Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
I had no power but I had gas so I lit the burners with a match and cooked two meals that way.
Just like Taubes, right?
uggh. taubes is a fraud, but teh concept of sealing juices is like the world is still flat idea compared to taubes
not taking the bait
Again, I hardly ever cook with flour (mostly due to Taubes) so I was just regurgitating what some chick at Williams Sonoma told me a few years ago at a cooking demonstration. It seems she was wrong.
Adding flour should pull even more water from the cells on the surface of the meat through osmosis. But any dry substance would act the same way: salt, baking powder, etc.
hmm, yes, it would be interesting to know the browning temp of flour ... but i am having a hard time finding a source on it ... as basic as that information might seem. As it is governed by the maillard reaction, maybe it just falls into the same general range ... 280 to 300 is where it begins.
one interesting and important note: browning of flour (dextrinization), also reduces its thickening capacity, so keep that in mind (that's why a gumbo thickened with a darkened roux isn't pasty).
and please don't get me started on teh whole "seals in juices" thing. while it is literally true that searing/browning/flouring doesn't "seal in juices" it is also literally true that searing/browning/flouring does make meat seem juicier, because it makes it smell and taste better, which triggers our salivary glands and more than half of our perceived juiciness of a piece of meat is derived from our own saliva.
full-fledged geekery is dancing on quicksand.
this, of course, would depend on how long the dry substance was left on the meat before cooking. it would take quite some time (no, i don't know how long) for flour to draw moisture from meat through osmosis.
The "seal in the juices" thing was disproved by McGee. But before it was, it was repeated in a bajillion cookbooks over several decades so it is widely believed. I believed it for a long time myself.
Not to mention it is a rather beneficial myth, for the reasons foodguy enumerates. On the other hand, there is great benefit in cooking slowly and letting browning happen at a more gradual pace, so...
yes, but one thing we can all agree on: brown is good.
thats why I like edmorel
Tuscan is brown.
Also, for farmer.
Damn I haven't seen a watermelon with real seeds in a good while. Kind of miss them
Ok, now I'll be the first one to bitch and moan about the limited availability of quality produce where I live, but even I can get a fucking watermelon with seeds.
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