This section is from the book "Experimental Cookery From The Chemical And Physical Standpoint", by Belle Lowe. Also available from Amazon: Experimental cookery.
Scrape a piece of lean meat with the dull edge of a knife until the connective tissue and fiber are separated. Save a portion of the fiber and connective tissue to use in Experiment 38. Form in small balls and cook in a hot frying pan. What is the effect of dry heat on the connective tissue? On the fiber? Which is affected the most?
To determine the effect on muscle fiber and connective tissue of cooking by moist heat.
1. Cook a portion of the fiber and the connective tissue in boiling water. If the water evaporates, add boiling water.
2. Cook a portion of the muscle fiber and the connective tissue in water. Do not let the temperature of the water go above 85°C. Compare the texture of the fiber and the connective tissue from Experiment 37 with Experiment 38, 1 and 2. What temperature would be best to cook a piece of meat containing a great deal of connective tissue to soften the connective tissue, yet keep the muscle fibers tender?
Time to cook
Results and conclusions.