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dpack
Joined: 02 Jul 2005 Posts: 45472 Location: yes
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Posted: Tue Mar 29, 16 4:40 pm Post subject: steak recipe for nick |
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from the bbc
" Video transcript:
What’s the weirdest way to cook a steak?
PROF MARK MIODOWNIK:
The medium rare steak.
Succulent meat, pink in the middle with a seared coating on the outside.
Raw steak is made of muscle fibre bundles each packed with tightly coiled proteins called myosin and actin.
And it’s these proteins that hold the key to producing a juicy steak.
To cook my steak to medium rare, I start by vacuum sealing, then placing it in a warm water bath until it reaches the same temperature as the water precisely fifty five degrees centigrade.
At this temperature, the myosin proteins start to uncoil.
So the muscle fibres become looser, making the meat tender all the way through.
But a few degrees higher in a frying pan, and we’d notice the actin proteins uncoiling as well. As these muscle fibres collapse, the meat shrinks, squeezing out moisture that was trapped within the proteins.
The result a dry and tough piece of meat. No thank you!
So now I have a lovely medium rare steak on the inside, but what about that all important flavoursome crust?
That’s where some super cold liquid nitrogen comes in.
A quick dip 30 seconds for my steak seriously chills the outer few millimetres, without freezing the middle protecting that delicate pink interior.
Now I can sear the meat knowing it will still be medium rare inside.
ButI’m not using a conventional pan or grill.
I want something that will brown my steak from all directions at once.
A deep fat fryer!
As the heat from the oil ,I use duck fat ,transfers to the surface of the steak, an amazing, chemical reaction takes place.
Chains of proteins break apart and join up with chains of sugars present in the meat. This starts a
sequence of chemical reactions, creating thousands of new compounds.
Some of these give the steak its delicious flavours and aromas. Others provide the characteristic rich brown colour.
This process is called the Maillard reaction and it normally happens best at a hundred and forty
degrees or more. So I make sure the oil is pretty hot before I start.
The result a lusciously seared steak, medium rare all the way through. And not a pan in sight! "
that is what i call proper lab cooking sorry about the formatting ,im bored of sticking the words back together |
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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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dpack
Joined: 02 Jul 2005 Posts: 45472 Location: yes
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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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dpack
Joined: 02 Jul 2005 Posts: 45472 Location: yes
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Jam Lady
Joined: 28 Dec 2006 Posts: 2507 Location: New Jersey, USA
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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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wellington womble
Joined: 08 Nov 2004 Posts: 15051 Location: East Midlands
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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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dpack
Joined: 02 Jul 2005 Posts: 45472 Location: yes
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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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dpack
Joined: 02 Jul 2005 Posts: 45472 Location: yes
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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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wellington womble
Joined: 08 Nov 2004 Posts: 15051 Location: East Midlands
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jamanda Downsizer Moderator
Joined: 22 Oct 2006 Posts: 35056 Location: Devon
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