乔迪·亚当斯
烤枫汁猪排
150年前,家庭厨师和商业食品加工商依靠盐水(以及盐和烟熏)来防止肉、鱼和蔬菜变质。如今,盐水正在卷土重来。咸鸡和猪肉菜肴出现在高档餐厅的菜单上。厨师们重新发现,盐水是一种改善口感和味道的简单方法。由于卤水会使肉吸收液体,调味的卤水溶液会使肉比其他方法更多汁、更美味,这对超瘦的美国猪肉甚至火鸡来说都是天赐之物。我的朋友南希·奥克斯(Nancy Oakes)是旧金山林荫大道(Boulevard)餐厅的主厨兼老板,她给了我她的卤水食谱,我用它做了这道简单的菜。我喜欢把这些猪排配上万能酪乳土豆泥和火蒜青菜。如果有剩菜,熟的排骨可以在冰箱里保存几天。它们的低脂肪含量使它们在加热时很容易变干,所以我更喜欢用冷的。把肉从骨头上切下来,去除外缘残留的脂肪,然后把肉切得尽可能薄。 Use in a sandwich or a salad, or as part of a cold meat plate, with Roasted Pear Chutney or Herbal Mayonnaise. (All these recipes mentioned can be found in the book). Twelve hours is the optimal time for brining the chops, so plan on making the brine and marinating the chops the night before you intend to grill them. Brining them for slightly less time is fine, but longer than 12 hours, and the chops will start to take on the texture and flavor of ham. Once brined, however, they can be refrigerated for several days before cooking.