strongly to squeeze

water out of its structure.

Therefore grilling is usually used for thin and tender cuts like chops and steaks, because the inner

temperatures will increase more quickly, so the inner parts of the meat will be cooked before the

protein network in the outer surface start to undergo synergesis that squeezes out internal water.

One of the most effective ways to avoid drying out of the centre is to cook the meat at these high

temperatures as briefly as possible on each side, to initiate the Maillard reactions and kill any harmful

bacteria, and then reduce the pan temperature by reducing the heat, or even totally removing the meat

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