What does "cook" mean?

What actually means "to cook"

Cooked foods are easier to digest than raw foods. But when do you actually call food "cooked" and what happens with this method of preparation?

• Every cooking of food is actually a temperature shock that triggers a variety of physical and chemical processes. However: This shock is intentional, because many Food only become edible or easier to digest when they are cooked.
• This is how the proteins coagulate (especially those in the meat contained proteins, the proteins, are denatured during cooking), starch gelatinizes under the action of water, plant fibers dissolve and many flavors change or are only developing. In addition, (harmful) microorganisms are killed during cooking.
• The most important thing in cooking happens at the molecular level. The molecular processes are of course driven (and also controlled) by the increased temperature.
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• Cooking takes the form of boiling, frying or grilling.


Horses: cook the meat juicy and tender - that's how it works

Horse meat is particularly popular in the Rhineland as a sauerbraten. How do you ...

• But steaming or cooking in the microwave is also a method in which molecular reactions take place in the food.
• However, cooking can also be done with acid - without any temperature shock. For example, if you drizzle fish fillets with citric acid, after a while you will notice that the meat turns white, just like in the saucepan. The acid reduces the cohesion of the proteins, which means that they begin a process of development, also known as denaturation. The enzymes in fresh pineapple also have this effect.
• And: In colloquial language, the two terms "cook" and "cook" are often used synonymously.

Cook the meat until it is tender

• In uncooked meat, the proteins are tangled up.
• If the temperature is increased, they unfold into threads, which then network with a further increase in temperature.
• However, meat in particular becomes tough due to the high number of cross-links between the proteins. Once a whole protein network has formed, you will have a lot of work to do with your teeth.
• So if you want tender meat, you should only cook it at moderate temperatures (low temperature method) or off the grill or in good time. to take out of the pan.
• And: if the meat is marbled with fat, this protects the proteins from overheating too quickly. Consequence: The meat does not become tough.