On food and cooking the science and lore of the kitchen ( PDFDrive ) 318

were right that searing makes delicious meat Breadings and Batters Nearly all meats that are shallow- or deep-fried are coated with a layer of dry breading or flour-based batter before they’re cooked These coatings do not “seal in” moisture Instead, they provide a thin but critical layer of insulation that buffers the meat surface from direct contact with the oil The coating, not the meat, quickly dries out into a pleasingly crisp surface, and forms a poorly conducting matrix of dry starch with pockets of steam or immobilized oil Because rare meat that still exudes juice would quickly make the crisp crust soggy, oil-fried meats are generally cooked until bubbling in the oil ceases, a sign that their juices have ceased to flow Hot Water: Braising, Stewing, Poaching, Simmering As a medium for cooking meat, water has several advantages It transmits heat rapidly and evenly; its own temperature is easily adjusted to the cook’s needs, and it can carry and impart flavor and become a sauce Unlike oil, it can’t get hot enough to generate browning flavors at the meat surface; but meats can be prebrowned and then finished in water-based liquids There are several names for the simple and versatile method of heating meat in these liquids, which may be meat or vegetable stock, milk, wine or beer, pureed fruits or vegetables The many variations involve differences in the cooking liquid used, the size of the meat pieces, the relative proportions of meat and liquid, and initial precooking (Braises and pot roasts involve larger cuts and less liquid than do stews.) In all of them, however, the key variable is temperature, which should be kept well below the boil, around 180ºF/80ºC, so that the outer portions ... vegetables The many variations involve differences in the cooking liquid used, the size of the meat pieces, the relative proportions of meat and liquid, and initial precooking (Braises and pot roasts involve larger cuts and. .. browning flavors at the meat surface; but meats can be prebrowned and then finished in water-based liquids There are several names for the simple and versatile method of heating meat in these liquids, which may be meat or vegetable... (Braises and pot roasts involve larger cuts and less liquid than do stews.) In all of them, however, the key variable is temperature, which should be kept well below the boil, around 180ºF/80ºC, so that the outer portions