The food lab better home cooking through science ( PDFDrive ) 207
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (171.14 KB, 2 trang )
EXPERIMENT:
Fat=Flavor
It’snotintuitive,butmostoftheflavorful
compoundsthatgivevarioustypesofmeatits
distinctflavorarenotinthemeatitselfbutinthefat
thatsurroundsandrunsthroughit.Don’tbelieve
me?Justthinkofthis:whyismostleanmeat
describedas“tastinglikechicken”?It’sbecause
withoutfat,meathasaverygenericflavor.It
doestastelikealeanchickenbreast.Ifyou’vegot
afoodprocessorormeatgrinderathome,youcan
evenprovethistoyourselfwiththisexperiment.
Materials
• 12 ounces boneless lean beef (a cut like eye of
round or well-trimmed sirloin will do well), cut
into1-inchcubes
• 1ouncebeeffat,trimmedfromasteak(orjust
ask a butcher for some beef fat), cut into small
pieces
•1ouncelambfattrimmedfromalambchop(or
justaskthebutcherforsomelambfat)
•1ouncebacon,cutintosmallpieces
Procedure
1. Divide the beef into 3 portions and toss each
portionwithadifferentfat.
2.Usingafoodprocessorormeatgrinder,grindthe
meat into hamburger (for more specific
instructionsonmeatgrinding,seehere).
3.Formeachportionintoapattyandcookinahot
skilletoronthegrill.
4.Tastethecookedpatties.
Results
How did the cooked patties taste? Most likely you
found that the first patty tasted like a regular
burger, while the second patty tasted like a lamb
burger.Thebacon-lacedpatty,well,yougetthegist.
Still unconvinced?Try the same thing replacing the
leanbeefwithleanlamb.Thepattywithbeeffatwill
stilltasteverymuchlikearegularall-beefburger.
DEFATTINGASTOCK
I
nmostsituations,outsideoffancyrestaurantsand
fashion shows, a little extra fat is not necessarily a
bad thing—go to any Japanese ramen house, for
example, and they’ll actuallyadd fat to individual
bowls of noodles for extra flavor—but there’s a big
difference between just enough and too much.A bit
offatemulsifiedintoabrothandafewstraybubbles
