How to pronounce “denat” in English

Now, it might matter.You denature-- you raise the temperature of DNA, and it separates.

even if that quality wasn't there.Then you denature the product further into something which isn't even cheese anymore and put the coloring in there.And then you look at this now, today, identify this as cheese, identify yellow as the color that cheese should be,

Yes. Yeah. Yeah, it's same breed.and it can sometimes denature the meat.

And when people ask me what I do these days, I have to be very specific.This is by my friend Kelly Denato.

steak, it looks like right at 122 degrees one of these proteins, myosin, begins to denature.And in the process of denaturation, changes its texture, changes the way it tastes and the way we perceive it. And we happen to like that change. And if you look at another protein,what we call actin, it begins to go somewhere around 150. And unlike myosin when it denatures, it changes its texture and gets tough and dry and not so delicious.

And hopefully, you timed it right. About 144 and 158 refer to the two temperature pointsat which proteins in eggs begin to denature and the upper limit where most of them actuallyset. So a really good soft poached egg is somewhere in-between that range.

There's still liquid in there, and you'll see it.Blanching locks in the color of the dill and also denatures the filaments a little.

They couldn't do it, even incrementally.One of the reasons I've been interested in the denatured molten salt reactor is to get that cost down low.

In the case of something like steak tip, it's going to be myosin and actin, and we happen to prefer meats whereone of these-- myosin-- is actually cooked and denatured, and the actin is actually still in its native structure.There's about maybe a 10 to 20 degree window where this seems to occur.

a fake I hope it's a fake and gold jewelry and she stands up and she basically says to the crowd I am givingyou this washing station it is we are denationalizing coffee and it is to thepeople to turn this industry into to own their own labor and the

But again, with the woody bark of a liana full of beta-Carbolines.And the reason tryptamines can't be taken orally is that they're denatured by an enzyme found naturally in the human stomach called monoamine oxidase.They can only be taken orally if taken in conjunction with some other compound that momentarily denatures the MAO in the human gut.

Because, you'll see, there's a lot of evaporation.But most importantly, I'm denaturing one of the whey proteins-- the lactoglobulin.And by the heat and that 10 minutes at 190 or 195 denatures the whey protein lactoglobulin.

But most importantly, I'm denaturing one of the whey proteins-- the lactoglobulin.And by the heat and that 10 minutes at 190 or 195 denatures the whey protein lactoglobulin.And so then that whey protein can get caught up in the yogurt.

On my home stove, I just turn it to low and leave it for 10 minutes.And again, that's to denature this whey protein.And then we will cool it really quickly.

And the reason tryptamines can't be taken orally is that they're denatured by an enzyme found naturally in the human stomach called monoamine oxidase.They can only be taken orally if taken in conjunction with some other compound that momentarily denatures the MAO in the human gut.And it turns out that the beta-Carboline, harmine and harmaline, in the woody liana are precisely such AMO inhibitors.

So you want to fill your plate up with as many nutrient-dense foods.The cell, actually, you can see the proteins start denaturing and fraying.

They couldn't do it, even incrementally.And he's come up with numbers of $0.03 to $0.05 per kilowatt hour for a denatured molten salt reactor that is in a design that he's right now still got

So now you have this tough problem.You can either have it be literally tough, because the myosins denature and change the texture, or you can have it be cold enough, but potentially have aproblem with this. This is salmonella.

But what we're really going for is something that's in that ideal range.Something that's got the right texture, where the right proteins are denatured and cooked, and the other ones above that aren't actually set yet.And there is a way to do this.

water would come out during cooking.But what the salt does is it takes the proteins, it denatures them, they are able to now hold onto water,because there's now room for water to get into the proteins.

FEMALE AUDIENCE MEMBER #6: It turns brown and when it breaks down you get texture.Jeff Potter: Yes. You get textural breakdowns when a number of the proteins denature. Andspecifically, at least in the papers I've been able to find, it seems like there are

Now, why would you wanna do this? Well, we were talking about myosin and actin a few minutes ago and it comes to this texture of the proteins. If you can get something toa point where it's safe to eat, but you haven't denatured the actin, well, you're not gonna say it's delicious, just safe.And that's always the end goal. So, simple model. Cook your meat to 165. And by meat, it's really usually poultry. The better model is really 140 degrees is OK as long as you

And depending on how well you like your eggs set, it's going to be somewhere between there.There's 15, 16 different types of proteins in these eggs and they all denature in that range. This is the sort of thing where you can have fun playing with it one degree ata time just to see what your perfect egg is.

OK, so-- and I don't really cook for time.Lubrication is a little oil, cornstarch to suck moisture into the chicken, baking soda to denaturize and tenderize,

So you know that the outside of this meat actually got up above that 310, 320 degree temperature.So in that meat, when it cooks, different proteins are going to denature and change their structure, change their texture, and basically cook at various differenttemperatures. And there's really two proteins that seem to be responsible for this.

So if you think about squid, you can either cook it really quickly or for a really long time.But if you get it somewhere in the middle, it'll be in this middle state where it's denatured, but not actually hydrolyzed, and that makes it tough.So if you're cooking something like short ribs or a duck leg, and it's tough, the secret to it is actually to cook it longer--

Is it high in collagen?Well then, you probably need to cook it in a cooking method that either keeps that collagen native and not denatured at all, in which case, really fast cooking,high heat, or you need to cook it for a long time to break it down.

Yeah. These guys are not fun.But unfortunately, the 165 point is higher than the temperature point at which the myosin protein is denatured.So now you have this tough problem.

state. Specifically, the two are myosin and actin. Different types of meats have different variants of these proteins when temperatures vary a little bit. But essentially for a thing likesteak, it looks like right at 122 degrees one of these proteins, myosin, begins to denature.And in the process of denaturation, changes its texture, changes the way it tastes and the way we perceive it. And we happen to like that change. And if you look at another protein,

And in the process of denaturation, changes its texture, changes the way it tastes and the way we perceive it. And we happen to like that change. And if you look at another protein,what we call actin, it begins to go somewhere around 150. And unlike myosin when it denatures, it changes its texture and gets tough and dry and not so delicious.If you look at things like medium-rare steak, it's at this temperature point, 135, 140,

So, this is a cartoon line. Obviously, it's not specific bacteria. But the thing is none of these things really multiply above 131-ish. So holding food at 140 is actually safer thanThese kinds of meats, the collagen has to be broken down, hydrolyzed, denatured and that takes up a long time, which is why a dish like duck confi , you have to cook it