water and the protein fibers that do the work
of contraction, which are not dispersable in
water. The soluble and dispersable materials
in muscle include about 1% by weight of
collagen, 5% other cell proteins, 2% amino
acids and other savory molecules, 1% sugars
and other carbohydrates, and 1% minerals,
mainly phosphorus and potassium. Bones are
around 20% collagen, pig skin around 30%,
and cartilaginous veal knuckles up to 40%.
Bones and skin are thus much better sources
of gelatin and thickening power than meat.
However, they carry only a small fraction of
the other soluble molecules that provide
flavor. To make sauces with good meat flavor,
it’s meat that must be extracted, not bones or
skin.
When meat is thoroughly cooked, it
releases about 40% of its weight in juice, and
the flow of juice pretty much ends when the
tissue reaches 160ºF/70ºC. Most of the juice is
water, and the rest the soluble molecules
barry
(Barry)
#1