On food and cooking the science and lore of the kitchen ( PDFDrive ) 319

don’t overcook badly Many slow braises and stews are cooked in a low oven, but the usual temperatures specified — 325–350ºF/165– 175ºC — are high enough that they’ll eventually raise the contents of a covered pot to the boil Unless the pot is left uncovered, which allows cooling evaporation (and concentrates and creates flavor at the liquid surface), the oven temperature should be kept below 200ºF (The original braisier in France was a closed pot sitting on and topped with a few live coals.) Meats cooked in liquid should be allowed to cool in that liquid, and are best served at temperatures well below the cooking temperature, around 120ºF/50ºC The capacity of the meat tissue to hold water increases as it cools, so it will actually reabsorb some of the liquid it lost during the cooking Tender Meats: Surprisingly Quick Cooking Hot water is such an effective heat transmitter that it cooks flat tender cuts of meat very quickly Chops, chicken breasts, fish steaks and filets will all be done in just a few minutes If they’re browned first in a frying pan to develop flavor, they may need only a minute or two to finish cooking through For the most consistent results with tender meats, bring the braising liquid to the boil, add the meat to destroy surface bacteria, and after a few seconds add some cold liquid to cool the pan to 180ºF/80ºC, so that the outer portions of the meat won’t overheat and there is a broader window of time during which the center is properly done If the liquid needs to be boiled down to concentrate flavor or to create a thicker consistency for a sauce, remove the meat first Food Words: Poach, Simmer, Braise, Stew These various terms for the same basic process have wildly different origins  ... 180ºF/80ºC, so that the outer portions of the meat won’t overheat and there is a broader window of time during which the center is properly done If the liquid needs to be boiled down to concentrate flavor... through For the most consistent results with tender meats, bring the braising liquid to the boil, add the meat to destroy surface bacteria, and after a few seconds add some cold liquid to cool the pan... cuts of meat very quickly Chops, chicken breasts, fish steaks and filets will all be done in just a few minutes If they’re browned first in a frying pan to develop flavor, they may need only