Re: why does this newsgroup have beasts

On Sun, 25 Dec 2005 21:49:30 +0100, Paul Burridge
<pb@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx> wrote:

>On Sun, 25 Dec 2005 18:06:26 GMT, Fred Bloggs <nospam@xxxxxxxxxx>
>wrote:
>
>>I baked a 7 lb chicken with that stupid pop-button thing I wouldn't
>>trust as far as I can spit- ignored it and went by more usual formula of
>>20 minutes/lb at 350o- it came out perfectly as usual- bake it uncovered
>>for last 30 minutes to crisp it up. For beef fillets the trick is you
>>need to know your pan/skillet/stove and partially cover it. I can make
>>anything come out perfectly and look char broiled to boot. You want to
>>sear it up on high heat initially to seal in the juices and flavor, then
>> turn it down, salt and pepper, cover with chopped shallots or garlic,
>>and cook it through slowly. All this takes about 15 minutes on even a
>>thick piece.
>
>Good advice, but I don't think the initial high heat is intended to
>seal in the flavour. It's more to do with sealing *out* the (external
>cooking) fats and preventing the food from absorbing them.

I heard a popular chef (in the Phoenix area, Chef Jean Paul)
interviewed on radio a few days ago.

He opined that the high heat cycle seals nothing, just adds taste from
the seared fat.

I just had a demonstration that fat is where all the flavor is...

The wife decided to make her own beef broth for French onion soup.

Started with a chuck roast and slow-cooked till it was falling apart.

The resulting broth was magnificent as the soup base, and the (nearly
falling apart) beef was delicious on sandwiches.

...Jim Thompson
--
| James E.Thompson, P.E. | mens |
| Analog Innovations, Inc. | et |
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| Phoenix, Arizona Voice:(480)460-2350 | |
| E-mail Address at Website Fax:(480)460-2142 | Brass Rat |
| http://www.analog-innovations.com | 1962 |

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