Читать книгу The Kitchen Diaries II - Nigel Slater - Страница 38

Putting a piece of meat into a shallow layer of sizzling-hot fat, butter, duck fat, dripping or oil will do wonders for its flavour. Whilst it won’t actually ‘seal in’ the juices, as is often suggested, getting the cut surfaces of the meat to brown will enrich both the flavour of the meat and, rather importantly, the juices in the pan. It is worth doing. But here’s the rub. The meat must be given time to brown properly, and that means we need to leave it alone. I have lost count of the number of times I have seen meat, particularly beef, moved constantly round with a spoon or spatula. Hard as it is not to tinker, we must leave it alone long enough for the cut surfaces to colour appetisingly, otherwise the action is pointless.