Fats and Proteins

*Fats and Proteins

*Cooking with fats

*Smoking point?*Do not use olive oil to deep-fry*Adds flavor, tenderness, crispness*Prevents sticking

*Keep tightly covered; picks up other flavors easily*Store properly to prevent becoming rancid

*Saturated Fat

*Solid fat at room temp*Mainly from animal foods

*Saturated Fat

1. Hold in body heat2. Shock absorber3. Carries vitamins A,D,E,K4. Formation of body cells5. 10% of daily calories

*Unsaturated Fat

*Liquid at room temp*From plant resources*Jobs same as saturated but don’t carry cholesterol

*Cholesterol

1. White, waxy fat made by the body and part of every cell

2. Only in ANIMAL foods3. Body does not need extra because body makes

enough4. Extra causes clogged arteries and high blood

pressure5. Needed to make sex hormones and bile acids

*Complete Protein

*Contains ALL amino acids needed by the body*Beef, bison, pork, veal, mutton, lamb, fish, poultry,

variety meats liver, kidney, heart, tongue, sweetbreads(thymus gland), tripe (stomach), brains, chitterlings (cleaned intestines)

*Complete Protein Functions

1. Build and repair cells2. Make enzymes, hormones, antibodies3. Help transport iron and oxygen4. Provide energy (12% of daily calories)

*Incomplete Protein

*Contains some of the amino acids needed by the body; needs to be eaten in combinations to make a complete protein*Grains/dairy or grains/legumes or legumes/dairy

*Cooking with Proteins

*Destroys harmful bacteria*Improves flavor*Makes easier to digest

*Tenderizing Techniques

*Collagen broken down during cooking; can be aided with chemicals*Meat tenderizers, marinades,

*Elastin not broken down during cooking but can be mechanically*Pounding, grinding, cubing, etc

*Overcooking and cooking at too high a temperature causes toughness

*Choosing meat cuts

*Look for marbling – streaks of fat thru meat*By bone (pg 239) - *Tender – t-bone, rib, hip (pin, wedge, flat)*Not as tender – round, neck (blade)

*By name (pg 236) – *Parts of animal not exercised (across back) are

the most tender – loin, rib*Exercised parts need some kind of tenderizing –

some more than others – arm, chuck, shank, flank

*Meat Labelstype of meat, wholesale, retail,

price/lb, total weight, total price, sell by date,

*Dry cooking methodsfor tender cuts

*Roasting – large tender cuts; cook fat side up; allow to sit 10-15 min before cutting*Broiling/grilling – direct flame; thin cuts

like steaks/chops; season after browned to seal in juices*Panbroiling – like broiling but in skillet on

stovetop; pour off fat that accumulates*panfrying – in skillet w/o pouring off

accumulated fats; stir-frying

*Moist cookingmethods

for less-tender cuts

*Use less tender cuts of meat*Braising – brown outside the cook in small

amount of liquid with tightly covered lid; low heat*Stewing – meat covered in simmering

liquid