Foods cook when heated because the applied heat causes chemical and physical reactions that alter their molecular structure, leading to changes in texture, color, and taste.
When you heat a food, its molecules start to move and vibrate faster and faster. This intense agitation breaks some bonds, allowing the molecules to rearrange themselves differently. Proteins, for example, unravel, forming new links between them: this is denaturation. They lose their original shape, much like a wool sweater from which you pull a thread. As the heat increases, starch chains also change, absorbing water and swelling, making the texture softer. Meanwhile, sugar molecules come into play, reacting together to provide that golden color and those delicious aromas that we love so much.
When you heat food, their internal structures move, change, and do not return to their original state. For example, proteins will denature: that is to say, they lose their initial shape, open up, and weave new bonds with each other. This is exactly what makes a raw egg transparent and slimy, but transforms it into a solid white and opaque substance after cooking. Starch also changes: it absorbs water, swells, and softens, which allows, for instance, potatoes to become so pleasantly tender after cooking. In some fibrous vegetables, heat softens the cellulose, making the fibers gentler on the teeth and easier to chew. These changes explain why cooking generally improves the taste, texture, and ease of chewing of foods.
Cooking food changes its texture and often makes it easier to digest. Heat modifies certain complex proteins, such as collagen in meats: they soften and become tender, easy to chew, and more enjoyable to consume. For vegetables, cooking breaks down rigid cell walls, making nutrients more accessible and easier to digest. However, overcooking a food can reduce the availability of heat-sensitive vitamins like vitamin C. Therefore, a proper balance avoids losing the beneficial properties while improving texture and digestibility.
When you heat certain foods, sugars inside undergo a chemical reaction called caramelization. Under the influence of heat, sugar molecules break down and then reassemble differently, giving rise to new flavors and colors, notably that appetizing golden-brown hue. Another key phenomenon is the Maillard reaction, which is different from caramelization: it occurs when sugars react with proteins under heat, creating a multitude of complex aromas. It is thanks to this reaction that your grilled steak or cookies have that characteristic taste, color, and enticing smell. These reactions not only transform the appearance of foods: they provide an aromatic depth that we love so much.
During cooking, moisture plays a super important role that directly influences the final texture of food. When you steam or simmer a dish, the abundant moisture limits the cooking temperature to around 100 °C. This means that the food remains tender and better preserves its nutrients because the heat is gentle. On the other hand, for crispiness or that famous golden crust, less moisture is needed. In a dry environment, the temperature easily exceeds 150 °C, promoting browning reactions (Maillard) that give that grilled flavor we love. Too moist, it becomes boiled; too dry, be careful not to burn: it’s all a matter of balance.
Popcorn explodes due to high internal pressure when the water contained in the corn kernels suddenly turns into steam. The accumulated pressure then causes the outer shell to burst, creating this popular snack.
Contrary to a common belief, steaming often helps preserve more vitamins and minerals compared to boiling, as the nutrients are not dissolved in the cooking water.
Microwaves heat food by causing rapid agitation of water molecules inside. Thus, they heat food from the inside out, in contrast to traditional methods that heat by conduction from the outside in.
The Maillard reaction, responsible for the browning of food during cooking, only occurs at temperatures close to 140°C. It adds color, flavor, and aroma to grilled or roasted foods.
No, even though some heat-sensitive nutrients, such as water-soluble vitamins, can be partially lost during cooking, others, like proteins and minerals, are preserved or even made more digestible by this process. Moderate and appropriate cooking ensures good nutritional preservation.
Foods change color when heated due to chemical reactions such as the Maillard reaction and caramelization. These phenomena lead to a gradual browning, enhance aromas, and alter their flavor.
Yes, microwave cooking works by exciting the water molecules present in food, generating quick and efficient heat from the inside out. In contrast, a traditional oven first heats the outer surface of the product, and the heat gradually penetrates inward, resulting in a different texture and browning.
It all depends on their molecular structure: foods rich in fibrous proteins, such as meat, generally become more tender because heat denatures the proteins, making them less resistant. In contrast, starchy foods or certain vegetables may lose water during cooking and become firmer or crunchier.
The high temperature allows for quick surface cooking, often accompanied by browning, while lower temperatures prolong the cooking process and enable more even heat penetration. The balance between time and temperature determines the final texture as well as the flavor of the food.
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