As beef naturally contains fat, therefore, it is easy to shape minced beef into a burger patty. However, minced vegetables must rely on a binding agent like an egg to take the form of a patty. In this case, beaten eggs also act as an alternate source of proteins in the adapted recipe. “When egg whites are heated, they form a firm gel as can be seen in a boiled egg. Egg white gels.are formed due to association by hydrophobic interactions and disulphide bonds, and they do not melt on heating.” (Vaclavik and Christian, 156)freezing kills plant tissues, which suffers two kinds of damage. One is chemical: as the water crystallizes, enzymes and other reactive molecules become unusually concentrated and react abnormally. The other damage is physical disruption caused by the water crystals; whose edges puncture cell walls and membranes.The solution to this problem is blanching.Blanching softens the cell walls of vegetables and prevents them from the damages they are likely to suffer from freezing. It also stops enzyme actions and retains its color and flavor. Steaming is also recommended for vegetables before preserving them because “it does not allow contact between released internal acids and the food.” (Vaclavik, 124)This way the loss of color and flavor may be prevented by steaming or blanching before freezing the vegetables. Discoloration is caused when “either heat or an enzyme nudge the magnesium atom from the centre of the molecule. The replacement of magnesium by Hydrogen is by far the most common cause of color change in cooked vegetables.” (McGee, 279)Thus, it is important to understand that vegetables respond differently while cooking and freezing than meat. How are Meat-Based Recipes Adapted for Vegetarians.
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