Discussion

MicrosoftPowerPoint-180808CookingMethods.pdf

Cooking Methods HTM301 – Food Science & Production Version: September 6, 2019

photos & illustrations from [Myhrvold, N., Young, C., & Bilet, M. (2011). Modernist cuisine: The art and science of cooking. Cooking Lab] unless otherwise cited

What is Cooking?

1. Improve flavor, change color

2. Change texture,

3. Reduce chances of foodborne illness, and

4. Increase nutritional value

• Maillard Reaction • Caramelization • Pyroliyis

• Proteins denature • Caramelization occurs • Starches gelatinize • Collagen gelatinize • Cell walls break

The application of heat to ingredients to transform them via chemical and physical reactions that:

• Safety/sanitation lecture!

• Digestibility

How Heat is Applied/Transferred

• Whether something is cooked is a function of • Time • Temperature

1. Heat transfer is ____________________.

2. Heat must transfer ______________________________. • ∴ thickness, size matters.

3. Heat moves ___________________________________. • Eg ice baths, hot pans, immersion circulators

4. Heat transfers ______________________________. • Eg. diamonds as ‘ice,’ marble counters, wooden spoons, baking stones

How Heat is Applied/Transferred

Radiant HeatConvectionConduction Via waves of energy

‐ electromagnetic ‐ microwaves ‐ heat radiation

!!! fastest

Direct contact with heat source

‐ pan/metal ‐ stone ‐ the inside of food

!!! slow

Heat source heats secondary medium

that circulates/transfers areas of high energy to lower energy

‐ water/steam ‐ oil ‐ air

!!! faster

Heat: Conduction • Direct contact • Measures

• Thermal conductivity • Thermal diffusivity

Heat: Conduction • Direct contact• Measures • Thermal conductivity • Thermal diffusivity

• Boundary layers, the need for stirring

• Natural vs forced convection • Convection and sauce/soup consistency

Heat transfer coefficient of common cooking methods

Cooking medium Range

W/m2*K Example Natural Air Convection 20 Conventional Oven Forced Air Convection 200 Convection Oven Water bath 100-200 Sous Vide; poaching; boiling Condensing Steam 200-20,000 Steaming Deep-Frying 300-600 Deep-fat frying

Heat: Convection http://ruhlman.com/images/2008/11/17/sous_vide_circulator.jpg

Heat: Radiation

• Energy Waves

• Microwaves and water

• Darker objects ____________ radiant heat.

Cooking - Flavor

1. Heat as a Catalyst • Caramelization (+338F) • Maillard Reaction (+310F) • Pyrolysis (+355F) • Creation/Release of compounds

2. Facilitator of Osmosis!!! • Breaks cell walls • Circulates • Salts, Sugars, Volatiles • Water / fat soluble compounds

Cooking - Color Change

Chemical Changes • Caramelization • Reactions • Maillard Reaction

Cooking - Texture

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• Proteins Denature • Myosin (~122F) • Collagen (~140F) • Actin (~150F)

• Collagen Hydrolyzes (160F)

• Dehydration

• Pectin & Hemicellulose dissolve • Water  Steam

• Breaks cell walls • Steams 2x (in‐out ; out‐in)

Temps to Remember

http://www.seriouseats.com/2010/08/how‐to‐boil‐water‐faster‐simmer‐temperatures.html

Temp Process 135 140 145 150 155 160 165 170 175 180 185 190 195 200 205 210 212 215 220 225 230 Fructose Starts to Caramelize 235 240 245 250 255 260 265 270 275 280 285 290 295 300 305 310 Maillard Really gets going 315 320 Glucose/Sucrose Start to Caramelize 325 330 335 340 345 350 355

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Water Boils

Common Cooking Methods

Cooking Methods and Heating Methods Cooking Method Dry/Wet Conduction Convection Radiation Baking Dry Heat to center air circulation Broiling Dry Heat to center (Minimal) Infrared Frying (Deep Fat) Dry Heat to center (Minimal) oil circulation Frying (Shallow) Dry Heat to center oil circulation Grilling (Coal) Dry Heat to center

Grill marks air circulation Infrared

Grilling (GAS) Dry Heat to center Grill marks

air circulation

Sautee Dry Heat to center Contact with pan

Wok Stir-Fry Dry Heat to center Contact with pan

Infrared

Covered Sautee Dry, then wet Heat to center water vapor circulation Braising Wet Heat to center water circulation Microwave Wet Heat to center steam? Microwaves Sous vide Wet Heat to center water circulation Steaming Wet Heat to center water vapor circulation

Method – Deep Frying

Method ‐Boiling

16 http://mwlfood.files.wordpress.com/2008/11/wok‐cooking‐veggies.jpg

Method - Wok

http://chowtimes.com/wp‐content/uploads/2010/08/Wok‐Hei‐ Flaming‐Wok.jpg

Method - Wok

https://youtu.be/7kuzn2TC1cs

Method – Covered Sautee

Method – Grilling / Roasting

Method – Broiling

Method - Baking

Method - Baking Boundary Layer

Desiccation Zone

Boiling Zone

Conduction Zone

Method – Braise/Pot Roast/Stew

Method – Sous Vide