[Sca-cooks] OT, quite OT RE: Opinions, documentation, rants and flames RE: Crocodile was Magpies
grizly at mindspring.com
Fri Mar 7 06:01:36 PST 2008
On Mar 6, 2008, at 5:58 PM, Terry Decker wrote:
>> niccolo difrancesco
>> (haven't seen a really good flame in a couple years since that guy
>> couldn't spell too well when he was b at stardizing people.)
> We probably avoid flames, because direct application might carbonize
> meat to the detriment of the flavor. Slow roasting is so much
> better, don't
> you think?
Searing is okay, but I agree on the active carbonizing. Besides, it
changes the character of the spices; they often lose their edge.
Adamantius > > > > > > >
See, I am a fan of open fire roasting . . .but only over coals. Intense
radiant and convective heat is superior in ability to control the direction
and flares. So, I prefer to smolder and sear rather than flame up and
carbonize everything. Carbon built over time is so much more flavorful and
actually build s a flavor profile rahter than just scorching the spice/herb
rubs we so often use.
A good braise is good . . . stewing in liquid tenderizes so well.
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