On food and cooking the science and lore of the kitchen ( PDFDrive ) 307

the meat’s collected juices, or a sauce A film of liquid clings to the surface of each shred and thus coats many fibers with some of their lost moisture The finer the shredding, the greater the surface that can take up liquid, and the moister the meat will seem When “pulled” meat and sauce are very hot, the sauce is more fluid and tends to run off the shreds; when cooler, the sauce becomes thicker and clings more tenaciously to the meat Flames, Glowing Coals, and Coils Fire and red-hot coals were probably the first heat sources used to cook meat, and thanks to temperatures high enough to generate browning-reaction aromas, they can produce the most flavorful results But this “primitive” method takes some care to get a juicy interior underneath the delicious crust Aids to Successful Grilling and Frying: Warm Meat and Frequent Flips Because grilling and frying involve high heat, they tend to overcook the outer portions of meat while the interior cooks through This overcooking can be minimized in two ways: prewarming the meat, and flipping it frequently The warmer the meat starts out, the less time it takes to cook through, and so the less time the outer layers are exposed to high heat The cooking and overcooking time can be reduced by a third or more by wrapping steaks and chops, immersing them for 30–60 minutes in warm water, so that they approach body temperature, 100ºF/40ºC, and then cooking immediately (bacteria grow quickly on warm meat) How often should the cook turn a steak or hamburger when grilling or frying? If ... prewarming the meat, and flipping it frequently The warmer the meat starts out, the less time it takes to cook through, and so the less time the outer layers are exposed to high heat The cooking and overcooking...Aids to Successful Grilling and Frying: Warm Meat and Frequent Flips Because grilling and frying involve high heat, they tend to overcook the outer portions of meat while the interior cooks through... by wrapping steaks and chops, immersing them for 30–60 minutes in warm water, so that they approach body temperature, 100ºF/40ºC, and then cooking immediately (bacteria grow quickly on warm meat) How often should the cook turn a steak or