What does it mean for proteins to coagulate?

Coagulation of proteins refers to the process in which proteins transition from a liquid state to a solid or semi-solid state. This transformation is triggered by various factors such as heat, acid, or mechanical action. In cooking, for example, when you heat egg whites, they become firm and opaque, illustrating the coagulation process.

This process is crucial in many culinary applications, such as making custards, sauces, or turning raw meat into cooked dishes, where the proteins set and contribute to the texture and structure of the final product. Understanding the coagulation of proteins helps chefs manipulate food textures and create a variety of dishes.