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Beef Cookery

Beef Cookery. Beef Cookery. Life-Giving Protein How Proteins Cook Brown = Flavor (Who’s Maillard?) Beef Cooking Methods Degrees of Doneness. Life-Giving Protein. Beef is primarily water and protein 3 meat proteins: Myofibrillar proteins Stromal proteins (also called connective tissues)

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Beef Cookery

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  1. Beef Cookery

  2. Beef Cookery • Life-Giving Protein • How Proteins Cook • Brown = Flavor (Who’s Maillard?) • Beef Cooking Methods • Degrees of Doneness

  3. Life-Giving Protein • Beef is primarily water and protein • 3 meat proteins: • Myofibrillar proteins • Stromal proteins (also called connective tissues) • Sarcoplasmic proteins

  4. Life-Giving Protein • Myofibrillar proteins • Actin and myosin • Most abundant muscle proteins • Important for muscle fiber structure • Stromal proteins (connective tissues) • Appears in muscles as collagen (white, thin, transparent) and elastin (yellow) • Collagen needs moist heat to convert to tender gelatin • Remove collagen if using dry heat • Elastin should be removed prior to cooking • Sarcoplasmic proteins • Water soluble protein • Hemoglobin and myoglobin • Responsible for beef’s red color

  5. How Proteins Cook • Concurrent toughening and tenderizing changes take place when beef cooks • Extent of it depends on: • Cooking time • Temperature • Cooking method (moist or dry heat) • Composition of the muscle • Toughening • As heat or acid is applied, proteins unwind (denature) and lose some water-holding capacity • As heat/acid increases, proteins shrink and become dryer, tougher (i.e., medium rare vs. well done)

  6. How Proteins Cook (cont’d) • Tenderizing • When cooked in a moist heat environment, collagen proteins convert into gelatin, which has a tenderizing effect (i.e., pot roast) • Fat also improves tenderness due to its lubricating effect

  7. BROWN = FLAVOR: The Maillard Reaction • Browning process named after French scientist who discovered it • When temperatures reach 350°F or higher, proteins (amino acids) and carbohydrates (sugars) caramelize into intense flavors and aromas • Just enough carbohydrates in beef for the browning reaction • Even baked goods and coffee beans benefit from this complex reaction Never Skip BROWNING!

  8. BEEF COOKING METHODS: Craving Connected to Cookery • Satisfaction ultimately depends on how beef is cooked • Heat creates true meaty, umami flavor • Transforms proteins, carbohydrates and fats into their smaller, more flavorful components of amino acids, sugars and fatty acids • Beef cooking methods • Dry Heat • Moist Heat

  9. BEEF COOKING METHODS: Dry Heat Basics • Broiling • Grilling • Oven Roasting • Skillet Cooking/Sauté/Stir-Frying • Best for tender cuts, primarily from middle of the animal • Support muscles, receive less exercise, contain less connective tissue • Some cuts from the Chuck have been found to be tender, such as Flat Iron, Petite Tender

  10. BEEF COOKING METHODS: Dry Heat Cooking Basics • Quick cooking at higher temperatures • Uncovered pans • Direct heat • No additional liquid • Browning via the Maillard Reaction is a key flavor factor

  11. BEEF COOKING METHODS: Moist Heat Basics • Braising/Pot Roasting • Uses less liquid than stewing • Cooking in Liquid/Stewing/Poaching • Uses enough liquid to cover the beef • Best for less tender cuts, primarily from the front and hind sections of the animal • Heavily exercised muscles with more connective tissue • Low heat, tightly covered pan • Browning beef first adds color and flavor

  12. BEEF COOKING METHODS: Moist Heat Cooking Basics • Moist heat’s longer, slower cooking allows time for connective tissue to convert to gelatin and tenderize • Flavor components leach into cooking liquid to create delicately flavored meat • Lack of strong browned beef aromas reduces flavor intensity • In lieu of water, use stock, broth or wine to produce a flavorful, aromatic sauce or gravy

  13. GET ‘ER DONE (BUT NOT TOO DONE!) Beef’s Degree of Doneness • Steaks, Roasts and Other Whole Muscle Cuts • 145°F medium rare • 160°F medium • 170°F well done • Ground Beef • 160°F medium • 170°F well done • Braised or Stewed Beef • Always well done, fork tender

  14. GET ‘ER DONE (BUT NOT TOO DONE!) Clues to Doneness • Color • Protein pigments denature during cooking • Change from red to pink to brown • Resistance • Firmness for steaks • Fork-tender for pot roasts • Temperature • Follow the FDA’s Model Food Code • http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm255180.htm

  15. Beef Steak Color Guide

  16. TURN UP THE HEAT: Beef Cookery • Beef’s made up of life-sustaining proteins • How beef is cooked is key to enjoyment • Browning beef creates unique flavors (remember Maillard!) • Match beef cuts to cooking methods • Color and tenderness – and internal temperature – are important when determining doneness • Don’t overcook!

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