Editing Cooking (section)

===Proteins===
{{Main|Protein (nutrient)|Protein denaturation}}
Edible animal material, including [[muscle]], [[offal]], milk, [[egg (food)|eggs]] and [[egg white]]s, contains substantial amounts of protein.<ref name=":3">{{Cite journal |last1=Reynolds |first1=Daman |last2=Caminiti |first2=Jeff |last3=Edmundson |first3=Scott |last4=Gao |first4=Song |last5=Wick |first5=Macdonald |last6=Huesemann |first6=Michael |date=2022-07-12 |title=Seaweed proteins are nutritionally valuable components in the human diet |journal=The American Journal of Clinical Nutrition |volume=116 |issue=4 |pages=855–861 |doi=10.1093/ajcn/nqac190 |issn=0002-9165 |pmid=35820048 |doi-access=free}}</ref><ref name="nih1">{{cite web |year=2009 |title=Protein in diet |url=https://www.nlm.nih.gov/medlineplus/ency/article/002467.htm |publisher=United States National Library of Medicine, National Institutes of Health}}</ref><ref name=":01">{{Cite web |title=High-Protein Alternatives to Meat |url=https://getpocket.com/explore/item/high-protein-alternatives-to-meat |access-date=2022-06-09 |website=Pocket |language=en}}</ref> Almost all vegetable matter (in particular [[legume]]s and [[seed]]s) also includes proteins, although generally in smaller amounts.<ref>{{Cite web |title=cooking - Fun_with_Words - 博客园 |url=https://www.cnblogs.com/funwithwords/p/16615263.html |access-date=2023-12-08 |website=www.cnblogs.com |language=zh-cn}}</ref> Mushrooms have high protein content.<ref>{{Cite journal |last1=Wang |first1=Meiqi |last2=Zhao |first2=Ruilin |date=2023-03-01 |title=A review on nutritional advantages of edible mushrooms and its industrialization development situation in protein meat analogues |journal=Journal of Future Foods |volume=3 |issue=1 |pages=1–7 |doi=10.1016/j.jfutfo.2022.09.001 |issn=2772-5669|doi-access=free }}</ref><ref>{{Cite journal |last1=Rahi |first1=Deepak K. |last2=Malik |first2=Deepika |date=2016 |title=Diversity of Mushrooms and Their Metabolites of Nutraceutical and Therapeutic Significance |url=https://www.academia.edu/61123496 |journal=Journal of Mycology |volume=2016 |pages=1–18 |doi=10.1155/2016/7654123 |doi-access=free |issn=2356-7481}}</ref> Any of these may be sources of [[essential amino acid]]s.<ref>{{Cite book |last=Baofu |first=Peter |url=https://books.google.com/books?id=J7QwBwAAQBAJ&dq=%22Any+of+these+may+be+sources+of+essential+amino+acids%22&pg=PA6 |title=The Future of Post-Human Culinary Art: Towards a New Theory of Ingredients and Techniques |date=2013-01-03 |publisher=Cambridge Scholars Publishing |isbn=978-1-4438-4484-0 |language=en}}</ref> When [[protein]]s are heated they become [[Denaturation (biochemistry)|denatured]] (unfolded) and change texture. In many cases, this causes the structure of the material to become softer or more [[friable]] – meat becomes ''cooked'' and is more friable and less flexible. In some cases, proteins can form more rigid structures, such as the coagulation of [[albumen]] in egg whites. The formation of a relatively rigid but flexible matrix from egg white provides an important component in baking cakes, and also underpins many desserts based on [[meringue]].

[[File:Cuisson des pates.jpg|thumb|Water is often used to cook foods such as [[noodle]]s.]]