A Thick Question?

[holehogg]

If a protein is braised then added to a "broth/stew/chili/curry" how deep into the meat does the flavour of the liquid penetrate the protein?

Does the size of the protein make a difference i.e small cubes v a hunk of meat?

Is the flavour only on the outside when chewing on a cube but tastes as if it has penetrated the whole piece?

If a hunk of meat simmered in a "stew" and then a piece is cut from the centre away from the outside, how much of the flavour would be present?

Does the length of time the protein spends in the "broth" make a difference ss to how deep the flavour will penetrate, if it does?

My understanding (learnt here) that salt is the only "stuff" that can penetrate deep into meat.

[hoovarmin]

My understanding is the same as yours. But if you shovel a forkful of meat into your mouth that is coated in a broth, stew, marinade, or seasoning, and commence to chewing, you get it all mixed together. So really, does it matter? I am not a smart man, but I do know that heat applied to protein causes what is on the inside to push out to the outside. Maybe the best part is that the protein thereby makes it's contribution to enhancing all the other ingredients, and not the other way around?

[hoovarmin]

MsTwiggy my ego thanks you 😂

[holehogg]

I concur MsTwiggy and add a gentleman too.

[hoovarmin]

Aw shucks, holehogg! Thanks buddy!