Doug asks: Why it is that my burgers never turn out to be “restaurant quality” when I grill?
Chef Yaneev writes: This, actually, is a very common question. Generally, people who have burgers that aren’t quite what they expected tend to make one of two mistakes. They’re either making their patties too big (which is bad because by the time the middle of the patty is cooked to temperature, the outside is charred beyond belief – a good burger should be no more than three-quarters of an inch thick), or they’re using beef that is too lean (see the tip in my last post about fat).
Joanne asks: Is it necessary to sear meat in hot fat before stewing or braising it in broth or water?
Chef Yaneev writes: Many chefs have different reasons for doing this (or not doing it). One common answer is that this “locks in the juices.” Unfortunately, that’s not true. The reason that those chefs who opt to sear meat do so is because searing meat gets the outside of the meat hot enough to brown, which adds flavour. Any food cooked solely in water or broth never gets hotter than the boiling point of water (212 degrees Farenheit at sea level). Browning in fat allows the outside of the meat to reach much higher temperatures – usually 300 to 500 degrees. Those high temperatures quickly create intense flavours, rich brown colours, and crackling crusts. This is due to a chemical reaction called the Maillard reaction, where carbohydrates react chemically with amino compounds in proteins to create browning, deeper flavours, and great aromas. Personally, I always sear meat before stewing or braising it. Some chefs disagree, but hey, the flavour difference is certainly there.
Rob asks: If veal is essentially young beef, shouldn’t it be thought of as a more tender “cut” (i.e. more suitable for drier cooking methods)? Why is it that almost every recipe I’ve seen for veal involves moist cooking methods?
Chef Yaneev writes: Have you ever noticed that at a lot of restaurants, veal isn’t really done right, and winds up tasting like you’re eating a tire? That’s because they usually use drier cooking methods. Veal has a high proportion of connective tissue to muscle fiber because the young animal has not had time to put on extra weight. However, because it’s a young animal, veal’s connective tissue is more soluble than that in beef. Cooking veal with moisture (i.e. a moist cooking method) therefore makes sense because it allows that connective tissue to soften.
Got a food question you’d like me to answer? Send them into to dcfud.writers@gmail.com, and I’ll answer them in my Ask a Chef column.