![]() By brining a chicken breast or a pork chop, you're in effect giving it a very light cure-the same process that converts a raw ham into a supple prosciutto. Second, brining alters the texture of the meat by allowing dissolved proteins to cross-link with each other. This is the main principle behind sausage making-dissolved proteins can bond with each other, creating a pleasantly bouncy, tender texture.Myosin is one of the key proteins responsible for this squeezing action, so by dissolving it, you prevent a lot of moisture loss from taking place. Breading will help mitigate this effect to a degree by slowing down the transfer of energy to the meat, but a significant amount of squeezing is still going to occur regardless of how well breaded the chicken is. As you cook the meat, the tubes of toothpaste get squeezed, pushing out valuable juices. First, the ability of the meat to hold onto moisture increases. You can imagine meat as a series of long, skinny toothpaste tubes tied together.I recommend 14-inch diameter, a flat bottom, and 1.5 to 2 millimeters thick (14 gauge). You’ll be giving the money direction to manufacturers and woks are virtually all the same as long as you have the right thickness and dimensions. If you live in a city that has a Chinatown or a large Asian population, go to a local Chinese supermarket or restaurant supply shop. Nonstick just won’t last because you’re constantly going in there with a spatula and heating to super-high heat. ![]() ![]() Cast iron is really heavy for something you’re going to be maneuvering (and it’s also thicker and thus more brittle than carbon steel). It builds up seasoning and gives food a flavor you can’t get out of stainless steel because of the way the food interacts with the metal. What I love about the wok is how convenient and practical it is-you have this piece of equipment and you can make a huge variety of dishes. I started off restricting it to just wok-cooked dishes but as I was writing, I realized that if people are investing in a new piece of equipment they may or may not be familiar with and a bunch of new pantry ingredients, it also makes sense to know other things you can do with them. ![]() This book focuses not only on dishes cooked in the wok, but also on pantry items and other dishes that accompany wok-cooked meals. ![]()
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