Techniques: wet and gentle
6 short explainers. Read them in order, or jump to the question you have right now.
- 181Why frying oil must stay hotWater at the food's surface flashes to steam and pushes outward against the oil. At about 175°C (350°F), that steam holds oil back while a crisp crust…
- 182Why poaching stays below a simmerA poach holds the liquid at about 70 to 80°C (160 to 175°F). You'll see steam and the odd tiny bubble, but no real bubbling. At that heat, egg and fish…
- 183Why steaming keeps flavor inSteam is water vapor at 100°C (212°F). When it condenses on cold food, it hands over a lot of heat fast. The food sits above the water, so there's little…
- 184Sous vide: even donenessSeal food in a bag and set the bath to the temperature you want. Food can't get hotter than the bath, so a steak at 54°C (130°F) is pink edge to edge, no…
- 185Why pressure cooking is fasterIn an open pot, water tops out near 100°C (212°F) at sea level, because it turns to steam and escapes. Seal the lid and the steam stays in, pressure…
- 186Why brining makes meat juicierSoak lean meat in salty water and the salt loosens some of the muscle proteins. They swell and hold more water, then set into a gel as they cook. Less…
