Stews are staples of winter eating, but to make a great one it’s vital to understand the science of what’s happening to the meat in your pot.
As you heat meat, at around 50°C the protein starts to contract, releasing liquid which is caught by a sheath of collagen-rich connective tissue. These contracting proteins give the meat a pleasantly firm texture, and the released liquid makes the meat taste juicy.
You’ve probably experienced this with a rare steak. At around 60°C to 65°C, the connective tissue shrinks and the meat releases a fifth of its liquid, leaving you with a bundle of contracted protein, but very little liquid, making the meat dry and tough. This is what happens in a steak cooked past medium-rare.
Shiraz and aniseed beef cheeks.Credit:William Meppem. Styling by Hannah Meppem
Keep cooking past 70°C for a long time, and the collagen in the connective tissue breaks down into gelatine and the bundled proteins separate. The gelatine gives your stew its “rich” texture, and the separating proteins ensure that the meat is moist. The moral of the story? If the meat in your stew tastes tough, keep going.
July 18, 2020 at 05:58PM
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Adam Liaw's shiraz and aniseed beef cheeks, and carrot, pecorino and parsley - Sydney Morning Herald
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