Proteins and ferments
6 short explainers. Read them in order, or jump to the question you have right now.
- 205Collagen becomes gelatinTough cuts like beef shank, oxtail and chicken feet are packed with collagen, a stringy connective protein. Hours of gentle, moist heat unwind it into…
- 206Proteins set when they heatProteins are tightly folded chains. Heat unwinds them (that's denaturation), then they bond to each other and set, squeezing out some water. Egg whites…
- 207Salt draws water out of foodSalt dissolves on the surface and draws water out of food by osmosis, because water moves toward the saltier side. With less free water, flavor…
- 208Warm milk, tangy yogurtMilk sugar is lactose. Yogurt cultures, mainly Lactobacillus and Streptococcus thermophilus, feed on it and make lactic acid. The acid lowers the pH, and…
- 209Butter from creamCream is 30 to 40 percent fat, in globules wrapped in thin membranes. Whipping or shaking breaks the membranes, and the fat sticks into clumps. Past…
- 210Why some cheeses stretchCheese is a net of casein protein holding fat and water. Warmth loosens the net so it flows. Young cheeses like mozzarella have long, moist strands that…
