A Tasting of Culinary Science—Collagen

When it comes to meat cookery, collagen is king. Understanding where and how much collagen is found in a piece of meat—and how it responds to different cooking methods—goes a long way toward making that meat tender, juicy, and delicious to eat. Find out why as you explore the properties of collagen, how it reacts during the cooking process, and why it varies in different animals. It’s yet another example of science “beefing up” your results in the kitchen! Learn more: https://www.ciachef.edu/cia-culinary-... ————————————————————————————————————————————————————— The Culinary Institute of America: https://www.ciachef.edu The CIA at Copia: https://www.ciaatcopia.com CIA Restaurant Group: https://www.ciarestaurantgroup.com CIA Food Enthusiasts programs: https://www.ciafoodies.com Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.