Discussing Questions And Answers About Sauces For Dog Food

Charles asks…

What strange foods/food combinations did you get into as a kid?

My personal favourite was warm white rice with barbeque sauce. I loved it and I still get into it occaisionally!


Jimmy answers:

Dipping corn dogs in pancake syrup and pinto beans with thousand island dressing.

Donna asks…

Why does simmering something bring out more flavor?

For example, why do stews, meat sauces or curries taste better after they are slow simmered? Isn’t cooked = cooked? Is there a chemical/physical change?

If I use a pressure cooker, can I get the same flavor result but in less time? Or are there any other ways to shortcut the process?
Hmm, though, if it’s just about reducing the liquid, isn’t doing it at a high temperature just the same as simmering for a long time?

Jimmy answers:

Simmering brings out more flavor for a few reasons:

1) Cooking in liquid allows for a place where flavor compounds to dissolve (as opposed to roasting, fryer, or some other dry heat methods.)

2) Especially when meat is involved, simmering is important because you need long slow heat to properly extract gelatin. Gelatin is found inside of meat with connective tissue and inside of bones. Gelatin is what gives stock its body, ribs their juiciness, and gravies that special lip smacking quality. Extracting gelatin fromyour ingerdients is essential for stews, curries, etc…

3) Here’s something you asked about but it hasn’t been addressed: Boiling. Boiling is too violent a cooking activity. The intense heat will still extract gelatin, but it will also destroy flavor compounds. There is most definitely a chemical change and physical change here. Boiling will so rapidly pulverize meat that it will become tough, as opposed to the slow leeching process of simmering. Certainly if you boil long enough the meat will be tender again, but tender in the way of dog food, flavorless mush. It’s the same difference between pasteurization and ultra-pasteurization. We ultra pasteurize here in the states and it results in worse tasting milk and cheese. (Not bad, just worse)

4) As far as shortcuts go, I don’t really like to use a pressure cooker for a soup or stew. Pressure cookers I think are good for making the base, a stock or a broth, but I wouldn’t use to create something that is a final product. It is do-able, and will certainly be edible and probably tasty, it just won’t be the same as a good slow simmer.

Hope that helps.

Michael asks…

What kinds of foods do Texans eat?

I am doing a school project planning a dinner party for a texan, what kind of foods do they eat? oh, and are spaghetti and venison steak good or bad?

Jimmy answers:

Yes, Texans love BBQ (they use mesquite wood in the smoker and let it cook slow and long so it is tender). They also like fried food, chicken fried steak with cream/country gravy, fried okra, hamburgers with mustard but no ketchup or mayo, they also like corny dogs with a cup of mustard to dip it in. They like Mexican food as well, however it is a little different than other areas of the country. They like Tex-Mex which uses a lot of sauces along with lettuce, cheese, sour cream and guacamole.
In other words, it’s easy to gain weight living in Texas. It’s also easy to die of a heart disease as well. Oh but it tastes so gooood!!!

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