Transcript Beef Cookery - Georgia Beef Board

Beef Cookery
Beef Cookery
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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)
 Sarcoplasmic proteins
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
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)
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
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!
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
BEEF COOKING METHODS:
Dry Heat Basics
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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
BEEF COOKING METHODS:
Dry Heat Cooking Basics
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Quick cooking at higher temperatures
Uncovered pans
Direct heat
No additional liquid
Browning via the Maillard Reaction is a key flavor factor
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
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
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
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/Consumer
s/ucm255180.htm
Beef Steak Color Guide
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!