Bobby Flay's Bar Americain Cookbook - Bobby Flay [84]
BRAISING
Used for tougher cuts of meat to make them more tender, braising involves searing meat in hot fat to enhance its flavor and then cooking it in liquid (I prefer stock) in a low oven so that it cooks slowly and gently. Adding wine or another acid such as vinegar or tomatoes to the braising liquid will further tenderize the meat. Braising relies on heat, time, and moisture to break down tough connective tissue and collagens in meat, making it an ideal way to cook tougher cuts.
BROILING
In the United States, broiling refers to a method of cooking where the heat is applied from above. In electric ovens, this is accomplished with a heating element. Sometimes the food is placed near the upper heating element to intensify the heat. The lower heating element may or may not be left off, and the oven door is sometimes opened partially. Gas ovens often have a separate compartment for broiling, sometimes a drawer below the bottom flame. Broiling is also used for toasting, as well as browning the tops of gratin dishes, melting cheeses onto sandwiches, and caramelizing a sugar crust.
COLD-SMOKING
Cold-smoking imparts a subtle smoky flavor to meat, fish, and vegetables. Since no actual cooking takes place during this process, further preparation, such as roasting, grilling, or sautéing, is required.
To cold-smoke: Prepare a small charcoal or wood fire in a domed grill or in a stovetop cold-smoker. Lay chips of soaked aromatic wood, such as hickory, apple, or mesquite, over the ashes—you just want to get some smoke going, not a very hot fire. (Remember that you aren’t cooking the food, just infusing it with a smoky flavor.) Arrange the food on the grill rack over the chips, open the top vent slightly, and cover the grill so that the smoke stays inside. Smoke tomatoes (rub with oil first) for 10 minutes; steaks, chicken pieces, or duck breasts for 15 minutes; whole chickens for 20 minutes.
GRILLING
Most people familiar with my cooking know that I love to grill and have written several cookbooks dedicated to the subject alone. Grilling is a form of cooking that involves dry radiant heat from below and takes place on a charcoal or gas grill. My preferred grill is a gas grill because it is fast and clean. I also am a huge advocate of cast-iron grill pans that can be used on top of the stove.
PANFRYING
Not to be confused with sautéing, this is a form of frying characterized by the use of less cooking oil (I prefer to use canola) than deep-frying, using enough oil to, at most, cover the food to be cooked only halfway. Panfrying usually requires the use of a frying pan, which is deeper than a sauté pan. I like to use cast iron, but a good heavy stainless-steel pan will work well also. Because of the partial coverage, the food must be flipped at least once to cook both sides.
PAN ROASTING
I use this technique, not to be confused with roasting, a lot at my restaurants for smaller, thicker cuts of meat or fish. This method consists of searing on top of the stove and quickly finishing the cooking in a very hot oven. You get a great dark crust and even cooking.
REDUCING TO A SAUCE CONSISTENCY
Chefs use this term a lot, and it simply means to boil the liquid until it thickens. I use this method to thicken my sauces naturally, without the help of a gummy thickening agent such as flour or cornstarch. The best way to test for sauce consistency is to dip a spoon into the sauce—the sauce should cling to the spoon. Next, run your finger through the sauce on the spoon; if the line your finger made stays and the sauce doesn’t run back into it, you are good to go. Reaching sauce