The acid coagulates the protein so the texture of the raw item RESEMBLES that of cooked item. It is common to say the acid “cooks” the food. However, because the food is not subjected to heat, it is important to still think of the item as raw, for sanitation reasons. So, the term "cook the food" used by that chef, is totally wrong.
1 Comment
The acid coagulates the protein so the texture of the raw item RESEMBLES that of cooked item. It is common to say the acid “cooks” the food. However, because the food is not subjected to heat, it is important to still think of the item as raw, for sanitation reasons. So, the term "cook the food" used by that chef, is totally wrong.