After preparing the Tuna Poke with Chef Robert, we wondered about the raw fish. So, we had a food science lesson with Mr. Curry. He taught Sara and Sammy about cooking meat using denaturation.
What is Denaturation?
According to Encyclopedia Brittanica:
Denaturation, in biology, process modifying the molecular structure of a protein. Denaturation involves the breaking of many of the weak linkages, or bonds (e.g., hydrogen bonds), within a protein molecule that are responsible for the highly ordered structure of the protein in its natural (native) state. Denatured proteins have a looser, more random structure; most are insoluble. Denaturation can be brought about in various ways–e.g., by heating, by treatment with alkali, acid, urea, or detergents, and by vigorous shaking.
Other Examples of Denaturation
- When a cooked egg white turns white
- Whipping heavy cream to make whipped cream
- Making Jell-O with hot water
- Ceviche
- Adding acid to milk is how we make cheese!
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