Volantino

DISCOVERING RED MEATS CHALLENGE: Storing meat can be risky. SKILL: For fresh meat in general, the ideal storage temperature must not be below 0°C and above +7°C , and this temperature must be maintained for the entire supply chain up to home storage. CHALLENGE: Cooked red meat may not be very tender.. SKILL: To keep red meats tender, not dry and with a good nutritional value of proteins, it is necessary not to exceed a core temperature of 70°C during cooking. However, it is very important to remember that the temperature of 75°C must be reached inside some red meat-based preparations such as hamburgers, meatballs, meatloaves and rolls to be sure that microorganisms, potentially dangerous for our health, are inactivated. From any early age we learn to recognise the smell of lemon, well-cooked bread, grandma’s cake, etc., all these fragrances are due to molecules that travel from food to our nose and allow our brain to recognise them through smell. When cooking, we combine different foods that go well together, their combination produces a pleasant result. WHY DO SOME INGREDIENTS “GO WELL TOGETHER” AND NOT OTHERS? As usual, science gives us the answer, telling us that the molecular and aromatic composition of some foods, combined together, enhances the taste buds by sending a pleasant impulse to the brain. THE STUDY OF THIS COMBINATION IS CALLED FOOD PAIRING. TASTE MOLECULES