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Effects of Heat in Meat

The document discusses the effects of heat on meat, highlighting that slow cooking with moisture tenderizes meat while high heat can toughen it. It outlines various cooking methods, distinguishing between dry heat (like roasting and sautéing) and moist heat (like simmering and braising). Each method affects the meat's texture and moisture retention differently, emphasizing the importance of temperature control in cooking.

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Cassandra Rose Alcantara
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13 views11 pages

Effects of Heat in Meat

The document discusses the effects of heat on meat, highlighting that slow cooking with moisture tenderizes meat while high heat can toughen it. It outlines various cooking methods, distinguishing between dry heat (like roasting and sautéing) and moist heat (like simmering and braising). Each method affects the meat's texture and moisture retention differently, emphasizing the importance of temperature control in cooking.

Uploaded by

Cassandra Rose Alcantara
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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EFFECTS OF

HEAT IN
MEAT
B Y: M A A M C A S S
1. It tenderizes connective tissue if moisture
is present and cooking is slow.

2. It coagulates protein. Even meats low in


connective tissue can be tough and dry if
cooked at excessively high heats for too long.
3. High heat toughens and shrinks protein
and results in excessive moisture lost.

4. Roasts cooked at low temperature shrink


less and loss less moisture.
5. Moist heat penetrates meat quickly. To
avoid over cooking, meat should be
simmered, never boiled.
Methods of Cooking
Meat
1. Dry heat cooking- such as roasting,
broiling, or sautéing

2. Moist heat cooking, like braising,


steaming, or poaching.
Dry heat cooking refers to any cooking
technique where the heat is transferred to the
food item without using any moisture.

Baking or roasting in an oven is a dry heat method because it


uses hot air to conduct the heat. Pan-searing a steak is
considered dry-heat cooking because the heat transfer takes
place through the hot metal of the pan.
Sautéing is a form of dry-heat cooking that uses
a very hot pan and a small amount of fat to cook
the food very quickly. Like other dry-heat cooking
methods, sautéing browns the food's surface as it
cooks and develops complex flavors and aromas
Deep-frying involves submerging food in hot,
liquid fat, it might take some time to get used to
the idea that it's actually a form of dry-heat
cooking.
Moist heat
Simmering cooking
With simmering, the cooking liquid is a bit hotter than poaching
from
180°F to 205°F. Here we will see bubbles forming and gently rising
to the
Boiling
surface of the water, but the water still isn't at a full rolling boil.
The hottest of these three stages is boiling, where the water
reaches its highest possible temperature of 212°F. It's
actually the least likely of the three to be used for cooking
Moist heat
Steaming cooking
is a moist-heat cooking technique that employs hot steam to
conduct the heat to the food item.

Boiling
The hottest of these three stages is boiling, where the water
reaches its highest possible temperature of 212°F. It's
actually the least likely of the three to be used for cooking
Moist heat
Braising cooking
is a combination-cooking method that uses both wet and dry heats
typically, the food is first browned at a high temperature, then
simmered in a covered pot in cooking liquid. Ex. Adobo, pork steak

Stewing
is a moist heat, slow cooking method, where small uniform
pieces of meat and/or vegetables are cooked in liquid, and
then served in the resulting gravy. Ex. Caldereta, menudo

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