The conclusions have often been backed up by careful scientific exploration. For example, confit, the French technique of cooking slowly in fat, is supposed to impart a unique taste and texture as the fat penetrates the meat.
But Dr. Myhrvold said: “There’s no way it could penetrate. The molecules are too big.”
He said double-blind taste tests proved that the same tasty results could be achieved by steaming and then rubbing some of the fat on the outside.
Posted November 18, 2009 at 8:37am
