Denaturation and Coagulation
Hamburger RECIPE - Serves 2IngredientsBURGER
GARLIC AIOLI
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Method
BURGER
GARLIC AIOLI
- Combine mince, garlic, onion, oregano, Dijon, egg, crumbs and parmesan cheese in a bowl.
- Season, mix with damp hands and then form into 2 patties, with a diameter larger than the bun.
- Preheat electric fry pan to a medium-high heat (about a 6 on the dial).
- Add patties to the pan (no oil required) and cook for 5 mins each side until cooked through.
- Fill buns with lettuce, patties, tomato and aioli.
GARLIC AIOLI
- Process garlic, salt and egg yolk in a food processor until well combined.
- with motor running, slowly add oil through feed tube, processing to form a thick mayonnaise.
- Transfer to a bowl
- Stir in water, lemon juice and mustard.
Discussion/explanation
This Hamburger includes Denaturation and Coagulation in the beef. These terms are further explained in my glossary. These two processes change the structure of the meat by unravelling it, then re-clumping it, making it easier to consume and safe to eat. 65 degrees is the minimum temperature, cooked for 5 minutes on each side. However, as mincemeat has a much larger surface area, it is more prone to growing bacteria. It is therefore recommended that this cooking temperature and time be increased, to a desired point (I personally like my meat well done). Meat is a great source of protien, but mince had additional oil as well. Try lean alternatives as a healthier option.
Emulsification is also found in the recipe, specifically the aioli. Water and oil are known not to mix, but if an emulsifier (egg) is used as an emulsification agent to chemically bind these two ingredients together. Better results are achieved if the oil is added slowly, instead of all at once. Unfortunately, very few health benefits can be found in the aioli, as a large percentage of it is oil, leading to cholesterol and obesity. This recipe makes quite a large amount of it, but it should only be used in moderation.
Emulsification is also found in the recipe, specifically the aioli. Water and oil are known not to mix, but if an emulsifier (egg) is used as an emulsification agent to chemically bind these two ingredients together. Better results are achieved if the oil is added slowly, instead of all at once. Unfortunately, very few health benefits can be found in the aioli, as a large percentage of it is oil, leading to cholesterol and obesity. This recipe makes quite a large amount of it, but it should only be used in moderation.
evaluation
This Hamburger patty's incorporation of Denaturation and Coagulation has made it very stiff and safe to eat. Combined with tomato and lettuce, this makes it a perfect lunch or snack that provides protein, carbohydrates and vegetables. Addition of mustard, garlic, cheese and breadcrumbs also improve its structure and give it a positively interesting taste. To make this recipe even more amazing, note these steps:
- Don't put too much egg into the beef. The egg is optional, but helps bind all the ingredients together. However, too much egg has the opposite effect - the patty falls apart in the pan!
- When forming patties, compress them tightly and make sure their diametre is slightly larger than the bun. This is because the patty shrinks while cooking.
- Cook the beef well. As explained above, mince has a very large surface area, and has lots of bacteria. Cook mince longer than other meats to kill the bacteria and begin the denaturation process.
- Wash hands and use clean utensils when working with raw meat. This is to prevent cross-contamination, which can lead to food poisoning.
- Mix oil slowly. As explained above, better quality emulsification is found if oil is added slowly. Otherwise, despite the egg, a layer of oil will be found at the top.