Seal It. Rest it. An Essential Kitchen Habit. Rest It. Tommo ashley is quite the little cook when she has the free time to let her mind wander, take a deep breath and tackle a recipe she's been wanting to conquer. But the novice cook or chef for that matter can fall into some sloppy mistakes. So when Ash was wrapping a marinated pork loin in aluminum foil to pop in the oven with out having seared it first, I knew this was an important lesson that needed a deeper explanation.
So what is this searing nonsense all these celeb chefs are on about, offering only the briefest of explanations to the benefits before moving on to some useless description of how wonderful what they are cooking smells and how you are somehow missing out.
So sealing in detail. Searing to seal is not an optional step. This is not an expression of individualism or part of the creative process. Skipping this step, doing it half right or just "sort of searing" does not save you time. It is not some thing to be discussed, mulled over, debated or deconstructed. It is the difference between wishing you were a good cook, and acting like one.
Searing and sealing is especially important with tender delicate cuts like fillet, loins and seafood but it is just as important with tough cuts used for stews, braising and slow roasting. Without it you are essentially poaching everything in its own juices and if you want poached food, than read up on poaching. Secondly, caramelization with an American "Z" Grrrrr, it's a google thing Australia That crispy sweet layer of golden browned goodness that is the prelude to the rest of the dish.
Unless a pressure cooker is used, cooking temperature is usually low, but heat penetration is faster than in dry-heat methods because steam and water conduct heat rapidly. With moist-heat cookery, meat may lose some water—soluble nutrients into the cooking liquid. However, if the cooking liquids are consumed, as in stews or soups, nutrients are transferred and not totally lost.
Pot roast and Swiss steak are popular examples of braised—meat dishes. Meat can be braised in cooking bags designed specifically for use in the oven. Use of oven—cooking bags can reduce cooking time for larger cuts of meat. No additional water is needed, as moisture is drawn out of the meat due to the atmosphere created by the cooking bag. Cooking in Liquid —less tender cuts of meat can be covered with liquid and gently simmered until tender. When the liquid is used as a base for soup it is called meat stock also called broth or bouillon.
The three ways to cook in liquid are simmering, stewing and poaching. Simmering and stewing are used for less tender cuts of meat while poaching is used for tender cuts. Also, poaching is only appropriate for beef while any type of meat beef, veal, pork or lamb can be simmered.
The difference between simmering and stewing is that simmering is used with whole cuts of meat while stewing is used with small pieces of meat. Poaching has been a traditional way of cooking poultry and fish.
However, beef roasts can also be successfully poached if they come from tender cuts. Appropriate roasts for poaching are beef eye round, rib eye and tenderloin. After cooking, the liquid can be used to make a simple sauce for the roast or it can be strained and frozen for later use as a soup base or stewing liquid.
Poaching takes one third less time than roasting. A beef roast will poach to rare in about 20 to 30 minutes. In addition to cooking more quickly, poaching helps to keep shrinkage of the meat to a minimum.
There are various different ways to cook meat, it is best to tailor the cooking to meet the needs of the meat. Broiling is a method that uses a direct heat to brown the outside without overcooking the inside. Roasting uses the air in the oven or other cooking device to heat the meat. Braising uses the steam trapped in the container and is often used for less tender cuts of meat like a roast. It is best to select the cooking method that best fits the cut of meat you are preparing.
Once meat has been cooked it is important that it is cared for properly to prevent growth of bacteria. Leftovers that are placed in shallower containers cool more quickly. There are three basic mechanisms of heating: conduction, convection and radiation. Usually, more than one of the mechanisms is involved in normal food preparation processes and all three can occur simultaneously. Conduction —In conduction, kinetic energy is transmitted from molecule to molecule without displacement of the molecules.
Floret To break or cut fresh broccoli or cauliflower into small clusters. Flour To coat food with a dry ingredient or a mixture of dry ingredients, such as white flour or other dry ingredients. Fluff To beat a mixture until light and soft. Frost To cover a cake or cookie with icing or frosting.
Froth To beat a light mixture or beverage until bubbles or foam form on the surface. Fry To cook food in hot oil over medium to high heat until brown and crisp. Garnish To decorate a finished food, often with an herb, fruit or vegetable. Glaze To coat food with a very thin mixture that will be smooth and glossy. Golden Brown To visually test for doneness of a light to medium brown color on foods, such as cookies and cakes.
Grate To cut food into shreds, using a grater. Grease To coat the surface of the baking pan with shortening to prevent food from sticking. Grease and Flour Coat baking pan with shortening before lightly dusting with flour to prevent food from sticking.
Grill To cook food on a grate over a heat source, such as hot coals, or a gas grill. Grind To reduce food to small particles. Hull To remove green stem and leaves from a strawberry. Husk To remove the outer leaves of a vegetable, such as fresh corn, or to remove the outer husk of some nuts.
Inject To force fluid into a food, most often meat, for flavor and moistness. Knead To work dough by hand, or with a dough hook of an electric mixer, into a smooth ball to develop the gluten, or structure, of the dough. Marinate To soak or brush food with a seasoned liquid for tenderness, moisture and flavor. Melt To apply heat to change a food from a solid to a liquid, such as butter or chocolate.
Mince To cut into very small pieces, such as garlic. Mix To stir two or more ingredients until mixture is thoroughly combined and uniform in texture. Moist Heat To cook, such as braising, stewing, or pot roasting. Muddle To crush or mash with a spoon or tool called a muddler.
Often used with mint leaves and sugar. Pan Broil To cook food quickly in a preheated pan with little or no butter or oil. Pan Sear To cook tender cuts of meat in butter or oil in a heavy skillet over high heat, which produces a golden crust. Par Boil To cook food partially in boiling water, then continue cooking using another method. Pare To cut off a thin layer of skin on a food, such as potatoes or apples, with a paring knife or vegetable peeler.
Partially Set To test for doneness in which the mixture is set but still fluid enough to add ingredients, such as when making gelatin.
Pat To lightly touch a surface to flatten. Pea-Sized Crumbs To describe the size of the pieces in a mixture of flour, butter and other ingredients.
Peel To remove the skin or rind from a fruit or vegetable. Pipe To decorate food with a mixture, such as frosting or whipped cream, using a pastry bag or tube.
Pit To remove the stone or seed of a fruit, such as cherries, apricot and peaches. Pith To remove the stone or seed of a fruit such as cherries, apricot and peaches. Plump To soak dried fruits or vegetables in liquid until they swell. Poach To cook food in a liquid to just below the boiling point. Pound To flatten or tenderize a piece of meat.
Process To cook, following safe recommended canning procedures, sealing the filled canning jars. Pulse To use an on and off speed motion when combining a mixture in a food processor or blender.
Pulverize To reduce to a powder or dust. Puree To mash or grind food until a thick, smooth consistency is achieved. Quarter To cut or divide into four equal parts. Reconstitute To soak dried foods in a liquid to rehydrate. Reduce To boil a sauce or liquid rapidly until the sauce is boiled down or evaporated and it thickens. Reheat To re-warm food. Render To heat a solid animal fat over low heat until melted; remove solids. Rice To push a soft food, such as potatoes, through a potato ricer or strainer.
Rind To describe the outer skin of citrus fruits. Roast To cook meat or vegetables in a shallow, uncovered pan in the oven. Roll Up Jelly-Roll Fashion To roll dough and filling together, beginning with narrow side of dough, and ending with a log shape. Rolling Boil To describe a mixture that cooks or boils so hard it cannot be stirred down. Rub To apply a seasoned mixture, dry or a paste, onto the surface of meat, providing flavor to the meat.
Saute To cook food quickly in a small amount of oil or fat in a skillet until light brown. Scald To heat liquid to just below the boiling point until tiny bubbles form around the edge.
Score To cut shallow slashes, along the surface of meat, to tenderize. Scramble To stir gently with a fork or spoon while cooking; eggs are often scrambled.
Sear To brown meat quickly in a skillet over high heat or using a broiler to seal in meat juices. Season To apply a flavor ingredient, such as salt and pepper. Seed To remove the seeds from a fruit or vegetable. Separate To divide in half or into parts. Set To test for doneness when the surface of the food is firm to the touch.
Shave To slice a very thin layer, such as chocolate, for a garnish. Shell To remove the outer covering of foods, such as eggs, nuts, or fresh peas. Shred To cut into narrow strips with a shredder or food processor, using the shredding disk.
Sieve To strain dry or wet ingredients through the holes of a strainer or sieve. Sift To pass an ingredient, such as powdered sugar, through a sieve or sifter to make smooth and lump-free. It means frying at a high temperature so that the meat you're cooking won't lose its juicy moisture while being prepared. To sear means to burn slightly and superficially so as to affect color. The effect brown color may be similar if you seal the meat, but to seal you use a frying pan, and to sear -- a grill.
To seal something in means to take measures to prevent it from getting out. You can put someone behind a brick wall, toss in your torch to consume the remaining oxygen, and then seal them in. Edgar Allan Poe allusion. Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group.
Create a free Team What is Teams?
0コメント