1. Information taken from Cook’s Illustrated: The Science of Good Cooking
Kitchen Basics Part 2
Information taken from Cook’s Illustrated: The Science of Good Cooking

2. Types of Heat heat- fast moving molecules
Conduction
Heat moves from the outer parts inward, toward the cold parts. (ex. Frying in a pan)
Convection
-the transfer of heat from a liquid , or air (ex. boiling)
Radiant
-high-energy waves hit exterior of food directly
(ex. Gilling, microwaving)

3. Be Careful You Don’t Want Dry Meat!
When you’re cooking you have to be careful not to use too much heat or the food will dry out. Slow and low is the way to go for less moisture loss. Cooking this way will also allow for more even cooking.

4. Locking in Moisture
After cooking, to avoid loosing juices, allow meat to rest before cutting into it. Here’s why… Meat is mostly water. The proteins in meat (that make up the muscle fiber) keeps water trapped. When the meat is heated the proteins contract causing the water molecules to be squeezed out. Letting the meat to sit allows the proteins to expand again, or relax, which re- traps the water molecules. Thus, leaving you with juicy meat. Note: the fat on meat helps to keep it moisturized

5. Locking in Moisture BEEF MIN LAMB PORK CHICKEN TURKEY Steaks 5-10
Chops
chops
parts 20
roasts
15-30
tenderloin 10
whole
15-20
30-40

6. Proper Temperatures Notes:
All meats have a proper temperature at which they must be cooked to.
Notes:
Turkey legs have to reach a higher temperature than the breast in order for it to be more palatable.

7. Carryover Cooking
What is it??? Carryover cooking is when meat is removed from the heat source but continues to cook.
Notes: To account for carryover cooking, remove meat from heat when center is 5-10 degrees below what you want. This does not work with chicken and fish

8. Tough Cuts
In tough cuts such as roast or steak moisture loss is more apparent around 140°. This is because the connective tissue squeezes the fibers more which pushes out water molecules
Gelatin is formed from collagen heated at temperatures between 140° - 180°. This gelatin helps to thicken sauces and tenderize meat. Tough cuts are best cooked at low temperatures for long periods of time.

9. Braising -when meat is cooked in a covered pot
This can be done with a small amount of water or you can do a dry braise
The juices from the meat help create a moist environment and the meat cooks in its own juices, when you dry braise.
Works best with meat that have high levels of collagen
Note: you can sear the meat first for added flavor and browning
Three advantages of braising
The liquid does not surpass 212 degrees which provides steady even cooking
The liquid makes for a great sauce
Steam helps to cook so the cook tie is reduced

10. 2 Types of Braising Pot roasting Stewing
Large meats cooked in small amount of liquid
Stewing
Small pieces cooked in more liquid

11. Flavor
Bones contain the connective tissue which contain the collagen that will turn to gelatin. Also they are lined with fat which can absorb flavor from the smoke. The marrow also contains flavor that can flow throughout. Slow cooking Maillard reaction -heating foods at temperatures of at least 300° -new flavor compounds are made *any amount of water will effect the reaction and reduce browning

12. Extras
-if you’re going to brown2 meat in the oven, let it rest first to reduce internal temperature then place back in oven at a high temperature for 10-15min. Otherwise the meat will dry out
2browning is caused by molecules called melanoidin pigments. Drippings used from bottom of pan is called “fond”.
meat structure: muscle fiber, water, connective tissue, and fat