Timeline for why use a pressure cooker for collagen to gelatin conversion?
Current License: CC BY-SA 3.0
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| Oct 23, 2012 at 18:04 | comment | added | rumtscho♦ | No, the proteins making up the muscle fibers are called actin and myosin. Collagen is also a proteins, but it is a connective tissue, not intended for movement, and has a different structure. I don't know a good web source to learn about them, read Potter's "cooking for geeks" or McGee's "On food and cooking" about details. The first is the easier read, the second is much more complete. And the comparison between roasting and pressure cooking is more difficult, because you have both radiation and conduction in roasting. Also, surface stays the same, but the coefficient of air is different. | |
| Oct 23, 2012 at 17:42 | comment | added | Kent | Thanks for the great reply. I would love to learn more about these two types of proteins. Collagen in connective tissues is one type. What's the other? It just sprung up in the answer without an explanation. Also, I should clarify with physics what is meant by "pushing the energy". Energy transfer via conduction, which is the case here, is determined by the temperature difference and contact surface area. I guess this is why pressure cooking is good for this purpose: it offers the large contact surface of being submerged in liquid, while the higher temperatures close to slow roasting. | |
| Oct 21, 2012 at 8:33 | vote | accept | Kent | ||
| Oct 21, 2012 at 8:33 | vote | accept | Kent | ||
| Oct 21, 2012 at 8:33 | |||||
| Oct 20, 2012 at 21:35 | history | answered | rumtscho♦ | CC BY-SA 3.0 |