#scienceofcooking

[matthewmayorg]

www.matthewmay.org . . . . . #cook #cooking #cookingclass #cookingclasses #foodporn #virginiabeach #foodscience #cookingtogether #letacook #scienceoffood #bourbon #letsgetcooking #saltblock #scienceofcooking #seasalt #towncenterofvirginiabeach #757 #757events #757food (at MatthewMay.org) https://www.instagram.com/p/CGykiYSBTAn/?igshid=zguc4ebxd2d

[martymcgee]

#zucchini is treated as a vegetable, however botanically, zucchini is a fruit, being the swollen ovary of the zucchini flower. Zucchini plants produce male and female flowers on the same plant and for the plants to produce fruit, insects must visit both flowers, taking the pollen from male flowers and transferring it to the female flower. The absence of ideal conditions for pollination and for setting fruits may cause the flowers to fall off before the zucchini develops. (Science of Cooking) #scienceofcooking #squash #squashblossom #mcgeehomegarden (at McGee Home Garden) https://www.instagram.com/p/ByqZ6utlYKC/?igshid=bchb4lmco2ee

[siddhilaad]

Chicken #sousvide #scienceofcooking #temperature #experiments (at Department of Culinary Arts,Manipal University)

[lexgofurther]

World of baguettes in the @modcuisine's Modernist Bread. So much variation. Discussing proofing sourdough in a wine fridge, recovering overproofed dough, osmosis, challah, kiwis, water, sweet doughs, evolution, fluffiness of rye bread. I'm geeking out and LOVING IT! . . . #modcuisine #modernistbread #breadgeek #fbcigers #GBCH #NathanMyhrvold #author #books #breadscience #breadgeek #nightclass #scienceofcooking #science @gbcchca #LexGoFurther http://ift.tt/2xCe63m

[losthungryandfound-blog]

Cooking Meats

19 July 2016

Part 2: Cooking Meats

Preparation In any kitchen, preparation is the most important job- in my opinion at least. Not only will prep make the act of cooking a lot more easier but it can also give your friends the impression that you know what you’re doing. When it comes to cooking meats, any meats I always cook them at room temperature. If its cold or frozen it can severely mess up the cooking time and the cooking process. The outside will cook faster because it is in direct contact with the heat source however, the inside will not. As such, it can occur that the meat will look finished but it is in fact still undercooked/raw on the inside. As such always try to cook meats at room temperature. Of course, exceptions do exist, but more often room temperature is the trick. 

Seasoning Next, having a simple sauce or adding herbs to the meats goes a long way for flavour. It’s not always necessary but with chicken for example I always try to marinade it in something. This boosts the flavour and can also give you a yummy sauce to accompany your dish with. My tip with regards to seasoning the meats, put it in a plastic bag. You can then mush the herbs and sauce into the meats without getting your hands dirty. Generally, the longer you leave something to marinade the greater the meat will take on that flavour. It seeps into it... 

Browning First to clarify, browning refers to the term of cooking the meat at a high heat for a short period of time. Consequently lowering the heat to finish off the cooking process. In doing so, the outside is ‘sealed’. The idea behind the concept is to prevent the juices from leaking out of the meat thus, keeping the protein juicy. 

"When is it done?” I always get asked this in the kitchen with my friends. Not that I am an expert, its more a reaffirmation if anything. As student, we do not want to food poison ourselves because the humiliation from our peers and family is worse than the explosive bowel movements themselves.  If you are really concerned then I’d suggest getting a meat thermometer. It might seem excessive but it will give you that 100% reassurance that you will not get poisoned. However, I am cheap and did not purchase this. Instead I discovered this trick when daydreaming in class- sorry professors... When meat cooks, the proteins are denatured and become firm. Like in the egg, it goes from ‘fluid’ to a solid. The same principle is behind meats. Note this does not apply to fish, with fish you judge it by translucency. Can’t see through it, it’s cooked... Anyways, when you want something fully done press on it with a finger and the indentation should spring right back up. This means well-done, i.e. with chicken you need this. Medium rare you have an indentation that lasts around 3-4 seconds and medium it is 1-2 seconds. Seems simple enough. It definitely is not fool proof. Always look at the meat itself and use common sense. I do not want to be sued that I gave someone salmonella because they used this rule of thumb. I repeat, do not solely rely on this- this is a very rough estimate if anything.

Resting Chef’s always use this term. “Resting? Why rest a steak?” Well, dear child this is to not stress the fibres. I know its a bit paradoxical statement because you’ve just cooked and denatured the protein fibres- is there another level of stress? Well as it turns out, yes there is. If you do not rest a steak or chicken immediately after it has been cooked you risk losing all of the juices. After cooking it, the juices are still in the meat with no where to go- assuming you’ve done the ‘browning’ step... If you immediately cut into the meat, it gives the juice an opening to escape your stomach. However, when you leave it to rest for a few minutes. The protein fibres relax a bit and in doing so, it retains more juices. Ergo, leave your meats to rest a bit before indulging. Do not leave it to cool under the air conditioning unit or a fan though, it has happened during a dinner party unfortunately... 

[jillvitaminartworld]

Cooking notes, from The Science of Colking! #JillVitamin #sketchbook #rva #scienceofcooking

[midnightsolsticejas]

This is my professor for “Science of cooking”. An interesting man, who obviously takes his subject very seriously.

[thesententiousstudent]

The moment I saw this video, the first thought that came to mind was a chef!Sherlock AU. Gosh, waiting for the next season is hell. I do believe I’m slowly being driven into insanity by the wait.

[royska]

Amuse bouche: Pea bubble, camelina oil and radish. #foodporn #yummie #scienceofcooking

[infinityand-a-day]

Just checked and it they're not giving the science of cooking class this semester :( Instead they're giving another course with that course reference number. Thanks to walshisthename for giving me the info though! I checked and well, unfortunately not a class available for us this semester. Hopefully they give it again!

[matthewmayorg]

www.matthewmay.org . . . . . #cook #cooking #cookingclass #cookingclasses #foodporn #virginiabeach #foodscience #cookingtogether #letacook #scienceoffood #bourbon #letsgetcooking #saltblock #scienceofcooking #seasalt #towncenterofvirginiabeach #757 #757events #757food (at MatthewMay.org) https://www.instagram.com/p/CGykiYSBTAn/?igshid=1opxmwt2hxaai

[siddhilaad]

Beer injected chicken cooked four ways..deep fried, pan fried, sous vide and roasted. They all had very contrasting results and it was so much fun learning it. #Beerinjectedchicken #sousvide #scienceofcooking (at Department of Culinary Arts,Manipal University)

[matthewmayorg]

www.matthewmay.org . . . . . #cook #cooking #cookingclass #cookingclasses #foodporn #virginiabeach #foodscience #cookingtogether #letacook #scienceoffood #bourbon #letsgetcooking #saltblock #scienceofcooking #seasalt #towncenterofvirginiabeach #757 #757events #757food (at MatthewMay.org) https://www.instagram.com/p/CGykiYSBTAn/?igshid=npyel83bj8nx

[matthewmayorg]

www.matthewmay.org . . . . . #cook #cooking #cookingclass #cookingclasses #foodporn #virginiabeach #foodscience #cookingtogether #letacook #scienceoffood #bourbon #letsgetcooking #saltblock #scienceofcooking #seasalt #towncenterofvirginiabeach #757 #757events #757food (at MatthewMay.org) https://www.instagram.com/p/CGykiYSBTAn/?igshid=1eafea1jpdlil

[matthewmayorg]

www.matthewmay.org . . . . . #cook #cooking #cookingclass #cookingclasses #foodporn #virginiabeach #foodscience #cookingtogether #letacook #scienceoffood #bourbon #letsgetcooking #saltblock #scienceofcooking #seasalt #towncenterofvirginiabeach #757 #757events #757food (at MatthewMay.org) https://www.instagram.com/p/CGykiYSBTAn/?igshid=v5hwt65zo7dw

[matthewmayorg]

www.matthewmay.org . . . . . #cook #cooking #cookingclass #cookingclasses #foodporn #virginiabeach #foodscience #cookingtogether #letacook #scienceoffood #bourbon #letsgetcooking #saltblock #scienceofcooking #seasalt #towncenterofvirginiabeach #757 #757events #757food (at MatthewMay.org) https://www.instagram.com/p/CGykiYSBTAn/?igshid=56420yh2kf0a