Beef Stir Fry Recipe
INGREDIENTS – Between 2
250g Lean beef cut into strips
1 Small onion diced
1 clove crushed garlic
2 Tablespoons of barbecue sauce
¼ cup oyster sauce
2 cups approximately of sliced vegetables
(small piece of bok choy, 1 carrot, ½ stick celery)
1 Toil
100g of rice vermicelli.
2 tsp Arrowroot flour
½ cup of water
METHOD
Chemical Reaction Information
The chemical reactions occurring in this recipe are coagulation and denaturation. Beef is the only ingredient which undergoes these reactions. The denaturation occurs when the beef is sliced and when the beef is marinated. Coagulation occurs when the beef is cooked. It can also occur if the beef is left in the marinade overnight. When the meat is cooked a new colloidal system is created. This is a liquid in a solid or, in this case, the meat juices trapped in meat fibres.
Evaluation
Without these reactions occurring, the meat would be unpalatable and harder to chew and digest. From heating the meat, colour changes occur which can be seen when the red meat turns from red to brown. The taste is also enhanced as the red meat, itself, would have a raw, unpleasant taste. Overall, the meat would be inedible without the processes of denaturation and coagulation occurring.
INGREDIENTS – Between 2
250g Lean beef cut into strips
1 Small onion diced
1 clove crushed garlic
2 Tablespoons of barbecue sauce
¼ cup oyster sauce
2 cups approximately of sliced vegetables
(small piece of bok choy, 1 carrot, ½ stick celery)
1 Toil
100g of rice vermicelli.
2 tsp Arrowroot flour
½ cup of water
METHOD
- Place beef, onion, garlic, barbecue sauce and oyster sauce in a mixing bowl and mix well.
- Spray fry pan and heat oil
- Add vegetables to the pan and stir-fry for 2 – 3 minutes. Remove from pan and place on metal plate.
- Cook meat mixture in batches until meat is cooked.
- Return vegetables to the pan and mix well to cook until sauce boils.
- Mix the flour gradually with the water and pour into stir fry while stirring.
- Continue stirring as the sauce thickens.
- To prepare rice vermicelli, place in a bowl and cover with boiling water for a few minutes until soft.
- Drain noodles and pile onto plate, topped with stir-fry mixture.
Chemical Reaction Information
The chemical reactions occurring in this recipe are coagulation and denaturation. Beef is the only ingredient which undergoes these reactions. The denaturation occurs when the beef is sliced and when the beef is marinated. Coagulation occurs when the beef is cooked. It can also occur if the beef is left in the marinade overnight. When the meat is cooked a new colloidal system is created. This is a liquid in a solid or, in this case, the meat juices trapped in meat fibres.
Evaluation
Without these reactions occurring, the meat would be unpalatable and harder to chew and digest. From heating the meat, colour changes occur which can be seen when the red meat turns from red to brown. The taste is also enhanced as the red meat, itself, would have a raw, unpleasant taste. Overall, the meat would be inedible without the processes of denaturation and coagulation occurring.
Home-style Beef Burger recipe
Ingredients
600g beef mince
1 onion, finely chopped
1tsp crushed garlic
1 teaspoon each dried oregano & Dijon mustard
1 egg, beaten
1/2 cup (35g) fresh breadcrumbs
1/3 cup (25g) grated Parmesan
2 tomatoes sliced
4 burger buns, split, toasted
Butter lettuce leaves and aioli
Method
Chemical Reaction Information
The chemical reaction that occurs in the recipe is denaturation and coagulation. The ingredients in this recipe that go through these chemical processes are both the beef mince and the egg. The denaturation occurs when the mince and the eggs are mixed around in a bowl with seasoning and breadcrumbs. Coagulation happens in the recipe when the meat is cooked.
Evaluation
In terms of taste, the meat tastes much better through the process of denaturation as it would not be seasoned and the egg would not properly join without this reaction. It would be inedible without coagulation as the meat would be raw and uncooked. The texture is also one of better quality than without denaturation and coagulation as, without these reactions, the patties would be very moist, raw and overall, unpleasant. The appearance is also highly enhanced as the raw, red patties look nowhere near as delicious as the cooked, brown meat. The overall appeal of the dish is better, with the texture, taste and appearance ameliorating largely when compared to a recipe without these reactions.
Ingredients
600g beef mince
1 onion, finely chopped
1tsp crushed garlic
1 teaspoon each dried oregano & Dijon mustard
1 egg, beaten
1/2 cup (35g) fresh breadcrumbs
1/3 cup (25g) grated Parmesan
2 tomatoes sliced
4 burger buns, split, toasted
Butter lettuce leaves and aioli
Method
- Combine mince, garlic, onion, oregano, Dijon, egg, crumbs and Parmesan in a bowl.
- Season, mix with damp hands, then form into 4 patties.
- Preheat electric fry pan to a medium-high heat. (Temp on dial - 6 or 160 )
- Add burgers to pan (no oil required) and cook for 5 minutes each side until cooked through.
- Fill buns with lettuce, patties, tomato and aioli.
Chemical Reaction Information
The chemical reaction that occurs in the recipe is denaturation and coagulation. The ingredients in this recipe that go through these chemical processes are both the beef mince and the egg. The denaturation occurs when the mince and the eggs are mixed around in a bowl with seasoning and breadcrumbs. Coagulation happens in the recipe when the meat is cooked.
Evaluation
In terms of taste, the meat tastes much better through the process of denaturation as it would not be seasoned and the egg would not properly join without this reaction. It would be inedible without coagulation as the meat would be raw and uncooked. The texture is also one of better quality than without denaturation and coagulation as, without these reactions, the patties would be very moist, raw and overall, unpleasant. The appearance is also highly enhanced as the raw, red patties look nowhere near as delicious as the cooked, brown meat. The overall appeal of the dish is better, with the texture, taste and appearance ameliorating largely when compared to a recipe without these reactions.
Taco Meat Recipe
INGREDIENTS
450g ground beef
1⁄4 cup flour
1 tablespoon chili powder
1 teaspoon salt
1⁄2 teaspoon minced onion
1⁄2 teaspoon paprika
1⁄4 teaspoon onion powder
1⁄8 teaspoon garlic powder
1⁄8 teaspoon cumin
1⁄2 cup water
Method
Chemical Reaction Information
The chemical reactions that occur in this recipe are both denaturation and coagulation. The beef is involved with both of these reactions. They occur in the recipe when the beef is combined with the other ingredients in the bowl (denaturation) and when the meat is cooked (coagulation).
Evaluation
In this recipe, the meat tastes much better when cooked and mixed with the seasoning through the processes of denaturation and coagulation. The texture is also better as, without denaturation, the ingredients wouldn't have joined and the texture would be very unpleasant. The appearance is enhanced from a pink mixture to a brown one after coagulation occurs. Overall, the appeal is heightened greatly because of these reactions.
INGREDIENTS
450g ground beef
1⁄4 cup flour
1 tablespoon chili powder
1 teaspoon salt
1⁄2 teaspoon minced onion
1⁄2 teaspoon paprika
1⁄4 teaspoon onion powder
1⁄8 teaspoon garlic powder
1⁄8 teaspoon cumin
1⁄2 cup water
Method
- Combine all ingredients in a bowl except water.
- Mix well as you would in making a meat loaf.
- Pour water into pan and add meat.
- Stir occasionally breaking up any large chunks.
- Cook for about 5-10 minutes or until done.
Chemical Reaction Information
The chemical reactions that occur in this recipe are both denaturation and coagulation. The beef is involved with both of these reactions. They occur in the recipe when the beef is combined with the other ingredients in the bowl (denaturation) and when the meat is cooked (coagulation).
Evaluation
In this recipe, the meat tastes much better when cooked and mixed with the seasoning through the processes of denaturation and coagulation. The texture is also better as, without denaturation, the ingredients wouldn't have joined and the texture would be very unpleasant. The appearance is enhanced from a pink mixture to a brown one after coagulation occurs. Overall, the appeal is heightened greatly because of these reactions.