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principle behind, say, scratching up the surface of potatoes before roasting them to get them extra-crisp (see here) or packing your burger extra-loose to give it a crisper exterior and more browning (see here) When roasting at 375°F, because the dehydrating and protein setting is taking place at the same time that the connective tissue is breaking down, there’s never really a stage when the skin is relatively soft It goes from being firm because of the connective tissue directly to being firm through dehydration On the other hand, after 8 hours in a 250°F oven, the skin has very little structural integrity—it’s stretchy, soft, and easily bent Indeed, if you looked at it under a microscope, you’d find that the structure of the skin very much resembled a whole bunch of interconnected balloons just waiting to be filled How do you fill those balloons? Let heat do the work for you If you take that slow-cooked pork and bang it into a preheated 500°F oven, air and steam trapped within the skin will rapidly expand, causing millions of tiny bubbles to form And here’s the key: as the bubbles expand, their walls stretch out thinner and thinner; eventually they are so thin that the heat from the oven is able to quite rapidly set them into a permanent shape that won’t collapse even when the pork is pulled out of the oven In this sense, pig skin is very much like raw pizza dough going into a hot oven: the high temperature causes gas expansion, which then gets trapped in a protein matrix that firms up in the heat of the oven to create a crunchy, crisp crust Have you ever seen anything so beautiful? I generally prefer my meat relatively unadorned—good meat, salt, and pepper is all I need Pork shoulder, on the other hand, is great at taking on flavor Feel free to rub the meat and skin with your favorite spice blend or dry rub before roasting it, or—my method of choice, since it keeps your options open—keep it plain for roasting and then season the shredded tender meat before serving Actually I like to bring the thing whole to the table and ... your options open—keep it plain for roasting and then season the shredded tender meat before serving Actually I like to bring the thing whole to the table and ... unadorned—good meat, salt, and pepper is all I need Pork shoulder, on the other hand, is great at taking on flavor Feel free to rub the meat and skin with your favorite spice blend or dry rub before
Ngày đăng: 25/10/2022, 22:48
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