Gelatinisation as a chemical process takes place in this recipe as does another very important series of chemical changes. Without these reactions the food, particularly the meat and vegetables, would be unpalatable and harder to chew and digest.
The meat also goes through significant changes as it is cooked and the protein molecules are exposed to heat.
These two chemical changes are denaturation and coagulation and only occur in protein foods. These are the simeese twins, as you can't have one, without the other. When protein foods are exposed to certain conditions, one being heat protein molecules, permanently alter in structure = denaturation. Further heating sets the protein and often there are accompanying colour changes which can be seen when red meat turns from red to brown.
Equipment:
*scrap bowl
*small saucepan
* 2 medium glass bowls
* Spoon
*Cooks knife
*chopping board
* Electric fry pan
*silicon spatula or wooden spoon
*Colander
*Oven mits
* metal plate (optional)
Ingredients Between 2
*250 grams lean beef cut into strips
*1 small diced onion
*1 clove of crushed garlic
*2 tablespoons of barbecue sauce
*1/4 cup of oyster sauce
*2 cups approximately of sliced vegetables
( small piece of bok choy, 1 carrot, 1/2 stick of celery, broccoli and any of your choice)
*toil
*100 grams of vermicelli noodles or rice
* 2 teaspoons of arrowroot flour
*1/2 cup of water
* 1 teaspoon of olive oil
Method:
* Remember to wash hands and any equipment that touched the raw meat or blood of the raw meat before re-using to avoid cross-contamination. You should wash equipment in hot soapy water.
1) Place beef, onion, garlic, barbecue sauce and oyster sauce into 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 on a metal plate.
4) Cook meat mixture in batches until meat is cooked
5) return vegetables to the pan and mix well until the sauce boils.
6) Mix the flour gradually with the water and pour into stir-fry while stirring.
7) Continue stirring while the sauce thickens.
8) To prepare the vermicelli noodles, place in a bowl and cover with boiling water for a few minutes until soft.
9) Drain noodles and pile onto the plate, topped with the stir-fry mixture.
Some questions you may have.
Q1. Why is it necessary to put the cooked meat into a clean bowl?
This is to prevent the bacteria from the raw meat to contaminate the cooked meat.
Q2. What is cross-contamination?
Allowing something un contaminated, e.g. cooked meat, to come in contact with something contaminated, e.g. raw meat.
Q3. Where does denaturation and coagulation occur in this recipe?
Denaturation occurs when you slice and marinate the meat.
Coagulation occurs in the cooking of the meat.
Q4. How significant are the two chemical reactions to the end product?
They are very important as they determine the flavour, texture and most importantly the safety of the meat.
Q5. What is meant by the terms denaturation and coagulation?
Denaturation is the permanent alteration of the protein structure by heat, acid, or agitation. Denaturation breaks the chemical bond that holds the amino acids together.
Coagulation is the setting of a protein when heat or acid is added. E.g. raw to cooked egg.
Evaluation:
Denaturation and coagulation are vital to this recipe as it would be incredibly hard to chew and digest without them. It also wouldn't taste very nice and would be dangerous to eat. However with the addition of these two reactions it becomes a tasty meal that is a real hearty dinner or even lunch. The main change these reactions make however is the colour going from red-brown and the texture becoming more tough.
The meat also goes through significant changes as it is cooked and the protein molecules are exposed to heat.
These two chemical changes are denaturation and coagulation and only occur in protein foods. These are the simeese twins, as you can't have one, without the other. When protein foods are exposed to certain conditions, one being heat protein molecules, permanently alter in structure = denaturation. Further heating sets the protein and often there are accompanying colour changes which can be seen when red meat turns from red to brown.
Equipment:
*scrap bowl
*small saucepan
* 2 medium glass bowls
* Spoon
*Cooks knife
*chopping board
* Electric fry pan
*silicon spatula or wooden spoon
*Colander
*Oven mits
* metal plate (optional)
Ingredients Between 2
*250 grams lean beef cut into strips
*1 small diced onion
*1 clove of crushed garlic
*2 tablespoons of barbecue sauce
*1/4 cup of oyster sauce
*2 cups approximately of sliced vegetables
( small piece of bok choy, 1 carrot, 1/2 stick of celery, broccoli and any of your choice)
*toil
*100 grams of vermicelli noodles or rice
* 2 teaspoons of arrowroot flour
*1/2 cup of water
* 1 teaspoon of olive oil
Method:
* Remember to wash hands and any equipment that touched the raw meat or blood of the raw meat before re-using to avoid cross-contamination. You should wash equipment in hot soapy water.
1) Place beef, onion, garlic, barbecue sauce and oyster sauce into 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 on a metal plate.
4) Cook meat mixture in batches until meat is cooked
5) return vegetables to the pan and mix well until the sauce boils.
6) Mix the flour gradually with the water and pour into stir-fry while stirring.
7) Continue stirring while the sauce thickens.
8) To prepare the vermicelli noodles, place in a bowl and cover with boiling water for a few minutes until soft.
9) Drain noodles and pile onto the plate, topped with the stir-fry mixture.
Some questions you may have.
Q1. Why is it necessary to put the cooked meat into a clean bowl?
This is to prevent the bacteria from the raw meat to contaminate the cooked meat.
Q2. What is cross-contamination?
Allowing something un contaminated, e.g. cooked meat, to come in contact with something contaminated, e.g. raw meat.
Q3. Where does denaturation and coagulation occur in this recipe?
Denaturation occurs when you slice and marinate the meat.
Coagulation occurs in the cooking of the meat.
Q4. How significant are the two chemical reactions to the end product?
They are very important as they determine the flavour, texture and most importantly the safety of the meat.
Q5. What is meant by the terms denaturation and coagulation?
Denaturation is the permanent alteration of the protein structure by heat, acid, or agitation. Denaturation breaks the chemical bond that holds the amino acids together.
Coagulation is the setting of a protein when heat or acid is added. E.g. raw to cooked egg.
Evaluation:
Denaturation and coagulation are vital to this recipe as it would be incredibly hard to chew and digest without them. It also wouldn't taste very nice and would be dangerous to eat. However with the addition of these two reactions it becomes a tasty meal that is a real hearty dinner or even lunch. The main change these reactions make however is the colour going from red-brown and the texture becoming more tough.