On food and cooking the science and lore of the kitchen ( PDFDrive ) 765
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orontoaheatedpan,herbsandspiceswill
emitnotonlytheirusualaromatics,but
aromaticstransformedbythehighheat.
MarinadesandRubs
Inthecaseoflargesolidchunksofmeator
fish,it’seasytogetherbandspiceflavors
ontothefoodsurface,butnotsoeasytoget
theminside.Water-andoil-basedmarinades
coatthemeatwithflavorfulliquid,while
pastesanddryrubsputthesolidaromaticsin
moredirectcontactwiththemeatsurface.
Becauseflavorsaremainlyfat-soluble
molecules,andmeatis75%water,flavor
moleculescan’tmoveveryfarinside.A
distinctlysaltymarinadeorrubcanhelp
somewhatbydisruptingthemeattissue(p.
155)andmakingiteasierforsomeslightly
water-solublearomastopenetrateit.Amore
efficientmethodistouseacookingsyringe,
andinjectsmallportionsoftheflavorful
liquidintomanydifferentpartsofthemeat
interior.
HerbsandSpices
asCoatings
Ausefulsideeffectofcoatingmeatandfish
withapasteorrubofherbsandspicesisthat
suchacoatingactsasaprotectivelayer—
liketheskinonpoultry—thatinsulatesthe
meatitselffromthedirecthighheatofoven
orgrill.Thismeansthattheouterlayersof
meatenduplessovercooked,andsomoister.
Coarselycrackedspices,corianderin
particular,canprovideacrunchycounterpoint
tothesofterinsides.Theflavorofaspice
crustisimprovedifthecoatingcontainssome
oil,whichessentiallycausesthecrusttofry
ratherthansimplydryout.
Extracts:FlavoredOils,
Vinegars,Alcohols
