Charred & Scruffed: Bold New Techniques for Explosive Flavor On and Off the Grill (Paperback)
Adam's new techniques, from roughing up meat and vegetables ("scruffing") to cooking directly on hot coals ("clinching") to constantly turning and moving the meat while cooking ("hot potato"), produce crust formation and layers of flavor, while his board dressings and finishing salts build upon delicious meat juices, and his "fork finishers"—like cranberry, hatch chile, and mango "spackles"—provide an intensely flavorful, concentrated end note.
Meanwhile, side dishes such as Creamed Spinach with Steeped and Smoked Garlic Confit, Scruffed Carbonara Potatoes, and Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon, far from afterthoughts, provide exciting contrast and synergy with the "mains."
|Genre||COOKING / Methods / Barbecue & Grilling|
|Publisher Date||2012-05-08 00:00:00.0|
|Unit weight||2.05 lb|
|Subtitle||Bold New Techniques for Explosive Flavor On and Off the Grill|
|Authors||Lang, Adam Perry|
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