POP - Cooking with Proteins Microlesson

Cooking with Proteins

There are several processes to cooking animal-based proteins. Preferences vary depending on the end goal.  

Quick Glance: Where's the Beef?

Have you ever eaten a steak or a cooked egg? I bet you have and it was good! 

This lesson will focus on how we cook proteins. There are several processes to cooking animal-based proteins. Preferences vary depending on the end goal. Do you want to grill a piece of chicken or pan fry it? No matter how you cook the protein it is also important to consider the health factor of the meat. Proteins can also be used in recipes to help texture a product, as gelatin, and as a foaming agent. You will even learn how to make your own foam-based protein or in other words a Meringue.

Explore: How Would You Like Your Eggs Cooked?

It is 7 am and you just woke up. Do you have time to cook some eggs? If so how will you do it? Will you scramble them? Will you poach them and serve them on a piece of toast. No matter how you crack that egg, eggs are a reliable source of protein and fat and a good way to fuel your day. There are also other animal-based protein sources. Chicken and fish are quite popular for their healthy nutrient profiles and low fat count. And yes, you can still eat red meat. But, select types that are lower in fat.

Let’s take a look at how proteins are prepared and their nutrition count.

 

Many people choose simple cooking techniques when preparing proteins. They are looking for convenience due to a limited and busy schedule. But, proteins play many roles in recipes. They help to texturize and bind, they can also be used as a gelling agent to offer support and structure.

Check out this short presentation on how proteins are used in foods today.

  

Lemon "Foam Protein" Pie Anyone?

One of the more fascinating properties of certain proteins is the ability to transform from a liquid to a solid. Foams and Meringues are a great example of this feature. The Smithsonian dates this process back to the 1600s. Eggs whites are composed of about 90% water. They are also pure protein. The more you beat egg whites with a blender, the more bubbles that are pushed into the protein. It is as if you are putting air into the egg whites. However, these air bubbles will not stand for long. That is why most people will put a stabilizer like vinegar, lemon juice, or cream of tarter which are all acids. These items encourage the proteins in the egg white to bond together. Another ingredient that adds structural integrity, in addition to providing flavor, is sugar, which works like glue that holds the foam together. Chefs and home cooks should only use the whites when creating foams and meringues. The yolk has fat and will add bulk to the recipe and it will not foam up properly.

Learn how to whip egg whites into Meringue

 

Challenge

So do you think you understand proteins? Try the challenge below to test your knowledge.

 

Takeaway: J-E-L-L-OMG- What is Jello Made Of?

What is Gelatin made of? One of the reasons that Gelatin may be considered a protein is because it is usually made from animal collagen. Most gelatin is derived from pork skins, pork, and cattle bones, or split cattle hides. But don’t worry. This is usually the byproducts of the meat and leather industry and it undergoes a process in which it is made safe for human consumption. It can be found in powder form or even in sheet format.  It is found in most gummy candy , as well  as other products such as  marshmallows ,  gelatin desserts , and  some  ice creams ,  dips , and  yogurts . So, think  about this the next time you eat Jell-O or another yummy treat.

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