Tenderness And Appropriate Cooking Methods

The heat of cooking affects tenderness in two ways:

1. It tenderizes connective tissue if moisture is present and cooking is slow.

2. It toughens protein. Even meats low in connective tissue can be tough and dry if cooked at excessively high heats for too long.

Figure 10.8

The radura is the international symbol for irradiation.

Figure 10.8

The radura is the international symbol for irradiation.

272 Chapter 10 • Understanding Meats and Game

Continue reading here: The Principle Of Lowheat Cooking

Was this article helpful?

0 0