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It becomes denatured protein and changes from a liquid to a solid. Check out "Cookwise" by Shirley O. Corriher ISBN# 0-688-10229-8.

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15y ago
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13y ago

protein when cooked changes chemical state and reduces in size, this is due to chain proteins heating up and reducing them selves. in fish the block proteins become unatached and flakey.

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15y ago

It denatures them--makes them solid.

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Q: What do high temperatures do to the protein in eggs?
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