Coagulation and Denaturation
The Science of Coagulation and Denaturation
Coagulation is unable to occur without the assistance from denaturation. Coagulation occurs when the protein is split from the other nutrients and becomes from a liquid to a solid. Denaturation happens when the helix structure is broken apart. Strands are slowly uncurled and separate.
Beef Stir Fry
Ingredients between 2:
As the beef stir fry cooks, the protein particles contained in the beef are separated from the nutrients and this is when coagulation occurs. The denturation is when the folded protein unravels.
Evaluation:
Without denaturation and coagulation, the protein would not allow the meat to be properly cooked. This could lead to food poisoning and merely death. The beef stir fry has an overall brownish colour and mixes well with the other ingredients.
- 250g Lean beef cut into strips
- 1 Small onion diced
- 1 clove crushed garlic
- 2 Tablespoons of barbecue sauce
- ¼ cup oyster sauce
- 2 cups approximately of sliced vegetables
- (small piece of bok choy, 1 carrot, ½ stick celery)
- 1 Toil
- 100g of rice vermicelli.
- 2 tsp Arrowroot flour
- ½ cup of water
- Place beef, onion, garlic, barbecue sauce and oyster sauce in a mixing bowl and mix well.
- Spray fry pan and heat oil
- Add vegetables to the pan and stir-fry for 2 – 3 minutes. Remove from pan and place on metal plate.
- Cook meat mixture in batches until meat is cooked.
- Return vegetables to the pan and mix well to cook until sauce boils.
- Mix the flour gradually with the water and pour into stir fry while stirring.
- Continue stirring as the sauce thickens.
- To prepare rice vermicelli, place in a bowl and cover with boiling water for a few minutes until soft.
- Drain noodles and pile onto plate, topped with stir-fry mixture.
As the beef stir fry cooks, the protein particles contained in the beef are separated from the nutrients and this is when coagulation occurs. The denturation is when the folded protein unravels.
Evaluation:
Without denaturation and coagulation, the protein would not allow the meat to be properly cooked. This could lead to food poisoning and merely death. The beef stir fry has an overall brownish colour and mixes well with the other ingredients.
Home-style Beef Burgers
Ingredients:
The ingredient involved with the coagulation and denaturation is the mince patty, This process occurs when the patty is cooking on the fry pan. This is when the protein is split.
Evaluation:
The beef burger would not be edible if the process does not happen. Without this there would be food poisoning and the beef would have no protein.
- 600g beef mince
- 1 onion, finely chopped
- 1tsp crushed garlic
- 1 teaspoon each dried oregano & Dijon mustard
- 1 egg, beaten
- 1/2 cup (35g) fresh breadcrumbs
- 1/3 cup (25g) grated Parmesan cheese
- 2 tomatoes sliced
- 4 burger buns, split, toasted
- Butter lettuce leaves and aioli
- Combine mince, garlic, onion, oregano, Dijon, egg, crumbs and Parmesan in a bowl.
- Season, mix with damp hands, then form into 4 patties.
- Preheat electric fry pan to a medium-high heat.
- Add burgers to pan (no oil required) and cook for 5 minutes each side until cooked through.
- Fill buns with lettuce, patties, tomato and aioli.
The ingredient involved with the coagulation and denaturation is the mince patty, This process occurs when the patty is cooking on the fry pan. This is when the protein is split.
Evaluation:
The beef burger would not be edible if the process does not happen. Without this there would be food poisoning and the beef would have no protein.
Beef Lasagne
Ingredients:
The beef lasagna involves the beef within the pastry to be cooked with the coagulation and denaturation process.
Evaluation:
Without the beef lasagna process, the beef would be chewy and inedible. These food process has to be completed for any meat in general to be eaten.
- 2 tsp of olive oil
- 1 brown onion
- 2 garlic cloves
- 600g of lean beef mince
- 735g of tomato pasta sauce
- 1 tsp of caster sugar
- 250g of dried lasagna pasta sheets
- 2 cups of thickened cream
- 1/4 of grated Parmesan cheese
- Heat oil in a heavy-based saucepan over medium heat.
- Add onion and garlic.
- Cook, stirring, for 3 minutes or until onion is tender and add mince.
- Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned.
- Add sauce and sugar and season with salt and pepper.
- Bring to the boil, but reduce heat to low.
- Simmer, uncovered, for 40 minutes or until sauce has thickened. Remove from heat.
- Preheat oven to 180°C/160°C fan-forced.
- Lightly grease a 7cm-deep, 25cm (base) square baking dish and spoon 1/2 cup mince mixture over base of dish.
- Arrange one quarter of pasta sheets over meat mixture, breaking sheets to fit.
- Spoon one-third of the remaining mince mixture over pasta.
- Drizzle with one-quarter of the cream and sprinkle with one-quarter of the cheddar cheese. Repeat layers twice.
- Top with remaining pasta sheets, cream and cheddar cheese. Sprinkle with Parmesan. Cover loosely with foil.
- Bake for 45 minutes. Remove foil. Bake for 15 minutes or until pasta is tender and cheese golden. Stand for 10 minutes before serving.
The beef lasagna involves the beef within the pastry to be cooked with the coagulation and denaturation process.
Evaluation:
Without the beef lasagna process, the beef would be chewy and inedible. These food process has to be completed for any meat in general to be eaten.