Heat, salt and flavor
9 short explainers. Read them in order, or jump to the question you have right now.
- 1Toast whole spicesWhole spices store aroma oils inside tiny cells. Heat turns those oils to vapor, so you smell and taste more. A dry pan over medium heat does it in under a…
- 2Salt meat earlyWithin about 15 minutes, salt pulls juice onto the surface of meat. After 40 minutes or more, the meat reabsorbs that salty liquid, so it's seasoned inside…
- 3Maillard vs. caramelizationAbove about 140°C (285°F), amino acids from protein react with sugars. The result is hundreds of savory, roasty flavor compounds. That's why a seared steak…
- 4Sear with a dry, hot panWater can't get hotter than 100°C, but browning needs 140°C or more. Wet food holds the pan near boiling and steams. Pat food dry, and heat the pan until…
- 5Add acid at the endRich food coats your tongue and tastes heavy. A squeeze of lemon or a splash of vinegar cuts through that coating and makes the other flavors easier to…
- 6Fat carries flavorMany spice aroma compounds dissolve in fat, not water. Heat spices in oil for 30 to 60 seconds and the oil soaks up their flavor and carries it through…
- 7Rest meat before cuttingHeat tightens muscle fibers, and hot juice is thin and runny. Cut right away and it floods the board. Rest the meat and the juice thickens as it cools a…
- 8How emulsions workAn emulsion is tiny droplets of one liquid spread through another, like oil in vinegar. Left alone, the droplets merge and the layers separate. An…
- 9How starch thickens sauceIn hot liquid, starch granules absorb water, swell and crowd together, which thickens the sauce. For a medium-thick sauce, use about 1 tablespoon of…
