Lecture 3 - Lipids in Food Preparation

Types of Heat Transfer

Pan frying (120C), deep frying (175-205C), oven baking (108C)

Smoke Point

Temperature at which lipids produce bluish smoke; higher smoke point means can cook longer at high temperature

Frying Rules

1. Cut into small, even pieces

2. Remove moisture

3. Cook small amount at a time

4. Don’t salt

Why shouldn’t you salt food before frying?

Salting food lowers smoke point, can’t cook as long

Flash Point

Temperature at which lipids will flame (315 C)

Ways Lipids can be Used:

1. Frying

2. Tenderize

3. Aerate

4. Enhance Flavor

5. Lubrication

6. Emulsification

Lipids to Tenderize

Ratio of fat to flour that determines flakiness of bread; saturated fats in baking goods

Lipids in Aeration

Solid (saturated) lipids aerate batter to keep air within; creaming fat and sugar makes whipped butters

Lipids to Enhance Flavor

• Fats dissolve and disperse their flavor compounds

• Olive and sesame oils have their OWN flavor

  • Most oils only enhance food flavors though

Lipids in Lubrication

Making meat easy to chew, marbling meats to make tender, gives moisture to other foods

Lipids in Emulsification

Stabilize emulsions; usually have polar and non-polar parts (phospholipids)

Emulsification

Mixture of 2 liquids that are usually immiscible with each other