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                    [img]http://i52.tinypic.com/28tgx94.jpg[/img]

Duck confit tastes entirely different from duck cooked almost any other way. Cooking it is all about converting tough collagen proteins—pound for pound tougher than steel—into gelatin.

While this isn't a fast chemical reaction, it's a simple one to trigger: hold the meat at a low temperature for long enough, and the collagen proteins denature and eventually hydrolyze.

154°F / 68°C: Collagen (Type I) Denatures
An animal's connective tissues provide structure and support for the muscles and organs in its body. You can think of most connective tissues-loose fascia and ligaments between muscles as well as other structures such as tendons and bones-as a bit like steel reinforcement: they don't actively contract like muscle tissue, but they provide structure against which muscles can pull and contract.

The most common type of protein in connective tissue is collagen, and while there are several types of collagen in animals, from a culinary perspective, the main chemical difference between the different types of collagen is the temperature at which they denature. In cooking, collagen shows up in two different ways: either as discrete chunks (e.g., tendons, silverskin) outside of the muscle, or as a network that runs through the muscle. Regardless of its location, collagen is tough (it provides structure, after all) and becomes palatable only given sufficient time at sufficiently high temperatures.

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yakk i hate duck.....i like only chick........[img]http://jonnadula-madhu.sulekha.com/mstore/jonnadula-madhu/albums/default/chicken%2065%20-5.jpg[/img]

Posted

@gr33d[quote author=I hate caste...... link=topic=101656.msg1080800#msg1080800 date=1285261764]
yakk i hate duck.....i like only chick........[img]http://jonnadula-madhu.sulekha.com/mstore/jonnadula-madhu/albums/default/chicken%2065%20-5.jpg[/img]
[/quote]

Posted

[quote author=I hate caste...... link=topic=101656.msg1080800#msg1080800 date=1285261764]
yakk i hate duck.....i like only chick........[img]http://jonnadula-madhu.sulekha.com/mstore/jonnadula-madhu/albums/default/chicken%2065%20-5.jpg[/img]
[/quote]

tinte kada mama telisedhe ... evari taste lu vallaki untayi le

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