It starts with a technique called braising. Braising refers to cooking food, often meat with vegetables, in a relatively small amount of liquid, at low heat for an extended period of time. If you cover the food completely with liquid it is then known as stewing.
The cuts of meat most suitable for braising are ones that are tough, (frequently used muscles), are attached to the bone, and have at least moderate amounts of fat. The best choices include the shank, chuck, brisket, and short ribs. Cuts from the round are tough and can be braised but their fat content is too low to produce the same quality.
Well exercised muscles contain more connective tissue which serves to hold the muscle fibers together. Surrounding the connective tissue is a protein called collagen. Time, heat, and moisture breaks down the collagen into gelatin, the substance that brings body to stocks and decadently lavishes your palate.
However, as the proteins in muscle tissue cook, they tighten and squeeze out their moisture. This actually reduces their tenderness. However, the gelatin, as well as the fat in the meat, more than compensate for this loss of succulence. A tender cut of meat with low fat, such as from the loin, would taste terrible if braised. It would lose all it's tenderness with little gelatin and fat to take up the slack. Thus, braising can turn a tough piece of meat into a tender, fall off the bone, comfort food. I can think of no better example than the classic dish osso buco, made from veal shanks.
Tidak ada komentar:
Posting Komentar