A Good Browned Meat

There are so many ways ot cook meat, Searing, grilling, baking roasting, the list goes on and on. However most home chefs forget about a relatively easy method called browning. This is a great way of cooking meat while retaining its' true taste.It's not overpowered by the process. browning actually works with whatever you're cooking. Browning meat was the subject of a great article in yesterday's New York Times Dining section. The article, written by John Willoughby, tells how to perfectly brown meats such as pork or lamb. Browning or braising is big in Moroccan cuisine where it's used in many a tagine or fragrant stew. Browned meat can also be used in Vietnamese or Indian cooking as demonstated in the article's recipes for clay pot pork and braised chicken thighs with Indian flavors. (there is also a great recipe for tagine lamb stew too). Most browning takes place with a Dutch oven . The meat needs to be covered so there is a nice slow and even browning process. Browning or braising is also a great way of maintianing the true flavor of the piece.It's also a good way of ridding any meat of fat, resulting in a tender and juicy bite. Another thing is that even simple spices can take on layers and subtleties. Stud braised beef with peppercorns while cooking and it becoming something exotic .It aloso lets the meat's juice flavor infuse any accompanying veggies and even fruits . In turn the meat could also be infused with their juices too. Braising or browning is about the best way to cook meat. It can create a tender, flavorful dish . It can turn a simple cut ino something exotic and different. Browning slowly , yet magically, turns ordinary cuts into special creations.

The Sweet Lure Of Rose Water

It's found in almost every garden yet ignored by most cooks and bakers. It creates a light sweet taste and it was the most popular flavor until vanilla stole its' thunder. It's rosewater, the fragrant flavoring that's been around for centuries. An article about it is featured in today's Dining section of The New York Times.If you haven't discovered it please do.

The article , written by John Willoughby (sounds like a character from Austen's Sense and Sensibility) is a loving paeon to rose water. Yes, he writes, it does smell like something our grandmothers used in their bureau but it's also a refreshing addition. It's one of the oldest flavorings made from steamed rose petals in water. The Arabs first created it form their
chemistry formulas. 18th Century bakers used it in their cakes and scones. Middle Eastern cultures still use it in their pastries and drinks.

Don't be put off by the initial aroma of rose water. Yes, it does smell like cologne but it's really a wonderful flavoring. It goes well either raw or uncooked and is best with cakes and fruits. It is best with strawberries, melons and peaches. It surprisingly goes well in salads too and grilled foods for a different taste . You can buy it at your local market or any Middle Eastern food store.

Don't be put off by the smell of rose water. It's the taste that's perfect for food. Sweet and exotic, refreshing and different, it;s the perfect foil for late summer fruit and cakes.