On food and cooking the science and lore of the kitchen ( PDFDrive ) 765

or onto a heated pan, herbs and spices will emit not only their usual aromatics, but aromatics transformed by the high heat Marinades and Rubs In the case of large solid chunks of meat or fish, it’s easy to get herb and spice flavors onto the food surface, but not so easy to get them inside Water-and oil-based marinades coat the meat with flavorful liquid, while pastes and dry rubs put the solid aromatics in more direct contact with the meat surface Because flavors are mainly fat-soluble molecules, and meat is 75% water, flavor molecules can’t move very far inside A distinctly salty marinade or rub can help somewhat by disrupting the meat tissue (p 155) and making it easier for some slightly water-soluble aromas to penetrate it A more efficient method is to use a cooking syringe, and inject small portions of the flavorful liquid into many different parts of the meat interior Herbs and Spices as Coatings A useful side effect of coating meat and fish with a paste or rub of herbs and spices is that such a coating acts as a protective layer — like the skin on poultry — that insulates the meat itself from the direct high heat of oven or grill This means that the outer layers of meat end up less overcooked, and so moister Coarsely cracked spices, coriander in particular, can provide a crunchy counterpoint to the softer insides The flavor of a spice crust is improved if the coating contains some oil, which essentially causes the crust to fry rather than simply dry out Extracts: Flavored Oils, Vinegars, Alcohols ... such a coating acts as a protective layer — like the skin on poultry — that insulates the meat itself from the direct high heat of oven or grill This means that the outer layers of meat end up less overcooked, and so moister... Coarsely cracked spices, coriander in particular, can provide a crunchy counterpoint to the softer insides The flavor of a spice crust is improved if the coating contains some oil, which essentially causes the crust to fry...liquid into many different parts of the meat interior Herbs and Spices as Coatings A useful side effect of coating meat and fish with a paste or rub of herbs and spices is that such a coating acts as a protective layer —