On food and cooking the science and lore of the kitchen ( PDFDrive ) 307
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themeat’scollectedjuices,orasauce.Afilm
of liquid clings to the surface of each shred
andthuscoatsmanyfiberswithsomeoftheir
lost moisture. The finer the shredding, the
greaterthesurfacethatcantakeupliquid,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,GlowingCoals,
andCoils
Fireandred-hotcoalswereprobablythefirst
heatsourcesusedtocookmeat,andthanksto
temperatureshighenoughtogenerate
browning-reactionaromas,theycanproduce
themostflavorfulresults.Butthis“primitive”
methodtakessomecaretogetajuicyinterior
underneaththedeliciouscrust.
AidstoSuccessfulGrillingandFrying:
WarmMeatandFrequentFlips
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,andflippingitfrequently.
Thewarmerthemeatstartsout,theless
timeittakestocookthrough,andsothe
lesstimetheouterlayersareexposedto
highheat.Thecookingandovercooking
timecanbereducedbyathirdormore
bywrappingsteaksandchops,
immersingthemfor30–60minutesin
warmwater,sothattheyapproachbody
temperature,100ºF/40ºC,andthen
cookingimmediately(bacteriagrow
quicklyonwarmmeat).
Howoftenshouldthecookturnasteakor
hamburgerwhengrillingorfrying?If
