On food and cooking the science and lore of the kitchen ( PDFDrive ) 325
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (122.29 KB, 2 trang )
becomesfirmerandmoreresistantto
deformation,anditswater-holdingcapacity
increases.Coolingthereforemakesthemeat
easiertocarveandreducestheamountof
fluidlostduringcarving.
Wheneverpossible,meatiscarvedacross
thegrainofthemusclefiberstoreducethe
impressionoffibrousnessinthemouthand
makethemeateasiertochew.Carvingknives
shouldbekeptsharp.Sawingawaywithadull
bladecompressesthetissueandsqueezesits
deliciousliquidaway.
Finally,rememberthatthesaturatedfatsof
beef,lamb,andporkaresolidatroom
temperature,whichmeansthattheyrapidly
congealontheplate.Also,gelatinized
collagenbeginstosetaroundbody
temperatureandmakesthemeatseem
noticeablystiffer.Preheatedplattersand
platesprolongthetableappealofanyhot
meatdish.
Leftovers
Leftovers
Warmed-OverFlavorAtthesametimethat
cookingdevelopsthecharacteristicflavorsof
meat,italsopromoteschemicalchangesthat
leadtocharacteristic,stale,cardboard-like
“warmed-overflavors”whenthemeatis
storedandreheated.(Complexorstrongly
flavoreddishesmayactuallyimprovewith
timeandreheating;warmed-overflavor
developswithinthemeatitself.)Theprincipal
sourceofoff-flavorsisunsaturatedfatty
acids,whicharedamagedbyoxygenandiron
frommyoglobin.Thisdamageoccursslowly
intherefrigeratorandmorerapidlyduring
reheating.Meatswithagreaterproportionof
unsaturatedfatintheirfattissue—poultry
andpork—aremoresusceptibletowarmedoverflavorthanbeefandlamb.Curedmeats
sufferlessbecausetheirnitriteactsasan
antioxidant.
Thereareseveralwaystominimizethe
developmentofoff-flavorsinleftovers.
