vilasman
Senior Cook
- Joined
- Sep 6, 2004
- Messages
- 323
I think I understand now but I want some clarification from someone who knows more about cooking than I can pretend too...
If I understand this... spices on meat+heat... the fat sort of dissolves and the heat makes the spices sort of bake on to the meat and it condenses and with more heat it gets crusty and the fat adds to the flavor of the spices and then it sort of goes into the meat...
in a smoker the flavor of the smokes combines with all of the above...
is it high heat that makes this happen or low and slow heat...
am I on the right track?
If I understand this... spices on meat+heat... the fat sort of dissolves and the heat makes the spices sort of bake on to the meat and it condenses and with more heat it gets crusty and the fat adds to the flavor of the spices and then it sort of goes into the meat...
in a smoker the flavor of the smokes combines with all of the above...
is it high heat that makes this happen or low and slow heat...
am I on the right track?