Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 115

Молекулярная гастрономия для креативных шеф-поваров (англ. язык)

from the pan and letting the inner parts cook more slowly as the heat penetrates through. Since the

inside is therefore subjected to lower temperatures, it is less likely to dry out, and there is no risk of the

surface burning because it is no longer in direct contact with the heat.

Preparing meat

If the meat is salted before it is grilled, the juices will start to leave the meat by the process of osmosis,

decreasing overall juiciness and tenderness. Equally, these juices that have left will surround the

meat, and prevent browning reactions until all the liquid has evaporated.

Juiciness is also reduced by pricking the meat with a fork before grilling. This creates channels which

increase the amount of juices that leak out during subsequent grilling.

Adding pepper is not recommended because the pepper will be cooked and burnt, which is not a

desirable taste.

Presence of the bone

Meat grilled on the bone is usually much tastier. This is due to several factors

Deposits of fat are usually found next to the bone in chops. Thus removing the bone may remove

some fat with it, which will remove some of the taste (since fat is a crucial source of flavour). Also, the

meat will seem drier because the fat melting during cooking increases the perceived juiciness of the

final product.

The bone also in some ways “protects” the meat next to it. Bone is a poor conductor of heat, so meat

located right next to it will not cook so fast and...

ects” the meat next to it. Bone is a poor conductor of heat, so meat

located right next to it will not cook so fast and will remain juicier.

Spit roasting:

Spit roasting is a similar technique that is used for whole animals. As the animal is slowly turned, every

part of the outer surface can reach the Maillard temperatures to ensure even browning and flavour

production. Because the animal is constantly turned, the heat penetrates the animal much more

slowly, compared to is the animal was kept in the same position, and the meat cooks much more

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gently and is less likely to dry out. Equally the constant turning helps the flavour producing proteins

and sugars to evenly disperse themselves throughout the animal, improving flavour distribution.

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