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Catching Fire: How Cooking Made Us Human is a 2009 book by British primatologist Richard Wrangham, published by Profile Books in England, and Basic Books in the US. It argues the hypothesis that cooking food was an essential element in the physiological evolution of human beings. It was shortlisted for the 2010 Samuel Johnson Prize.
With its high caloric density and content of important nutrients, meat thus became a staple in the diet of early humans. [54] By increasing digestibility, cooking allowed hominids to maximize the energy gained from consuming foods. Studies show that caloric intake from cooking starches improves 12-35% and 45-78% for protein.
The crusts of most breads, such as this brioche, are golden-brown mostly as a result of the Maillard reaction.. The Maillard reaction (/ m aɪ ˈ j ɑːr / my-YAR; French:) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor.
Browning is typically done using a frying pan, which is generally preheated to a medium high temperature to avoid sticking. In order to brown properly, the meat should first have surface moisture removed. This is usually achieved by patting the meat with a paper towel to remove water. [1] [page needed]
However, it’s important to remember that eating a well-rounded, balanced diet with little (to no) processed meat is probably one of the best things you can do to support your long term health ...
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A meat thermometer allows you to take the internal temperature of whatever protein you are cooking. This, in turn, can help you avoid eating meat that is under or overcooked. But to get the right ...
The meat is cooked by the evaporation of this water. When the water is vaporized it leaves the meat through pores in the surface of the meat. Another source of water vapor is the Maillard Reaction. This reaction is responsible for why meat, and many other food products, turn brown when cooked. This reaction only occurs at high temperatures.