Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Plural form of
collagen .
Etymologies
Sorry, no etymologies found.
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Examples
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They begin with hairless skin with the subcutaneous fat attached from the shoulders and hams rump, slice them into strips, smoke them and cook them to break down the collagens and connective tissues and begin rendering the fat.
Meathead Goldwyn: Lip Smackin' Pigskin Cracklins Meathead Goldwyn 2011
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They begin with hairless skin with the subcutaneous fat attached from the shoulders and hams rump, slice them into strips, smoke them and cook them to break down the collagens and connective tissues and begin rendering the fat.
Meathead Goldwyn: Lip Smackin' Pigskin Cracklins Meathead Goldwyn 2011
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The temp will rise steadily to about 140 to 150F. and slow down for a looooonnnng while as moisture moves to the surface and the collagens turn to liquid.
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If it turns easily and comes out of the meat, the collagens have melted and you are done.
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A cheap cut of meat that the slave owners didn't want, that, as the slaves discovered, when cooked low and slow, when the fat and collagens melt the muscle fibers are mad tender, moist, and succulent.
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Fats render at one temp, water evaporates at another, collagens melt at another, sugar caramelizes at another, the Maillard reaction (a.k.a. browning of proteins) occurs at another, and carbonization (a.k.a. charring or burning) occurs at yet another temp.
Craig "Meathead" Goldwyn: The Most Important BBQ Concept For Backyard Cooks 2010
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It is chewy, stringy, the fats and collagens haven't melted yet, and the flavors haven't begun to develop.
Craig "Meathead" Goldwyn: How to Grill Great Steakhouse Steaks 2010
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And collagens are the proteins that give skin strength and smoothness.
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But thanks to the cold environment in which fish bodies function p. 189, their collagen differs from mammal and bird collagens.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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But thanks to the cold environment in which fish bodies function p. 189, their collagen differs from mammal and bird collagens.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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