NFS 033 Lecture Notes - Lecture 10: Maillard Reaction, Oxymoron, Myoglobin
5 Mar 2018
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It absolutely matters to me the way an animal is treated before it is processed to be made available in a supermarket. Animals lose their lives every single day so that people can eat them. Muscle tends to be an unfavorable shape, but you can tie them to be more uniform and therefore easier to cut. With trimming the bone, you have to keep the knife facing towards it. You want to get rid of the fascia because it is tough in texture: chicken: 8 pieces is good so that all the pieces are consistent in thickness. You would miss out on the maillard reaction, and the browning of meat. Baking bread, roasting coffee, frying onions and garlic. Lean meat = 75% water, 20% protein, 3% fat. Muscle cells = long fibers that cause movement when they contract & relax. Carve meat across the grain so you can chew with the grain.
