Menu: Beef Stir-Fry (Serves 2)
Ingredients* 250g lean beef cut into strips
* 1 small onion diced * 1 clove crushed garlic * 2 tablespoons of barbecue sauce * 1/4 cup oyster sauce * 2 cups approximately of sliced vegetables (small piece of Bok Choy, 1 carrot, 1/2 stick of celery) *1 tsp oil * 100g rice vermicelli * 2 tsp Arrowroot flour * 1/2 cup water |
Method1) Place beef, onion, garlic, barbecue sauce and oyster sauce in a mixing bowl and mix well
2) Spray fry pan and heat oil 3) Add vegetables to the pan and stir-fry for 2-3 minutes. Remove from pan and place and place on metal plate 4) Cook meat mixture in batches until meat is cooked 5) Return vegetables to the pan and mix well to cook until sauce boils 6) Mix the flour gradually |
Equipment* Scrap Bowl
* Chopping Boards * Small-medium saucepan * Medium bowl * Electric frying-pan * Colander * Oven Mitts * Cook's Knife |
The Scientific Process/ Reaction
Beef Stir-Fry involves three scientific reactions. These are Gelatinisation, Denaturation and Coagulation.
Denaturation is the permanent alteration of the protein structure by heat, acid or agitation. Denaturation breaks the chemical bonds that holds amino acids together. Coagulation is the setting of protein when heat or acid is added.
Let's start with the Facts!:
Amino Acids are the building blocks of protein. They are joined together by chemical bonds that holds them in a helical structure. The process of Denaturation and Coagulation are Siamese twins; to occur, both processes are needed.
* By doing the process of denaturation, this process 'denatures' the helical structure. In other words, it unravels or changes the helical structure of the amino acid. In our recipe above (Beef Stir-Fry), denaturation occurs when you slice or marinate the meat since you are breaking the amino acids and its chemical bonds. From a physical-point-of-view, the meat is 'chopped' or marinated in the mixing bowl. Denaturation also occurs in everyday cooking such as whisking an egg.
* Coagulation is the 2nd reaction of these two twins. Coagulation is the setting of the protein that had previously been denatured or disrupted. It sets when heat or acids are applied or added. In this case of our recipe above (BS-F), coagulation is evident when the meat is cooking on the fry-pan. A physical point-of-view will see the meat becoming more 'cooked' with brownish colours and the meat becoming more 'solid' since the moisture is sucked. Other example of Coagulation is from gelatine to a solid jelly.
Indeed these two processes are paramount because it determines the flavour, texture and safety of the meat.
In addition, without Gelatinisation, food, particularly the meat and the vegetable would be unpalatable and significantly hard to digest and chew (eg. sauce). Detailed information on Gelatinisation is on the White Sauce Pasta Recipe Page.
Beef Stir-Fry is an enjoyable cooking and learning experience! Remember to not permit cross-contamination. Cross-contamination is allowing something that is un-contaminated (e.g. cooked meat) contacting something that is contaminated (e.g. raw meat)
Leo (the Lemons) K
Yours,
Beef Stir-Fry involves three scientific reactions. These are Gelatinisation, Denaturation and Coagulation.
Denaturation is the permanent alteration of the protein structure by heat, acid or agitation. Denaturation breaks the chemical bonds that holds amino acids together. Coagulation is the setting of protein when heat or acid is added.
Let's start with the Facts!:
Amino Acids are the building blocks of protein. They are joined together by chemical bonds that holds them in a helical structure. The process of Denaturation and Coagulation are Siamese twins; to occur, both processes are needed.
* By doing the process of denaturation, this process 'denatures' the helical structure. In other words, it unravels or changes the helical structure of the amino acid. In our recipe above (Beef Stir-Fry), denaturation occurs when you slice or marinate the meat since you are breaking the amino acids and its chemical bonds. From a physical-point-of-view, the meat is 'chopped' or marinated in the mixing bowl. Denaturation also occurs in everyday cooking such as whisking an egg.
* Coagulation is the 2nd reaction of these two twins. Coagulation is the setting of the protein that had previously been denatured or disrupted. It sets when heat or acids are applied or added. In this case of our recipe above (BS-F), coagulation is evident when the meat is cooking on the fry-pan. A physical point-of-view will see the meat becoming more 'cooked' with brownish colours and the meat becoming more 'solid' since the moisture is sucked. Other example of Coagulation is from gelatine to a solid jelly.
Indeed these two processes are paramount because it determines the flavour, texture and safety of the meat.
In addition, without Gelatinisation, food, particularly the meat and the vegetable would be unpalatable and significantly hard to digest and chew (eg. sauce). Detailed information on Gelatinisation is on the White Sauce Pasta Recipe Page.
Beef Stir-Fry is an enjoyable cooking and learning experience! Remember to not permit cross-contamination. Cross-contamination is allowing something that is un-contaminated (e.g. cooked meat) contacting something that is contaminated (e.g. raw meat)
Leo (the Lemons) K
Yours,