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How are Meat-Based Recipes Adapted for Vegetarians Essay Example

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How are Meat-Based Recipes Adapted for Vegetarians

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How are Meat-Based Recipes Adapted for Vegetarians. Next the sugar rings open and the resulting aldehydes and acids react with the amino acids to produce a wide range of chemicals. These new molecules then react amongst themselves to produce the main flavor compounds.Consider the adaptation of chicken-stock recipe for vegetarians. The most apparent feature of chicken stock is “the unctuous texture that comes from glycerin, a protein found largely in bones.” (Bittman, 100) The same effect can be achieved by roasting vegetables in olive oil first and then adding water. As oil is not soluble in water therefore, the oil molecules will appear as droplets on the surface of the vegetable stock, similar to that of chicken stock.Take another example of adapting the recipe of beef-burger for vegetarians.

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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Work Cited

Barham, Peter. The Science of Cooking. Berlin: Springer, 2001. Print.

Bittman, Mark. How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food.  New Jersey: Double B Publishing, Inc., 2007. Print.

Field, Simon. Culinary Reactions: The Everyday Chemistry of Cooking. Illinois: Chicago Review Press, 2012. Print.

Manay, Shakuntala. Food: Facts And Principles. 2nd ed. New Delhi: New Age International Publishers, 2001. Print.

McGee, Harold. On Food and Cooking: The Science and lore of the Kitchen. New York: Scribner, 2004. Print.

Tro, Nivaldo. Chemistry in Focus: A Molecular View of Our World. 5th ed. Belmont: Brroks/Cole, Cengage learning, 2012. Print.

Vaclavik, Vickie and Elizabeth W. Christian. Essentials of Food Science. 3rd ed. New York: Springer, 2008. Print.

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