CONCEPT 8: TOUGH CUTS LIKE A COVERED POT

Question 1

When braising, why does covering the meat help it cook faster?

Answer 1

The steam becomes a secondary heat source and, in many cases, shortens the cooking time - MUCH LIKE A PRESSURE COOKER.

Question 2

Two advantages of braising over barbecuing and roasting.

Answer 2

Steam becomes a secondary heat source and liquid used to braise picks up flavor and depth to become a concentrated, succulent sauce.

Question 3

Why is braising in the oven better than a stovetop?

Answer 3

Indirect heat is better because direct heat is too efficient and may cause meat to cook very quickly and unevenly. It can also affect consistency of braising liquid; will break down added starch, like flour, at bottom of the pan.

Question 4

Three cooking methods that fall under the broad banner of braising.

Answer 4

Pot-roasting, stewing and braising itself.

Question 5

Test Kitchen Experiment: Effects of braising on moisture.

Answer 5

Placed 5 200-gram samples of beef chuck in individual vacuum sealed bags, submerged them in 190ºF water for 1 1/2 hours. Found that meat lost 12.5% of its weight; 25g of extra liquid were sitting in the bag.

Question 6

Why does braised meat seem so moist?

Answer 6

Gentle cooking helps break down connective tissue into collagen, which lubricates and tenderizes muscle fibers in the process. This results in soft, tender texture perceived as moist.

Question 7

Why does stovetop stews yield a less luxurious sauce than oven-braised liquids?

Answer 7

At moderate temperatures, the flour braising liquid gradually absorbs water, thus thickening the sauce. If liquid gets too hot, the starch breaks down and loses its thickening properties, resulting in a thinner sauce.

Question 8

What happens to flour is it gets too hot?

Answer 8

Loses its thickening capabilities.

Question 9

Which roast comes from the cows first 5 ribs?

Answer 9

Chuck eye roast

Question 10

When pot-roasting at 350ºF what happened to meat?

Answer 10

High temp boiled the meat to a stringy, dry texture because the exterior overcooked before the interior was cooked and tender.

Question 11

Can browning occur below 300ºF? How low?

Answer 11

Given enough time, browning can also occur at temperatures as low as 160ºF.

Question 12

Will compounds created at lower temperatures produce the same flavors as higher temperatures?

Answer 12

No, these compounds won’t be as plentiful or richly flavored.

Question 13

Can you use any acid to finish brightening up a dish?

Answer 13

Yes, cider vinegar just has different flavor than lemon or lime juice.

Question 14

Is tomato paste rich in glutamates?

Answer 14

Yes

Question 15

What is the pork counterpart to beef short ribs?

Answer 15

Pork spare ribs.

Question 16

Compare pork spare ribs and beef short ribs.

Answer 16

Beef short ribs are usually larger, meatier and more tender than pork.

Question 17

Butchers usually divide short ribs into sections how large?

Answer 17

10 inches square and 3 to 5 inches thick.

Question 18

How do you get an “English” style short rib?

Answer 18

Cutting the ribs between the bones and into lengths between 2 and 6 inches - typically found in European braises.

Question 19

How do you get a “flanken” cut when dealing with short ribs?

Answer 19

Cutting the meat across the bone yields “flanked.”

Question 20

Where are “flanken” cut widely used?

Answer 20

Asian cuisine.

Question 21

Which exact muscles are generally part of short ribs?

Answer 21

Intercostals and tendon, and a layer of boneless meat and fat which is thick on one end of the slab and thin on the other.

Question 22

Name the primal cuts beef short ribs come from.

Answer 22

Rib, plate and a small corner of the square chuck.

Question 23

Three ways to cut short ribs (their names).

Answer 23

“English cut”; “flanken cut” across the bone; or cut into boneless steaks.

Question 24

What are “boneless country-style short ribs?”

Answer 24

A cut recently introduced to the US as a cheaper alternative to rib steak.

Question 25

Are “boneless country-style short ribs” actually rib steak?

Answer 25

No, cut from the chuck eye roll.

Question 26

What does Korean cuisine often do to short ribs?

Answer 26

Further butcher by butterflying (or using accordion cut) to unfurl the meat into a long ribbon.

Question 27

What is an accordion cut?

Answer 27

Technique in butchery, similar to butterflying, where a thick piece of meat is extended into a thinner one with greater surface area.

Question 28

Which renders more fat, bone-in short ribs or boneless?

Answer 28

Bone-in

Question 29

What’s in Herbes de Provence?

Answer 29

Thyme, sage, fennel seeds, rosemary, lavender, marjoram, summer savory, basil.

Question 30

Paprika comes from the dried pods (fruit) of what plant species?

Answer 30

Capisicum annuum L.

Question 31

What is the flavor range of the plant species Capisicum annuum L?

Answer 31

Sweet bells to the very hottest chiles.

Question 32

Why should sour cream not be added to a hot pot? What if you’re using an acidic ingredient such as tomato?

Answer 32

Sour cream will curdle, especially when added to a hot dish made with acid. Tomato acid neutralizes some of the electrical charges on the proteins in sour cream; it makes them more prone to coagulate and curdle.

Question 33

Why does tempering stop proteins from coagulating?

Answer 33

Adding small amounts of warm liquid dilutes proteins and gradually brings them up to temperature. Any extra fat in the cooking liquid also helps to coat the proteins and prevent them from clumping.

Question 34

Name three types of paprika.

Answer 34

Half-sharp, hot, smoked Spanish, sweet.