Heat cooks food from "summary" of Salt, Fat, Acid, Heat by Samin Nosrat
When it comes to cooking food, heat plays a crucial role. It is the driving force behind the transformation of raw ingredients into a delicious meal. Heat is what causes proteins to denature and fats to melt, creating the complex flavors and textures that we associate with well-cooked dishes. Understanding how heat affects different types of food is essential for achieving the desired result in the kitchen. For example, proteins like meat and eggs undergo a series of changes when heated. Initially, they coagulate, becoming firmer and changing color. This process continues until the proteins reach a temperature where they start to toughen and eventually dry ou...
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