/ck/ - Food & Cooking

>>20227416
Salt actually changes the meat on a molecular level to make it more tender. Protein structures and shit that I could probably have recited ten years ago when Good Eats and America's Test Kitchen were all the rage. Hence things like curing, brining, and marinating (well the last one uses acid, but I've never seen anyone not use salt in their marinade).

The other dry spices will probably scorch and not add too much. What you would need, depending on what you're cooking, would be fat or alcohol. Some tasty hydrocarbons (aw shit, I could've recited the actual term years ago) bind with different things, so there's basically water-soluble, fat-soluble, and alcohol-soluble. There's no air-soluble so you're probably just degrading the dry spices' flavor without really integrating it into that protein sponge.

This is also why people would incorporate into the batter the spices if they're frying, because heat adds flavor to the meat with the malliard reaction (browning) but will kill the delicate ones in spices.

I dunno, you could just make a compound butter and spread it under the skin. Something like Kerrygold salted, some chopped garlic, balsamic, smoked paprika, and stone-ground mustard with dealer's choice on the rest.

Thoughts on Veal's Head?