Boneless sirloin steak: chemistry helps us to cook06/05/2018
Today we constantly assist to programs of kitchen in tv. These programs propose the most disparate recipes and all we venture there to reply the most complex to feel us true chefs. This is a simple recipe. It does not require great preparation in the kitchen to prepare it. I bet a chef from the new cousine would not be able to make a good boneless sirloin steak. I bet most of them would not be able to prepare it. But for better understanding the correct passages for a good boneless sirloin steak, all it takes is submitting him to the science and particularly to the chemistry.
Louis Camille Maillard in 1910 studied the reaction that happens between the sugars and the proteins during the cooking. In fact to temperatures among 140°-180 these mixtures react in way to produce some molecules whose color is brown and whose odor is that typical of the cooked foods. Some foods (the best of which it is the boneless sirloin steak) contain enough sugars and proteins to start the process of perfect cooking, that makes the foods almost candied. But what to do for exploiting the reaction of Maillard in the best of the ways and to taste a good beefsteak?
Let have a little decalogue
- first thing it needs to always use a frying pan in ghisa or in metal so that to transfer of heat is better. a non-stick iron pan would not make to distribute the heat in the correct way
- The temperature of the frying pan must be at least of 140°. Then do not use too much meat on pan to allow the water to evaporate
- Also the boneless sirloin steak must be dried. Water doesn’t help the reaction of Maillard
- when the meat is not particularly fat all it takes is using a thread of oil. The oil to be used is for example that of peanuts, since it doesn’t burn to the tall temperatures
- the beefsteak to make savory you/they can be salted both the sides
- the temperature never has to go down below the 140°. In this way the inside temperature will be some about ten degrees in less. So the external part the reaction of sugars and proteins it will make the rest
- YOU AVOID TO CHECK THE INSIDE COOKING PUNCTURING THE BONELESS SIRLOIN STEAK, YOU WILL MAKE HER LOSE ALL THE SUCCS
- at the end of the cooking the inside part must be pink. But you wait immediately to cut the meat. Allow to rest her/it one minute to leave to distribute the inside juices so that to optimize the taste
- To the end on the frying pan the better part will have remained: the brown clots typical of the cooking. These residues are the product typical of the reaction of maillard. Use some oil or put again the frying pan on the fire to pick up the juice on the boneless sirloin steak
- You can add some lower part bicarbonate Ph to accelerate the reaction of maillard
After having done all this stays only “to equip the stomach” and to eat!!!
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